Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes). Flour dough, hands, and rolling pin. The crust was absolutely delicious and the pizza sauce….yum! Hi Krystyna, You place it on top so it presses on the dough. What makes pizza dough fluffy and airy and soft is not only Vito Iacopelli’s recipe (Mamamia, Ti Amo Vito. Essential tools, baking lists, make-ahead tips, quick recipes, and more! For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. Just curious if you have a favorite for using with pizza dough. 14.9 g I live in Canada and our flour is a little different, so sometimes troubleshooting can be difficult. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Required fields are marked *, I made this pizza about 6 months ago and it was fantastic. Home > World Cuisine > Italian > Thick-Crust Sicilian Pizza. Thank you! Bake for 12-15 minutes or until golden brown. I am an unapologetic diehard pizza fan. I think it’s cool that the dough for Sicilian pizza can be prepared two days in advance. Enjoy pizza night again with this Thick and Chewy Gluten Free Pizza Crust. http://www.instagram.com/browneyedbaker. Prepare as directed in Pizza Deluxe or for your favorite pizza recipe. 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”. I can’t find it in any of my local stores. Use immediately; or refrigerate for up to 24 hours to … Hi M. Hi Michelle, I have never heard of Sir Pizza… I’ll definitely check them out, sounds delicious! This recipe looks amazing! Add the olive oil, salt, and flour. Already made this once and it was fantastic! 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. We have a pizza shop in Penn Hill, PA that makes sicilian pizza that is next to none. 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. Make a typical Pizza … 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? 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! Your email address will not be published. This Thin Crust Pizza Dough recipe has been a long time comin’, my friends. This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. Thanks in advance! Serves 6-8. Thanks for this wonderful pizza recipe! I finally got around to it this past weekend and was pleasantly surprised and how much I enjoyed this thicker, pan-baked version. Total Carbohydrate 1 ½ tablespoons dry yeast. Sicilian is always my #1 choice because I like thicker crust, but deep dish is a close second. This recipe was FANTASTIC!!! 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. This is the way I bake mine today. Add very warm water and oil; mix until well blended, about 1 minute. Once oven is preheated, put a thick-crust pizza in for 8 minutes, thinner crusts for 3-4. Luv Pizza – all kinds and styles. Perfect either way. Thanks!! Thanks! The need became less urgent when a restaurant called When in Rome opened in our town, serving fabulous pasta and pizza. Ingredients: 3 ¼ cups unbleached, or high gluten flour. In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture. We were talking to a manager of a local pizza shop and he was saying how they are particular about their flour. Add The pesto, cheese, mushrooms and cherry tomatoes. It’s uniquely Sir Pizza. With the machine running, slowly add the water and oil until a dough forms and no dry flour remains, 1 to 2 minutes. It’s so tasty!!! Thick, chewy inside and crunchy outside is how we like it, idk if you call that Sicilian. 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? This crust is soft and chewy, but strong enough to hold up to whatever toppings you put on it. Provide 17 1/2 oz of AP flour. Hi Nick, Before the 10 minute rest, the dough was still pretty hydrated, not dry. Lightly flour the top of the dough and gently press into a 12x9-inch rectangle. Can you tell me, when you mixed the dough before the 10 minute autolyse, was the dough pretty dry or was it sticky and sticking to the bowl of the mixer? 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. The 2nd attempt I thought it might have been the yeast. Sprinkle some cornmeal onto the pan. I’ve tried several and never been satisfied. One is a course grind and one is a fine grind. My schedule is really busy so unfortunately, I don’t have any time. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment … Looks sooo good. Punch down with knuckles. Nutritional values are based on one serving. Your email address will not be published. The pie is round but cut into small squares. Ingredients of Simple thick crust pizza dough. 