Sicilian Pizza
A Sicilian style pizza with a pleasant t
hick focaccia skin that's crispy on rock bottom and soft within the middle, all topped with many cheese, delicious spaghetti sauce , and pepperoni!
INGREDIENTS
For the dough:
1 1/2 cups warm water
1 teaspoon sugar
2 tablespoons of vegetable oil
1 1/2 teaspoons active yeast
3 1/2 cups of bread flour
1 tablespoon salt
1/4 cup vegetable oil
For the sauce:
1 tablespoon of vegetable oil
4 garlic cloves, chopped
2 teaspoons of oregano
1 teaspoon red chili flakes (or to taste)
1 can (14 ounces) whole tomatoes, peeled (or diced)
1/2 teaspoon sugar
salt to taste
For pizza:
1 pound mozzarella cheese, sliced cold chunks
8 ounces of pepperoni, sliced
1 ounce parmigiano reggiano (parmesan) (or pecorino romano)
INSTRUCTIONS
For the dough:
1.Combine water, sugar, vegetable oil and yeast during a bowl and let stand until the yeast is foamy, about 5 to 10 minutes.
2.Add flour and salt, mix until it forms a dough, place it on a floured surface and kneel for five minutes until the dough features a uniform texture that's not super sticky and not too dry to dry. crushed, before fixing a bowl of greased dough, cover with wrapping and let stand, at temperature , until it's doubled in size, about 1 to three hours. (You can let the dough sit all night!)
3.Spread vegetable oil on rock bottom of an outsized jelly pan (about 12 inches by 18 inches), place the dough within the skillet and spread gently together with your fingers to hide most of the pan before setting. 'wrap the highest in wrapping and keep it there while you create the sauce.
For the sauce:
4.Heat the oil during a skillet over medium heat, add the garlic, oregano and red chili flakes and cook until fragrant, a few minute, before adding the tomatoes, remove from heat. boil then add sugar and salt to taste.
5.Reduce the sauce during a kitchen appliance .
For pizza:
6.Remove the dough within the pan, gently roll the dough to hide the pan (if necessary), place the mozzarella slices on top, then the sauce, pepperoni, and parmesan.
7.Bake on rock bottom rack of preheated 450F / 230C oven until the highest is bubbly and therefore the bottom is golden brown and crispy, about 10 to fifteen minutes.
