Homemade Thick Crust Sicilian Pizza

Make Pizza Dough

1. Whisk together salt, dried oregano, garlic powder, onion powder, and flour in a large bowl.
2. Then stir in the rehydrated yeast.
3. Gradually add water. Mix the flour and water by hand until the dough comes together.
4. At first, you only get chunks of flour, which is normal. But the flour eventually absorbs all the water, and as you keep kneading, you will form a rough ball (this happens quickly).
5. At this point, add one tablespoon of olive oil as you form the dough into a smoother ball. It will give flavor and soften the crust.
6. Remove the ball of dough from the bowl and place it on a well-floured flat surface.
7. Continue kneading it for about 2 minutes or until the dough becomes smooth and elastic. (During the kneading process, sprinkle the work surface with more flour if the dough feels too sticky, and gently knead it in).
8. Place dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise for about 90 minutes at room temperature.
9. After the initial rising time, take out the baking sheet and coat it with two tablespoons of olive oil (it adds extra flavor to the bottom of the pizza).
10. Place the risen dough in the center of the sheet. Gently stretch and push it first into a large oval.
11. Then continue to shape it into a rectangular form, evenly covering almost the whole length of the baking sheet, and the dough stops resisting.
12. Cover with a clean kitchen towel and let it rise for another 30 minutes at room temperature. If the dough has stretched back a little, gently reshape it into its final form.
13. Optional: gently make small dents into the risen dough with the knuckles of your fist to create extra air pockets.
14. Note: if you have the time, a 90 minutes second rise instead of 30 will give you an even lighter crust.
15. Continue to pre-bake the pizza crust.

Prebake the pizza dough

1. During the last 15 minutes of the pizza dough's rising time, preheat the oven to 450°F/230°C.
2. Bake the pizza dough on the lowest oven rack for 10 to 12 minutes. It should look mostly pale but firm, with a few light golden brown spots. Remove the crust from the oven.

Make the pizza sauce and toppings

1. While the pizza crust is pre-baking in the oven, make the pizza sauce and toppings.
2. Cover the bottom of a wide skillet, large enough to hold the onions, liberally with 3 tablespoons olive oil, and heat over medium-high heat.
3. Add the onions and cook, frequently stirring, for about 10 to 12 minutes, or until soft and browned.
4. Stir in the tomatoes—season with salt and ½ teaspoon of dried oregano, and ½ teaspoon of crushed red pepper. Cook and stir for 4 to 5 minutes. Crush the tomatoes with a wooden spoon while stirring.
5. Remove the pan from heat. Let it slightly cool and reserve.

Make the Sicilian-style pizza (assemble and bake)

1. Distribute the reserved onions and tomatoes on top of the pre-baked pizza crust.
2. Sift out any watery liquid—you should have none or very little.
3. Top off with ½ teaspoon dried oregano and ½ teaspoon crushed red peppers.
4. Brush some olive oil over the corners and sides of the pizza crust.
5. Sprinkle the parmesan cheese evenly over the pizza sauce and top it off with 1 teaspoon of olive oil.
6. Place the pizza back in the oven on the lowest oven rack for another 15 minutes or until the crust is firm at the bottom, crisp at the edges, and the top has bits of charred onions.
7. Take it out of the oven and let it sit for a few minutes before serving.
8. Cut into squares and serve.