I was enticed to read this story about New York’s Finest Sicilian Pizza by the photograph for the article. Then I got to the line about the pepperoni curling up to create “crispy grease chalices”. This description may not appeal to everyone, but I was hooked – I had to try this recipe out.
It is an excellent recipe! Full of helpful details, how-tos, whys and wherefores. It creates a very tasty tomato base that will stop me from ever buying little tins of pizza sauce again. The large amount of olive oil on the baking sheet (though I used less than was called for) made the crust wonderfully crispy. And the pepperoni curled up just the way it was supposed to so I had pockets of yummy oil.
The only problem I had was a too-thick crust because the pan I used wasn’t the right size (too small). One trip to a kitchen supply shop will have me ready for the next time.
Here’s what to do to make this delicious pizza.
Use a scale to measure the flour.
Add the salt.
Yeast goes in there too.
Pour in the olive oil.
After whisking the flour, salt, yeast and olive oil together, add the water.
The dough looks like dough. But wait, there’s more!
After 6 minutes of mixing at medium-high speed, the dough is ready. It sticks to the bowl, just like it’s supposed to.
Add the olive oil to the baking sheet.
Plop the dough onto the sheet.
Push the dough out to the shape of the sheet. Don’t push too hard and don’t worry that the dough doesn’t reach the edges.
Leave the dough alone (covered with plastic wrap) for 2 to 3 hours.
Meanwhile, make the tomato sauce.
Into a pot with the heated olive oil goes the garlic.
As well as the oregano.
And the red pepper flakes.
After that cooks for a minute…
…add the tomatoes.
Hey! Add some sugar too.
Simmer for 15 minutes.
No slices of mozzarella, so grated cheese is used.
Now, three hours later, dough has risen and all the other prep is done. Turn on the oven. Time to make a pizza.
The dough is able to be pushed out to fill the pan. Leaving the plastic wrap on was helpful.
Layer on the cheese, then add the sauce.
Add the pepperoni slices, then sprinkle with half the Romano cheese.
Bake for 10 minutes.
Sprinkle with the rest of the Romano cheese. Salivate when you see the pepperoni.
Cut a slice.
Then cut a few more.
Sicilian Pizza With Pepperoni and Spicy Tomato Sauce.
The preamble is here:
and the recipe is here:
Sicilian Pizza With Pepperoni and Spicy Tomato Sauce
The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn’t exist anywhere else. No longer. Here’s how to make that pizza anywhere in the world.
Why It Works
• Using the food processor for dough very rapidly builds up an elastic gluten network for good texture.
• Letting the dough rise in a pan coated with olive oil ensures that it doesn’t stick while baking and that it acquires a crunchy, golden-brown crust.
• Layering the cheese under the sauce prevents the crust from getting soggy.
• Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges.
Food processor (recommended), rimmed baking sheet, pizza wheel
All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands.
For the Dough (see note above):
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2 teaspoons (about 3g) dried red pepper flakes, or more to taste
1 (28-ounce; 800g) can whole peeled tomatoes
1 teaspoon (about 4g) sugar
To Assemble and Bake:
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese
1. To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.
2. To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.
3. To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.
4. Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.
5. For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.
6. Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.
7. To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.
8. Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.