How To Make Sicilian Pizza With Store Bought Dough?

Keeping the store bought dough in the bag, set it out on a counter for 30 minutes up a few hours. When you’re ready to make the pizza, preheat oven to 450 degrees F. Stretch the dough. Place raw pre-made dough dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out.

How do you stretch out store bought pizza dough?

Remove the dough from the refrigerator, transfer it to the pan, and use your hands to gradually stretch it out towards the edges. When the dough starts to shrink back, let it relax, uncovered, for about 10 to 15 minutes, then stretch it again.

How do you make Puffy pizza dough with olive oil?

Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.

What is Sicilian pizza?

Although Sicilian pizza is often used to refer to a pie with a thick, rectangular, sheet pan-sized crust, there can be a little more to it than just its shape and size. In Sicily, a generous, almost focaccia-like crust is commonly topped with an abundance of strong cheese and sauce (in that order), along with onions, anchovies, and herbs.

Gram’s Sicilian Pizza (sheet pan pizza recipe)

• The simple homemade pizza that may be created without the use of a rolling pin.
• Sheet Pan Pizza is a hybrid of Sicilian and Detroit styles that is both delicious and versatile.
• Despite the fact that she had five children (four boys!
• ), my grandmother Josephine (Josie as I affectionately called her) was a fantastic chef and a master at having supper on the table every night.
• Her sheet pan pizza recipe was also a highlight of the evening.

A savory sauce, layers of cheese, and some of my papap’s handmade Italian sausage were layered on top of scratch pizza dough in a huge steel deep dish pan (that my grandpap constructed at the steel factory where he worked) that Josie had prepared.It doesn’t get any better than that when it comes to pizza.Some may refer to it as ″Detroit-style pizza.″ In the case of my grandmother’s sheet pan pizza, it is more likely that it was inspired by Sicilian cuisine because my family hails from Reggio Calabria, a province in Italy known as the ″heel of the boot″ area.That is the region of Italy that is still part of the country before you cross the border into Sicily.Sheet pan pizza is prepared in a sheet pan that is quite big.My grandfather designed and built my grandmother’s baking pan to precisely fit the interior of her oven.

BIG.With leftovers, one pizza could easily serve a group of 25 people!This is the place to be if you’ve been wanting to try your hand at making pan pizza at home and are seeking for a tried-and-true recipe that will yield consistent results, my buddy.

Best type of pizza dough

• The finest pizza dough for baking on a baking sheet Pizza is made from a big loaf of bread dough.
• It’s nearly like making pizza dough with a bakery crust.
• You may even butter the bottom of the pan to make a butter crust, like the one served at Chicago institution Lou Malanati’s.
• Dreamy.
• Of course, you could use my handmade pizza dough recipe, but the quantity provided here yields just the proper amount for a large sheet pan crust that is just the appropriate thickness and cooks nicely in the centre.

Because no one like a pizza dough that is wet or undercooked.

The main ingredients

Let’s speak about the ingredients for the pizza dough and the toppings. Please keep in mind that there are no hard and fast rules when it comes to what goes on this slab pizza recipe. Feel free to try new things.

Unique pizza crust ingredients you’ll need

• Please do not use rapid rising or fast yeast in place of active dry yeast. You’ll need one complete packet of yeast, which is equal to 2 14 tablespoons.
• To make the dough, Josie’s recipe calls for at least 1 1/4 cups of extra virgin olive oil. This adds a wonderful taste to everything. One of my favorite extra virgin olive oils is Olio Santo, but I also enjoy the Tuscan olive oil available at Costco. Make sure it’s the one that’s 100 percent Italian and not a combination of several countries. A glass bottle contains this olive oil, which was collected during the month of October in Tuscany, which is regarded as the birthplace of all the world’s greatest olive oils.
• All-purpose flour – While bread flour can be used, it results in a thicker crust. You want the crust to be light and airy, but not too light. Also, make certain that you measure the flour accurately by softly aerating it, scooping it off gently with a clean butter knife, and leveling it off gently with a clean butter knife.
• Kosher salt is a kind of salt that is kosher.
• Since all yeast needs to be fed, and don’t we all enjoy a little sugar every now and then?

Best cheeses for thick pizza crust

• Mozzarella cheese that has been broken into little bits
• Provolone cheese, preferably sharply cut (my favorite is Boar’s Head Picante Provolone, sliced fresh from the deli)
• Grated whole milk mozzarella – get a complete ball of mozzarella and enlist the assistance of one of your pizza party participants to grate it. In addition, this box grater performs an excellent job. The play on words was intentional
• For hard cheeses like pecorino romano or parmesan, shred them finely in a high-powered blender (I have this one, although it has a longer jar) or a food processor to get them as smooth as possible before using them. The ″green can″ is out since you don’t want any fillers—just don’t use it. The only time I use the green can of parmesan is in my Mom’s Chicken Parmesan dish
• otherwise, I throw it away.

How to make an easy pizza sauce

• Believe it or not, we are going to utilize a pre-made pizza sauce for this recipe. I understand, don’t you? But, of course, I can’t seem to let things go well enough alone. You’ll add the following ingredients to the ready-made pizza sauce: a can of Roma tomatoes
• crushed red pepper
• oregano
• salt/pepper
• sugar

Making pizza dough by hand

Make your dough by hand or in a food processor, following the recipe guidelines carefully for proving the yeast, and set it aside to rest. For even more extensive instructions on how to prove yeast, check out my simple Homemade Pizza Dough Recipe for additional details. It’s another another excellent dish that goes perfectly with my Cast Iron Skillet Pizza.

Double proofing dough 

For this sheet pan pizza recipe, we’re going to twice prove the dough and then spread a thin layer of sauce on top before baking it. In a most miraculous way, sprinkling a small amount of uncooked pizza sauce on top of the dough brings the sauce and crust together.

1. The dough will be spread out onto an oiled sheet pan, gently coercing the crust to the pan’s edges (as shown in the photo above)
2. when the dough has risen in the bowl, it will be baked.
3. Unroll the uncooked pizza dough and spread a thin layer of the sauce mixture on it.
4. For around 45 minutes, the pizza dough and sauce will be left out to rest together. The dough will get lovely and comfortable in the pan and will rise again

YEAST PROOFING SUGGESTIONS Under warm running water, place the tip of a thermometer and wait until the temperature hits 105. -Josie and Nina are a couple of friends who love to travel.

Step-by-step instructions

1. Roll out your chosen dough onto a sheet pan that has been greased
3. Cover the top of the dish with about two-thirds of the sauce and lightly wrap it in plastic wrap. Allow for around 45 minutes of rising time.
4. Layer on your preferred toppings like as cheese, meats, and vegetables, followed by additional sliced and shredded cheese
6. Spread extra sauce on top and bake until bubbling and brown, about 20 minutes.

