Thanks Michelle. Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. We’d often order from the local pizza place, which cut its pizza in squares, and phone in the same order every time: “light on the sauce, extra cheese”. Bake crust on lowest oven rack for 10 to 12 minutes, until just beginning to brown. Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes). rise in the fridge. Make the Pizza: Place a baking stone on the upper-middle rack and preheat oven to 500 degrees F. Spray a rimmed baking sheet with non-stick cooking spray, then coat the bottom of the pan with the olive oil. If you sub it out, there will be a difference in texture, although to what degree I’m not sure. If you haven’t tried their pizza, it’s a ‘must-do’. I will use this sauce in other dishes as well. I made it with Pizza Sauce and Pizza Deluxe. 4 %, No-Knead Food Processor Thin Crust Pizza Dough. Use immediately; or refrigerate for up to 24 hours to … Sicilian is always my #1 choice because I like thicker crust, but deep dish is a close second. The dough can be frozen for up to 2 weeks, but I recommend making it fresh, or 1 to 2 days in advance only. The need became less urgent when a restaurant called When in Rome opened in our town, serving fabulous pasta and pizza. Hi Sara, The inclusion of the semolina flour keeps the dough from being too dense, and gives it more of a cakey texture. It will be just fine! My husband and I met in a pizza shop and we both could eat it all day everyday! Cover with plastic wrap and let dough rest for 10 minutes. These are all the points you should keep in mind before making the pizza! I told my daughter to come over after the kids came home from school so that they try a new dough that I made. I did it on my pizza stone on the grill (can’t handle turning on the oven in the summer). If you don't need two pizzas, freeze half of the dough for later, or make two or three pizzas and freeze them, toppings and all. Trying to perfect my own version, so always looking for special instructions and tips. Beat on low speed for 2 minutes. More times than not, I’d come home from school on a Friday afternoon during Lent, and I could smell the delicious scents of Mom’s Sicilian style pizza wafting from the oven. WOW–that is saying a lot. Luv Pizza – all kinds and styles. Hi Heather, I used a half sheet pan, which is 13×18. Thanks in advance! This Homemade Traditional Italian Pizza Dough Recipe, is the only Pizza Recipe you will ever need. An amazing thick crust pizza topped with a hearty tomato sauce and lots of Parmesan and mozzarella cheese. Serves 6-8. My schedule is really busy so unfortunately, I don’t have any time. Add The pesto, cheese, mushrooms and cherry tomatoes. Place the sauce (s) and topping (s) on the dough, leaving the outer For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Roll out the dough to 1/4 inch thick and place on a pizza baking sheet or stone. Place the cooking sheet in a warm spot to raise for 30-45 minutes. You need 12 1/4 oz of water. We were talking to a manager of a local pizza shop and he was saying how they are particular about their flour. My sheets are indeed larger than the stone. Home > World Cuisine > Italian > Thick-Crust Sicilian Pizza. Question – for the all purpose flour do you find one brand works better than another? Thanks for the recipe. I’ve tried many different recipes and techniques. Hi Anna, My bag actually said semolina flour (it was Bob’s Red Mill, in the baking aisle), but yes, I would use the fine ground. Hi Nick, Before the 10 minute rest, the dough was still pretty hydrated, not dry. Last summer I posted a crisp gluten-free pizza crust recipe that was for a thin, crispy pizza crust. The number of pizzas depends in part on the thickness of your crust. Enjoy pizza night again with this Thick and Chewy Gluten Free Pizza Crust. I usually prefer a thin and crispy crust, but my husband sometimes likes Sicilian-style pizza (thick crust, squares), so I’ve had it on my list to make for some time. Hi Sue, That is so strange! We made your pepperoni monkey bread the other week. I don’t know what it is about their pizza – it’s not gourmet/artisan at all, but I’m addicted to it! Six years ago: Chocolate Espresso Semifreddo. Thick, chewy inside and crunchy outside is how we like it, idk if you call that Sicilian. You need 1/2 cup of olive oil. I made this crust I have experience with Napoleon style pizza crust but was looking for something in the Sicilian style crust in this recipe was excellent will definitely be using this recipe again it was great first time I made it fresh and When reheated even better the only thing I see wrong with the Recipe  is putting the sheet tray on top of the Dough it doesn’t specify how I put it like a Pringle it should’ve been inverted let it the dough raise a little more which I will be next time but the flavor of this dough is Excellent, Can the dough be frozen for later use? Pizza all the way!!! For 1x 10-inch-thick crust pizza. What’s your number one comfort food? Turn the dough out onto a lightly … Make it by hand or in your stand up mixer. In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture. It’s uniquely Sir Pizza. Lightly flour the top of the dough and gently press into a 12x9-inch rectangle. Sicilian, or Thick Crust Pizza Recipe. Pizza is my ultimate comfort food