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Sicilian Pie Recipe

Name: Mitla Cafes Sicilian Pie Recipe
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 tsp instant dry yeast; 1 tbs granulated sugar; 1.5 tsp fine sea salt; 1.75 cups warm water; 3 tbs olive oil; 2 tbs cornmeal (for pan dusting); 28 oz canned crushed tomatoes; 1 tbs olive oil; 0.5 each yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 12 oz low-moisture whole-milk mozzarella, shredded; 0.5 cups pecorino romano, grated; 6 oz Italian salami, thinly sliced; 4 oz sliced pepperoni; 2 each canned anchovy fillets (optional), chopped; 0.5 cups roasted red peppers, drained and sliced; 0.5 cups black olives, pitted and halved; 10 leaves fresh basil leaves, torn; 0.5 tsp dried oregano (for sprinkling); 1 tbs olive oil (for brushing); 1 tbs olive oil; 0.5 tsp coarse sea salt; 0.25 tsp cracked black pepper

Inspired by Mitla Cafe

Time2h 20m

Serves6

Make Sicilian Pie Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

4 cups 00 bread flour

2 tsp instant dry yeast

1 tbs granulated sugar

1 1/2 tsp fine sea salt

1 3/4 cups warm water

3 tbs olive oil

2 tbs cornmeal (for pan dusting)

Tomato sauce

28 oz canned crushed tomatoes

1 tbs olive oil

1/2 each yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp sugar (optional, to balance acidity)

Filling / Toppings

12 oz low-moisture whole-milk mozzarella, shredded

1/2 cups pecorino romano, grated

6 oz Italian salami, thinly sliced

4 oz sliced pepperoni

2 each canned anchovy fillets (optional), chopped

1/2 cups roasted red peppers, drained and sliced

1/2 cups black olives, pitted and halved

10 leaves fresh basil leaves, torn

1/2 tsp dried oregano (for sprinkling)

1 tbs olive oil (for brushing)

Finish

1 tbs olive oil

1/2 tsp coarse sea salt

1/4 tsp Cracked black pepper

Method

Dough

Activate yeast and mix

In the bowl of a stand mixer (or a large mixing bowl), combine warm water (about 105–115°F / 40–46°C), instant dry yeast and sugar. Stir and let sit 3–5 minutes until slightly foamy. Add 2 tablespoons olive oil to the water.

Combine dry ingredients

Whisk together flour and salt in a separate bowl. With the mixer on low (or using a wooden spoon), add the flour to the yeast mixture in two additions, mixing until a shaggy dough forms.

Knead

Knead with the dough hook on medium speed 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding a teaspoon of water or flour as needed to reach a slightly tacky, elastic dough.

First rise

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough in the bowl, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape for pan

Punch down the dough gently and transfer to a generously oiled 10x14-inch (or similar rectangular/square) sheet pan. Sprinkle the pan with the cornmeal to prevent sticking. Gently press and stretch the dough to the edges of the pan, creating an even thickness (about 1/2 inch). If dough resists, let it rest 10 minutes and continue.

Second rise

Cover loosely with plastic wrap or a damp towel and let the dough rise again until slightly puffy, about 30–45 minutes. Meanwhile preheat oven to 475°F (245°C) with a rack in the middle.

Tomato sauce

Sauté aromatics

While the dough rises, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Add the crushed tomatoes, dried oregano, dried basil, salt, pepper and sugar (if using). Stir, bring to a gentle simmer, and cook uncovered 12–15 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to warm.

Assembly & Baking

Preheat and prepare

With oven at 475°F (245°C) and dough puffed, use your fingertips to dimple the surface of the dough and create small pockets—this helps hold toppings. Brush the dough lightly with 1 tablespoon olive oil to prevent sogginess.

Layer cheese and toppings

Evenly distribute half of the shredded mozzarella over the dough. Spoon the prepared tomato sauce in an even layer over the cheese (Sicilian pie traditionally has sauce on top of cheese). Arrange salami, pepperoni, roasted red peppers, olives and chopped anchovies (if using) evenly across the sauce. Sprinkle the remaining mozzarella and the grated pecorino romano over everything. Tear basil leaves and scatter on top. Lightly sprinkle 1/2 teaspoon dried oregano.

Bake

Place the pan on the middle rack and bake 14–18 minutes until the top is golden, cheese is melted and edges are deeply golden and crisp. If using a dark pan the bottom will brown more quickly—check at 12 minutes and rotate if needed.

Finish

Remove pie from oven. Immediately brush exposed crust with 1 tablespoon olive oil, sprinkle with coarse sea salt and cracked black pepper. Let rest 5–8 minutes to set.