Pizza topping suggestions

• Meat, cheese, and perhaps a few vegetables are all necessary ingredients for a typical sheet pan pizza dish. This is not a delicate pizza in the traditional sense. The sauce is lightly placed on top of the meat before being baked. It is common practice to stack sauce on top of baked pizzas in the Detroit style, while Sicilian pizzas may include mixing all of the ingredients together and placing them on top of the dough after they have been baked. We aren’t doing either of these things here, but please don’t let that deter you. Here are some of the finest pizza topping combinations: Soppressata, caramelized onions, and the cheese trio combination stated above are some of the ingredients.
• Italian sausage and black olives are two of the most popular appetizers.
• Those who want meat will enjoy the sausage, pepperoni, pancetta, and Italian beef on this pizza.
• Fresh spinach, frozen, chopped, combined with a small amount of ricotta, garlic, and parmesan by the tablespoonful (another Lou’s suggestion!)

Helpful tips

• Weather – The way pizza dough rises is influenced by the weather.
• Most of the time, I place my dough in an oiled basin large enough for the dough to do its job, and then I cover the bowl with plastic wrap that has been lightly greased or spray-coated with cooking spray.
• That is followed by covering everything with a clean dishtowel and placing it on the bottom rack of a cool oven.
• It’s something I do in both hot and cold weather in order to keep the humidity out while also providing some warmth when it’s freezing outdoors.
• In the event that you reside in a high-altitude environment, I recommend that you look into King Arthur Baking’s High-Altitude Resource.

It’s a really fantastic one!Even while you won’t have a sheet pan that is actually the size of your complete oven, a half sheet pan (about 12 12″ x 17″) will work perfectly for this recipe’s measurements.Unless you like it to be rectangular, sheet pan pizza would not be what you’re looking for.It would be deep dish pizza, or if you like to cook using a cast iron skillet, you can try my Cast Iron Skillet Pizza recipe (which is also delicious!).The best pizza sauce recommendation – Not all jarred pizza sauces are created equal.A DeLallo composition is among my favorites.

It’s not too sweet, and it’s not crammed with extraneous additives.

FAQ’s

• Can I use pre-made pizza dough instead of making my own?
• Yes!
• This sheet pan pizza can be made with store bought dough, and you have my permission to do so.
• Just use a smaller sheet pan because odds are it’ll be too small to fit in the half sheet pan I am suggesting for the recipe.
• Can I freeze the dough for later?

Absolutely!I usually make a double batch and then wrap the leftover in plastic wrap sprayed with cooking spray and place in a freezer-safe storage bag.Freeze for up to 3 months (if you can wait that long to taste gram’s pizza again!) My dough didn’t rise.What’s the deal?Make careful to check the expiration date on your yeast.Also make sure that your water isn’t too hot or too cold.

It should be a nice even 105˚ (run water from your tap until it’s warm and place your thermometer in there to check).

Storing, freezing, reheating

Make ahead directions

1. Allow the dough to rise for the first time
2. refrigerate the dough in the bowl until approximately an hour and 15 minutes before you intend to bake it
3. allow the dough to rise again
5. Remove the dough from the bowl that had been in the refrigerator and allow it to come to room temperature for approximately 30 minutes
7. Then, proceed as directed for the second ascent and forward.

Storing + reheating

Any leftovers can be kept in the refrigerator for up to three days. Reheat on a baking sheet lined with parchment paper in a 350 degree preheated oven until bubbling. To reheat from frozen, preheat the oven to 425 degrees and bake until bubbling, about 15-20 minutes.

Freezing

Freeze the remaining pizza in individual layers, first wrapped in parchment paper, then in aluminum foil, and finally sealing the entire package in a freezer-safe bag to keep it fresh.

Make this recipe or have a question?

• If you tried this recipe, I’d appreciate it if you could leave a comment and give it a rating by clicking on the button below. Alternatively, you may post images on social media with the hashtag josieandnina or the handle @josieandnina! Thank you very much! Recipes can be printed The simple homemade pizza that may be created without the use of a rolling pin. Pan (Sheet Pan) Pizza is a mix of Sicilian and Detroit styles, but it is always delicious. Preparation time: 15 minutes Preparation time: 20 minutes Time to get up (approximately): 3 hours 45 minutes Time allotted: 35 minutes If you have a stand mixer with a dough hook, that would be ideal. A half sheet pan that is roughly 13″ x 18″ would also be ideal.

For the pizza dough

• 1 114 cup water, tap water is OK, 105°
• 214 teaspoon active dry yeast (do not use rapid or quick rising)
• 2 teaspoons sugar
• 4 412 cups all-purpose flour, or more if necessary
• 14 cup Italian olive oil, ideally extra-virgin
• 1 teaspoon kosher salt

For the pizza sauce

• 14 oz premade pizza sauce (I use DeLallo’s Pizza Sauce)
• 14 oz can cherry or Roma tomatoes (I use Mutti Baby Roma Tomatoes)
• 14 teaspoon crushed red pepper (or more if desired)
• 12 teaspoon kosher salt
• 1 teaspoon sugar
• 12 teaspoon dried oregano
• 14 teaspoon crushed red pepper (or more if desired)
• 14 teaspoon crushed red pepper (or more if preferred)
• 14 teaspoon crushed red pepper (or more if preferred)
• 14 teaspoon crushed red pepper

For the toppings

• 8oz freshly grated whole milk mozzarella
• 6 oz spicy pepperoni, or buy it pre-sliced at the deli if it’s available
• 4 oz fresh mozzarella, ripped into pieces
• 12 lbs thinly sliced deli provolone (I use Boar’s Head Picante Provolone)
• 4 oz fresh mozzarella, broken into pieces

For the dough

• To make the dough, place the yeast in a glass measuring cup and slowly whisk in the 105° water. Allow the sugar to dissolve and the yeast to bubble for up to five minutes after adding it. If you want to learn more about yeast and how to make pizza dough, check out my Homemade Pizza Dough recipe.
• Pour the frothy yeast mixture into the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well combined. The additional ingredients should be sprinkled on top of the yeast in the following order: 4 cups of flour, 1 cup of olive oil, and a pinch of salt Don’t allow the salt to come into direct touch with the yeast, otherwise your dough will not rise properly.
• Combine all of the ingredients in a mixing bowl on low speed, then switch out the paddle attachment for the dough hook after everything is well combined. Continue to knead the dough for five minutes, adding more flour if necessary by the tablespoonful since the dough will be very moist.
• Once the dough has formed a lovely ball and is not very moist, transfer it to a separate mixing bowl that has been drizzled with olive oil and lightly cleaned with a paper towel before using. In the mixing bowl, turn the dough over once. Cover the entire bowl with plastic wrap, followed by a clean dish towel, and then set the entire bowl in a cold oven on the lowest shelf to bake for 30 minutes. To make the dough more than twice its original size, let it rise for at least 112 hours or up to 3 hours if you have the luxury of leisure.

