A cross between focaccia and pizza, this Sicilian pie is a soft, thick alternative to the classic pizza pie. Fix it up with all the toppings you love, this is Italian comfort food at its finest.
If you like bread and marinara, you’re a pizza lover. If you’re from NY you’re a die-hard pizza lover…or at least you should be.
We’ve shared our love for pizza countless times here on Living the Gourmet. From store-bought to homemade, if pizza is involved, we’re there (unless you plan on putting pineapple on your pie. How dare you. 😉 ).
I digress. Homemade pizza gets a bad rep these days. When you want pizza, who really wants to wait? But the truth is, homemade pizza dough is not as difficult as ‘they’ make it out to be. Seriously though, who are ‘they’? Who gave homemade dough such a bad name? It’s deceivingly easy. Just check out my Perfect Pizza recipe and see for yourself.
From thin crust, stuffed crust, double cheese, white sauce, to everything pizza, the sky is the limit. Personally, I just go for the classic, margherita pie. The fresher the better in my humble opinion.
I love a thin crust too but sometimes, you just crave a heartier bite and that’s where this Sicilian pie comes into play.
It’s bread-like, but not heavy. When the dough is this fresh, the sauce almost absorbs into the crust as it bakes. This pie has the perfect texture. A little crust underneath, but soft and thick on top. The key is to sprinkle the baking pan with some cornmeal. Give it a double rise, top it with whatever your heart desires (except pineapple) and bake at 400 degrees until the cheese is bubbling and the crust is lightly golden.
Yields 1 pie
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 packet active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 3 cups AP flour
- 1½ teaspoons salt
- Olive oil
- Homemade Sauce or your favorite jarred sauce
- 1 cup sliced fresh mozzarella
- ½ cup grated Parmesan
- Red pepper flakes
- Dried oregano
- Dried basil
- Dried rosemary
- Pesto, optional
- Olive Oil
- Proof your yeast by combining the yeast with warm water and sugar. let sit for 10 minutes until bubbly.
- In the stand of your mix master with the dough hook attachment, combine flour, salt and proofed yeast. Drizzle olive oil 1 tablespoon at a time until a soft dough forms and pulls from the sides of the bowl.
- Cover and store in warm dark place until the dough has doubled in size.
- Oil a 18x12-inch rectangular baking pan and sprinkle the bottom with cornmeal. Fit the dough to the pan, gently pulling at the dough until it covers the entire base of the pan. Cover and let rise again, about 30 minutes.
- Preheat oven to 400 degrees F.
- Sprinkle the risen dough with salt. Then top with the sauce and cheeses. Sprinkle with red pepper flakes and dried herbs, then drizzle the top with some olive oil.
- Bake for about 20 minutes, or until the pizza is slightly golden and the cheese has melted and is bubbly.
- Let cool slightly before slicing. Serve and enjoy!
Prep Time does NOT include Inactive Prep Time
Enjoy with Love!