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.
Rated 3.5 stars by 42 users, click here to rate this recipe.
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.