For the sauce

Combine all of the sauce ingredients in a medium-sized mixing bowl and put them aside.

The second rise

• Using a generous sprinkle of olive oil, grease a half sheet pan (about 13″x18″). Leave to one side
• slide the dough into the center of the greased baking sheet, pressing it to the edges of the baking sheet. You should let it rest for a few minutes after you have defeated it. It will ultimately give up. Make a beautiful rimmed crust for your pie
• Approximately a quarter of the pizza sauce should be spread over the dough, leaving about a 12″ rim around the edges.
• The second rise will take 45 minutes, so wrap the pan tightly in plastic wrap and return it to the oven for 45 minutes.

Assembling the pizza

• Remove the pizza from the oven and preheat the oven to 450°F (180 degrees Celsius). Organize the pizza ingredients on a baking sheet and arrange them in the following order: the hand-torn fresh mozzarella, pepperoni, almost all of the leftover sauce, shredded mozzarella cheese, and the remaining sauce spooned into pockets on the pizza. Bake for 15 minutes. Add a drizzle of extra-virgin olive oil, a sprinkle of kosher salt, and some freshly grated parmesan cheese to finish.
• The pizza should be baked for 15-20 minutes, or until the middle is golden and bubbling. Remove the dish from the oven and let it aside for around 5 minutes if you have the patience. I’m only trying to save you from getting any burned tongues

• When it comes to the water, I use tap water and let it run until a thermometer reads 105 degrees. If you do it often enough, you will eventually stop using the thermometer. Can I use pre-made pizza dough instead of making my own? Yes! You may use store-bought dough for this recipe. Simply use a smaller sheet pan since, more than likely, it will be too little to fit in the half sheet pan that I have recommended for this recipe. Ideas for pizza toppings include: Spicy soppressata, caramelized onions, and the cheese trio combination described above are among the ingredients.
• Italian sausage and black olives are two of the most popular appetizers.
• Those who want meat will enjoy the sausage, pepperoni, pancetta, and Italian beef on this pizza.
• Frozen chopped spinach combined with a little amount of ricotta, garlic, and parmesan by the tablespoonful (inspired by Lou Malanati)

• Make Notes Ahead of Time Allowing the dough to rise for the first time is important.
• Refrigerate the dough in the bowl until approximately an hour and 15 minutes before you intend to bake it
• otherwise, it will get soft.
• Remove the dough from the bowl that had been in the refrigerator and allow it to come to room temperature for approximately 30 minutes
• Then, proceed as directed for the second ascent and forward.

• Keeping, freezing, and reheating are all options.
• Any leftovers can be kept in the refrigerator for up to three days.
• Reheat on a baking sheet lined with parchment paper in a 350 degree preheated oven until bubbling.
• Freeze wrapped in parchment paper first, then foil, and then store the entire package in a freezer safe bag that has been labeled and dated for up to 3 months.
• To reheat from frozen, preheat the oven to 425 degrees and bake until bubbling, about 15-20 minutes.

Courses include an appetizer, a main course, and a pizza.Italian cuisine is served.Disclosure: Disclaimer: I am an Amazon Associate and/or associate for various brands, which means that I receive some coffee money from qualifying purchases.This does not impact the price you pay and is completely independent of the brand you choose.

How to Make Homemade Sicilian Pizza & Pan Pizza Dough

• Pan (Sheet Pan) This handmade Sicilian style pizza dish is baked on a sheet pan and can be shared with the entire family!
• With fresh dough, cheeses, and toppings, it’s a delectable dish that is also surprisingly simple to prepare….
• My Sicilian grandma cooked Sicilian pizza on a sheet pan on a regular basis.
• She was an excellent baker, and it was a thrill every time we were able to have her pizza.
• Her method of doing so was to cut it with scissors every time, which I always thought was hilarious.

Sicilian style pizza is a huge pizza that is put onto a sheet pan and is large enough to feed a large group of people.With our large family (my father has 40 first cousins), it was a no-brainer to make this decision.

Sicilian Style Pizza

• Not to worry if you’re reading this and you’re wondering what on earth Sicilian pizza is, I’m almost certain you’ve had it at some point in your life.
• It is not some sort of miraculous crust with some strange sauce and haphazard cheese slathered on top.
• No, it’s far more straightforward than that in reality.
• It’s simply referred to as ″sheet pan pizza.″ Sicilian Pizza is produced by shaping your homemade pizza dough into a huge sheet pan and then topping it with a variety of vegetables and meats.
• There has been thin crust and there has been thick crust, and I’ve had and appreciated both.

My grandmother’s style was considerably thinner, but I like the handcrafted thick style that I learned from my mother.There’s just more substance to it, and when you create your own pizza dough, it’s incredibly fantastic!You just push, tug, and smash the dough into the shape of a sheet pan Sicilian pizza once it has risen, hence earning the name ″sheet pan Sicilian pizza.″ When it comes to toppings, there are no restrictions or limitations; once the dough has been created, the rest is up to you.

How Is It Different

The most significant distinction between this recipe and others is the way the dough is formed. A classic pizza dough would be made and rolled out into a circle, after which it would be cooked on a hot stone in the oven. Sicilian pizza is a type of pizza in which the dough is made into a sheet pan and baked directly in the sheet pan (see photo).

Is It Really From Sicily

• Sicilian sheet pan pizza is extremely similar to cioppino or chicken parmigiana in flavor and appearance.
• In Sicily, there existed a type of foundation recipe, in this case, pizza, which was later altered by Sicilian American immigrants to the style of pizza that we have in the United States, which is baked in a sheet pan.
• Assuming that there were not too many residences in New York that possessed a wood-burning pizza oven in their flat, this recipe may have been modified to accommodate oven or pizza baking limitations.

What Is the Difference Between Sicilian and Neopolitan Pizza

Neopolitan pizza is a type of Italian pizza that is typically spherical with a thin core and a thicker outer crust that is chewier on the outside. Sicilian pizza is comparable to focaccia in that it is quite thick and the dough has a feel that is akin to bread. Both can have a variety of toppings, therefore in this situation, the dough is the most important factor to consider.

