Sicilian Pizza Sauce Noble Roman Copycat Recipes

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SICILIAN PIZZA



Sicilian Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 9

4 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon instant yeast
1 3/4 cups warm water (100 degrees F to 110 degrees F)
6 tablespoons extra-virgin olive oil, plus more for the bowl
1 28-ounce can whole peeled tomatoes (preferably San Marzano)
1 1/2 teaspoons kosher salt, plus more for sprinkling
12 ounces whole milk mozzarella, thinly sliced

Steps:

  • Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
  • Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
  • Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
  • Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.

SICILIAN PIZZA SAUCE



Sicilian Pizza Sauce image

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

3 tablespoons olive oil
2 onions, finely chopped
1 (28 ounce) can tomato puree
½ cup water
2 teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper

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 SAUCE - NOBLE ROMAN COPYCAT



Sicilian Pizza Sauce - Noble Roman Copycat image

Found in an online search and posted in response to a request, I've not tried this recipe yet. Prep/cooking times and serving sizes are a complete guess!

Provided by Impera_Magna

Categories     Sauces

Time 25m

Yield 4 pizzas

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons tomato paste
1 medium onion, finely chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons dried basil, crumbled with added puree
1 teaspoon dried oregano, crumbled
salt & fresh ground pepper
3 large garlic cloves, minced

Steps:

  • Heat oil in heavy medium saucepan over medium heat.
  • Add onion, basil and oregano; cook until onion softens slightly, stirring occasionally, about 6 minutes.
  • Mix in garlic and cook 2 minutes.
  • Add tomato paste and cook 3 minutes, stirring occasionally.
  • Add tomatoes and bring to a simmer; cook until sauce is of desired thickness.
  • Season with salt and pepper.
  • NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.

Nutrition Facts : Calories 176.1, Fat 10.8, SaturatedFat 1.5, Sodium 327.4, Carbohydrate 19.8, Fiber 4.9, Sugar 2.2, Protein 4.2

SICILIAN PIZZA DOUGH - NOBLE ROMAN'S COPYCAT



Sicilian Pizza Dough - Noble Roman's Copycat image

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

1 (1/4 ounce) package dry yeast
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoons nonfat dry milk powder
1 tablespoon butter (at room temperature)
1 1/4 cups warm water

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.

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