Thick-Crust Sicilian-Style Pizza

Name: Thick-Crust Sicilian-Style Pizza
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 to 8 servings
Ingredients: 2¼ cups all-purpose flour; 2 cups semolina flour; 1 teaspoon granulated sugar; 1 teaspoon instant; 1⅔ cups ice water; 3 tablespoons olive oil; 2¼ teaspoons salt; 3 tablespoons olive oil; 3 garlic cloves; 1 tablespoon tomato paste; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; 28 ounce can crushed tomatoes; 2 teaspoons granulated sugar; ½ teaspoon salt; ¼ cup olive oil; 2 ounces grated Parmesan cheese; 12 ounces mozzarella cheese

User Reviews

4.4

96 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 d
Total Time
1 hr 5 mins
Servings
6 to 8 servings
Calories
848 kcal
Course
Main Course
Cuisine
Italian, American

Thick-Crust Sicilian-Style Pizza

John Morgan

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An amazing thick crust pizza topped with a hearty tomato sauce and lots of Parmesan and mozzarella cheese.

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Ingredients

Servings

For the Dough:

2¼ cups all-purpose flour
2 cups semolina flour
1 teaspoon granulated sugar
1 teaspoon instant rapid rise yeast
1⅔ cups ice water
3 tablespoons olive oil
2¼ teaspoons salt

For the Sauce:

3 tablespoons olive oil
3 garlic cloves minced
1 tablespoon tomato paste
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
28 ounce can crushed tomatoes
2 teaspoons granulated sugar
½ teaspoon salt

For the Pizza:

¼ cup olive oil
2 ounces grated Parmesan cheese 1 cup
12 ounces mozzarella cheese shredded (3 cups)

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Instructions

Make the Dough: Using a stand mixer fitted with a dough hook, mix the all-purpose flour, semolina flour, sugar and yeast on low speed until combined. With the machine running, slowly add the water and oil until a dough forms and no dry flour remains, 1 to 2 minutes. Cover with plastic wrap and let dough rest for 10 minutes.
Add the salt to the dough and mix on medium speed until the dough forms a satiny, sticky ball that clears the sides of the bowl, 6 to 8 minutes. Remove the dough from the bowl and knead briefly on a lightly floured counter until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours.
Make the Sauce: Heat the oil and garlic in a medium saucepan over medium-low heat, stirring occasionally, until the garlic is fragrant and just beginning to brown, about 2 minutes. Add the tomato paste, oregano and red pepper flakes and cook until fragrant, about 30 seconds. Add the crushed tomatoes, sugar and salt and cook, stirring occasionally, until the sauce measures 2 cups, 25 to 30 minutes. Transfer to a bowl, allow to cool, and refrigerate until needed.
Make the Pizza: Place a baking stone on the upper-middle rack and preheat oven to 500 degrees F. Spray a rimmed baking sheet with non-stick cooking spray, then coat the bottom of the pan with the olive oil.
Remove the dough from the refrigerator and transfer to a lightly floured surface. Lightly flour the top of the dough and gently press into a 12x9-inch rectangle. Using a rolling pin, roll the dough into an 18x13-inch rectangle. Transfer the dough to the prepared baking sheet, fitting the dough into the corners. Spray the top of the dough with non-stick cooking spray and lay a sheet of plastic wrap over the dough. Place a second baking sheet on the dough and let it stand for 1 hour.
Remove the top baking sheet and plastic wrap. Gently stretch and light dough to fill the pan. Spread the sauce in an even layer over the surface of the dough, leaving a ½-inch border. Sprinkle the Parmesan evenly over the entire surface of the dough, then repeat with the mozzarella cheese.
Place the pan on the baking stone, reduce the oven temperature to 450 degrees F and bake until the cheese is bubbly and browned, 20 to 25 minutes, rotating the pan halfway through baking. Remove the pan from the oven and cool on a wire rack for 5 minutes. Run a knife around the rim of the pan to loosen the pizza. Transfer to a cutting board, cut into squares and serve.

Notes

Nutritional values are based on one serving

Nutrition Information

Show Details

Calories 848kcal (42%) Carbohydrates 91g (30%) Protein 31g (62%) Fat 39g (60%) Saturated Fat 12g (60%) Cholesterol 53mg (18%) Sodium 1769mg (74%) Potassium 649mg (19%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 815IU (16%) Vitamin C 13.2mg (15%) Calcium 463mg (46%) Iron 7mg (39%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 848 kcal

% Daily Value*

Calories	848kcal	42%
Carbohydrates	91g	30%
Protein	31g	62%
Fat	39g	60%
Saturated Fat	12g	60%
Cholesterol	53mg	18%
Sodium	1769mg	74%
Potassium	649mg	14%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	815IU	16%
Vitamin C	13.2mg	15%
Calcium	463mg	46%
Iron	7mg	39%