Crusty Neopolitan Sicilian Pizza

This pizza was inspired by a famous pizza restaurant in LA that has the thickest crust. I have experimented at home to create a similar crust. This version is not as salt-laden as most pizzas, and it omits all the processed meats. But shhhhh if you don’t say a word, people will love it and not worry about all that! The dough steps are straightforward; follow them carefully.

It's fun to recreate restaurant meals at home because you can save money and make your favorite dishes healthier. I think this one costs around $15, whereas a similar item in a restaurant would be over $30.

Print

With ImageWithout Image

Sicilian Pizza

Yield 12

Author Judy Doherty

Prep time

15 Min

Cook time

15 Min

Inactive time

1 Hour

Total time

1 H & 30 M

Here is a recipe for a half-sheet of the most delicious Sicilian pan pizza, Genovese style. You don't need a fancy pan or oven; you just need to make this dough! Makes 12 pieces.

Cook modePrevent screen from turning off

Ingredients

Dough - follow directions well

• 17 ounces of warm water, 100 degrees F
• 1 packet dry yeast
• 4 cups pizza flour
• 2 cups bread flour
• 1 tablespoon sugar
• pinch sea salt
• 2 tablespoons olive oil

Toppings

• 16 ounces fresh mozzarella, sliced
• 1 can no-salt-added peeled tomatoes
• 4 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 tsp red pepper flakes or Korean pepper
• 1 bunch fresh basil, about 20 leaves, rinsed
• 1 tablespoon grated Parmesan cheese

Instructions

1. Mix the water and yeast in a stand mixer using a paddle attachment.
2. Add the flour and mix for 4 minutes, until the mixture is well combined.
3. Allow to rest for 6 minutes in the stand mixer.
4. Mix again, adding the sugar and salt.
5. Mix for 4 minutes.
6. Add the oil in the last minute of mixing.
7. Rest the dough and allow it to rise for an hour.
8. Place the dough on a well-oiled half-sheet pan. Try not to knock it down just transfer it. Spread the dough out as much as you can.
9. Allow the dough to rise on the sheet pan for 10 minutes. Spread it out to the edges. Wait 5 more minutes.
10. Bake the crust in a 450°F oven for 6 minutes.
11. Let it cool. Meanwhile, make the sauce by pureeing the tomatoes with the tomato paste.
12. Add the toppings in this order: mozzarella cheese on the bottom, followed by the sauce, then the basil leaves and seasonings, and finally the grated Parmesan cheese.
13. Bake at 450°F for 6-7 minutes, or until the cheese has melted.

Nutrition Facts

Calories

371

Fat

14 g

Sat. Fat

6 g

Carbs

46 g

Fiber

2 g

Net carbs

44 g

Sugar

4 g

Protein

15 g

Sodium

628 mg

Cholesterol

30 mg

This is a big pizza, but you can freeze the extra squares in zip lock bags or glass containers.

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes