Sicily is one of my favourite regions of Italy. Full of history, baroque little towns, amazing coastline, vineyards, not to mention an active volcano. But the best thing about Sicily is the food. Such an eclectic mix of flavours due to the influences from so many different cultures that invaded it over the years. What Sicily does well is simple dishes, street food and bold flavours, like this Sicilian pizza.
Pizza is practically a national symbol of Italian food. Starting out in Naples as street food for the working class in the 18th century it is now one of the world’s most popular meals. In Italy, pizzaiolos (pizza makers) take their jobs very seriously, the very art of pizza making has been given World Heritage status by the United Nations. Pizza is eaten all over the world, with every culture putting their own spin on it. A blank canvas for any topping, even though these are often controversial. Try offering an Italian person a Hawaiian pizza and you’ll know what I mean. We may be more cosmopolitan and accepting of new ideas, but when it comes to pizza, Italians are sticklers for tradition.
The most famous pizza, the Margherita, made for its namesake Queen Margherita in 1889, is simply topped with tomato sauce, mozzarella and basil. The most popular pizza eaten in Italy, its simplicity calls for the best ingredients with a focus on the quality of the dough. Being the birthplace of pizza, Naples is THE place to eat one. The crust is puffed with air, chewy and charred, the base tender and thin. If you’re in Naples try L’Antica Pizzeria da Michele , famously featured in a scene from Eat Pray Love where Julia Roberts would rather ‘go for it’ and eat a whole pizza than care that she needed a larger pair of jeans. The pizzeria has been in business since 1870 selling just two types of pizzas – the Margherita and the Marinara (basically just tomato) – and often touted as Michelin star worthy – “the best pizza in the world.” Just look at the line to get in!
(Photo taken from the L’Antica Pizzeria da Michele official website)
But Naples isn’t the only place in Italy to eat amazing pizza in Italy, the different regions all have their own way of making it (and in true Italian style, each thinks theirs is best).
The Romans like their pizza thin and crispy, or in large pieces that resemble focaccia, sold by the slice, al taglio. Most of the time, the Romans stick to tradition, a simple base of tomato sauce and cheese, maybe some artichoke, ham or salami, or without cheese, rossa, or without sauce at all, bianca, topped with ricotta and mortadella, thin strips of zucchini or rosemary potatoes. Try the renowned Forno Campo de Fiori near the Campo de Fiori market for some great traditional pizza. Also worth a visit in Rome is the famous Pizzarium Bonci, where the pizza by the slice is anything but old fashioned, yet steeped in traditional flavours, the chef Gabriele Bonci often referred to as the Michelangelo of Pizza (they really do take pizza seriously in Italy).
Generally, pizzas will reflect their regional ingredients. In coastal towns there’s plenty of fresh seafood, delicately paired with herbs and lemon, maybe a little tomato. In Liguria, known for its pesto, the pizzas a fragrant with basil, parmesan and pinenuts. In southern places like Calabria, known for its red onions and spicy sausages, pizzas are heartier and packed with big bold flavours. Rolled out rectangular, round, haphazard, folded over or fried, pizza is never dull and you could travel all over Italy from North to South eating pizza and always find something new.
Sicily, too, has its own take on the Italian pizza. Now, I love a good traditional pizza, but there is something a little special about a Sicilian pizza. This pizza is like a Margherita on steroids. This is the original deep-dish pan pizza New York is famous for. That’s because it was the Sicilian immigrants who landed at Ellis Island that introduced the Americans to it. Just like the island it comes from, this pizza is a little rough, anything but uniform, simple yet indulgent, humble yet unapologetic. Just like Sicily, this pizza is a little messy but doesn’t really give a damn. It’s unctuous, extra cheesy, full of flavour, and packs a real punch. Unlike the pizzas from Rome or Naples, this is NOT a pizza you would eat all to yourself (well perhaps you could, but I wouldn’t recommend it). This is definitely made to share, and I urge you to ‘just go for it’ and forget if the jeans still fit later.
You can use any toppings you like, but I think the simplicity of cheese, tomatoes and oregano (stronger in flavour than basil) is all it needs. Anchovies would be a delicious addition and give a salty kick. Give this recipe a try, I promise it will soon become a family favourite!
This recipe is from my cookbook The Corleone Family Cookbook, published by Insight Editions.
The first step is to make the pizza dough. Use this recipe for any other style of pizza you want to make – it’s my go-to for many recipes.
PIZZA DOUGH
Ingredients
1 1/2 cups warm water
1 tsp sugar
2 tsp dried yeast
4 1/2 cups strong bread flour (often sold as baker’s flour – gives supreme results in bread, pizza etc)
1 tsp salt
2 tbsp olive oil
Method
Pour the water into a small bowl and add the sugar and yeast. Stir and allow to sit for 5 – 10 minutes or until foamy on the surface. This is an indication your yeast has activated. If the mixture doesn’t foam, the yeast is most likely dead and the recipe won’t work. Thow it out and buy more yeast.
TIP – I always store my yeast in the fridge to ensure it stays fresh and lasts longer,
Mix the flour and salt in a large bowl. Make a well in the centre and add the yeast/water mixture and the olive oil. Mix together by hand until mixture comes together, then either knead by hand on a lightly floured surface or use an electric mixture fitted with a dough hook. Knead for 10 minutes or until mixture is smooth and shiny and springs back when you poke it.
NOTE – I use my KitchenAid here. I throw the flour and salt into the bowl of the stand-mixer, then pour in the water/yeast and oil then let it do its thing. No mess, and super easy. Any stand-mixer with a dough hook can be used the same.
Wipe or spray some olive oil into a bowl at least twice the size of the ball of dough, cover and allow to rest in a warm place for about an hour, or until doubled in size. You can, if you wish, let the dough rise in the fridge for half a day or overnight, in which case ensure you wrap tightly with clingwrap or put in a sealed container with a lid to prevent the dough growing and seeping out, taking over your fridge (it will – I’ve been there). Ensure to bring the dough to room temperature before using.
Once doubled in size, punch the dough down and give a light knead. It’s now ready to go.
SICILIAN PIZZA
Don’t get too caught up in exact measurements here – just go with the idea (don’t skimp on the cheese, more is more) and go with whatever size baking tray you have close enough.
Ingredients
1 quantity Pizza Dough (above)
Olive oil
500g block mozzarella cheese, thinly sliced (not buffalo or other ‘wet’ cheese – you want the hard stuff)
1 cup grated parmesan cheese
1 cup tomato sauce (use my Basic Tomato Sauce recipe or use your favourite store bought – not ketchup!)
1 cup grated mozzarella cheese
1 tbsp dried oregano
Method
Roll the pizza dough on a lightly floured surface into a large rectangle around 35 x 45cm. Cover the base of a baking tray that will fit the rectangle of dough with enough olive oil to lightly evenly coat. Place the dough on top and stretch to cover the baking tray as best you can. Brush or spray with olive oil, cover, and set aside to rise for an hour or until puffy.
30 minutes before you’re ready to cook, turn the over on to very hot: 290 C (550 F).
Cover the base of the pizza dough with sliced mozzarella, then sprinkle evenly with grated parmesan. Spoon the sauce over the top, then the grated mozzarella and oregano. Yes, use ALL the cheese.
Bake in pre-heated oven for 10 -15 minutes or until the base is golden underneath. Check by lifting with a spatula and taking a look.
Remove from oven, cut into slices and serve.
Serves 6
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