Homemade Sicilian-Style Pizza

Name: Homemade Sicilian-Style Pizza
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Cuisine: American
Ingredients: 4 cups (512 g) all-purpose flour or bread flour, see notes above; 2 teaspoons (12 g) kosher salt; 2 teaspoons (8 g) instant yeast, see notes above if using active dry; 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water; olive oil; butter; 2 tablespoons olive oil; 12 ounces of grated cheese, such as whole milk mozzarella or a mix of Monterey Jack, Cheddar, and Mozzarella, see notes above; 1 cup (+ a few spoonfuls) tomato sauce, such as this one or this one, or your favorite jarred sauce; 3 tablespoons olive oil, divided; 8 ounces mushrooms, sliced; 1 green (or other) bell pepper, diced; 1/2 red onion, thinly sliced; 6 ounces pepperoni, I love Vermont Smoke & Cure, sliced as thinly as possible — if you want the pizza to be really loaded with pepperoni, you’ll need more like 12 ounces; crushed red pepper flakes; 1 cup pickled jalapeños; 6 ounces pepperoni, thinly sliced; hot honey, optional

Instructions

Prep:24hCook:20min

**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night. The base of this recipe is this overnight, refrigerator focaccia dough. If would like to make a sourdough version, follow the recipe for this simple sourdough focaccia bread recipe through step 5; then proceed with the recipe. Notes: As always, for best results, use a digital scale to measure the flour and water. As with the focaccia recipe, a long ferment is best. I often let the dough sit in the fridge for 2 days before proceeding. You'll need a 12" x 18" sheet pan for this recipe. I highly recommend investing in something like this Winco Sicilian Pizza Pan (also available on Amazon), which conducts heat better than a traditional sheet pan and will therefore brown the bottom more evenly. Lloyd makes a Sicilian-style pizza pan, but it's a little smaller than the Winco one mentioned above. If you would like to use the Lloyd pan, I recommend scaling the dough recipe slightly. See measurements below the recipe box. If you have a Lloyd Detroit-style pan and would prefer to use that here, see the notes below the recipe for scaling the dough recipe to fit that size pan. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed. Cheese: I know the idea of using grated cheese for some of you may be off-putting, but there are a few brands I like, and it saves some time using them: Trader Joe's sells a Quattro Formaggi blend that's great, and Tillamook sells a large-grate mozzarella that I also really love.

Updated at: Thu, 21 Nov 2024 07:29:03 GMT