How to Make Homemade Sicilian Pizza Dough

• Homemade Sicilian pizza dough is one of the simplest things you can create, and it takes only a few minutes. You may use a standing mixer or knead the dough on a clean surface if you have six ingredients. Another advantage is that you don’t have to knead the dough for long periods of time
• perhaps 5 to 6 minutes by hand and 2-3 minutes in a mixer is sufficient. Using a standing mixer fitted with the hook attachment, combine the flour, salt, sugar, olive oil, yeast, and warm water (110° to 115°) until everything is incorporated into a single large dough ball, about 2 to 3 minutes.
• Afterwards, I generally just wrap it in a kitchen towel and go hang out someplace for about 90 minutes, or until the Sicilian pizza dough has doubled in size.

As soon as the dough has doubled in size, roll it out and place it on the sheet tray you will be using to cook it. Don’t forget to spread olive oil on the inside of the pan before you start cooking.

Pizza Toppings

• There are so many different toppings to choose from for your pizza that I don’t even know where to begin assembling one.
• You can make a white pizza, a conventional red pizza, different types of cheese on it, and a plethora of other toppings; the options are endless.
• This is truly a totally up to you.
• First, I prefer to combine some finely chopped garlic and olive oil in a small bowl before sprinkling it on top of the Sicilian pizza dough to make the crust.
• It just adds that extra touch of affection that I feel for it.

2.After that, I add some crushed tomatoes because it is what I use for my sauce.If you have any old-school pizza sauce that you want to use, that’s fantastic.Feel free to experiment with a variety of sauces on this Sicilian pizza if you have any on hand.When it comes to this Sicilian pizza, I adore the simplicity of crushed tomatoes and believe it tastes so fantastic with it that I only ever use crushed tomatoes and then season it lightly with salt and pepper before throwing on all of the other ingredients.3.

I normally use three different kinds of cheese on my Sicilian pizza: shredded mozzarella, sliced mozzarella, and grated parmesan cheese, which makes for an absolutely tasty combination.When you combine the cheeses, you get a delicious pizza that is full of healthy fats and saltiness that is hard to beat.4.Top with your favorite toppings and bake for 15 minutes.This is salty, it is fatty, and it is just a ball of fire!Following this, the toppings are often strewn about the plate.

Sometimes I’m all about the meat, other times I’m all about the vegetables, and then there are recipes like this one that combine the best of both worlds.

Recipe Chef Notes + Tips

• Reheating Instructions: to reheat it Preheat your oven to 350° and place the pizza in the pan, on a cookie sheet tray, or on a prepared pizza stone, and bake for 5-7 minutes, or until the pizza is hot and the cheese has melted, until the cheese has melted.
• In a pinch, you may just heat it in the microwave until it is hot, but this will weaken the crust.
• How to Store It: To store it, wrap it in plastic wrap and place it in the refrigerator for up to 4 days before serving.
• It can be frozen for up to 2 months if it is wrapped in plastic.
• Using the reheating procedures above, you may reheat directly from the freezer to the oven; however, you will need to cook it for longer periods of time in order for it to defrost and heat properly.

Pizza Recipes

• If you enjoy this Sicilian Pizza, you will almost certainly enjoy my other pizza recipes as well. Baked Pizza with No-Knead Pizza Dough Crust
• Grilled Wheat Crust Pizza
• Homemade Hawaiian Pizza with Semolina Crust
• and Baked Pizza with Homemade Pizza Dough are just a few of the options.

If you enjoy this Sicilian Pizza, you will undoubtedly enjoy my other pizza recipes as well.. Baked Pizza with No-Knead Pizza Dough Crust; Grilled Wheat Crust Pizza; Homemade Hawaiian Pizza with Semolina Crust; and Baked Pizza with Homemade Pizza Dough are just a few of the recipes you’ll find here.

Sheet Pan Sicilian Pizza Recipe

Made on a sheet pan, this classic Sicilian style pizza dish is quick and easy to prepare and serves the entire family. It’s amazing, and it’s also very simple to make. Preparation time: 25 minutes Cooking Time: 15 minutes Time to get up: 1 hr 30 mins Time allotted: 40 minutes Coursework: Primary Italian cuisine is served. Calories per serving: 435kcal Servings: 12

For the Dough:

• The ingredients are as follows: 5 cups all-purpose flour, 1 teaspoon sea salt, 1 tablespoon sugar, 3 tablespoons extra virgin olive oil, 1 tablespoon yeast, 1 334 cups warm water 110° to 115°, 1 tablespoon of yeast

For the Toppings:

• 14 pound crisp cooked bacon cut into 2″ pieces
• 10-12 pepperoni slices
• 1 raw loose sausage chunk
• 1 sliced tomato
• 1 sliced green pepper
• 14 cup parmesan cheese
• 15-20 basil leaves
• sea salt and freshly ground black pepper to taste.

• Preheat the oven to 500°F. Prepare the dough.
• Pour the ingredients into a standing mixer fitted with the hook attachment or onto a clean work surface and mix until well combined. In a mixer on low speed for 2 to 3 minutes, or by hand for 5 to 6 minutes, combine all ingredients and knead until smooth and elastic.
• To double in size, cover with a cloth and let aside for around 90 minutes.
• Pour some olive oil onto the sheet pan that you will be cooking on
• I used a 12″x18″x2″ sheet pan for this recipe. If you have smaller sheet pans, you may split the dough and make two pizzas out of it, or you can freeze the excess dough.
• The pizza dough should be formed to the sheet pan so that it is thoroughly covered.
• Afterwards, evenly sprinkle the garlic and olive mixture all over the pizza, being careful to leave a 1″ crust around the perimeter of the pie.
• Evenly spread on the crushed tomatoes, also leaving a 1″ border around the outside, and then layer on the following ingredients: shredded mozzarella, sliced mozzarella, bacon, pepperoni, sausage, tomatoes, mushrooms, green peppers, parmesan cheese, basil leaves, salt, and pepper
• evenly spread on the crushed tomatoes, also leaving a 1″ border around the outside
• evenly spread on the crushed tomatoes, also leaving a 1″ border around the outside
• evenly spread on the crushed tomatoes, also leaving a 1″
• Pizza should be baked for 12–14 minutes at 500°F, or until it is browned and well cooked throughout
• Cut into slices and serve

Chef’s Remarks: Reheating Instructions: to reheat it Preheat your oven to 350° and place the pizza in the pan, on a cookie sheet tray, or on a prepared pizza stone, and bake for 5-7 minutes, or until the pizza is hot and the cheese has melted, until the cheese has melted. In a pinch, you may just heat it in the microwave until it is hot, but this will weaken the crust.

