Sicilian-style Pizza

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Ingredients

Equipment

stand mixer
quart container or bowl
whisk
baking sheet
plastic wrap
medium-sized sauce pot

Directions

Cover baking sheet with another baking sheet.
Mix 900 grams of bread flour and 100 grams of whole wheat flour in a stand mixer.
Dissolve 8 grams of instant yeast in 780 grams of water that’s around 95-100°F or 37°C.
Whisk the yeast mixture and let it sit for a minute.
Add the yeast mixture to the flour mixture with the stand mixer on low speed.
Mix for 10 minutes; scrape down sides if necessary.
Add 20 grams of fine sea salt to the dough.
Mix for an additional 10 minutes.
Add 20 grams of extra virgin olive oil to the dough.
Increase stand mixer speed to medium-low and mix for 5 minutes or until fully incorporated.
Perform a light set of slap and folds until dough is smooth.
Transfer dough to a greased container.
Cover container with a greased lid and refrigerate for 1-3 days.
Generously spray a baking sheet with oil and drizzle with olive oil.
Dump the dough onto your baking sheet and gently stretch it to the edges.
Wrap it in plastic wrap and let it sit at room temperature for 1.5-2 hours.
Heat a medium-sized sauce pot over medium heat.
Add 1 tablespoon of olive oil to the sauce pot.
Once the oil is hot, add 8 rough chopped garlic cloves and 1 teaspoon red pepper flakes.
Stir until fragrant.
Add a 28-ounce can of crushed tomatoes.
Bring the sauce to a light simmer and reduce for 6-8 minutes, stirring occasionally.
Season the sauce to taste with salt, pepper, and a pinch of sugar, if desired.
Let the sauce cool completely before adding to your pizza.
Add a generous layer of sauce across the stretched dough.
Sprinkle 2 cups of grated mozzarella cheese over the sauce.
Add a layer of pepperoni if desired.
Preheat oven to its maximum, around 500-550°F or 260°C.
Bake pizza for 20-25 minutes or until the crust is dark brown and the cheese is melting and bubbling.
Slice and serve the pizza hot.