NYC Sicillian Style Square Pizza

6-8
Servings
30-35m
Prep Time
4-28h
Cook Time
4h 30m
Ready In


"Many would argue that the best Sicilian-style square pizza was perfected in New York City and some would also argue that it was invented there and that it is the best in the whole world. My husband who salivates and seems to always have a hankering for Sicilian-style would agree with New Yorkers and he's not from there. The recipe given here has been tested in the food lab (seriouseats) and one I trust for achieving excellent results. I plan to make this for the hubby soon."

Original recipe yields 6-8 servings
OK
  • FOR THE DOUGH (Refer to NOTE below)
  • FOR THE SAUCE
  • TO ASSEMBLE AND BAKE

Nutritional

  • Serving Size: 1 (459.6 g)
  • Calories 986
  • Total Fat - 52.7 g
  • Saturated Fat - 23.1 g
  • Cholesterol - 126.4 mg
  • Sodium - 3246.3 mg
  • Total Carbohydrate - 71.8 g
  • Dietary Fiber - 11.5 g
  • Sugars - 8 g
  • Protein - 60.8 g
  • Calcium - 932.8 mg
  • Iron - 6.4 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.7 mg

TO MAKE THE DOUGH IN A FOOD PROCESSOR


Step 1

(recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 7 below.

TO MAKE THE DOUGH IN A STAND MIXER


Step 2

Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 7 below.

TO MAKE THE DOUGH USING THE NO-KNEAD METHOD


Step 3

Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 7 below.

Step 4

Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

FOR THE SAUCE


Step 5

Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

Step 6

Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

TO ASSEMBLE & BAKE


Step 7

Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

Step 8

Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza slicing wheel to cut it into slices, and serve immediately.

NOTE: All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, it is strongly recommended to use a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself.


Tips & Variations


  • Food processor (recommended),
  • Rimmed baking sheet,
  • Pizza slicing wheel

Related

JostLori

Great pizza! Made the dough using the food processor method. And as stated, the dough didn't stretch to the edges - it kept pulling back. We made this in a pampered chef stoneware pizza pan, so it turned out with a really nice crust. The sauce was amazing, considering how easy it is to make. I goofed and bought a fresh mozzarella ball, but am glad of it. The sliced cheese was gooey and delicious under the crispy pepperoni slices! Will definitely make this again! Thanks for posting! Made for Culinary Quest 2016. Team Pi Rho Maniacs.

review by:
(24 Aug 2016)

MamiJ

I made this pizza with the best ingredients available, and I loved the sauce and dough. Sadly, my oven didn't get hot enough and the result wasn't as pretty as I would have liked. It still was vey tasty, the crust got nice and crunchy on the bottom, and had a great chewy texture. Made for CQ '16 for the Sisters of the Traveling Pans.

review by:
(21 Aug 2016)