How to Store It: To store it, wrap it in plastic wrap and place it in the refrigerator for up to 4 days before serving. It can be frozen for up to 2 months if it is wrapped in plastic. Using the reheating procedures above, you may reheat directly from the freezer to the oven; however, you will need to cook it for longer periods of time in order for it to defrost and heat properly.

Calorie count 435kcal | carbohydrate count 43g | protein count 18g | fat count 21g | saturated fat count 8g | cholesterol 46mg | sodium 633 mg | potassium 208 mg | fiber 2 g | sugar 2 g vitamin A 431IU vitamin C 6 mg calcium 231 mg iron 3 mg calorie count 435kcal This recipe for Sheet Pan Sicilian Pizza was last updated on June 2nd, 2020, by Chef Billy Parisi.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

• Utilizing a food processor to prepare dough in a short amount of time creates an elastic gluten network that provides an excellent texture.
• Allowing the dough to rise on a pan sprayed with olive oil assures that it will not adhere to the pan when baking and that it will develop a crispy, golden-brown crust when baked.
• The use of a layer of cheese under the sauce helps to keep the crust from becoming soggy.
• Pepperoni in its natural casing curls when baking, providing a tactile contrast to the crispy edges of the pizza.

• What if you wanted to demonstrate to your friends and family that you truly care about them (or, at the very least, that you are prepared to purchase their devotion and adoration with pizza)?
• This is the recipe you’ve been looking for.
• It’s simple, it’s extremely tasty, and it serves a large number of people.
• It’s the middle of the afternoon on a Sunday.
• I’ve already weeded the garden and walked the dogs around the block in San Mateo that I’ve decided to call home for the first time this morning.

I suddenly have that yearning, irresistible need for a delicious slice of superb pizza in my stomach.Not just any pizza, either.When times like this come along, I feel like I have a hole in my stomach that is the shape of a huge, fat, pepperoni-topped square.I’m referring to the Spicy Spring from Prince Street Pizza in Nolita, New York City.It is, without a doubt, the best piece of Sicilian-style (read: thick and square) pizza in New York City, and, by extension, the whole globe, that I have ever had.(I challenge you to compete with me on that point.) Similar to the inside of a decent baguette, the crust is thick, somewhat chewy, and densely packed with large bubbles in the same way.

Despite the fact that it’s only an inch thick, it’s surprisingly light for a loaf of bread, and it’ll still serve to fill you up.It is cooked in an oiled baking dish, resulting in a crisp, golden-brown, almost fried texture on the underside, which is a result of the oil used in the baking dish.Simply stacked under the sauce to prevent the dough from becoming soggy are aged mozzarella cheese, a sweet and spicy fra diavolo–style tomato sauce, ground Pecorino Romano cheese, and, most crucially, a slew of pepperoni.Pepperoni, but not just any pepperoni.Pepperoni with a spicy kick and a natural casing is what we’re talking about.The type of pepperoni that Adam Kuban, former managing editor of Serious Eats and owner of Margot’s Pizza, refers to as ″crispy grease chalices″ because of the way they cup up and fry around the edges, their innards shimmering with pools of rendered pepperoni fat, is a specialty of his.

Only two flaws can be found in this fantastic piece of pizza-making.Because of all the toppings and the rich, olive oil-infused crust, it’s too hefty to consume more than once a month, suggest once every two weeks.The second concern is that it does not exist in any other location.

1. Because I’d prefer to have the first problem rather than the second, and because the second problem effectively addresses all of the concerns raised by the first problem for anyone who lives outside of Lower Manhattan, I’m going to concentrate my efforts today on resolving that second problem (so that we can reintroduce the first).
2. Yes, you are correct.
3. My ultimate objective is to be able to replicate this pizza (to a reasonable degree of accuracy) anyplace in the globe.
4. The only exceptions are places like the 70 percent of the world that is covered by water and maybe other high-altitude locales where cooking delicious pizza is not just tough but apparently unattainable for a guy of my resources.

Know the Dough: How to Build the Right Crust

If you use terrible bread, you will not be able to build a good sandwich.In the same way, the most critical step in producing superb pizza is to start with excellent dough.Fortunately, I’ve been studying pizza dough for a long enough period of time to know what type of stadium I want to be in when I play baseball.For this pie, I began with my basic square pizza dough, which is quite similar to my surefire pan pizza dough in terms of texture and flavor.Starting with all-purpose or bread flour, along with a pinch of salt and yeast, the recipe is completed.There is a little bit of olive oil, which imparts taste and softness, as well as a generous amount of water.

• When I first created my original pizza dough recipe, I used a 70 percent hydration level, which means that for every kilogram of flour, I would add 700 grams of water.
• This much water results in a significant number of big bubbles in the dough.
• This pie needed to be a bit denser and chewier in order to withstand the heavier toppings, thus I reduced the amount of water used to 65 percent of its original amount.

Because flour volume estimations are notoriously imprecise, it’s critical to use a scale while mixing dough for pizzas, especially when making thin crusts.There are three fundamental ways for incorporating the water into the dough: the food processor, the stand mixer, and the no-knead method.When I’m looking for quick and easy outcomes, the food processor is by far my favorite tool to have on hand.

The intense pounding that dough receives inside a high-quality food processor will build the gluten network that gives good pizza dough its structure in a relatively short period of time.In a pinch, a stand mixer will suffice, though the gluten formation will never be as good as it might be.You may also use the simple no-knead approach if you don’t have any other equipment available to you.Simply combine the ingredients in a large mixing basin, cover with plastic wrap, and set it aside on the counter to enable the ingredients to meld together.

1. Over the course of 12 to 24 hours, the dough will begin to organically bubble and build its own strong gluten network, which will be visible on the surface.
2. Whatever approach you use, the following step is straightforward: Place the dough on a baking sheet with a rim that has been lightly greased and set aside.
3. If you immediately attempted to stretch the dough out, you would discover that it was incredibly elastic and resisted the urge to draw back into a tight ball.
4. Over a couple of hours, the dough’s gluten network will naturally relax, letting it to progressively fill out the sheet pan and rise to the top.

I make it a point to raise up each corner and edge to allow any trapped air bubbles to escape before sealing the package.In order to maximize the quantity of crispy, golden-brown crust on the completed pizza, you must do the following: As soon as I’ve stretched it out to fill the pan, I leave it aside for a second rise—this will guarantee that the pizza is extra bubbly and light; leaving it uncovered at this point is fine—while I concentrate on the sauce.

