Sicilian Recipe
Make Sicilian Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Tomato-Sauce Topping
Toppings
Finishing
Method
Dough
- 1
Activate yeast and mix dough
In a large bowl, whisk warm water, instant yeast and sugar. Let rest 5 minutes until foamy. Add 2 tablespoons olive oil and 2 cups of the flour and stir with a wooden spoon until combined.
- 2
Knead and rest
Add remaining flour and salt. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or use a stand mixer with dough hook 5–6 minutes). The dough should be soft but hold shape; add up to 1–2 tablespoons more water or 1–2 tablespoons more flour only if needed.
- 3
First rise
Lightly oil a large bowl with remaining 1 tablespoon olive oil. Place dough ball in bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1 to 1¼ hours depending on room temperature.
- 4
Shape for pan
Generously oil a 13x9-inch (or similar-size rimmed) baking pan — Sicilian pizza is thick and baked in a rectangular pan. Gently press the risen dough into the oiled pan, stretching with your fingertips and letting it fill the corners. If it resists, let it rest 10 minutes and continue. Cover loosely and let rise again in the pan 30–40 minutes until puffy.
Tomato-Sauce Topping
- 5
Prepare sauce
While the dough has its second rise, heat 1 tablespoon extra-virgin olive oil in a small sauté pan over medium heat. Add minced shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds more until fragrant.
- 6
Crush tomatoes and simmer
Add canned tomatoes to a bowl and crush by hand or with a fork until mostly smooth (leave some texture). Add tomatoes, dried oregano, red pepper flakes (if using), salt and black pepper to the pan. Simmer gently 8–10 minutes to reduce and concentrate flavor, stirring occasionally. Remove from heat and let cool slightly.
- 7
Finish sauce
Taste and adjust seasoning. The sauce for Sicilian pizza is intentionally bright and not overcooked — you want a thick but slightly loose sauce that can be spooned over the dough in dollops.
Toppings
- 8
Preheat oven
Place a rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes with a baking steel or heavy baking sheet inside if you have one. If your oven maxes at 475°F, preheat to that temperature and extend baking time slightly.
- 9
Assemble pizza
Once the dough in the pan is puffed and slightly dimpled, use the back of a spoon to spread the tomato sauce in several dollops across the dough, leaving some exposed dough between sauce areas (a classic Sicilian look) or spread evenly if you prefer. Distribute the mozzarella evenly over the sauce. Scatter salami or soppressata slices if using, and sprinkle the grated pecorino/Parmesan. Dot with small spoonfuls of ricotta salata or ricotta if using.
- 10
Bake
Place the pan on the preheated steel or baking sheet (or directly on the oven rack if using an appropriate pan) and bake 12–18 minutes at 500°F (or 15–22 minutes at 475°F), until the cheese is bubbly, edges are golden, and the bottom is crisp. Rotate the pan halfway through for even browning.
Finishing
- 11
Rest and finish
Remove the pan from the oven and let the pizza rest 5 minutes. Drizzle with 1 tablespoon olive oil, scatter fresh basil leaves over the top, and sprinkle with coarse sea salt to taste. Let rest another 2 minutes so the basil wilts slightly.
- 12
Slice and serve
Use a sharp knife or bench scraper to cut into squares. Serve warm.