It’s been a while, so I figured with the end of the summer I would add something new.
Pizza can start many an argument. I love all styles of pizza, as long as they are done well. But when it comes to homemade pizza, I know only one style. This is the style I grew up with being made by my mother and grandmother. This is the only way I make pizza at home. I guess you would call it Sicilian or sheet pizza. It has a thicker, doughy crust and you cut it in squares. It is the kind of pizza I was eating from street vendors in Italy.
So if you like your thin crust or New York style or Chicago style, that’s great. But this is how it’s done in my house.
Dough (makes a 2lb dough)
2 packages of dry, active yeast
1 1/2 cups of warm water
3 tbsp olive oil
3 cups plus one cup of flour
2 tsp sugar
2 tsp salt
Put yeast, water and oil in a bowl. Let sit for about 10 minutes to activate yeast. In a large bowl, put 3 cups flour, sugar and salt. Make a well and add yeast mix. Mix well. Fold dough on a floured board. Kneed in last cup of flour.
Cover dough and let rise for 1 1/2 hour.
1 2lb dough
about 1 cup of crushed tomatoes
Spread dough on a half sheet pan or cookie sheet. I use an 18x13x1 half sheet pan. Spread mozzarella evenly over the dough leaving about half an inch to an inch from the edge. I use shredded mozzarella, but the same idea applies to chunks or slices. Lightly spread tomatoes over cheese. Less is more; just a very light coating. Sprinkle sugar, salt, pepper and oregano over entire pizza ensuring you hit every area covered by tomato. Use a healthy handful of Romano evenly over the same area. Finish by drizzling olive oil over entire pizza. Rub oil into exposed dough.
Cook for 20 minutes in a 425 degree oven.