At a Loss: Making the Sauce

Having heard from Frank Morano, the proprietor of Prince Street Pizza, that his sauce is made using imported olive oil and tomatoes, as well as garlic and a few spices, it seemed like an appropriate place to begin.The amount of garlic in the spicy tomato sauce is visible when you order a slice, so I started with nine cloves, coarsely chopped and sautéed in olive oil before adding the rest of the ingredients.The Spicy Spring derives its kick from a generous amount of red pepper flakes, which I used to amp up the taste (oregano is one of those herbs that retains its flavor even after drying) and some dried oregano.We’re searching for something hot enough to make you aware that you’re here, but not too hot to kill you.In the pan, once everything is nice and friendly, I add a can of tomatoes.In order to make this, you’ll need exceptionally high-quality canned whole tomatoes that have a sharp burst of acidity as well as a hint of natural sweetness.

• DOP San Marzano tomatoes are always a fantastic choice (they’re expensive, but well worth it), but if you have access to Chris Bianco’s Bianco diNapoli tomatoes, they are also excellent.
• In any case, search for a brand that does not include calcium chloride, an addition that is frequently added to tomatoes to help them maintain their hard texture.
• I prefer whole peeled tomatoes over diced or crushed tomatoes since they allow you to have more control over the final texture.

You have a range of options for chopping the tomatoes.My go-to method for mash potatoes used to be to squeeze them between my fingers in a bowl or mash them with a potato masher in a saucepan, but lately I discovered an even better instrument for the job: a pastry blender with a firm blade.Its strong blades let you to quickly and efficiently chop the tomatoes to any consistency you choose while still cooking them in the pan.

Topping Time: Choosing Your Meat and Cheese

• Now that the sauce and dough have been completed, there are only three components left to prepare: low-moisture (aged) mozzarella cheese, Pecorino Romano cheese, and pepperoni. The Mozzarella cheese: Grated aged mozzarella is typically placed over the sauce on top of New York–style slices to finish them off. I’m referring to the dry mozzarella that comes in blocks, as opposed to the wet mozzarella balls that are traditionally used to top Neapolitan pizzas. The secret to making the Spicy Spring is to use thinly sliced mozzarella and to position it under the sauce for even, shingled covering that protects the dough and prevents the sauce from sogging it out. (In the world of pizza jargon, this is known to as a ″upside-down Sicilian.″) In order for the pepperoni to curl and create cups when baking, it must be of great quality with a natural casing (not plastic). It is only found in pepperoni with a natural casing that the curl is generated by the bull’s-eye-shaped pattern of changing meat densities inside the casing. This pattern is only found in pepperoni with a natural casing. Vermont Smoke & Cure is my favorite brand, however Boar’s Head also offers a fantastic extra-spicy product that is worth trying. Check out our sliced pepperoni taste test for even more recommendations! The Pecorino Romano is a kind of cheese produced in Italy. Don’t scrimp on the high-quality ingredients. Seek out authentic, imported Pecorino Romano cheese in solid blocks, which you can grate on your own at home. Use your box grater’s grinding faces to finely grate it, or coarsely chop it and process it in the food processor until smooth and silky. I’m talking about those expressions with the poke-y portions that you didn’t realize had a purpose at first. That is exactly what they are for.) It should be completed with its second rise and ready to be assembled by the time you’ve finished preparing the sauce and toppings for your pizza. Spread the sauce (you want it thicker than on a regular New York– or Neapolitan–style pizza, but not too thick), then cover the face of the pizza with pepperoni, slicing it into slices as you go. I mean it when I say cover it. Due to the shrinkage of the pepperoni as it cooks, it is best to aim for 70–80 percent coverage from the beginning of the cooking process. At Prince Street Pizza, they employ ovens that can reach temperatures of up to 750°F (400°C), though I’m very convinced that they normally operate at a somewhat lower temperature. At home, my oven reaches a maximum temperature of 550°F (290°C), but that’s still plenty high enough to crisp up a thicker, pan-style pizza like this without drying out, which is a major problem when it comes to thinner varieties of pizza like this. The key is to bake it close to the floor of the oven, where it will receive the most radiant heat from the base, assisting in crisping up the bottom to an extra-crunchy golden brown while yet being tender. If everything goes according to plan, that will be around the same time that the pepperoni on top of the pizza reaches its crispiest point and the cheese begins to bubble up through the sauce and brown in patches. Take a look at it, for example. Isn’t it nearly worth it to go across the country just for this? No? Allow me to attempt to explain my point a bit more forcefully: How do you feel about that now, exactly? Are you not a fan of stretchy cheese? Would you want a piece of that crispy underbelly, please? That is the substance. You know what the most enjoyable aspect of my work is? I get to prepare and consume pizza while being referred to as ″research.″ Without a doubt, I’ll continue to visit Prince Street Pizza whenever I’m in the vicinity (for research purposes, of course). In the interim, I’m thinking of doing a little extracurricular studying at my house. For the Dough (see note), prepare as follows: The following ingredients: 500g bread flour (17.5 ounces
• about 3 1/2 cups)
• 14g kosher salt (0.5 ounce
• approximately 1 tablespoon)
• for table salt, use the same weight or half as much by volume
• Six grams (1.25 ounce
• approximately 1 1/2 teaspoons) instant or rapid-rise yeast
• sixty grams (2.1 ounces) extra-virgin olive oil split
• 325g room-temperature water (about 1 cup plus 7 tablespoons)
• 325g ice-cold water (approximately 1 cup plus 7 tablespoons)

• For the sauce, combine 20g extra-virgin olive oil (0.70 ounce
• approximately 2 tablespoons)
• 9 medium garlic cloves (45g), finely chopped
• and 1 teaspoon salt.
• 1 tablespoon dried oregano
• 2 teaspoons red pepper flakes, or more to taste
• 1 tablespoon olive oil
• Whole peeled tomatoes from a 28-ounce (800-gram) container
• 1 teaspoon sugar
• Kosher salt

• Assemble and bake 1 pound (450g) deli-style mozzarella cheese
• 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
• 4 ounces (115g) ground Pecorino Romano cheese
• 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices

1. To make the dough in a food processor (which is suggested), follow these steps: In the bowl of a food processor fitted with the blade or dough blade attachment, combine the flour, salt, yeast, 20g olive oil, and water. Process until smooth. Process until a dough is formed that rides around the blade, then continue processing for another 30 seconds to finish the dough. Continue with Step 4 in the next section.
3. Using a stand mixer, prepare the dough as follows: In the bowl of a stand mixer, combine the flour, salt, yeast, and 20g olive oil until well combined. Mix everything together with a whisk. Attach the dough hook attachment to the mixer. To make the dough, add water to the mixer and beat on medium speed until all of the dry flour has been incorporated. Increase the speed to medium-high and continue mixing until the dough is flexible and smooth, approximately 6 minutes. However, the dough should not be stuck to the bottom of the basin but should peel away from the edges of the bowl. Continue with Step 4 in the next section.
5. To Prepare the Dough Using the No-Knead Method: In a large mixing basin, combine the flour, salt, and yeast. Mix everything together with a whisk. Using your hands, incorporate 20g olive oil and water until the dough comes together and no dry flour is visible. Cover the bowl firmly with plastic wrap and allow it to rest at room temperature for 12 to 24 hours before serving. Continue with Step 4 further down the page.
6. Pour the remaining 40 g olive oil into a 13 x 18-inch baking sheet with a rim and spread evenly over the entire inner surface with your fingertips. Transfer the dough to a baking sheet and coat it with oil until it is completely covered. With your hands, gently spread the product. Although it will not stretch to fill the pan, this is perfectly acceptable. Cover baking sheet with plastic wrap and let to rise at room temperature until dough has slackened and started to stretch out toward the sides 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.
8. For the Sauce: 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 and juices from the can. 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.
10. Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F (290°C).
12. To Assemble and Bake: Shingle 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
13. 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.
15. Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

Special equipment

Use a food processor or stand mixer to make the dough (preferred), as well as a pizza wheel.

Notes

To ensure consistency, all dough proportions are presented in mass measurements.To achieve the greatest results, I strongly recommend that you weigh out the dough components on an accurate scale that is calibrated in either grams or ounces.You may use a food processor to make this recipe, and you can simply set the food processor bowl straight on the scale and tare it before pouring the ingredients into it.

Sicilian-Style Pizza

1. Recipes
2. Bread
3. Pizza

Even while Sicilian pizza is commonly referred to as a pie with a thick, rectangular, sheet pan-sized crust, there can be a little more to it than simply the form and size of the pie crust.In Sicily, a substantial, almost focaccia-like crust is typically topped with a generous amount of strong cheese and sauce (in that order), as well as onions, anchovies, and herbs, among other ingredients.Our rendition of these Sicilian toppings is a twist on the original, with the ingredients stacked upon a golden, crispy bottomed, soft and chewy crust.This recipe makes one huge pizza that serves 12 to 16 people.

Instructions

1. To prepare the dough, do the following: Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Use your hands, a mixer, or a bread machine to combine and knead together all of the dough ingredients, adding just enough water to form a very soft, smooth dough
2. you may not need all of the water.
3. Allow the dough to rise, covered, for 1 hour at room temperature. Make use of it right away, or refrigerate it for up to 24 hours to develop the taste of the crust.
4. A half-sheet pan (18″ x 13″) should be gently coated with olive oil on the bottom and around the sides.
5. Using your hands, gradually stretch the dough out towards the borders of the pan after removing it from the refrigerator. When the dough begins to shrink back, allow it to rest, uncovered, for around 10 to 15 minutes before stretching it again if necessary. You’ll want the dough to fill the pan completely, so repeat the relax-stretch process two or three more times until it does. ‘
6. Allow the dough to rise for 1 to 2 hours, or until it has become significantly puffy, before using. In most cases, the longer it has been chilled, the longer it will likely take to get to temperature.
7. To make the topping, follow these steps: A big sauté pan placed over medium-low heat should have the olive oil added to it.
8. When the oil is heated, add the onions and sauté them for 15 to 20 minutes, or until they are tender and gently brown.
9. Transfer the onions to a large mixing bowl and toss in the tomato sauce until everything is equally distributed. Remove from consideration.
10. Preheat the oven to 450 degrees Fahrenheit near the conclusion of the dough’s rising period.
13. Bake the untopped pizza crust for 10 to 12 minutes, or until it’s just starting to brown on the bottom.
15. Immediately after removing it from the oven, cover it with the anchovies, the cheese, and the tomato-onion sauce.
16. Continue baking the pizza for 15 to 20 minutes, or until the edges are golden brown and the sauce is bubbling.
17. Remove the pizza from the oven and allow it to cool for approximately 10 minutes before cutting into slices to serve.
18. As soon as the pizza is ready to be served, sprinkle it with Pizza Seasoning and fresh herbs, then drizzle it with dipping oil.

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Thick-Crust Sicilian Pizza

I am a self-proclaimed ardent pizza fanatic who will not back down.If I were to rank my favorite comfort meals, pizza would unquestionably be at the top of the list (followed by macaroni and cheese as a close second).As a child, I have so many wonderful memories of time spent at my grandmother’s house, and a large number of those recollections revolve around pizza.We’d frequently order from the neighborhood pizza joint, which sliced its pizza into squares, and phone in the same order every time: ″mild on the sauce, more cheese.″ It was a familiar routine.In the evenings, when we weren’t ordering pizza, my grandmother would make Boboli pizzas for my sister and cousin and me on Saturday nights as we watched The Golden Girls and then stayed up late to watch Star Search.Although I love thin and crispy crusts, my husband occasionally prefers Sicilian-style pizza (thick crust, squares), thus I’ve had it on my to-make list for quite some time.

• This past weekend, I finally got around to making it and was pleasantly pleased by how much I loved this thicker, pan-baked version of the recipe.
• You can prepare the dough up to two days ahead of time and leave it refrigerated until you’re ready to bake the pizza, which is something I particularly like about this recipe.
• Perhaps you had planned to prepare the pizza on Friday, but after spending all day attempting to comfort a newborn who has two teeth pushing their way through his gums, you decide to abandon all plans and cry uncle.

This is the ideal solution.Instead, we had pizza for lunch on Saturday, which was very delicious.Because of the thick crust, the crumb has a beautiful airy, chewy texture that is not at all dense, which is something I am usually concerned about when it comes to Sicilian-style pizza.

It’s covered with a sauce that’s quite similar to the one used on Chicago-style deep dish pizza; it’s thick and filled with flavor, courtesy to the addition of garlic, oregano, and crushed red pepper flakes, among other ingredients.Despite the fact that we generally get pepperoni pizza, I opted for a more traditional approach and simply covered it with cheese, which turned out to be great.What is your all-time favorite comfort food?I can’t be the only one who would choose pizza over anything else!

1. Cream Cheese Pound Cake from the previous year Four years ago: Creamy, Lighter Macaroni Salad (recipe below).
2. The recipe from five years ago was Oven-Fried Onion Rings, Take II.
3. Six years ago, I made a Chocolate Espresso Semifreddo for dessert.

