It's Good Though…

Yield: 4

Adapted from: https://thekellykitchen.com/sicilian-pizza-dough/#recipe

This isn’t just another pizza recipe; this is a gamechanger. Learn the secret to a foolproof, homemade Sicilian Pizza with a crust that’s unbelievably light and airy on the inside, but has a shatteringly crisp, golden, olive-oil-fried bottom. Sicilian pizza is often compared to grandma pizza — but this version is thicker, fluffier, and more bread-like. If you love grandma pizza, you’ll love Sicilian even more! This is the recipe our family makes constantly, and it’s the only thick-crust pizza recipe you’ll ever need. Bonus – You do not need a pizza oven for this recipe, and it is perfect for freezing for easy, quick meals later!
Dough:

• 3½cups (500 g) bread flour
• 1TBS (16 g) salt
• 1package (.25 oz) instant dry yeast
• 5tsp (22 g) extra-virgin olive oil, plus more for pan
• 1cup plus 8 TBS (327 g) warm water (110°-115° F)

Toppings:

• 1pkg (8 oz) mozzarella slices
• 7oz pizza sauce (about ½ jar)
• 1bag (8 oz) grated mozzarella cheese
• dried oregano to taste
• pepperoni (optional)

Dough:

Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 22g olive oil and warm water (measure water temperature with thermometer – should be 110-115° F). Using a spoon, stir until dough roughly comes together. Then, using hands, knead dough in the same bowl just until it begins to feel tacky. Cover bowl tightly with plastic wrap and let rest in a warm location for 2 hours or at least doubled in size.

Add a few generous TBS (about 4 TBS) of olive oil to a 13×18 rimmed baking sheet. Spread oil around entire sheet with your hands. Add dough to baking sheet and spread gently with your hands. (It will be very tough to stretch. Do not rip dough.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has relaxed and started to spread out toward the edges of the pan, for about 2 more hours. Carefully remove plastic wrap from dough and gently stretch dough to the corners of the pan. Start from the center of the dough and work out, taking care not to rip holes in dough. If a hole forms, try to pinch back together. After dough fills sheet, recover with the plastic wrap and let rest for 1-2 more hours. Dough is ready to bake when puffy and smooth.

Bake:

Preheat oven to 500°F. Add toppings to dough starting with mozzarella slices on bottom, then sauce and grated cheese. Sprinkle some dried oregano on top and any other toppings of your choice.

If your baking sheet is light gray/medium gray, bake on bottom rack of oven for 10-11 minutes. (Check around 6-minute mark to make sure the crust isn’t burning.) If the bottom is getting dark, move to the middle rack to finish baking. If your baking sheet is very dark, you may want to bake solely on the middle rack to avoid a burnt crust on bottom. Don’t worry if it appears as though your crust is sticking to the sheet. After removing it from oven, gently use a spatula to loosen crust and slide pizza off baking sheet. Cut and serve!

Storage:

Wrap pizza and store it in refrigerator for up to 4 days. To freeze, place cooled pizza in an airtight container or food storage bag. Then, I like to wrap again in aluminum foil or plastic wrap. Freeze for up to 2 months. To reheat, place pizza on a baking sheet and heat at 375°F for about 5 minutes or until warmed through.

Yield: 4

ATK

Soft supermarket French bread stands in as a hearty, crusty alternative for pizza dough in this speedy pizza recipe. (Baguettes can be substituted but will result in a slightly tougher crust.) We upped the flavor ante by giving the loaf a garlic-bread treatment before topping it, brushing the cut side with a spicy garlic butter and the crusty side with olive oil and then baking it until toasty brown and crispy. A stir-together mix of crushed tomatoes, olive oil, Italian seasoning, and sugar made a bold and bright pizza sauce. Using both mozzarella and Parmesan gave us the perfect balance of melty creaminess and nutty depth. We loaded these pizzas up with all our favorite supreme pizza toppings: Italian sausage, pepperoni, red onion, green bell pepper, and black olives.
Prep: Cook: 60

• 1(24 by 4-inch) loaf soft French bread
• 1TBS extra-virgin olive oil
• 8TBS unsalted butter, melted
• 2tsp granulated garlic
• ½tsp table salt
• ¼tsp red pepper flakes
• 12oz mozzarella cheese, shredded (3 cups)
• 1oz Parmesan cheese, grated (½ cup)
• 2½oz sweet Italian sausage, casings removed, meat pinched into ½-inch pieces
• 1½oz thinly sliced pepperoni
• ½cup thinly sliced red onion
• ½cup thinly sliced green bell pepper, cut into 2-inch lengths
• ½cup sliced black olives

Sauce:

• 1½cups canned crushed tomatoes
• 1TBS extra-virgin olive oil
• 1½tsp Italian seasoning
• ½tsp sugar
• ½tsp table salt
• ½tsp pepper

A 24 by 4-inch loaf of supermarket French bread, which has a soft, thin crust and fine crumb, works best here. If you can’t find soft French bread, you can substitute one and a half 18-inch baguettes, though the crust will be slightly tougher. Cut the baguettes into six equal pieces and distribute the toppings evenly.

For the pizza:

Adjust oven rack to upper-middle position and heat oven to 450°F. Line rimmed baking sheet with aluminum foil. Cut bread in half crosswise, then halve each piece horizontally to create 4 equal pieces. Arrange pieces cut side down on prepared sheet. Brush crust with oil.

Combine melted butter, granulated garlic, salt, and pepper flakes in bowl. Flip bread cut side up and brush cut side evenly with melted butter mixture. Bake, cut side up, until browned around edges, about 5 minutes.

For the sauce:

Meanwhile, combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)

Spread sauce evenly over toasted bread, then top with mozzarella, followed by Parmesan, sausage, pepperoni, onion, bell pepper, and olives (in that order). Bake until cheese is melted and spotty brown, about 15 minutes. Let pizza cool for 5 minutes. Serve.