Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Sicilian-Style NYC Pizza
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- Level: Intermediate
- Total: 3 hr 45 min (includes rising and cooling times)
- Active: 1 hr 30 min
- Yield: 2 pizzas (6 to 8 portions each)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 299
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 36 mg
- Sodium
- 408 mg
Duplicating a classic slice of New York City pizza at home is a tall order, but a classic Sicilian-style pie can feed that desire and is fairly easy to pull off. For this recipe, you can obviously use premade pizza dough or your favorite store-bought sauce to save time. I love the baked edges and the crispiness of these types of pizza. I also like the three cheeses teaming up to elevate the tomato sauce in the pie.
- Level: Intermediate
- Total: 3 hr 45 min (includes rising and cooling times)
- Active: 1 hr 30 min
- Yield: 2 pizzas (6 to 8 portions each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 299
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 36 mg
- Sodium
- 408 mg
Ingredients
Dough:
Sauce:
Pizza:
Directions
- The dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Add about half of the flour over the yeast mixture and, with a wooden spoon, mix until smooth. Mix in the honey and salt. Mix in the remaining flour.
- Knead: Lightly flour a cutting board or flat surface using a sifter. This allows for an even dusting. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients should be fully combined. Lightly oil a bowl so the dough doesn’t stick to the edges as it rises and place the dough inside. Cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.
- The sauce: In a large skillet, combine the tomatoes and simmer gently over medium-low heat to reduce the liquid and allow the tomatoes to fall apart, about 15 minutes. Break up the tomatoes with a wooden spoon.
- In another large skillet, heat the olive oil over medium heat. Add the onion and garlic and season with salt. Cook for 5 minutes until the onions become translucent. Add the tomato paste and cook over medium-high heat, stirring, until the paste breaks apart and melds with the onions, about 3 minutes. You should smell the tartness of the paste as it cooks.
- Season: Add the garlic powder, oregano, sugar and 2 cups water to the onion mixture and cook 10 to 15 minutes over medium heat, stirring from time to time. Add the cooked tomatoes to the onion mixture. Add a pinch of salt. Transfer to a blender and puree. Let cool completely.
- Second rise and roll: Press gently on the dough. Cover with a clean kitchen towel and allow the dough to rest for an additional 30 minutes.
- Get ready: Grease the bottom and sides of a 9-by-13-inch baking sheet. Position an oven rack in the center of the oven and preheat 450 degrees F.
- Remove the dough onto a lightly floured surface and split the dough in half. This will make two pizzas. Flatten and roll one portion of the dough to slightly larger than the prepared baking sheet. Cover the remaining dough with the kitchen towel.
- Assemble: Transfer the dough to the baking sheet, pressing it into the bottom and up the sides. Gently prick the dough with the tines of a fork so it won’t puff or separate from the pan as it bakes. Layer half of the mozzarella in a single layer right on top of the dough. Spoon half of the sauce over the cheese.
- Bake: Place the baking sheet in the center of the oven and bake for 12 minutes. Rotate the tray halfway and bake for another 12 minutes. Check to make sure the sauce is bubbling and the cheese is browned. Bake 3 to 5 additional minutes, if need be. Remove. Cool for 10 minutes.
- Finish: Place the ricotta in a small bowl and season generously with salt, the red pepper flakes and a handful of the Parmesan cheese. Spoon little dollops of the ricotta mix over the pizza and sprinkle with more of the Parmesan and half of the basil.
- Repeat with the remaining dough, sauce and toppings
