📝 About This Recipe
Transport yourself to the street corners of Palermo with this thick, pillowy, and intensely flavorful Sicilian slice. Characterized by its signature 'focaccia-style' dough and a rich, herb-infused tomato sauce, this pizza features a crispy, olive oil-fried bottom and a light, airy crumb. It is the ultimate comfort food—a perfect marriage of crunchy texture and gooey mozzarella that defines the classic Italian-American bakery tradition.
🥗 Ingredients
The High-Hydration Dough
- 500 grams Bread Flour (high protein content is essential for structure)
- 350 ml Warm Water (approximately 105°F)
- 2 1/4 teaspoons Instant Yeast (one standard packet)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for the pan)
- 2 teaspoons Fine Sea Salt
- 1 teaspoon Honey (helps with browning and yeast activation)
The Signature Red Sauce
- 28 ounces Crushed San Marzano Tomatoes (canned, high quality)
- 3 cloves Garlic (minced finely)
- 1 tablespoon Dried Oregano (Sicilian style relies heavily on oregano)
- 1/2 teaspoon Red Pepper Flakes (optional for a subtle kick)
- 1/2 teaspoon Sugar (to balance acidity)
Toppings and Assembly
- 12 ounces Low-Moisture Mozzarella Cheese (shredded or sliced thinly)
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- 8-10 pieces Fresh Basil Leaves (torn for garnish)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
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2
Add the flour, olive oil, and sea salt. Using a dough hook on low speed (or a sturdy wooden spoon), mix until a shaggy dough forms and no dry flour remains.
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3
Increase speed to medium and knead for 6-8 minutes. The dough should be sticky but smooth and elastic. If mixing by hand, perform 'slap and folds' on a clean surface for 10 minutes.
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4
Coat a 13x18 inch rimmed baking sheet (half-sheet pan) generously with 3 tablespoons of olive oil. Transfer the dough to the pan and turn it to coat in oil.
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5
Gently stretch the dough toward the corners. It will likely snap back; cover with plastic wrap and let it rest for 30 minutes to relax the gluten.
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6
After resting, stretch the dough again to fill the corners of the pan. Cover and let rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in height and bubbly.
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7
While the dough rises, prepare the sauce. Combine the crushed tomatoes, minced garlic, oregano, red pepper flakes, and sugar in a bowl. Do not cook the sauce; it will cook in the oven.
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8
Preheat your oven to 450°F (230°C). Ensure the rack is in the lowest position to help crisp the bottom of the crust.
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9
Once the dough is airy and jiggly, gently press your fingertips into the surface to create small dimples, being careful not to deflate it entirely.
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10
Layer the mozzarella cheese directly onto the dough first—this is the 'secret' to preventing a soggy crust. Leave a small border for the crust.
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11
Spoon the tomato sauce in thick diagonal stripes or dollops over the cheese. Sprinkle the Pecorino Romano evenly over the top.
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12
Bake for 20-25 minutes. Check the bottom by lifting a corner with a spatula; it should be deep golden brown and fried-crisp. The cheese on top should be bubbling and slightly charred.
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13
Remove from the oven and let the pizza sit in the pan for 5 minutes. This allows the steam to settle so the crust stays crunchy.
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14
Slide the pizza onto a cutting board. Garnish with fresh basil and an extra drizzle of olive oil. Use a rocker knife or kitchen shears to cut into large squares.
💡 Chef's Tips
Don't skimp on the olive oil in the pan; it's what 'fries' the bottom of the dough and gives it that iconic crunch. If your dough won't reach the corners of the pan, give it another 15 minutes to rest and try again—never force it. Use low-moisture mozzarella rather than fresh 'wet' mozzarella to avoid releasing too much water into the thick dough. For an even better crust, let the dough undergo its second rise in the refrigerator overnight (cold fermentation) before baking the next day. Always use a heavy-duty metal baking sheet; glass or thin pans won't conduct heat well enough to crisp the bottom.
🍽️ Serving Suggestions
Pair with a crisp, cold Italian Pilsner or a light-bodied Sangiovese wine. Serve alongside a bright Arugula salad with lemon vinaigrette to cut through the richness. Offer a side of spicy hot honey for drizzling over the crust. A side of homemade garlic dipping sauce or extra marinara is always a crowd-pleaser. Keep it classic with a platter of pickled pepperoncini and olives.