Pizza Alla Siciliana - Pizza Sicilian Style
By Academia Barilla, adapted by the Sur La Table kitchen
Pizza Alla Siciliana - Pizza Sicilian Style
By Academia Barilla, adapted by the Sur La Table kitchen
Yield/Serves:
Makes 10 servings
Dough
Topping
- 3 cups warm water
- 2½ oz fresh yeast
- 3½ lbs durum wheat flour
- 1 oz Sicilian Sea Salt with Black Olives Academia Barilla
- ¼ cup Extra Virgin Olive Oil 100% Italiano Academia Barilla
Topping
- 2 tablespoons Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla
- 2 medium onions, thinly sliced
- 2 clove garlic
- 28 oz Peeled Cherry Tomatoes Academia Barilla
- Salt and pepper, to taste
- 5.3 oz anchovy
- 5.3 oz cheese (Caciocavallo or Pecorino Dolce)
Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly.
Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous stone absorbs the oil, you can use the stone as usual.
The porous nature of your stone means that it will absorb everything that touches it, including soaps and detergents. It is very important not to use soap when cleaning your stone. Clean with a stiff brush and some water to brush away any particles.
Dough: In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt, olive oil and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Let dough rest for 1 hour.
Topping: Place pizza stone the oven and preheat oven to 475°F. The stone needs to heat in the oven for 30 minutes to 1 hour before baking pizza.
While dough is resting, in a large skillet heat 2 tablespoons of olive oil over medium high heat and sauté onions for about 8-10 minutes until onions are soft. Add garlic and tomatoes to the onions and season with salt and pepper to taste. Cook mixture for 15 to 20 minutes, until tomatoes breakdown and sauce is aromatic.
Roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a ¼-inch thick, 12 inch round. (Dough will be easier to roll out as it warms.) Transfer to a floured pizza peel and top lightly with sauce, anchovies, cheese and drizzle with a few drops of Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla, to taste. Bake pizza 15 to 20 minutes, or until dough is crisp and browned; transfer with pizza peel to a cutting board.
Dough: In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt, olive oil and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Let dough rest for 1 hour.
Topping: Place pizza stone the oven and preheat oven to 475°F. The stone needs to heat in the oven for 30 minutes to 1 hour before baking pizza.
While dough is resting, in a large skillet heat 2 tablespoons of olive oil over medium high heat and sauté onions for about 8-10 minutes until onions are soft. Add garlic and tomatoes to the onions and season with salt and pepper to taste. Cook mixture for 15 to 20 minutes, until tomatoes breakdown and sauce is aromatic.
Roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a ¼-inch thick, 12 inch round. (Dough will be easier to roll out as it warms.) Transfer to a floured pizza peel and top lightly with sauce, anchovies, cheese and drizzle with a few drops of Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla, to taste. Bake pizza 15 to 20 minutes, or until dough is crisp and browned; transfer with pizza peel to a cutting board.