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madbakerThis week's Resolution Recipe: Sicilian-Style Pizza.
Dough:
4 1/2 cups flour (I used 1/2 cup semolina flour and 4 cups white)
2 tsp instant yeast
2 tsp salt
1 3/4 cups lukewarm water
Topping:
1 Tbsp olive oil
1 medium (6-8 oz) sweet onion, peeled and thinly sliced
8 oz tomato sauce (I used about 6 oz tomato paste with a chopped up tomato mixed in)
1-3 anchovies, finely chopped
12 oz grated mozzarella
herbs for sprinkling on top (I used oregano and fresh basil)
oil for drizzling
Mix the yeast and water and let proof for 10 minutes. Whisk in the salt, then knead in all the flour. Add water as needed to make a soft, smooth dough. Cover and allow to rise for 1 hour. (You can then refrigerate it for up to 24 hours to develop more flavor.)
Use olive oil to lightly coat the bottom and edges of a half-sheet pan (18x13). Transfer the dough to the pan and use your hands to gradually stretch it out towards the edges. When it starts to shrink back, let it relax, uncovered, for 10-15 minutes, then stretch it again. Repeat the process 2-3 times until the dough fills the pan. Let it rise 1-2 hours, until noticeably puffy. The longer it's been refrigerated the longer it's likely to take to rise.
Pour the olive oil into a skillet over medium-low heat. When the oil is hot, add the onions and cook until soft and lightly golden. Transfer to a large bowl, add the tomato sauce, and stir until evenly incorporated.
Heat the oven to 450. Bake the un-topped crust for 10-12 minutes, until it's barely beginning to brown. Remove the pizza from the oven and top it with anchovies, then cheese, then tomato-onion sauce. Return the pizza to the oven for 15-20 minutes, until the edges are golden brown and the sauce is bubbling. Remove from the oven and let rest for 10 minutes before serving. When ready to serve, sprinkle with herbs and drizzle with oil.
What worked: This was quite good, a cross between a focaccia and a pizza. The anchovy added umami without being overly fishy (I only used one). It was still good cold the next day.
What didn't: I could have used a bit more cheese and sauce, although this will never be as heavily-topped as a standard US pie.
Will I make it again? Probably; with a bit of bacon or pancetta and a salad, this would be a lovely and easy homeowners' meeting dinner.
Before adding the basil:
![IMG_0553[1].JPG](https://ic.pics.livejournal.com/madbaker/1166847/77234/77234_900.jpg "IMG_0553[1].JPG")
Dough:
4 1/2 cups flour (I used 1/2 cup semolina flour and 4 cups white)
2 tsp instant yeast
2 tsp salt
1 3/4 cups lukewarm water
Topping:
1 Tbsp olive oil
1 medium (6-8 oz) sweet onion, peeled and thinly sliced
8 oz tomato sauce (I used about 6 oz tomato paste with a chopped up tomato mixed in)
1-3 anchovies, finely chopped
12 oz grated mozzarella
herbs for sprinkling on top (I used oregano and fresh basil)
oil for drizzling
Mix the yeast and water and let proof for 10 minutes. Whisk in the salt, then knead in all the flour. Add water as needed to make a soft, smooth dough. Cover and allow to rise for 1 hour. (You can then refrigerate it for up to 24 hours to develop more flavor.)
Use olive oil to lightly coat the bottom and edges of a half-sheet pan (18x13). Transfer the dough to the pan and use your hands to gradually stretch it out towards the edges. When it starts to shrink back, let it relax, uncovered, for 10-15 minutes, then stretch it again. Repeat the process 2-3 times until the dough fills the pan. Let it rise 1-2 hours, until noticeably puffy. The longer it's been refrigerated the longer it's likely to take to rise.
Pour the olive oil into a skillet over medium-low heat. When the oil is hot, add the onions and cook until soft and lightly golden. Transfer to a large bowl, add the tomato sauce, and stir until evenly incorporated.
Heat the oven to 450. Bake the un-topped crust for 10-12 minutes, until it's barely beginning to brown. Remove the pizza from the oven and top it with anchovies, then cheese, then tomato-onion sauce. Return the pizza to the oven for 15-20 minutes, until the edges are golden brown and the sauce is bubbling. Remove from the oven and let rest for 10 minutes before serving. When ready to serve, sprinkle with herbs and drizzle with oil.
What worked: This was quite good, a cross between a focaccia and a pizza. The anchovy added umami without being overly fishy (I only used one). It was still good cold the next day.
What didn't: I could have used a bit more cheese and sauce, although this will never be as heavily-topped as a standard US pie.
Will I make it again? Probably; with a bit of bacon or pancetta and a salad, this would be a lovely and easy homeowners' meeting dinner.
Before adding the basil:
![IMG_0553[1].JPG](http://ic.pics.livejournal.com/madbaker/1166847/77234/77234_original.jpg "IMG_0553[1].JPG")
