Sicilian Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well and add the activated yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 more tablespoons flour.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

While dough rises, make the quick marinara. Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned.

Add crushed tomatoes, dried oregano, red pepper flakes, and 1/2 teaspoon salt. Simmer gently 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Stir in torn basil leaves if using and remove from heat. Let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and preheat at least 30 minutes. If using a baking sheet, invert it and preheat.

Cook the Italian sausage: heat a small skillet over medium-high heat, add the crumbled sausage, and cook 5–7 minutes until browned and cooked through. Break into bite-size pieces with a spoon. Drain excess fat and set aside.

Sauté mushrooms (optional): in the same skillet, add a teaspoon of olive oil and the sliced mushrooms with a pinch of salt. Cook 3–4 minutes until they release moisture and begin to brown. Remove from heat and set aside.

Turn the risen dough out onto a lightly floured surface and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza). Gently press and stretch dough into a 12–14-inch round, leaving a slightly thicker rim. If dough resists, let rest 5 minutes and continue.

Place a pizza peel or inverted baking sheet dusted with cornmeal or semolina. Transfer stretched dough to the peel/sheet. Brush the dough edge lightly with olive oil.

Spread an even layer (about 3/4 cup) of the marinara sauce over the dough, leaving the rim bare. Distribute the shredded/torn mozzarella evenly over the sauce.

Scatter the cooked Italian sausage, sliced Calabrese, sautéed mushrooms, and thinly sliced red onion evenly over the cheese. Season toppings with the 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle grated Parmesan/Pecorino over the top.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake 8–12 minutes until the crust is golden and blistered and cheese is bubbling and lightly browned. Cooking time varies with oven and stone temperature.

Remove pizza from oven. Let rest 2 minutes, then finish with fresh basil leaves torn over the top and a light drizzle of olive oil. Slice and serve.