Sicilian Pizza with Pepperoni
Sicilian Pizza with Pepperoni
Ingredients
For the Pizza Dough
- 1 1/2 pounds pizza dough, high-hydration, pre-made
- 1/2 cup olive oil, divided
For the Pizza Assembly
- 1 cup pizza sauce
- 1/4 cup Parmesan cheese, grated or finely shredded
- 2 cups mozzarella cheese, shredded
- 4 ounces pepperoni, small, round slices
For Garnish
- 1/4 cup fresh basil, fresh leaves, torn
Instructions
- 1
Prepare the dough: If your dough is a large ball, cut off approximately 1 1/2 pounds for this recipe. Ensure the dough is at room temperature and well-proofed, showing large air bubbles.
⏱️ 5 min
- 2
Oil the pan: Generously coat a rectangular Sicilian pan (approximately 9x13 inches or 10x14 inches) with 1/4 cup of the olive oil, ensuring all sides and corners are well-oiled.
⏱️ 2 min
- 3
First dough stretch and proof: Place the dough ball into the oiled pan. Lightly spray or drizzle a small amount of olive oil over the top of the dough. Gently press the dough out with your fingers, working from the center outwards, but do not force it to the edges if it resists. Cover the pan with plastic wrap and let it proof on the counter for 1 hour.
⏱️ 60 min
- 4
Second dough stretch and proof: After 1 hour, the dough should be more relaxed. Add another small drizzle of olive oil to the dough. Continue to gently press the dough out with your fingers, stretching it all the way to the edges of the pan, aiming for an even thickness. Dimple the dough all over with your fingertips to prevent large air bubbles from forming during baking. Cover the pan again with plastic wrap and let it proof on the counter for at least 4 more hours.
⏱️ 240 min
- 5
Par-bake the crust: Preheat your oven to 500°F. Once the dough is fully proofed and has reached the edges of the pan, remove the plastic wrap. Place the pan in the preheated oven and par-bake the crust for 8 minutes.
⏱️ 15 min•🌡️ 500
- 6
Cool and re-oil: Carefully remove the par-baked crust from the pan and place it on a cooling rack. Allow the crust and the pan to cool completely. Once cool, re-oil the pan with 1 to 2 tablespoons of olive oil, ensuring a fresh layer for the final bake. (The par-baked crust can be frozen at this stage for later use if desired).
⏱️ 15 min
- 7
Assemble the pizza: Return the par-baked crust to the re-oiled pan. Spread the pizza sauce evenly over the crust. Sprinkle the Parmesan cheese over the sauce, followed by a generous layer of shredded mozzarella cheese. Arrange the pepperoni slices evenly over the mozzarella. Drizzle the remaining olive oil (about 2 tablespoons) around the edges of the crust for extra crispiness and color.
⏱️ 10 min
- 8
Final baking: Place the assembled pizza back into the 500°F oven and bake for 6 to 7 minutes, or until the cheese is bubbly and the crust is golden brown.
⏱️ 7 min•🌡️ 500
- 9
Optional direct bake: For an extra crispy bottom crust, carefully remove the pizza from the pan for the last minute of baking and place it directly onto a preheated pizza steel or stone in the oven.
⏱️ 1 min•🌡️ 500
- 10
Finish and serve: Remove the hot pizza from the oven and transfer it to a cutting board. Let it rest for a few minutes, then slice into squares. Garnish with fresh torn basil leaves before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sicilian Pizza with Pepperoni
Ingredients
For the Pizza Dough
- 1 1/2 pounds pizza dough, high-hydration, pre-made
- 1/2 cup olive oil, divided
For the Pizza Assembly
- 1 cup pizza sauce
- 1/4 cup Parmesan cheese, grated or finely shredded
- 2 cups mozzarella cheese, shredded
- 4 ounces pepperoni, small, round slices
For Garnish
- 1/4 cup fresh basil, fresh leaves, torn
Instructions
- 1
Prepare the dough: If your dough is a large ball, cut off approximately 1 1/2 pounds for this recipe. Ensure the dough is at room temperature and well-proofed, showing large air bubbles.
⏱️ 5 min - 2
Oil the pan: Generously coat a rectangular Sicilian pan (approximately 9x13 inches or 10x14 inches) with 1/4 cup of the olive oil, ensuring all sides and corners are well-oiled.
⏱️ 2 min - 3
First dough stretch and proof: Place the dough ball into the oiled pan. Lightly spray or drizzle a small amount of olive oil over the top of the dough. Gently press the dough out with your fingers, working from the center outwards, but do not force it to the edges if it resists. Cover the pan with plastic wrap and let it proof on the counter for 1 hour.
⏱️ 60 min - 4
Second dough stretch and proof: After 1 hour, the dough should be more relaxed. Add another small drizzle of olive oil to the dough. Continue to gently press the dough out with your fingers, stretching it all the way to the edges of the pan, aiming for an even thickness. Dimple the dough all over with your fingertips to prevent large air bubbles from forming during baking. Cover the pan again with plastic wrap and let it proof on the counter for at least 4 more hours.
⏱️ 240 min - 5
Par-bake the crust: Preheat your oven to 500°F. Once the dough is fully proofed and has reached the edges of the pan, remove the plastic wrap. Place the pan in the preheated oven and par-bake the crust for 8 minutes.
⏱️ 15 min•🌡️ 500 - 6
Cool and re-oil: Carefully remove the par-baked crust from the pan and place it on a cooling rack. Allow the crust and the pan to cool completely. Once cool, re-oil the pan with 1 to 2 tablespoons of olive oil, ensuring a fresh layer for the final bake. (The par-baked crust can be frozen at this stage for later use if desired).
⏱️ 15 min - 7
Assemble the pizza: Return the par-baked crust to the re-oiled pan. Spread the pizza sauce evenly over the crust. Sprinkle the Parmesan cheese over the sauce, followed by a generous layer of shredded mozzarella cheese. Arrange the pepperoni slices evenly over the mozzarella. Drizzle the remaining olive oil (about 2 tablespoons) around the edges of the crust for extra crispiness and color.
⏱️ 10 min - 8
Final baking: Place the assembled pizza back into the 500°F oven and bake for 6 to 7 minutes, or until the cheese is bubbly and the crust is golden brown.
⏱️ 7 min•🌡️ 500 - 9
Optional direct bake: For an extra crispy bottom crust, carefully remove the pizza from the pan for the last minute of baking and place it directly onto a preheated pizza steel or stone in the oven.
⏱️ 1 min•🌡️ 500 - 10
Finish and serve: Remove the hot pizza from the oven and transfer it to a cutting board. Let it rest for a few minutes, then slice into squares. Garnish with fresh torn basil leaves before serving.
⏱️ 5 min