Sicilian Pizza

Name: Sicilian Pizza
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Sicilian Italian
Ingredients: 500 g Strong white bread flour; 10 g Fine sea salt; 7 g instant dried yeast; 325 ml lukewarm water; 60 ml Extra-virgin olive oil; 2 Onion; 400 g whole peeled San Marzano tomatoes; 1 tsp dried oregano; 3 g Fine sea salt; 80 g Pecorino Romano cheese; 40 g Dried breadcrumbs

Italian

Jump to Recipe

90 minutes

4 people

Hardover 60 min or 12+ steps

90 min · 10 steps

Hard: over 60 min or 12+ steps

640 kcalper person

Protein 20g

Carbs 92g

Fats 20g

About this dish

A thick, spongy square crust in the sfincione style, spread with caramelised onions, oregano-flecked tomato and a scattering of breadcrumbs for crunch — built for the crumb of the dough as much as for the topping.

Allergy Info

Dairy, Gluten

Diet Info

Vegetarian

Ingredients

Fresh Produce

Onionthinly sliced2

Dairy & Eggs

Pecorino Romano cheesegrated80 g

Tins & Jars

whole peeled San Marzano tomatoesdrained400 g

Dried Goods

Strong white bread flourplus extra for dusting500 g
instant dried yeast7 g
lukewarm water325 ml
Dried breadcrumbs40 g

Spices & Seasonings

Fine sea saltfor the dough10 g
dried oregano1 tsp
Fine sea saltfor the sauce3 g

Oils & Condiments

Extra-virgin olive oildivided, for the dough, pan and onions60 ml

Utensils

Large mixing bowl
Skillet
Rectangular baking pan
Pizza cutter

Method

Mix the flour, salt and yeast in a large bowl. Add the lukewarm water and 30ml of the olive oil, mix to a soft, sticky dough, then knead for 8 minutes until smooth.

Approx. 12 minutes

Cover and let rise at room temperature for 1.5 hours until doubled.

Approx. 3 minutes

Press the risen dough into a well-oiled 25x35cm rectangular baking pan, pushing it to the edges with oiled fingertips.

Approx. 5 minutes

Cover and let the dough prove in the pan for 30 minutes until puffy.

Approx. 2 minutes

Meanwhile, heat 2 tablespoons of the olive oil in a skillet and cook the sliced onion over low heat, stirring occasionally, for 15 minutes until deeply caramelised and golden.

Approx. 15 minutes

Crush the tomatoes with the oregano and sauce salt. Set aside uncooked.

Approx. 3 minutes

Preheat the oven to 240°C, or 220°C for a fan oven, for 25 minutes.

Approx. 25 minutes

Dimple the risen dough all over, spread the sauce to the edges, then scatter over the caramelised onions, pecorino and breadcrumbs.

Approx. 3 minutes

Bake for 18 to 20 minutes until deep golden and crisp at the edges.

Approx. 20 minutes

Rest for 2 minutes, then cut into squares.

Approx. 2 minutes