Sicilian Recipe

Activate yeast

Whisk warm water, sugar (or honey) and active dry yeast in a small bowl. Let stand 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and slightly elastic. Dough should be tacky but not sticky; add up to 1–2 tablespoons more flour if very sticky.

Lightly oil a clean bowl, place dough inside, turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Punch down dough and transfer to a lightly oiled surface. For a Sicilian-style rectangular pie, press or roll dough into a lightly oiled 13x9-inch (or similar) rimmed baking sheet to a uniform 1/2-inch thickness. If dough springs back, let rest 10 minutes and continue. Cover and let proof 20–30 minutes while you prepare toppings.

Make the sauce

In a bowl, combine crushed tomatoes, 1 tablespoon olive oil, minced garlic, dried oregano, red pepper flakes, 1/2 tsp salt, black pepper and optional 1/2 tsp sugar. Taste and adjust seasoning. The sauce should be bright and slightly seasoned — Sicilian sauce is typically simpler and slightly chunky.

Preheat oven to 475°F (245°C) with a rack in the upper third to encourage a crisp bottom and browning on top. If you have a baking steel or stone, place it on the rack to preheat.

Brush the prepared pan with 2 tablespoons olive oil and sprinkle the cornmeal or semolina evenly over the surface to prevent sticking and add crunch.

Spread a thin layer of the tomato sauce over the risen dough, leaving a small border. Scatter shredded mozzarella evenly over the sauce. If using, sprinkle ricotta salata or grated pecorino in small pinches across the top.

Distribute sliced plum tomatoes, red onion, halved Kalamata olives and capers evenly over the cheese. Press the toppings down gently so they sit just into the cheese layer — this prevents them from sliding off when baking.

Slide the pan into the preheated oven (onto the hot steel/stone if using) and bake at 475°F (245°C) for 12–18 minutes, or until the edges are deep golden, the bottom is crisp, and cheese is bubbling and slightly browned in spots. Rotate the pan halfway through baking for even color.

Remove pizza from oven. Immediately drizzle 1 tablespoon extra-virgin olive oil over the surface, scatter torn fresh basil, and grind a little extra cracked black pepper to taste. Let rest 5 minutes so the cheese sets slightly for easier slicing.

Slice into 8 generous squares or 12 smaller pieces. Serve warm.

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven on a sheet or in a skillet to re-crisp the bottom.