Scicilian-Style Pizza

ATK pizza

This turned out AMAZING! I will definitely be making this again. It’s different from our normal style of pizza but super delicious.

This recipe is from America’s Test Kitchen: http://www.americastestkitchen.com

The recipe is free for now. As I have mentioned before, this site gives their current season of recipes for free and you can print them out. Beyond the current season of the show they require you to have an account which costs approximately $30/year.

Recipe: http://www.americastestkitchen.com/recipes/8256-thick-crust-sicilian-style-pizza?ref=Recipe_browse_3

You can also watch the video of them making it if it helps.

Time: 2 hours + 1 day for dough

Effort Level: A lot. This is much more effort than normal especially for a pizza but I found it very worth it. The biggest part is prepping everything a day in advance

Amount: 12 very large squares

*You will need to prep the dough and sauce a day in advance

SIDE NOTE: Kitchen Aid mixer with a dough hook is really necessary for this. I made it through with my Ninja Blender dough attachment but not without almost breaking it. The dough is dense and difficult to mix. I will not make this again until I get a Kitchen Aid mixer myself. 

You Need:

The dough

  • 2 1/4 cups all-purpose flour (They recommend King Arthur brand but I’m sure any is fine)
  • 2 cups semolina flour (YES NECESSARY)
  • 1 tsp sugar
  • 1 tsp instant/rapid rise yeast
  • 1 2/3 cups ICE COLD water
  • 3 Tbl extra-virgin olive oil
  • 2 1/4 tsp salt

The sauce (My version varies a little from theirs….of course I had to play with it)

  • 1 (28oz) can of whole peeled tomatoes – drained
  • 1 (12oz) can of petite diced tomatoes
  • 2 tsp sugar
  • 1/4 cup extra-virgin olive oil
  • 5 galic cloves – minced
  • 1 tsp dried oregano
  • 1 tsp dried red pepper flakes

Pizza

  • 1/4 cup extra-virgin olive oil
  • 1 cup grated Parmesan cheese
  • 12 oz of shredded mozzarella cheese

Do this the DAY BEFORE YOU WANT PIZZA:

Dough

  1. Using the dough hook on your Kitchen Aid, mix together the all-purpose flour, semolina flour, sugar, and yeast on low until combined. (~15 seconds)
  2. While mixing on low, slowly add the cold water until dough forms and no dry flour remains (~1-2 minutes)
  3. Cover with plastic wrap and let sit for 10 minutes
  4. Add salt to dough and mix on medium speed until dough becomes silk and pulls away from the sides (~6-8 minutes)
  5. On a lightly floured surface kneed the dough for 1 minute and then roll into a tight ball
  6. Place into a lightly greased bowl, cover with plastic wrap, and place in fridge overnight.

Sauce (I actually wanted more sauce for mine so if you like a lot of sauce maybe double)

  1. In a food processor add the whole peeled tomatoes (drained), sugar, and salt. Process until smooth
  2. Heat oil in a medium sauce pan over medium-high heat
  3. Add garlic and cook until fragrant and beginning to brown (~1 minute)
  4. Add the pureed tomato mixture and the petite diced tomatoes DO NOT DRAIN
  5. Add the oregano and red pepper flakes. Stir to combine
  6. Continue to cook the sauce reducing it to a thick delicious sauce (~30 minutes)
  7. Put in a bowl and set in fridge until ready to use

Do this for PIZZA DAY:

  1. 1 hour BEFORE cooking place a baking stone on the upper middle rack and heat the oven to 500 degrees F. It may be fine without a baking stone.
  2. ALSO 1 hour BEFORE spray a rimmed baking sheet with oil and then coat the bottom with olive oil. Remove the dough from the fridge and place on a lightly floured surface. Lightly flour top of dough and press into a 12 x 9 inch rectangle. Using a rolling pin roll the dough out to the size of the baking sheet. Transfer dough to the baking sheet and lightly stretch to the corners as needed. Lay plastic wrap on top and place a second baking sheet on top of that. Let sit for the hour your oven preheats.
  3. Remove the plastic wrap and again stretch the dough to the corners.
  4. Ladle sauce over pizza leaving 1/2 inch border all the way around
  5. Sprinkle on Parmesan and the mozzarella evenly
  6. Place pizza on the baking stone and reduce the heat to 450F
  7. Bake for 20-25 minutes or until cheese is bubbly and pizza is fully cooked through (Turn halfway through baking)
  8. Allow the pizza to sit for 5 minutes before cutting into squares.
  9. ENJOY YOUR HARD WORK!

 

 

 

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