Classic Sicilian Thick Crust Pepperoni Pizza Recipes

SICILIAN PIZZA DOUGH

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.

CLASSIC SICILIAN THICK CRUST PEPPERONI PIZZA

Steps:

• Follow the instructions on how to make the Best Pizza Dough up to step 9 where you form a smooth ball.
• Divide the ball in half and gently reshape to 2 uniform smooth pieces of dough.
• Add 1 tablespoon of olive oil in 2 10″ Cast Iron Pans OR 2 10″ Round Cake Pans (be sure the cake pans can tolerate 550F). *550F is the max of my oven.
• Place 1 ball of dough in each pan and turn to coat evenly with oil.
• Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
• Cover tightly with plastic wrap and let the dough sit at room temperature for two hours.
• After 1 hour has passed place a rack in the middle of the oven and preheat it to 550°F. Yes, your oven will be on for an hour. You need a really, REALLY hot oven for this!
• After 2 hours the dough should be mostly filling up the pan to the edges.
• Using the tips of your fingers, press it around until it fills up the entire bottom of the pan, popping any large bubbles that appear.
• Lift up one edge of the dough to allow any trapped air bubbles to escape.
• Do this all the way around.
• Equally divide the sauce on top and spread it all the way to the edges (leave like a 1/4" space).
• Add the cheese, pepperoni and pinch of oregano.
• Bake 13-18 minutes or until the bottom is golden brown and crisp (use a thin spatula to lift).
• Top with basil leaves and bake for 30 seconds to a minute.
• Remove from the oven.
• To get a super crispy crust, place the cast iron pan on the burner (medium heat) and kind of move the pan around in a circular motion (like you're making old fashioned popcorn) for a couple of minutes.
• Remove the pizzas from the pans and place on a serving board.