SICILIAN PIZZA CRUST
Add a savory Italian flavor to your pizza via this Sicilian crust.
Provided by copetenn
Categories Bread Pizza Dough and Crust Recipes
Time 1h23m
Yield 4
Number Of Ingredients 7
Steps:
- Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes.
- Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together.
- Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes.
- Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 73.5 g, Fat 7.4 g, Fiber 3.1 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 876.6 mg, Sugar 1.3 g
SICILIAN PIZZA SAUCE
This is so easy to make and more flavorful than store-bought. This sauce can be frozen and stored in single-serving portions.
Provided by koko
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 49m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Add onions; cook and stir until just starting to turn golden, 5 to 8 minutes. Stir in tomato puree, water, oregano, basil, salt, and pepper.
- Bring tomato sauce to a simmer. Reduce heat to medium-low; cover and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.4 g, Fat 5.4 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 539.3 mg, Sugar 7.2 g
SICILIAN PIZZA DOUGH
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!
Provided by Lisa Pizza
Categories European
Time 1h
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.
SICILIAN PIZZA DOUGH - NOBLE ROMAN'S COPYCAT
Found in an online search and posted in response to a request, I've not tried this recipe... so prep/cooking times and serving are complete guesses!.
Provided by Impera_Magna
Categories Breads
Time 1h20m
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Place all ingredients into breadmaker in the order listed.
- Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes.
- ***Don't forget to remove the dough before the bake cycle starts.***.
- Remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming on the pizza tray.
- NOTES: Noble Roman's Sicilian Pizza Baking Tips (from someone who used to work at Noble Roman's).
- To really bring out the flavor of the Noble Roman's Sicilian Pizza you should prepare a cake pan as follows:.
- Warning: Make sure you keep good airflow through the kitchen & turn on the overhead fan as this will smoke like the Dickens. The pan should be retained only for this use.
- Paint the inside of the cake pan with a thin coat of virgin olive oil.
- Bake the pan at 450 degrees until the oil has varnished the pan. Additional coats may be necessary. Before placing your dough in the pan paint it again with virgin olive oil.
- Place the dough in the pan and let the dough rise once.
- After the dough has risen, push the dough down working it to the pan edges.
- The cheeses used are 2/3 mozzarella and 1/3 muenster plus a dash of oregano.
- Put the cheese directly onto the dough. Add desired toppings. Then ladle the sauce in dots on the top ensuring the sauce does not contact the edges of the pan (or it will burn). The olive oil is what really lends the unique flavor.
- Noble Roman's bakes them for 15-20 minutes at 500 degrees or until the cheese is golden.
- At 450 degrees bake you may have to add 5-10 minutes.
HOMEMADE SICILIAN PIZZETTE RECIPE BY TASTY
Here's what you need: store bought pizza dough, crushed san marzano tomatoes, parmesan cheese, fresh basil, pancetta, red onion, extra virgin olive oil, salt, pepper
Provided by Anthony Ashmore
Yield 2 servings
Number Of Ingredients 9
Steps:
- Upon bringing your dough home from the store, place it in a bowl that has been lightly greased with olive oil.
- Place the dough inside the bowl and cover the dough with a kitchen cloth.
- Let the dough sit for approximately 1.5-2 hours, or until the dough rises and expands.
- Once risen, place the dough onto a baking sheet and cut it into 2 halves.
- Begin stretching the dough in a circular manner on the baking sheet.
- After some pan stretching, put each of your fists underneath the dough and gently stretch the dough out in a circular direction.
- One stretched into a circular shape, grease your baking sheet liberally with olive oil and place your dough back onto the baking sheet.
- Next, brush the top of your dough with Olive Oil and layer as follows:
- Crushed San Marzano tomatoes
- A sprinkling of salt and pepper
- Sprinkling of parmesan cheese
- Pieces of fresh basil
- Pieces of cubed pancetta
- Pieces of chopped red onion
- A light drizzle of olive oil
- Ensure that all the ingredients are distributed evenly throughout the entire circumference of the pie.
- Bake in a convection oven at 500°F for 25-35 Minutes or until pizzette is golden brown.
- Serve and enjoy!
Nutrition Facts : Calories 1129 calories, Carbohydrate 157 grams, Fat 46 grams, Fiber 16 grams, Protein 28 grams, Sugar 31 grams
SICILIAN PIZZA (SFINCIONE)
Deep pan pizzas came to America via Sicily - this thick flavoured bread is topped with sausages, breadcrumbs and ricotta
Provided by John Torode
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- First, make the dough. Mix the yeast and sugar with the warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins or 5 mins in the mixer, until dough is silky. Tip into a well-oiled bowl, cover with a cloth and place somewhere warm for about 40 mins or until doubled in size.
- Tip the dough onto a work surface and knead for 2 mins, knocking out any air pockets. The dough should be soft but not too elastic.
- Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.
- Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Finally, drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve.
Nutrition Facts : Calories 470 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
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SICILIAN-STYLE PIZZA | KING ARTHUR BAKING
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4.8/5 (16)Total Time 5 hrs 7 minsServings 12-16
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead together all of the dough ingredients — by hand, mixer, or bread machine — using just enough water to make a very soft, smooth dough; you may not need all of the water., Allow the dough to rise, covered, for 1 hour.
- Use immediately; or refrigerate for up to 24 hours to develop the crust's flavor., Use olive oil to lightly coat the bottom and edges of a half-sheet pan (18" x 13")., Remove the dough from the refrigerator, transfer it to the pan, and use your hands to gradually stretch it out towards the edges.
- When the dough starts to shrink back, let it relax, uncovered, for about 10 to 15 minutes, then stretch it again.
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