Sicilian Style Pizza

Ingredients:

For the Dough:

• 2 ¼ cups tipo 00 flour
• 2 cups semolina flour
• 1 tsp sugar
• 1 tsp instant or rapid-rise yeast
• 1 ⅔ cups ice water
• 3 tbsp extra-virgin olive oil
• 2 ¼ tsp salt

For the Sauce:

• 1 (28 oz) can whole peeled tomatoes, drained
• 2 tsp sugar
• ¼ tsp salt
• ¼ cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 3 anchovy fillets, rinsed, patted dry, and minced
• 1 tsp dried oregano
• ¼ tsp red pepper flakes

For the Toppings:

• ¼ cup extra-virgin olive oil
• 1 cup Parmesan cheese, grated
• 3 cups whole-milk mozzarella, shredded

Instructions:

For the Dough:

1. In a stand mixer fitted with a dough hook, combine the tipo 00 flour, semolina flour, sugar, and yeast. Mix on low speed until combined (about 10 seconds).
2. With the mixer running, slowly add the water and olive oil. Mix until a dough forms and no dry flour remains (1–2 minutes).
3. Cover with plastic wrap and let the dough rest for 10 minutes.
4. Add salt and mix on medium speed until the dough forms a smooth and slightly sticky ball that clears the sides of the bowl (6–8 minutes).
5. Transfer to a lightly floured surface and knead briefly until smooth (about 1 minute).
6. Shape into a tight ball and place in a lightly oiled bowl. Cover tightly and refrigerate for at least 24 hours (up to 48 hours).

For the Sauce:

1. Process the tomatoes, sugar, and salt in a food processor until smooth (about 30 seconds).
2. Heat olive oil and garlic in a saucepan over medium-low heat, stirring occasionally (about 2 minutes).
3. Add tomato paste, anchovies, oregano, and red pepper flakes. Cook briefly (about 30 seconds).
4. Stir in the tomato mixture and cook, stirring occasionally, until reduced to about 2 cups (25–30 minutes).
5. Transfer to a bowl, let cool, and refrigerate until needed.

Assembly & Baking:

1. One hour before baking, place a baking stone on the upper-middle rack and preheat the oven to 500°F (260°C).
2. Grease a rimmed baking sheet with vegetable oil spray and coat the bottom of the pan lightly with oil.
3. Transfer dough to a floured surface. Gently press into a 12×9-inch rectangle, then roll out to about 18×13 inches.
4. Transfer the dough to the prepared baking sheet. Spray lightly with oil, cover with plastic wrap, and let rest for 1 hour.
5. Remove covering and gently stretch the dough to fit the pan.
6. Spread sauce evenly over the surface, leaving a ½-inch border.
7. Sprinkle Parmesan evenly, then top with mozzarella.
8. Place the pan on the baking stone, reduce oven temperature to 450°F (230°C), and bake for 20–25 minutes, rotating halfway through.

Enjoy!

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