New York Bakery-Style Sicilian Pizza
A delicious New York Bakery-Style Sicilian Pizza featuring a thick crust, topped with a savory tomato sauce and plenty of cheese.
Equipment
- mixing bowl
- pan
- Saucepan
- oven
Ingredients
Dough
- 3.75 cups bread flour
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons olive oil plus more for pan
Toppings
- 3 cups low-moisture mozzarella cheese, shredded
- 1 can (28 ounces) crushed San Marzano tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes optional
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil optional
Instructions
Preparation
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Knead for 8–10 minutes until smooth. Cover and let rise for 1.5–2 hours until doubled.
- While the dough rises, heat olive oil in a saucepan and sauté garlic. Add tomatoes, oregano, salt, and red pepper flakes. Simmer uncovered for 20–25 minutes.
- Oil a rectangular baking pan generously. Press the risen dough into the pan and let rise again for 30–45 minutes.
- Preheat oven to 500°F (or as high as it goes).
- Sprinkle shredded mozzarella evenly over the dough.
- Spoon sauce in stripes or dollops over the cheese.
- Bake for 18–22 minutes until golden, bubbly, and crisp.
- Let cool 5–10 minutes. Top with grated Parmesan and fresh parsley or basil.
- Slice into squares and serve warm.
Notes
Be sure to use low-moisture mozzarella to achieve the best texture. San Marzano tomatoes are preferred for their flavor, but any crushed tomatoes can work. This recipe makes a thicker crust compared to traditional pizzas, adjust baking time as needed.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 500mgFiber: 2gSugar: 2g
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