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. It’s always grab and go when you buy it off the street and the sauce is always fresh :). That was unexpected. Remove the dough from the bowl and knead briefly on a lightly floured counter until smooth, about 1 minute. An amazing thick crust pizza topped with a hearty tomato sauce and lots of Parmesan and mozzarella cheese. Have you ever tried Sir Pizza in the North Hills? I no longer live in Pgh but every time I’m there, SP is the only place we go. Blend at low speed until moistened and beat 2 minutes at medium speed. You need 12 1/4 oz of water. Last summer I posted a crisp gluten-free pizza crust recipe that was for a thin, crispy pizza crust. Ingredients-180 mL warm water (¾ cup, where 1 cup is 250 mL) I usually make my own pizza and top it with chorizo, peppers, and onions. Hi Tiffany, You could use all-purpose for everything, but it will affect the texture of the dough. Thanks Michelle. 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. On a floured surface flatten into a circle while making an indentation near edge of crust and creating a slightly thicker rim. We are already planning on making it soon for family game night as it makes a lot of pizza. Gradually add enough remaining flour to make a … I assume it’s 3 Tbl? You need 1/2 cup of olive oil. Remove the top baking sheet and plastic wrap. 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. Recipe from The Pillsbury Cookbook. This is the easiest, best pizza dough recipe. I am wondering if I should have left it in another couple minutes. Sprinkle the Parmesan evenly over the entire surface of the dough, then repeat with the mozzarella cheese. Will it make a huge difference if I use all all purpose or maybe sub for bread flour? Preheat oven to 425°F. Question – for the all purpose flour do you find one brand works better than another? 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. We have a homemade pizza night every Friday, so we made the dough Thursday night. 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! Is the fine ground considered the flour, or is the fine ground down even more to a flour? It has a very nice consistency and tastes great too. I love pizza but usually make a thin crust on a pizza stone. I cheat and buy the frozen pizza dough balls from Sam’s Club (sold by the case, (20) 22oz dough balls for about $17. Transfer the dough to the prepared baking sheet, fitting the dough into the corners. 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. Thick Crust Pizza Dough, Easy Two Crust Pizza, Double Crusted Pizza From Southern Italy, etc. Both times after the first the dough didn’t Every weekend i used to visit this website, because i want enjoyment, for Thanks for the great recipe! I will be making again tomorrow. I was just curious about what size of rimmed baking sheet to use? I told my daughter to come over after the kids came home from school so that they try a new dough that I made. Thanks for this recipe. Ah — what a great memory! Thin Crust Pizza Dough Recipe from Baking With Steel When it comes to crust, everyone has an opinion. Pizza is my ultimate comfort food as well! Add The pesto, cheese, mushrooms and cherry tomatoes. 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. I think I could eat an entire large Royal Feast myself . 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. I could eat it for every meal, every day! In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well. If you sub it out, there will be a difference in texture, although to what degree I’m not sure. Transfer to a cutting board, cut into squares and serve. Place the sauce (s) and topping (s) on the dough, leaving the outer Others prefer a chewy crust like a New York slice. Not to doughy, just perfect! :). Thanks for the recipe. For 1x 10-inch-thick crust pizza. 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. Mine was not – still soft. I did it on my pizza stone on the grill (can’t handle turning on the oven in the summer). OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. I made this pizza tonight and my family really liked it!!!! Can it be used same day it’s made? Hi Leslie, No, doesn’t matter, you’ll be fine! We had it resting in the pan for an hour on Friday night when the power went out for 4 hours. It will be just fine! thanks. 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. https://www.kcet.org/food/weekend-recipe-thick-crust-sicilian-style-pizza Just one question before I make it though, I’ve seen 2 kinds of semolina in stores. Follow recipe, such as our Margherita Pizza, Wild Mushroom and Taleggio Pizza, Quattro Pizza, or Chicken Pizzettes Trio, for desired pizza. Add the salt to the dough and mix on medium speed until the dough forms a satiny, sticky ball that … This recipe makes enough pizza dough for two 12-inch thick-crust pizzas. Punch the dough down to deflate, cover, and let rise for 30 minutes more. Preheat oven to 450 degrees. Place a second baking sheet on the dough and let it stand for 1 hour. I love pizza topped with extra cheese and jalapeños. Spray the top of the dough with non-stick cooking spray and lay a sheet of plastic wrap over the dough. You need 2 tsp of kosher salt. 1 ½ cups warm tap water. I think my top comfort foods are right in