Perfect, Mind-Blowing Sicilian Pizza

This is incredible. I can make Sicilian pizza. More than that, I can make the best Sicilian pizza on earth.

I made a pie today, figuring it would only be a good baseline effort. Somewhere to start. But it’s magnificent. If I had only cooked it longer and gone a little heavier on the sauce and cheese, it would have been the finest Sicilian pie imaginable. As it was, it shocked me. The smell that’s lingering in the house is still driving me crazy.

When this happens to me–and it happens a lot–is it luck, or does it mean God cares about good food? There has to be a reason he has given me so many good recipes.

I’ll tell you how to do it.

My local GFS didn’t have Super Dolce sauce, so I used Saporito. I added a little sugar to make it as sweet as Super Dolce. Other than that, I did everything the same. This is for a 12 x 18 rectangle.

INGREDIENTS

4 cups King Arthur bread flour (or any bread flour)
2 teaspoons salt
2 teaspoons pepper
4 rounded teaspoons dry yeast
1 pint water

Activate the yeast in the water. Put the other stuff in a really big food processor. Mine almost died when I did this. You may as well break your dough into two portions and process them separately.

Mix the dry stuff. Start dribbling the water and yeast in. When the dough forms a coherent glob, stop adding water and process for one minute. You want it a little sticky, but you should be able to handle it. Seems like you want as much water in it as you can manage, without ending up with something so loose you can’t make it into a pie.

Form the dough into a smooth glob, oil it heavily, and put it in an oiled dish to rise. Probably best to use a dish that somehow resembles the pizza pan. In other words, round for a round pan, and so on. It will make it easier to make the dough fit the pan.

Punch the dough down when it rises. Let it poof back up a little. The more time it has to rise, the better the flavor will be.

Dump it in an oiled steel pan and mash it until it fits. Make the borders slightly higher than the middle. Don’t overdo it, because you can end up with a pie that’s so tall around the edges, the cheese runs into the middle.

Make sure the top of the dough is oily (light olive oil, not green), and let the dough rise some more. I let mine get up to about 3/4″ in height. You should flip the dough once while you’re making it fit, because this will make the bottom of it lumpy. That will give you wrinkles and air spaces that will give you different degrees of doneness on the bottom of the pie. This is a very good thing.

SAUCE INGREDIENTS

8 oz. Stanislaus Saporito or Super Dolce sauce
2 level teaspoons sugar (Super Dolce) or 3 (Saporito)
1/2 – 1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon white vinegar

Man, this was good.

1 teaspoon olive oil
2 teaspoons dry oregano – get something decent, not Badia
enough water to make the sauce loose – maybe a cup

I used 3/4 this much sauce, and it wasn’t enough. It might be wise to add a little more oil to the sauce. It got a little dry in the exposed areas, but that may have been because I spread it too thin.

Smear the cheese on top of the pie. Add 16 ounces Costco mozzarella. Cut it with good provolone if you want. I used half provolone on one side of the pie, and it was very good.

Mike was right on the money with the lighter olive oil. I am never using green olive oil on pizza again.

Bake in a 550° preheated oven. I rested my pan on a stone. I gave it 8 minutes, but I should have gone ten. The pan was on the middle rack.

This will be better if you can get the pie to come out so you can give it a couple of minutes on the bare stone, but my stone is too small for that. This dough is sticky, so make sure you use a pan that really works.

I need a smaller pan. The skillet idea comes to mind.

I can’t get over this.