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  • BEST SICILIAN PIE EVER

    Filed at 11:15 am under by dcobranchi

    We fix this pizza at least twice a week. The recipe is mine.

    2 c. warm water
    1 t. sugar
    1 1/2 t. salt
    1 T. instant yeast (We buy yeast by the pound. I have no idea how many little envelopes would make one tablespoon)
    4 1/4 c. all purpose flour
    1/4 c. extra virgin olive oil
    1 14 oz. jar pizza sauce (Ragu pizza sauce works well but not the Pizza Quik sauce)
    8 oz (2 c.) mozzarella (whole milk or part skim)
    Extra flour

    Place water, sugar, salt and yeast in the bowl of a stand mixer. Stir for a few seconds and then allow the yeast to proof for 10 minutes– the top of the water should be completely covered in foam at the end. Add the flour and knead in the stand mixer at the lowest speed for ~10 minutes. You’ll probably want to scrape down the sides of the bowl during the kneading. While the dough is kneading, set the oven to as low as possible (ours is 150 ‘F). As soon as the oven is pre-heated, TURN IT OFF. Spread the olive oil on the bottom and up the sides of an 11″ x 17″ x 1″ pan. Turn out the dough onto the pan. The dough will be VERY soft (almost a batter). Dredge the top of the dough with the extra flour and spread the dough evenly across the pan. Place in the still warm oven and let it rise until the dough is at the top of the pan (~20-30 minutes). Remove the pan from the oven and start pre-heating it to 400 ‘F. Gently pour the sauce over the top of the dough. Spread and then cover with the grated mozzarella. Bake at 400 ‘F for 20 minutes or until cheese just starts to brown. Let pizza set up 5 minutes before cutting into 12 pieces. Enjoy!

    And, yes, I’m fixing it right now for lunch.

    7 Responses to “BEST SICILIAN PIE EVER”


    Comment by
    Andrea R
    May 29th, 2005
    at 1:02 pm

    Mmmm…. I’m hungry. An an envelope of yeast is a tablespoon. 🙂
    (I buy a big jar of yeast as well.)


    Comment by
    Chris
    May 29th, 2005
    at 6:58 pm

    I am going to try this. Getting tired of takeout pizza anyway…


    Comment by
    Toni
    May 29th, 2005
    at 11:28 pm

    Yeah, homemade pizza! The best.

    But, Daryl, my chef hubby and I encourage you to try adding a home-made Sauce to your repertoire… Pizza sauces can be really simple to prepare and keep on hand, especially if you make larger batchs and freeze individual portions… Try it- homemade is sure to beat Ragu…


    Comment by
    Daryl
    May 30th, 2005
    at 1:08 am

    Yeah- homemade sauce (ragu, in Italian) might be in the future. Spaghetti sauce is not likely as the kids are plain pasta kids, exclusively. I’ve made my own many times. Even with a good recipe, it’s hard to beat Barilla’s Tomato and Basil. Pizza sauce, OTOH, might be doable. There aren’t really very many good jarred pizza sauces.


    Comment by
    Lillian
    May 30th, 2005
    at 10:01 am

    You want pizza sauce? Try this:

    1 28-oz. can crushed tomatoes (Muir Glen Organic is pretty amazingly good)

    1 tsp. dried oregano

    1 clove garlic, minced

    2 tbsp. extra-virgin olive oil

    salt to taste

    Mix it all up. No cooking. Yum.

    And I have the best dough recipe in the world to go with it, but it’s a six-hour process start to finish. Absolutely worth it, though. I swear.


    Comment by
    Tim Haas
    May 30th, 2005
    at 6:05 pm

    That’s Muir Glen crushed tomatoes with basil, to be precise.


    Comment by
    Victoria
    May 30th, 2005
    at 7:21 pm

    Sounds great! We love homemade pizza. I will try it this week.