SICILIAN PIZZA DOUGH RECIPE - FOOD.COM
I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 2 pizza pies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large bowl with teaspoon of olive oil and set aside.
- Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
- Place three cups of flour in large bowl and mix in salt.
- Place one cup of flour on work surface.
- Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
- Stir until as combined as possible.
- Turn out onto floured surface.
- With well floured hands, knead dough to work in the cup of flour on the board.
- Continue kneading until nice, smooth dough-ball is formed.
- Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
- Dough should double (at least).
- Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
- Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.
Nutrition Facts : Calories 510.4, FatContent 6, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 297.8, CarbohydrateContent 97.9, FiberContent 4.3, SugarContent 1.4, ProteinContent 14.3
SICILIAN CHRISTMAS PIZZA (SFINCIONE) | ALLRECIPES
Topping a thick-crust pizza with bread crumbs might sound like a strange idea, but it really is the crispy, cheesy secret sauce behind this Sicilian Christmas Pizza. Well, that and the actual sauce of onion and anchovies--ingredients you might want to keep secret from guests. Also key is the extremely sticky dough, which bakes into a feather-light, spongy crust that contrasts perfectly with the crumbly topping. Garnish with the customary dried oregano if desired.
Provided by Chef John
Categories World Cuisine European Italian
Total Time 3 hours 0 minutes
Prep Time 25 minutes
Cook Time 1 hours 5 minutes
Yield 1 large pizza
Number Of Ingredients 21
Steps:
- Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let bloom. Add salt, sugar, olive oil, and flour. Knead, scraping down sides as necessary, until dough is very elastic and sticky, 6 to 7 minutes. Cover and let rise in a warm place until doubled in size, about 90 minutes.
- Heat olive oil over medium heat. Add onions and salt. Saute, stirring occasionally, until onions soften, sweeten, and turn translucent, 6 or 7 minutes. Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Add marinara sauce, rinse out the container with water, and add the water. Stir and let simmer on medium-low heat until flavors come together, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine bread crumbs and Pecorino Romano cheese in a bowl; toss together with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.
- Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto pan. Pull, stretch, and press it to the sides of the pan, pausing to let dough rest whenever it shrinks back too quickly.
- Spoon sauce over the dough and spread up to about 1/2 inch from the edges. Add mozzarella and provolone cheeses. Sprinkle bread crumb mixture evenly on top; do not press down. Drizzle remaining olive oil on top.
- Bake in the preheated oven until pizza is well browned is bottom is cooked, about 35 minutes. Bake for as as long as you can without the crumbs on top burning so that the crust cooks as much as possible.
- Slide pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled.
Nutrition Facts : Calories 443.5 calories, CarbohydrateContent 50.5 g, CholesterolContent 22.9 mg, FatContent 20.1 g, FiberContent 3.2 g, ProteinContent 14.7 g, SaturatedFatContent 5.8 g, SodiumContent 780.2 mg, SugarContent 5.1 g
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