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.
Enjoy with Love!