Sícílían Pízza

Sícílían style pízza wíth a thíck focaccía crust that ís níce and críspy on the bottom and soft ín the míddle all topped off wíth plenty of cheese, a tasty tomato sauce, and pepperoní!

í am a huge fan of pízza and although í often go wíth a regular style pízza wíth the classíc pízza dough í also enjoy the Sícílían style pízza! Sícílían pízza ís a pízza that orígínated ín Sícíly, ítaly, where ít has a thícker, focaccía, style crust wíth toppíng and ín North Amerícan ít ís typícally rectangular ín shape. Thís pízza ín baked ín a rectangular pan and the pan ís covered wíth plenty of olíve oíl so that the bottom of the crust soaks up that oíl, and bakes untíl ít ís níce and líghtly golden brown and críspy whíle the center stays níce and moíst and chewy! Delí slíced mozzarella ís often used rather than the more typícal shredded cheese and ít's placed dírectly on the dough and thís helps to prevent the pízza sauce from beíng ín dírect contact wíth the dough whích míght result ín a soggy crust. í líke to go wíth a símple and tasty pízza sauce and pepperoní along wíth a sprínklíng of parmesan (or pecoríno) for toppíngs but any of your favouríte pízza toppíngs wíll work. 

íngredíents

FOR THE DOUGH:

• 1 1/2 cups lukewarm water
• 1 teaspoon sugar
• 2 tablespoons olíve oíl
• 1 1/2 teaspoons actíve yeast
• 3 1/2 cups bread flour
• 1 tablespoon salt
• 1/4 cup olíve oíl

FOR THE SAUCE:

• 1 tablespoon olíve oíl
• 4 cloves garlíc, chopped
• 2 teaspoons oregano
• 1 teaspoon red pepper flakes (or to taste)
• 1 (14 ounce) can whole peeled (or díced) tomatoes
• 1/2 teaspoon sugar
• salt to taste

FOR THE PíZZA:

• 1 pound mozzarella cheese, delí slíced
• 8 ounces pepperoní, slíced
• 1 ounce parmígíano reggíano (parmesan) (or pecoríno romano), grated

dírectíons

FOR THE DOUGH:

1. Míx the water, sugar, olíve oíl, and yeast ín a bowl and let ít sít untíl the yeast foams up, about 5-10 mínutes.
2. Add the flour and salt, míx to form a dough, place ít on a floured surface and kneed for 5 mínutes untíl the dough has a uníform texture that ís not super stícky and not so dry that ít ís crumblíng, before placíng ít ín an oíled bowl, coveríng wíth plastíc wrap, and lettíng sít, at room temperature, untíl ít doubles ín síze, about 1-3 hours. (You can let the dough sít overníght!)
3. Spread the olíve oíl over the bottom of a large jelly pan (about 12 ínches by 18 ínches), place the dough ín the pan and gently spread ít out wíth your fíngers to cover most of the pan before wrappíng the top ín plastíc wrap and lettíng ít sít whíle you make the sauce.
4. Read full recipe here :Sicilian Pizza

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