Sicilian Pizza

1. 1

   Activate Yeast and Mix Dough

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast. Whisk gently and let it sit for 5-10 minutes until the mixture is foamy.
   • Add the flour, salt, and 60ml (1/4 cup) of olive oil to the bowl.
   • Using a dough hook on low speed or a wooden spoon, mix until a shaggy dough forms and no dry flour remains.
2. 2

   Knead and First Rise

   • Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
   • Form the dough into a ball and place it in a large, lightly oiled bowl, turning to coat.
   • Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
3. 3

   Prepare Pan and Shape Dough for Second Rise

   • Pour the remaining 45ml (3 tbsp) of olive oil into a 13x18 inch (half sheet) baking pan. Use your hands to spread it evenly across the bottom and up the sides.
   • Gently punch down the risen dough to release the air. Transfer it to the center of the prepared pan.
   • Using your fingertips, press and stretch the dough towards the corners of the pan. If it resists or shrinks back, cover it and let it rest for 10-15 minutes to relax the gluten, then continue stretching until it fills the pan.
   • Cover the pan loosely with plastic wrap and let the dough rise again for 30-45 minutes, until it becomes puffy.
4. 4

   Preheat Oven and Prepare Toppings

   • About 20 minutes into the second rise, preheat your oven to 425°F (220°C) with a rack in the lower-middle position.
   • In a medium bowl, stir together the crushed tomatoes, minced garlic, dried oregano, and black pepper. Season with additional salt if needed (canned tomatoes vary).
5. 5

   Assemble and Bake the Pizza

   • Once the dough has finished its second rise, gently dimple the surface with your fingertips, similar to making focaccia.
   • Spread the tomato sauce evenly over the dough, leaving a small 1/2-inch border around the edges.
   • Sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the pepperoni slices.
   • Place the baking sheet in the preheated oven and bake for 20-25 minutes.
6. 6

   Check for Doneness, Cool, and Serve

   • The pizza is done when the cheese is bubbly and lightly browned, and the crust is golden. Carefully lift a corner with a spatula to check the bottom; it should be deep golden brown and crispy.
   • If the bottom needs more color, move the pan to the lowest oven rack for the final 2-3 minutes of baking.
   • Remove the pizza from the oven and let it cool in the pan for 5 minutes. This allows the crust to set.
   • Carefully slide the pizza onto a large cutting board. Slice into 8 squares and serve immediately.

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