Thick-Crust Sicilian-Style Pizza

This recipe makes 6 to 8 servings. Preparation time: 30 minutes Preparation time: 35 minutes Resting period: 1 day Time allotted: 1 hour and 5 minutes A delicious thick crust pizza topped with a rich tomato sauce and a generous amount of Parmesan and mozzarella cheese. A must-try!

For the Dough:

• The following ingredients: 214 cups(281.25 grams) all-purpose flour
• 2 cups(336 grams) semolina flour
• 1 teaspoongranulated sugar
• 1 teaspooninstant, fast rise yeast
• 123 cups(416.67 milliliters) ice water
• 3 tablespoons olive oil
• 214 teaspoons(2.25 teaspoons) salt

For the Sauce:

• 3 tablespoons olive oil
• 3 minced garlic cloves
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 14 teaspoon (0.25 teaspoon) red pepper flakes
• 28 ounce (793.79 g) can crushed tomatoes
• 2 teaspoons granulated sugar
• 12 teaspoon (0.5 teaspoon) salt
• 28 ounce (793.79 g) can smashed tomatoes

For the Pizza:

• Fourteen-cup olive oil (54-milliliters)
• 2 ounces (56.7 g) grated Parmesan cheese, one cup
• twelve-ounce (342-milliliters) mozzarella cheese, shredded three cups

• In a stand mixer fitted with the dough hook, combine the all-purpose flour and semolina flour with the sugar and yeast on low speed until just incorporated. Remove the bowl from the machine and set it aside to rest. While the machine is working, carefully pour in the water and oil until a dough develops and no dry flour is visible, 1 to 2 minutes total time. Tent the dough with plastic wrap and set it aside for 10 minutes. Add the salt to the dough and beat on medium speed until the dough forms a satiny, sticky ball that clears the edges of the basin, about 6 to 8 minutes total. Remove the dough from the bowl and knead it for approximately 1 minute on a lightly dusted counter top until it is smooth and elastic. Form the dough into a tight ball and set it in a large mixing basin that has been gently greased. Refrigerate for at least 24 hours, and preferably up to 48 hours, after wrapping securely in plastic wrap.
• How to Make the Sauce: In a medium saucepan, heat the oil and garlic over medium-low heat until the garlic is fragrant and just beginning to brown, about 2 minutes, stirring regularly. Cook for about 30 seconds, stirring constantly, until the tomato paste, oregano, and red pepper flakes are aromatic. Cook, stirring periodically, until the sauce measures 2 cups, 25 to 30 minutes after adding the crushed tomatoes, sugar, and salt. Toss the mixture into a basin and place it in the refrigerator until required.
• Preparing the Pizza: Preheat the oven to 500 degrees F with a baking stone on the upper-middle rack and a baking sheet on the bottom rack. Remove the dough from the refrigerator and transfer it to a lightly floured surface. Spray a rimmed baking sheet with nonstick cooking spray and then cover the bottom of the pan with olive oil. Lightly sprinkle the surface of the dough and gently push it into a rectangle measuring 12×9 inches. Roll the dough out into a rectangle about 18×13 inches using a rolling pin. Transfer the dough to the baking sheet that has been prepared, pressing the dough into the corners. Preparation: Spray a layer of plastic wrap over the dough and place it over the dough to prevent it from sticking together. Leave it for 1 hour on a second baking sheet covered with plastic wrap. Remove the top baking sheet and plastic wrap and set it aside to cool. Fill the pan with the dough by gently stretching and lifting it. Using a uniform layer of sauce, cover the whole surface of the dough, leaving a 12-inch border around the edges. To assemble, sprinkle the Parmesan cheese evenly over the whole surface of the dough, then repeat with the mozzarella cheese.
• Bake for 20 to 25 minutes, flipping the pan halfway through, until the cheese is bubbling and golden. Remove the pan from the oven and allow it to cool for 5 minutes on a wire rack. To dislodge the pizza from the pan, run a knife along the rim of the pan. Transfer to a cutting board, cut into squares, and serve immediately.

The nutritional values are based on a single serving of food.The following are the nutritional values for this recipe: 848 calories, 91g carbohydrates, 31g protein, 39g fat, 12g saturated fat, 53mg cholesterol, 1769 mg sodium, 649 mg potassium, 6g fiber, 8g sugar, 815IU vitamin A, 13.2mg vitamin C, calcium: 463mg iron: 7mg Main Course: This is the course you are looking for.American and Italian cuisines are available.The original version of this article was published on June 16, 2015 — (last updated March 18, 2020)

Making Pizza At Home with Store Bought Dough

Learn how to bake pizza at home with this tutorial!Make homemade pizza in the oven using this tutorial, which is the only guide you’ll ever need.There are only a few secrets and pointers to remember while baking pizza at home with store-bought crust.Pizza may be made at home without the need of a pizza stone or a rolling pin according to this simple method.You won’t even have to bother with making your own pizza dough!Nothing but 20 minutes, a sheet pan, store-bought pizza dough, and the desire to eat great homemade pizza will suffice for this project.

With this step-by-step guide to making homemade pizza, you’ll learn:

1. Where can I get fresh pizza dough that has already been made?
2. Instructions on how to keep pizza dough so that it is ready to use any day of the week for pizza night
4. How to get your pizza dough to rise properly
6. Techniques for extending store-bought dough (after you understand my ideas on how to stretch pizza crust for sheet pan pizza, you’ll be an expert in no time)
7. how to make a sheet pan pizza from scratch.
8. Learn how to bake a pizza dough before adding the toppings.
9. Toppings for pizza
11. The ideal oven temperature for making homemade pizza at home

One of my favorite homemade pizza recipe ideas may be found towards the conclusion of this post.Are you ready to learn the secrets and tips that have been passed down to me over the course of more than a decade of creating pizza at home with shop purchased dough?First and first, you must understand how to get readymade dough to rise…My approach will assist the ready-made pizza dough in doubling in size once it has been allowed to rest at room temperature.Do you have some frozen dough from the grocery store on hand?Take a look at this delicious pizza created with frozen prepackaged pizza dough.

• Do you shop at Whole Foods Market?
• Take a look at my BBQ chicken recipe on Whole Foods pizza crust for more information.

How to get pizza dough to rise

Many people find the very first step of cooking pizza at home with shop purchased dough to be the most difficult.This is due to the fact that stretching store-bought dough is more difficult when it is cold.Pizza dough should be allowed to rise for at least 30 minutes and up to 3 hours outside of the refrigerator.Here’s a simple way to ensure that your dough has enough of time to rise.Placing it near a window or wrappi