Guys. Omg. This Sicilian Style Pizza. Good Heavens. So good. Like pass the heck out good.
Like, as soon as the idea of this pizza gets into my wee head, I gotta make it. It becomes a serious issue. Like haunts me multiple times day, cannot stop thinking about it thing, until I actually then make it. Then I'm ok. Well, more than ok. Because I'm eating this pizza. It is out-freaking-standing.
Is it an authentic Sicilian Pizza? I dunno. Do I care? No. No wait I mean yes of course I care. I should look it up because I don’t like passing along incorrect information.
I guess what my point really is, is that this Sicilian Style Pizza is so good, So Good, it nearly doesn’t matter what name it actually takes.
It should just be called Heavenly Delicious Best Sheet Pan Pizza Of Your Life. But, that’s a bit long, especially after my extra-long titled Benny birthday cake post.
Ok, regardless. You must make this pizza.
Why?
Because, like I said, it’s eye-poppingly delicious.
Why else? Because it’s stupid easy to make.
The only glitch you may run into is the planning ahead part. And, really, that is not hard at all.
If you've ever been intimidated by making homemade pizza, which, we all have surely, let this be your red carpet in.
It literally takes all of maybe two whopping minutes to mix up this dough. Yeah, no, I am dead serious.
It's no knead, no mixer, just dump, stir, stash, done.
Two minutes for one of the most delicious pizzas of your homemade pizza life.
And then beyond that, putting the whole thing together and into the oven, then stuffed right into your lovely face? Piece of cake. Sigh, just please, make this pizza.
What you get is this light and fluffy yet crispy crunchy, airy, puffy air-pocket filled tender crust, sturdy enough to support toppings….it’s…good gosh all mighty....swooning over here, it’s a true winner.
It’s basically a focaccia-type dough which I’m typically not a big fan of focaccia, probably because the ones I’ve had are generally lame or leaden or dry. This particular dough definitely won me, though I’m still searching for a focaccia recipe that doesn't result in a rubber rectangle.
And too, if say, it’s just you, no worries, bake up the whole thing, slice it up and freeze the leftovers, reheat in the toaster oven or the oven and it’s still knockout delish. Not a cold pizza fan myself but I bet it’s good that way too.
I’m gonna share this as a pepperoni version as pepperoni is my fave but you can add whatever toppings you’d like, veggies, sausage, whatever. Even hop the hot honey trend and drizzle that on fresh out of the oven. Dollops of fresh ricotta post bake? ......what am I doing to myself here.....
The dough is only a handful of ingredients and don't forget, you don’t need a mixer. Iiii know.
Generally, because I have them, I mix this up in those lidded restaurant tubs* but a large bowl is really all you need, nothing fancy.
Toss the dough ingredients into the bowl …oh, I should note, you can use either all-purpose flour or bread flour here, both work perfectly. Bread flour will land you a chewier, breadier version; all-purpose, we all have on hand and works supremely.
Right, into the bowl or your lidded tub, whisk* everything around, dump in the water, stir until you get a sticky ball-ish lump of dough, smear some olive oil or oil of preference on top, cover, and toss in the fridge. That’s it. *clap clap*
Let it do its thing for at minimum eighteen hours. Twenty fours is better, and honestly, the longer you let it go, the better. The flavor just keeps improving. Three days is probably the max best but if you miss that, I’m sure the next day will be fine too.
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| This was.....hm....two days, I believe. |
Note, we are adding a tad more planning ahead time here. Work your schedule backwards but trust me, it’s gonna be worth it.
Yes, butter and olive oil both all over the pan, and it may seem like way too much but it’s not. The butter imparts a rich flavor, helps things crisp and Instagram-worthy brown while the oil sort of fries the dough as it bakes. In the best possible way.
Drop the dough onto your greased up pan and give it another rest here, three hours. No need to cover it. Just right on the counter.
Or, if you’re me, you are not resting, you’re off building something or breaking something or accidentally getting paint all over your dog while simultaneously trying not to continuously drool yourself thinking about the tasty meal ahead.
Time’s up: gently spread the dough with your finger tips dipped in olive, or your oil preference, to the edges, dimpling and nudging. If it fights you, give it ten minutes more rest then try again. You don’t need perfection edge to edge, close enough is enough.
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| Close! Me being me, I got closer after this photo. |
Ok. Set a pizza stone* or baking steel* on your middle rack or if you want extra crisp, go with the lower middle third. If you don’t have either of those gizmos, invert another baking pan upside down on the rack. Preheat the oven to scorcher for a good half hour.
With oil-dipped finger tips, dimple the dough gently one last time then whisk the pan off into the oven. You’ll be looking for a generally very light golden brown. It's not the prettiest thing at this stage, don't panic.
Carefully, because it’s freaking hot, take the pan out and now we top. Of course I go with my House Pizza Sauce but sauce as you wish. Sprinkle on your cheese, cheeses plural if you want, and top generously with pepperoni.
For this pizza, I like the stick pepperoni type that you slice up.
It can sometimes be tricky to find the stick type. But, I’ve found when I’m in need of something quite specific, using Instacart search helps track it down. No connection to that site, just offering it as a helping friendly shopping tip.
You don’t have to buy through the site but it’s a very handy way to shop all your local stores for an item without running ragged through town to a slew of different spots in an unpleasant amount of traffic.
Ok, pizza topped, and we’re back into the oven. There’s a general time offered in the recipe but go by sight and scent once you get close to the time. Bake until you’re desired doneness.
And aw man. Heck-a-roo. The house smells great, the pizza is great, you’re great, everything is great.
Great great great.
Dig in.
Yum.
Ugh, now I need to go make another one of these. Brb.
*The lidded food storage containers, whisks, baking sheets, and baking stones are Amazon affiliate links. The baking steel is a Baking Steel website affiliate link. Happy baking, thanks! Please see the "info" tab for more, well, info.
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