White Sicilian Pizza with Flaky, Pastry-Style Crust
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
30 mins
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Servings
4 servings (Two 10-inch pizzas)
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Calories
874 kcal
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Course
Main Course
White Sicilian Pizza with Flaky, Pastry-Style Crust
Description
This White Sicilian Pizza starts with a dough reminiscent of a buttery pastry, achieved by thoroughly incorporating chilled butter into the flour before adding yeast and water. After resting, the dough is shaped and baked at a very high temperature, either on a preheated stone or parchment-lined baking sheet, to create a crisp, flaky base.
The toppings consist mainly of provolone cheese, sometimes mixed with mozzarella, along with Romano cheese, garlic powder, dried basil and oregano, minced garlic, thin tomato slices, salt, and black pepper. Baking melts the cheese and cooks the tomatoes slightly, blending their savory flavors with the aromatic seasonings.
This pizza is best served warm to appreciate the crispy crust and melty cheese. Its flaky base offers a contrast to traditional stretchy pizza dough, making it a good alternative for those seeking a texture closer to pastry. The seasoning combination is moderate, emphasizing garlic and Italian herbs.
Ingredients
For the crust:
- 2 cups all-purpose flour plus more for kneading and dusting pizza peel
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 ounces butter ½ cup, unsalted, cubed and chilled
- ⅔ cup water warm
- ½ teaspoon instant yeast
For the pizza:
- olive oil
- provolone cheese or a mozzarella/provolone mix - I used about 1½ cups per pizza, shredded
- Romano cheese grated
- garlic powder
- basil dried
- oregano dried
- Roma tomato thinly sliced
- garlic finely minced (I used 2 cloves per pizza, cloves
- salt
- black pepper
Instructions
- 1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
- 2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
- 3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (Two 10-inch pizzas)
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 58g | 19% |
| Protein | 37g | 74% |
| Fat | 54g | 83% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 142mg | 47% |
| Sodium | 1683mg | 70% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2405IU | 48% |
| Vitamin C | 13.7mg | 15% |
| Calcium | 912mg | 91% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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