as well! The bottom crust was sort of between soft and crunchy… it wasn’t soggy, but not as shatteringly crisp as a regular pizza baked directly on a pizza stone. Thanks for all the great recipes! That would probably help if you had more time on one day as opposed to the other. LESLIE BUDEWITZ: For years, I’ve wanted a good pizza crust recipe. I did everything as I did the first time per the instructions exactly …..but no luck. what might I need to change in order to make this dough in a bread machins as I do not have a mixer like your recipe calls for. I assume it’s 3 Tbl? Transfer to a cutting board, cut into squares and serve. Thin Crust Pizza Dough Recipe from Baking With Steel When it comes to crust, everyone has an opinion. And for others, it’s only real pizza if it’s served with a cracker-thin, crispy crust. Just trying to picture the sheet on top of the stone. Hi Leslie, No, doesn’t matter, you’ll be fine! Blend at low speed until moistened and beat 2 minutes at medium speed. Hi Jaime, I use King Arthur Flour for all of my flours! Sprinkle the Parmesan evenly over the entire surface of the dough, then repeat with the mozzarella cheese. Lift dough, make fists and drape dough over knuckles. Add the water and stir to mix. Instead, we had pizza for lunch on Saturday and it was fantastic. Lightly oil a (14") pizza pan. It’s topped with a sauce very similar to the one used for Chicago-style deep dish pizza; it’s thick and packed with flavor thanks to garlic, oregano and crushed red pepper flakes. Cover tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours. Stir in 1/2 to 3/4 cup of flour to form a stiff dough. The sauce calls for 3 tablespoons cup olive oil? The thick crust has a wonderfully airy, chewy crumb, not at all dense, which is what I’m always fearful of when it comes to Sicilian-style pizza. Have a great day! Four years ago: Creamy, Lighter Macaroni Salad One year ago: Cream Cheese Pound Cake I usually make my own pizza and top it with chorizo, peppers, and onions. Feel free to try different spices if you don't like any of the ones in this recipe. I can’t find it in any of my local stores. Using a rolling pin, roll the dough into an 18x13-inch rectangle. Add very warm water and oil; mix until well blended, about 1 minute. This is the easiest, best pizza dough recipe. Pat dough with floured hands to fill greased pizza pan or baking sheet. The crust was absolutely delicious and the pizza sauce….yum! Required fields are marked *, I made this pizza about 6 months ago and it was fantastic. I’ve never made Sicilian pizza before, but this one looks amazing! I am an unapologetic diehard pizza fan. Your email address will not be published. If yo I’m putting this sicilian dough into the rotation. http://www.instagram.com/browneyedbaker. We had it resting in the pan for an hour on Friday night when the power went out for 4 hours. My biggest concern with increasing the preheat temperature is warping my pan – it’s a good Nordicware pan but even so they can only take so much. Ingredients-180 mL warm water (¾ cup, where 1 cup is 250 mL) I will need to give this thicker crust a try. Ah — what a great memory! Essential tools, baking lists, make-ahead tips, quick recipes, and more! Use 1 packet (7 g) of instant yeast. Thank you! Oh you really have to try Sir Pizza! When we weren’t ordering pizza, my grandma was making us Boboli pizzas, usually for myself, my sister and cousin on Saturday nights while we’d watch The Golden Girls, and then stay up late and watch Star Search. You need 2 tsp of kosher salt. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no … Why then for your regular recipe do u recommend the lower third – how does this change the resulting pie ??? Remove the dough from the refrigerator and transfer to a lightly floured surface. This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. Punch the dough down to deflate, cover, and let rise for 30 minutes more. Form a rim by pinching the edge of the dough. This recipe makes enough pizza dough for two 12-inch thick-crust pizzas. Place dough in greased bowl and cover loosely with plastic wrap and a towel. Pizza is my number one comfort food too! Next time I am going to put a little bit more water (Canadian flour has extra high protein – about 12% for all purpose). Ciao), but your oven temperature as well. For a perfect crust, place risen dough on floured surface. Well, I thought it was very good but I was surprised that my daughter strongly felt that it was BETTER than Pizza Palace. Total Carbohydrate in your recipe for your basic Pizza dough and pie – u say to put the pie in the lower third of the oven and in your Sicilian and Thin crust you say to put in the upper third of the oven. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture. Also, I note that when I toasted left overs in the toaster oven, the bottoms crisped right up. