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+ servings
5 from 4 votes

Sicilian-Style Pizza + a High-Altitude Version

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 25 minutes
Proof Time: 2 hours
Total Time: 2 hours 45 minutes
Based on my in-law's traditional recipe, this Sicilian-style pizza is easy, flavorful, and made in a sheet pan for that thick, crisp crust! The dough is foolproof, quick, and so simple to mix up. You'll also find both my sea level and high altitude recipes so you can make it in the mountains or by the ocean!

Ingredients

High Altitude Pizza Dough

  • 27 grams olive oil (about 2 Tablespoons) + more for drizzling
  • 3.5 grams active dry yeast (about 1 1/2 teaspoons)
  • 9 grams sugar (about 2 teaspoons), divided
  • 350 grams room temperature water (about 1 3/4 cups), divided
  • 450 grams all-purpose flour (about 3 3/4 cups)
  • 9 grams Kosher salt (about 2 teaspoons)

Sea Level Pizza Dough

  • 27 grams olive oil (about 2 Tablespoons) + more for drizzling
  • 9 grams active dry yeast (about 2 teaspoons)
  • 9 grams sugar (about 2 teaspoons)
  • 350 grams room temperature water (about 1 3/4 cups), divided
  • 450 grams all-purpose flour (about 3 3/4 cups)
  • 9 grams Kosher salt (about 2 teaspoons)

Sicilian Pizza

  • 8 ounces pizza sauce (1 cup), homemade or store-bought
  • 1 pound fresh mozzarella, shredded or torn
  • Pepperoni, Italian sausage, veggies, herbs, etc., for topping

Equipment

  • Stand mixer (optional)
  • Seasoned sheet pan or Sicilian pizza pan
  • Pizza stone, (optional)

Instructions 

Pizza Dough

  • In a small measuring cup, heat 50 grams (about 1/4 cup) of the water until it's warm but not hot (between 105-110°F).
  • Add the olive oil, active dry yeast, a few pinches of the sugar, and the warm water to a small bowl. Gently stir to combine. Let it stand until the yeast is foamy, about 5-10 minutes.
  • In the bowl of a stand mixer with a dough hook attachment, combine the flour, salt, and remaining sugar. Alternatively, if you're making the dough by hand, mix the flour, salt, and sugar in a large mixing bowl.
  • Pour the activated yeast into the flour mixture. With the mixer running on LOW speed, slowly pour in the remaining water just until the dough is tacky (not sticky) and pulling away from the sides of the bowl. You may not use all of the water. To mix by hand, use a wood spoon or dough whisk to stir while slowly pouring the water into the flour mixture. If the dough gets too thick, you can use your hands instead.
  • Turn the mixer speed to MEDIUM LOW and knead the dough for 5-7 minutes. To do this by hand, knead the dough on a lightly floured surface instead.
  • Next, drizzle a clean bowl with olive oil and place the kneaded dough in the bowl. Cover it with a tea towel and let it rise in a warm spot until doubled in size, about 1 1/2-2 hours. (If you live at high-altitude, start checking at 1 hour. Dough rises quicker at higher altitudes).

Sicilian Pizza

  • Once the dough is doubled, place a rack in the lower half of your oven and preheat it to 425°F. If you have a pizza stone, place it on the rack. Then, brush a Sicilian pizza pan or seasoned sheet pan with a generous drizzle of olive oil.
  • Punch down the dough. Then, using your hands, gently spread the pizza dough evenly into the entire pan, making sure to press it into the edges.
  • Spread the sauce over the pizza dough, leaving a 1/2-inch border. Sprinkle the cheese over the top and add any desired toppings.
  • Place the pan on the pizza stone (if using) on the lower rack of your oven. Bake the pizza for 20-25 minutes, until the dough is golden-brown, the bottom is crispy, and the cheese is bubbly. Cool for 5 minutes, cut into 12 squares, and serve!

Notes

If the dough is too dry, add more water 2 Tablespoons at a time. If the dough is too sticky, add flour 2 Tablespoons at a time.
To test if the dough is properly kneaded, give it a good poke. If the dough springs back, it's ready to go. If the indent stays, keep kneading.
To proof the dough overnight in the fridge, cover the bowl with plastic wrap or a re-usable bowl cover. Let the dough slow-rise in the fridge for 8-24 hours. When you're ready to bake, warm the dough at room temperature for 20-30 minutes before stretching it into the pan.
The high altitude recipe was developed at 4,500 feet. If you live at higher altitude, I would reduce the active dry yeast to 3 g (about 1 teaspoon).
Cuisine: American, Italian
Course: Main Course
Serving: 1slice (no toppings), Calories: 276kcal, Carbohydrates: 31.3g, Protein: 12.6g, Fat: 10.9g, Saturated Fat: 5.3g, Cholesterol: 30mg, Sodium: 628mg, Potassium: 138mg, Fiber: 1.4g, Sugar: 2g, Calcium: 200mg, Iron: 2mg
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