DirectionsStep1In a glass measuring cup, sprinkle the yeast over the 105° water and gently stir. Add the sugar and allow to set until the yeast is bubbly up to five minutes. For more information on yeast and making pizza do…Step2Pour the bubbly yeast mixture into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the remaining ingredients over the yeast in the following order: 4 cups of flour, olive oil, and salt. Do…Step3With the mixer on low, combine all the ingredients together and once blended, switch out the paddle attachment for the dough hook. Knead the dough for five minutes, adding the remaining flour as nee…Step4Once the dough forms a nice ball and isn't too wet, remove it from the mixing bowl to another mixing bowl that has been drizzle with olive-oil and gently wiped with a paper towel. Turn the dough over once in the bo…Step5In a medium mixing bowl, combine all the sauce ingredients and set aside.Step6Oil a half sheet pan (approx 13"x18" with a good drizzle of olive oil. Set asideStep7Slide the dough into the center of the oiled baking sheet pushing the dough to the edges. If it's fighting you, let it rest for a few minutes and it'll eventually give in. Create a nice rimmed crust.Step8Spoon about 1⁄2 of the pizza sauce over the dough leaving about 1⁄2" rim around the edges.Step9Cover the whole pan with plastic wrap and place back into the oven for 45 minutes for the second rise.Step10Remove the pizza from the oven and preheat the oven to 450°. Place a rack in them center of the oven.Step11Layer on the pizza toppings in the following order: the hand-torn fresh mozzarella, the pepperoni, almost all of the remaining sauce, the grated mozzarella, and the remaining sauce spooned into pockets on the pizza. …Step12Bake the pizza for 15-20 minutes until the center is browned and bubbly. Remove from the oven and let sit for about 5 minutes if you can wait. Just trying to spare you from any burned tongues!IngredientsIngredients1 ¼ cupsWater (tap water ok, 105, see below)2 ¼ teaspoonsActive Dry Yeast (do not use fast or quick rising; equals one pack)3 teaspoonsSugar4 ½ cupsAll-Purpose Flour (or more if needed)¼ cupItalian Olive Oil (preferably extra-virgin)1 tablespoonKosher Salt14 ouncesPremade Pizza Sauce14 ounces cansRoma Tomatoes (or cherry, I use Mutti Baby Roma Tomatoes)¼ teaspoonRed Pepper (crushed, or more if preferred)½ teaspoonKosher Salt½ teaspoonDried Oregano4 ouncesFresh Mozzarella (ripped into pieces)½ poundDeli Provolone (thinly sliced, I use Boar's Head Picante Provolone)8 ouncesWhole Milk Mozzarella (freshly grated)6 ouncesSpicy Pepperoni (sliced, or sliced at the deli if available)add Parmesan (fresh grated)add Olive Oil (for drizzling)See moreFrom josieandnina.comRecipeDirectionsIngredientsExplore furtherThe Only Pizza Worth Making At Home Is Baked In A …epicurious.comHow to Make Sicilian Pizza Dough - Andrew Zimmernandrewzimmern.comAuthentic Sicilian Pizza Dough Recipe- The Best Recipe!countertoppizzaoven.comBest Sicilian Pizza Recipe Crispy Sheet Pan Pizza - YouTubeyoutube.comThe Original Sicilian Pizza Dough Recipe - Dishcrawldishcrawl.comRecommended to you based on what's popular • Feedback
Sicilian Pizza Recipe
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