Sicilian pizza

Ingredients

• 4 cups Bread Flour (high‑protein flour for chewiness)
• 1.5 cups Water (lukewarm (about 105°F))
• 2 tsp Active Dry Yeast (proofed in warm water)
• 2 tbsp Olive Oil (extra‑virgin, plus extra for pan)
• 1 tsp Sugar (helps activate yeast)
• 2 tsp Salt (kosher or sea salt)
• 1 cup Canned Crushed Tomatoes (San Marzano if possible)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (optional)
• 12 oz Fresh Mozzarella (sliced or torn)
• ¼ cup Parmesan Cheese (freshly grated)
• ½ cup Fresh Basil Leaves (torn for garnish)

Instructions

1. Activate Yeast

   In a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5‑7 minutes until frothy.

   Time: PT7M

   Temperature: 105°F

2. Mix Dry Ingredients

   In a large mixing bowl whisk together bread flour and salt.

   Time: PT3M

3. Form Dough

   Make a well in the flour, pour in the yeast mixture, olive oil, and stir with a rubber spatula until a shaggy dough forms.

   Time: PT5M

4. Knead Dough

   Knead the dough in the bowl or on a lightly floured surface for 8‑10 minutes until smooth and elastic. If using a stand mixer, knead on low speed for 6‑7 minutes.

   Time: PT10M

5. First Rise

   Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.

   Time: PT1H

6. Prepare Sauce

   While the dough rises, heat a small saucepan over medium heat, add a drizzle of olive oil, sauté minced garlic for 30 seconds, then add crushed tomatoes, oregano, and a pinch of salt. Simmer for 10 minutes, then let cool.

   Time: PT12M

   Temperature: medium heat

7. Pre‑heat Oven and Pan

   Place a pizza stone or an empty baking pan on the middle rack and pre‑heat the oven to 475°F (245°C). Also lightly oil the 9×13 in baking pan with olive oil.

   Time: PT15M

   Temperature: 475°F

8. Shape Dough in Pan

   Punch down the risen dough, turn it onto the oiled baking pan, and stretch it gently to the edges, creating a slightly thicker rim around the perimeter.

   Time: PT5M

9. Add Toppings

   Spread the cooled tomato sauce evenly over the dough, leaving a small border. Distribute sliced mozzarella over the sauce, then sprinkle grated Parmesan on top.

   Time: PT5M

10. Bake Pizza

    Slide the pan onto the pre‑heated stone (or keep on the pan) and bake for 18‑20 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

    Time: PT20M

    Temperature: 475°F

11. Finish and Serve

    Remove pizza from oven, drizzle with a little extra‑virgin olive oil, scatter torn basil leaves, let rest 5 minutes, then cut into squares and serve.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g