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Thick, tasty focaccia like pizza covered in cheese and tomato sauce. The crust is crunchy on the outside and soft on the inside.
It’s not really like a pizza, but more like a bread. The ingredients are flipped as well. Cheese goes down first and is topped with the pizza sauce. Why? I have no freak’n idea, but it’s good!
You can add any topping you would normally add to a pizza. Meats, veggies, or other cheeses. This dough can also be made the night before. If you want extra flavor—letting it rise overnight in the fridge will help with that. Plus that makes it easy to make ahead for a party. When ready—just parbake, add toppings, and bake! After the crust is ready it only takes about 30 minutes total to prep and cook.
If you don’t want to wait, hey I can’t blame ya, go ahead and bake it after it rises in the pan. Doing a partial bake before adding cheese and sauce really helps give it a crisp texture.
If you are more interested in doing the Grandma Style Pizza—which is super similar—just skip the rise in the pan and proceed from there. You can use your favorite store bought pizza sauce or make your own if you wanna be a hero 🙂
Sicilian Pizza
Ingredients
DOUGH
- 1 packet of yeast 2 ¼ tsp
- 3 cups flour
- 1 cup bread flour
- 2 tsp salt
- 1 ½ cups warm water
- 1 ½ tbsp olive oil + more for pan
PIE
- 1 ½ cups Pizza sauce
- 1 ½ cups shredded mozzarella
- ¼ cup shredded parmesan
- 2 cloves garlic minced
- Basil
- Red pepper flakes
Instructions
DOUGH
- Put warm water and yeast in a mixing bowl. Let sit for 10 minutes.
- Add flour and mix with dough hook on low/medium till starts to combine.
- Add oil and salt. Mix well till a smooth dough is formed. Should be a bit wet or sticky.
- Knead on lightly floured surface for about 3 minutes.
- Let dough rise for 1 hour in an oiled bowl covered with clean towel or plastic wrap.
- Dough should double in size.
- Liberally grease a 18” x 13” pan with olive oil.
- Preheat oven to 450 F.
- Gently form dough into a rectangle by hanging and turning it. When it gets to about 6 inches. Place on oiled pan and massage out to fit pan. Careful to not tear dough.
- Cover with plastic wrap. Let rise 30 – 45 minutes. Or let rise overnight in fridge for more flavor.
- Remove plastic and parbake crust about 10 minutes.
PIE
- Preheat oven to 450 F.
- Sprinkle mozzarella over parbaked crust.
- Add sauce parmesan and any topping you would like. You can add the basil and some pepper flakes now if you want.
- Bake for 16-24 minutes more. It should be getting brown almost burned underneath.
- Serve with fresh basil and pepper flakes.
