Sicilian Pizza
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Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups warm water (105–110°f / 40–43°c)
- 1 tsp sugar
- 3 cups all-purpose flour
- 1 ½ tsp kosher salt
- 3 tbsp olive oil, divided
For the sauce
- 1 can (28 oz) whole peeled tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
For the topping
- 3 cups low-moisture mozzarella, shredded
- ¼ cup grated pecorino romano
Instructions
- 1
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the flour, kosher salt, and 2 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon or your hand until a shaggy, sticky dough forms with no dry flour remaining — Sicilian dough is wetter than a standard pizza dough and should not be kneaded smooth.
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