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! This Thin Crust Pizza Dough recipe has been a long time comin’, my friends. This Pizza Dough can be made the same day or left to rise overnight in the fridge. Your email address will not be published. Remove the top baking sheet and plastic wrap. Others prefer a chewy crust like a New York slice. :). Ive made many different pizza doughs I found online. Hi Marla, The purpose of the baking stone is to give the baking sheet something super hot to sit on, which creates a crisper bottom crust for the pizza. We put it back in the fridge after being out for about 90 minutes (we kept hoping the power would come back on!). Is the fine ground considered the flour, or is the fine ground down even more to a flour? Run a knife around the rim of the pan to loosen the pizza. Since then I have attempted it 2 more times. I will probably keep the pizza in longer – my cheese was still a bit pale in some spots. I will be making again tomorrow. One question, what’s the purpose of the semolina flour? We went ahead and tried to make it Saturday night, and it came out wonderful! Remove the dough from the bowl and knead briefly on a lightly floured counter until smooth, about 1 minute. Hope you enjoy Michelle! Thanks for this recipe, MIchelle. It’s always grab and go when you buy it off the street and the sauce is always fresh :). Allow the dough to rise, covered, for 1 hour. Not to doughy, just perfect! Does this matter? . Spread the sauce in an even layer over the surface of the dough, leaving a ½-inch border. Hello and welcome! Do you place the 2nd baking sheet on top so it presses on the dough or should I flip it so there’s room for the dough to rise? I think I could eat an entire large Royal Feast myself . I subbed in all-purpose flour for the semolina flour (all we had on hand) and the whole family spent the entire dinner raving about how delicious it was. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Already made this once and it was fantastic! Make the Dough: Using a stand mixer fitted with a dough hook, mix the all-purpose flour, semolina flour, sugar and yeast on low speed until combined. I was hoping to make it the same day. We have a homemade pizza night every Friday, so we made the dough Thursday night. Place a second baking sheet on the dough and let it stand for 1 hour. I’ll be giving this a try. My husband and I were so impressed. If I had to rank my comfort foods, pizza would absolutely be in the number one spot (followed by macaroni and cheese as a close second). See the tips and variations below the recipe instructions for more. https://revisfoodography.com/2015/07/easy-homemade-thick-crust-pizza Also, in your finished product, was the bottom of the crust crunchy? Recipe from The Pillsbury Cookbook. Spray the top of the dough with non-stick cooking spray and lay a sheet of plastic wrap over the dough. thanks. I plan on making this recipe. Once oven is preheated, put a thick-crust pizza in for 8 minutes, thinner crusts for 3-4. Bummer!! https://www.kcet.org/food/weekend-recipe-thick-crust-sicilian-style-pizza Thick Crust Pizza Dough, Easy Two Crust Pizza, Double Crusted Pizza From Southern Italy, etc. I didn’t like it the first time, but it was really close to where we lived so we gave it another try. Hi Michelle, Pizza is my #1 favorite food! Both times after the first the dough didn’t What could be the issue………. If it swells considerably, just use a knife to punch a few small holes to deflate it a little. Ingredients of Simple thick crust pizza dough. This recipe was FANTASTIC!!! Just one question before I make it though, I’ve seen 2 kinds of semolina in stores. ;) It’s hard to beat pizza and mac & cheese. Made this last night for dinner. Hi MIchelle, Hands down, pizza has to be one of my all-time favorite foods to eat, and although nine times out of ten, we generally order the traditional Neopolitan style pizza, I definitely do enjoy a Sicilian style pizza, since that is the kind that my Mom always made whenever I was a kid. I am thinking of lowering the stone one rack, and/or increasing the stone pre-heating temperature to 550. I made this pizza this weekend! I used San Marzano tomatoes in the sauce and it was amazing!!! On a floured surface flatten into a circle while making an indentation near edge of crust and creating a slightly thicker rim. I made this pizza dough recipe about 3 wks ago. I made this pizza tonight and my family really liked it!!!! With the machine running, slowly add the water and oil until a dough forms and no dry flour remains, 1 to 2 minutes. . And lots of mozzarella, of course :-), I have recently instated a weekly pizza night at my house– homemade dough (hand tossed or thin crust) with a variety of toppings. Preheat oven to 450 degrees. Gently stretch and light dough to fill the pan. One is a course grind and one is a fine grind. ½ cup whole wheat flour. Nutritional values are based on one serving. Thanks! Pizza is the best food ever! In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well. Even though we usually order pepperoni pizza, I went traditional and only topped it with cheese, which was fantastic. I can’t imagine what would cause that to happen twice when you didn’t have any issues the first time; I assume you didn’t overmix the dough? I’ve not made this in a berad machine, but I would follow whatever process you normally would for pizza dough. Five years ago: Oven-Fried Onion Rings, Take II Bake for 12-15 minutes or until golden brown. Ingredients: 3 ¼ cups unbleached, or high gluten flour. Punch down several times to remove all air bubbles. Hi M. I have such awesome memories of time spent at my grandma’s house when I was a kid, and so many of them revolve around pizza. In … I made this recipe tonight. Looks sooo good. Preheat oven to 425°F. On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes). I think it’s cool that the dough for Sicilian pizza can be prepared two days in advance. Transfer the dough to the prepared baking sheet, fitting the dough into the corners. 