Emulsifier Free Sicilian Pizza

Total time3 hr

Prep time30 min

Cook time30 min

4.6

(26)

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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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