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Homemade Sicilian Style Pizza
5 from 12 votes

Homemade Sicilian Style Pizza

Homemade Sicilian Style Pizza features a rich, flavorful tomato sauce simmered with herbs and garlic, spread on a yeasted dough that incorporates diastatic malt powder for enhanced texture. The high-quality mozzarella and Parmesan cheeses melt atop the sauce, while the dough’s preparation with both warm and ice water supports a tender yet sturdy crust. This combination results in a generously topped pizza with a balance of tangy, savory, and mildly spicy notes from red pepper flakes.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings: 2 pizzas
Calories: 1441 kcal
Course: Main Course
Cuisine: European, Mediterranean, Italian

Ingredients

  • ¼ cup olive oil
  • mozzarella cheese high quality
  • Parmesan Cheese shredded
  • pizza toppings of your choice
Dough
  • ½ cup water warm
  • 2 teaspoon active dry yeast
  • 4 cups flour preferably pizza flour, 600 grams
  • 1 Tablespoon diastatic malt powder may substitute white sugar
  • 1 ¼ cup water divided, ice
  • 2 teaspoon salt fine sea salt
  • 1 teaspoon olive oil
Pizza Sauce
  • 28 ounce crushed tomatoes preferably Italian, canned
  • 6 ounce tomato paste
  • 1 Tablespoon garlic squeeze
  • 2 teaspoon salt
  • 1 teaspoon basil dried
  • 2 teaspoon oregano dried
  • 1 Roma tomato 2 if they are small, diced
  • ¼ teaspoon red pepper flakes
  • ½ cup onion finely diced

Instructions

Pizza Sauce (enough for 2 pizzas)
    Cup of Yum
  1. Combine all of the sauce ingredients in a medium sized sauce pan, then bring to a simmer, cover, and simmer for 30 minutes, stirring occasionally.
  2. Remove the sauce from the heat, until ready to use. The sauce may be made 1-3 days ahead of time and stored in the refrigerator, but warm to at least room temp before using on the pizza.
Dough (enough for 1 pizza)
  1. In a mixer, with a dough hook, combine the flour with the diastatic malt powder.
  2. Proof the yeast by whisking it into the warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead and you will need to get new yeast.
  3. Add 1 cup of the ice cold water to the mixing bowl, while mixing on a low speed.
  4. Mix for about 1 minute, and then add in the warm water/yeast mixture. Use the remaining ¼ cup of cold water to swirl around the bowl the yeast water was in, to get any last bit of yeast that may be stuck to the bowl, and add to the mixer.
  5. Continue to mix for about 1 minute, scraping down the sides of the bowl if needed.
  6. Add in the salt, and mix on low for about 1 minute, then add in the olive oil and mix until combined, about another 1-2 minutes.
  7. On a clean work surface knead the dough for about 2-3 minutes then place on an oiled cookie sheet and cover with a damp cloth. Let rise for about 1 hour in a warm spot on the counter.
  8. In an 18x12 (slightly thinner crust) or 15x10 (slightly thicker crust) pan, add ¼ cup of olive oil. Spread the oil to cover the entire bottom of the pan.
  9. Add the dough to the pan and using your fingers, work to spread the dough out to fill the pan. Flip over to make sure both sides are oiled. The dough may not stay shaped to reach the corners at this point. Let the dough set for about 1 hour.
  10. After 1 hour, again stretch the dough to try to reach the corners of the pan. This will also serve to degas the dough.
  11. Let the dough rise for another hour. Do not degas or handle the dough any further at this point.
  12. Preheat an oven to 450 degrees.
  13. Par-bake the dough by cooking it for 15 minutes, turning it about 180 degrees half way through the cook time.
  14. Remove the dough to a wire cooling rack until ready to use. The dough will keep fine for a couple of hours, but beyond that you will want to cover it with some plastic wrap to keep it from drying out. If you do not plan on using the dough for more than 10 hours, it should be covered and refrigerated.
Baking the Pizza
  1. Preheat your oven or smoker to 425 degrees.
  2. Top the pizza with your sauce, cheese, and choice of toppings.
  3. Bake the pizza for 12 minutes, turning 180 degrees half way through the cook.
  4. For a crispier crust, cook an additional 2-3 minutes, but make sure the cheese does not burn.

Nutrition Information

Calories 1441kcal (72%) Carbohydrates 250g (83%) Protein 42g (84%) Fat 34g (52%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 22g (110%) Sodium 5878mg (245%) Potassium 2601mg (55%) Fiber 23g (92%) Sugar 31g (62%) Vitamin A 2521IU (50%) Vitamin C 65mg (72%) Calcium 275mg (28%) Iron 21mg (117%)

Nutrition Facts

Serving: 2 pizzas

Amount Per Serving

Calories 1441

% Daily Value*

Calories 1441kcal 72%
Carbohydrates 250g 83%
Protein 42g 84%
Fat 34g 52%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 22g 110%
Sodium 5878mg 245%
Potassium 2601mg 55%
Fiber 23g 92%
Sugar 31g 62%
Vitamin A 2521IU 50%
Vitamin C 65mg 72%
Calcium 275mg 28%
Iron 21mg 117%

* Percent Daily Values are based on a 2,000 calorie diet.