Nickel Allergy Friendly Sicilian Pizza

Total time3 hr

Prep time30 min

Cook time30 min

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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
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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