Thick-Crust Sicilian-Style Pizza
User Reviews
4.4
-
Prep Time
30 mins
-
Cook Time
35 mins
-
Additional Time
1 d
-
Total Time
1 hr 5 mins
-
Servings
6 to 8 servings
-
Calories
848 kcal
-
Course
Main Course
Thick-Crust Sicilian-Style Pizza
Description
This recipe prepares a Sicilian-style pizza dough mixing all-purpose and semolina flours with yeast, sugar, water, olive oil, and salt. The dough is kneaded to a sticky ball, then refrigerated for 1 to 2 days to ferment slowly, which enhances its texture and taste. Meanwhile, the sauce is crafted by gently sautéing garlic in olive oil before adding tomato paste, canned crushed tomatoes, dried oregano, and red pepper flakes. The sauce simmers to blend flavors and reduce acidity.
The final pizza is assembled by spreading olive oil on the crust, layering with mozzarella and Parmesan cheeses, then baking for a thick, chewy base with a crisp, golden crust topped with flavorful sauce and melted cheese. The combination of semolina flour and olive oil helps achieve a contrast between a tender interior and a crispy edge.
This pizza style is well-suited for sharing as a hearty meal and pairs nicely with salads or simple sides. The lengthy dough fermentation improves digestibility and enhances complexity in flavor.
The recipe notes nutrition per serving, indicating portion control for a filling dish.
Ingredients
For the Dough:
- 2¼ cups all-purpose flour
- 2 cups semolina flour
- 1 teaspoon granulated sugar
- 1 teaspoon instant rapid rise yeast
- 1⅔ cups water ice
- 3 tablespoons olive oil
- 2¼ teaspoons salt
For the Sauce:
- 3 tablespoons olive oil
- 3 garlic minced, cloves
- 1 tablespoon tomato paste
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 28 ounce crushed tomatoes canned
- 2 teaspoons granulated sugar
- ½ teaspoon salt
For the Pizza:
- ¼ cup olive oil
- 2 ounces Parmesan Cheese 1 cup, grated
- 12 ounces mozzarella cheese shredded (3 cups)
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
- Refrigerate the dough for at least 24 hours and up to 48 hours to improve texture and flavor complexity.
- Use a combination of all-purpose and semolina flour to achieve the characteristic Sicilian chewy yet crisp crust.
- Allow the sauce to simmer gently to blend flavors without burning the garlic.
- Preheat the oven adequately to bake the pizza thoroughly with a golden crust and melted cheese.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
