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Sicilian Pizza

This pizza, originating from Sicily, is a little messy but doesn’t really give a damn. It’s unctuous, extra cheesy, full of flavour, and packs a real punch. 
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Servings: 6
Cuisine: Italian
Ingredients Method

Ingredients
  

Pizza Dough
  • 1 ½ cups warm water
  • 1 tsp sugar
  • 2 tsp instant dried yeast
  • 4 ½ cups strong bread flour (Baker's Flour - high protein/gluten count)
  • 1 tsp salt
  • 2 tbsp olive oil
Sicilian Pizza
  • olive oil (for drizzling)
  • 500 g mozzarella cheese, sliced thinly (the hard variety - not fresh)
  • 1 cup parmesan cheese, grated
  • 1 cup Tomato Sauce (Pasta style sauce - not ketchup!)
  • 1 cup mozzarella cheese, grated (not fresh)
  • 1 tbsp dried oregano

Method
 

To make the Pizza Dough
  1. 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.
  2. 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.
  3. 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.
  4. Once doubled in size, punch the dough down and give a light knead. It’s now ready to go.
To make the Sicilian Pizza
  1. 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.
  2. 30 minutes before you’re ready to cook, turn the over on to very hot: 290 C  (550 F).
  3. 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.
  4. 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.
  5. Remove from oven, cut into slices and serve.