Siciliana Recipe

Prepare dough

If using store-bought dough, bring it to room temperature for 30–60 minutes. If homemade, divide 500 g into two portions for two medium pizzas (or use whole for one large). Lightly oil a bowl, place dough, cover, and let rest 30 minutes so it relaxes and is easier to stretch.

Preheat oven to the highest setting (250–275°C / 480–525°F) at least 30 minutes before baking. If you have a pizza stone or steel, place it in the oven to preheat as well. If using a baking sheet, place it in the oven upside down to heat.

Make quick sauce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Crush or lightly smash 1 clove garlic and add to oil; cook 30–45 seconds until fragrant but not browned, then remove garlic. Add 400 g crushed tomatoes, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool a few minutes before assembly.

Shape the dough

Dust work surface and a pizza peel or baking sheet with semolina or flour (and cornmeal if using). Take one portion of dough and press from the center outward, leaving a slightly thicker rim for the crust, to form a roughly 28–30 cm (11–12 in) round. Stretch gently with your hands or by draping over knuckles to create a thin center and puffy edge. Transfer dough to the prepared peel or sheet.

Add sauce and cheese

Lightly brush the center of the dough with 1 teaspoon olive oil. Spoon 120–150 g of the prepared tomato sauce onto the dough and spread in a thin, even layer leaving the rim bare. Tear or slice 125 g fresh mozzarella into pieces and distribute evenly over the sauced surface.

Add Siciliana toppings

Scatter half of the black olive halves (about 50 g) and 5 anchovy fillets over the cheese. If using capers, sprinkle 1/2 tsp over the pizza. Add a light pinch (about 1/8–1/4 tsp) of red pepper flakes if you want heat. Repeat the process for the second pizza with the remaining ingredients if making two pizzas.

Bake

Slide the pizza onto the preheated stone or baking surface. Bake for 6–10 minutes at very high heat (time will vary by oven and stone—watch for a blistered, golden crust and melted, slightly browned mozzarella). If using a baking sheet, bake 10–14 minutes until crust is crisp and cheese melted.

About 1–2 minutes before removing, lay the remaining anchovy fillets and black olive halves on top so they remain flavorful and not overcooked (alternatively you can add all toppings before baking if you prefer them fully cooked).

Finish

Remove pizza from oven, drizzle with 1 teaspoon extra-virgin olive oil, scatter fresh basil leaves, and add remaining capers if desired. Let rest 2–3 minutes, then slice and serve.