14.9 g Thanks for sharing. It’s the best. Remove the pan from the oven and cool on a wire rack for 5 minutes. For some, the heftier the better; even Sicilian crust isn’t thick enough. This recipe looks amazing! Enjoy the pizza! The pie is round but cut into small squares. I would think the upper third simulates a real pizza oven best having the heat rise to the top of the oven and stay between the stone and the top of the oven. If you prefer to have a thick crust on the outside of your pizza roll the edges back toward the center of the pizza slightly. Add the salt to the dough and mix on medium speed until the dough forms a satiny, sticky ball that … I read all about it, is it possible to inform me of your location in Lebanon! That was unexpected. Hi Krystyna, You place it on top so it presses on the dough. Add The pesto, cheese, mushrooms and cherry tomatoes. My number one comfort food would have to be pizza too! 1 ½ cups warm tap water. And I love Sicilian style pizza. I love pizza topped with extra cheese and jalapeños. I’ve tried several and never been satisfied. We have a pizza shop in Penn Hill, PA that makes sicilian pizza that is next to none. Can it be used same day it’s made? The 2nd attempt I thought it might have been the yeast. It has a very nice consistency and tastes great too. I think my top comfort foods are right in line with yours – maybe it has something to do with the name?? This crust is soft and chewy, but strong enough to hold up to whatever toppings you put on it. Sold up at the snack bar in the front of the store) Anyway this pizza was awesome, the sauce is killer and will now be my go to pizza sauce! I love pizza but usually make a thin crust on a pizza stone. Mine was not – still soft. Have you ever tried Sir Pizza in the North Hills? Hi Michelle, I have never heard of Sir Pizza… I’ll definitely check them out, sounds delicious! Rest of the process is a breeze, just let the yeast do its work. Hi Tiffany, You could use all-purpose for everything, but it will affect the texture of the dough. Stretch and … Can I make it the same day and let it rise ? If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. I was just curious about what size of rimmed baking sheet to use? This is cool idea, pizza is always good idea:D. Thank you for sharing this wonderful recipe. Let the mixture sit for 2 minutes or until the yeast starts to bubble. Add the salt to the dough and mix on medium speed until the dough forms a satiny, sticky ball that clears the sides of the bowl, 6 to 8 minutes. 3 tablespoons sugar This is the way I bake mine today. The sauce is so delicious and could be used on many pizzas… But try the dough! Just curious if you have a favorite for using with pizza dough. Is there a substitute for semolina? 1 ½ tablespoons dry yeast. Make the Sauce: Heat the oil and garlic in a medium saucepan over medium-low heat, stirring occasionally, until the garlic is fragrant and just beginning to brown, about 2 minutes. Punch down with knuckles. This is perfect if, perhaps, you are planning to make the pizza on Friday, but after spending the whole day trying to soothe an infant who had two teeth making their way through his gums, you surrender any and all plans and cry uncle. Gradually add enough remaining flour to make a … Transfer to a bowl, allow to cool, and refrigerate until needed. One of the things I really love about this recipe is that you can prepare the dough up to two days in advance and keep it in the refrigerator until you’re ready to make the pizza. Add the crushed tomatoes, sugar and salt and cook, stirring occasionally, until the sauce measures 2 cups, 25 to 30 minutes. I cheat and buy the frozen pizza dough balls from Sam’s Club (sold by the case, (20) 22oz dough balls for about $17. Sprinkle some cornmeal onto the pan. I am wondering if I should have left it in another couple minutes. I really like the pictures and now I am craving some pizza! Hey Michelle! Every weekend i used to visit this website, because i want enjoyment, for https://www.billyparisi.com/sheet-pan-sicilian-pizza-recipe Cooking and prep time excludes time for dough to rise. the crust is crispy and thin and the toppings are “finely” diced. We are already planning on making it soon for family game night as it makes a lot of pizza. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Make a typical Pizza … I no longer live in Pgh but every time I’m there, SP is the only place we go. With all the great brick oven pizza restaurants cranking out amazing pies, I’ve longed for a homemade thin crust pizza that would give me that same experience…but from my own very regular kitchen oven. The 3rd attempt, with new rapid rise yeast in hand, the results were the same….. no rise. 5 stars! I can’t be the only one who would choose pizza! I could eat it for every meal, every day! Will it make a huge difference if I use all all purpose or maybe sub for bread flour? Thanks for this recipe. Prepare as directed in Pizza Deluxe or for your favorite pizza recipe. 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