Pizza nach sizilianischer Art ist eine tolle Alternative, wenn Sie keinen Pizzaofen haben oder etwas anderes ausprobieren möchten. Sie wird im Focaccia-Stil mit einer reichhaltigen Tomatensauce und Mozzarella zubereitet, im Ofen gebacken und mit frischen Basilikumblättern belegt.
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Category
Dinner
Servings
8
Prep time
48 hours
Cook time
30 minutes
Sicilian style pizza is a great option if you don't have a pizza oven, or you want to try something different. Made in a focaccia style with a rich tomato sauce and mozzarella, cooked in the oven then topped with fresh basil leaves.
Ingredients
- 550g (19.4 oz) 00 flour
- 280g (9.9 oz) bread flour (high protein)
- 25g (0.9 oz) salt
- 2.5g (0.09 oz) dry active yeast
- 8g (0.28 oz) sugar
- 20ml (0.7 fl oz) olive oil
- 600g (21.2 oz) cold water
- 1 can whole plum tomatoes
- ½ tbsp dried oregano
- ½ bunch basil
- 2 balls mozzarella
- additional salt
- more olive oil for cooking
Directions
Add 500g (17.6 oz) of water and the yeast to the bowl of a stand mixer with the dough hook attached. Mix for 2-3 minutes.
- Add both flours and mix on medium speed for 5 minutes. Then cover with a tea towel and let it rest for 5 minutes.
- Turn the mixer to high and mix for 2 minutes before adding the remaining 100g (3.5 oz) of water in 3 batches, making sure each batch is fully absorbed before adding the next.
- Once all the water is absorbed, add the salt and olive oil, and mix for another 2 minutes or until the salt is completely dissolved.
- Place the dough into a greased airtight container and refrigerate for 48 hours.
- On the day of baking, grease the tray you'll be using with olive oil. A roasting dish works well, ideally something with some weight. Remove the dough from the fridge and place it on the bench. Cut it into a shape roughly the size of the dish (any extra dough can be used for flatbreads).
- Place the dough into the oiled tray and stretch it until it almost reaches the edges. Cover with a tea towel and let it rest for 5 minutes before stretching it again until it reaches the edges.
- Cover the dough again and allow it to prove for 1 hour or until it has nearly doubled in thickness.
- Preheat the oven to 250°C (480°F). If you have a pizza stone or steel, place it in the oven to heat (don’t worry if you don’t have one).
- To make the sauce, add the tinned tomatoes to a pot and crush them with your hands. Add the oregano, 3-4 torn basil leaves, and a pinch of salt. Turn the heat to medium and cook for 25 minutes, stirring often. Once cooked, leave to cool.
- Slice the mozzarella and lay it onto a paper towel. Cover with more paper towels and place another tray on top with something to weigh it down. Leave for 20 minutes to drain excess water from the cheese.
- Once the dough has proven, drizzle more olive oil around the outside edges and place it in the preheated oven for 12-15 minutes or until the pizza has a good colour on the top and bottom.
- Remove the pizza from the oven and leave it to cool for 15 minutes.
- Next, add the sliced mozzarella to the top of the pizza, followed by the tomato sauce. Place it back in the oven for another 12-15 minutes.
- Garnish with fresh basil, slice, and serve.