line with yours – maybe it has something to do with the name?? Thanks for this recipe, MIchelle. Pizza all the way!!! These are all the points you should keep in mind before making the pizza! Since then I have attempted it 2 more times. Lift dough, make fists and drape dough over knuckles. Stretch and … https://revisfoodography.com/2015/07/easy-homemade-thick-crust-pizza Is there a substitute for semolina? Thanks for sharing. One question, what’s the purpose of the semolina flour? Enjoy the pizza! Cover with plastic wrap and let dough rest for 10 minutes. Ive made many different pizza doughs I found online. I used San Marzano tomatoes in the sauce and it was amazing!!! ½ cup whole wheat flour. Hope you enjoy Michelle! I am thinking of lowering the stone one rack, and/or increasing the stone pre-heating temperature to 550. 4 %, No-Knead Food Processor Thin Crust Pizza Dough. I love the idea of using a cookie sheet! This pizza is amazing!!! Oh you really have to try Sir Pizza! This Homemade Traditional Italian Pizza Dough Recipe, is the only Pizza Recipe you will ever need. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Even though we usually order pepperoni pizza, I went traditional and only topped it with cheese, which was fantastic. Make it by hand or in your stand up mixer. I’ve never made Sicilian pizza before, but this one looks amazing! Run a knife around the rim of the pan to loosen the pizza. Ciao), but your oven temperature as well. https://www.billyparisi.com/sheet-pan-sicilian-pizza-recipe For a perfect crust, place risen dough on floured surface. Spread the sauce in an even layer over the surface of the dough, leaving a ½-inch border. And I love Sicilian style pizza. 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. Also, I note that when I toasted left overs in the toaster oven, the bottoms crisped right up. The sauce is so delicious and could be used on many pizzas… But try the dough! 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. I will use this sauce in other dishes as well. Sicilian, or Thick Crust Pizza Recipe. Hi Michelle, Pizza is my #1 favorite food! This Pizza Dough can be made the same day or left to rise overnight in the fridge. Allow the dough to rise, covered, for 1 hour. 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. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Four years ago: Creamy, Lighter Macaroni Salad Place the cooking sheet in a warm spot to raise for 30-45 minutes. 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). If you haven’t tried their pizza, it’s a ‘must-do’. Roll out the dough to 1/4 inch thick and place on a pizza baking sheet or stone. Gently stretch and light dough to fill the pan. Also, in your finished product, was the bottom of the crust crunchy? Beat on low speed for 2 minutes. My sheets are indeed larger than the stone. Use 1 packet (7 g) of instant yeast. Does this matter? Pat dough with floured hands to fill greased pizza pan or baking sheet. I made this pizza this weekend! Can I make it the same day and let it rise ? My number one comfort food would have to be pizza too! Transfer to a bowl, allow to cool, and refrigerate until needed. I was hoping to make it the same day. One year ago: Cream Cheese Pound Cake Six years ago: Chocolate Espresso Semifreddo. Hi Heather, I used a half sheet pan, which is 13×18. I made this but didn’t realize till the end of the recipe it had to be refrigerated over nite. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal … Feel free to try different spices if you don't like any of the ones in this recipe. Hey Michelle! The sauce calls for 3 tablespoons cup olive oil? 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. 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? Have a great day! ;) It’s hard to beat pizza and mac & cheese. 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. And for others, it’s only real pizza if it’s served with a cracker-thin, crispy crust. Trying to perfect my own version, so always looking for special instructions and tips. I’ve tried many different recipes and techniques. Instead, we had pizza for lunch on Saturday and it was fantastic. See the tips and variations below the recipe instructions for more. I can’t be the only one who would choose pizza! I didn’t like it the first time, but it was really close to where we lived so we gave it another try. Made this last night for dinner. LESLIE BUDEWITZ: For years, I’ve wanted a good pizza crust recipe. The toppings are “ finely ” diced the street and the toppings are “ finely ”.. Rapid rise yeast in hand, the bottoms crisped right up idk if you haven ’ t turning. “ finely ” diced > Italian > thick-crust Sicilian pizza should have left it in another couple.. Bread flour serving fabulous pasta and pizza Simple thick crust pizza dough recipe has been a long comin! 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