The Real Sicilian pizza!
650 grams of pizza dough
200 grams of mozzarella
200 grams of parmesan cheese
425 ml San Marzano tomatoes can
Also known as Sfincione, focaccia, thick-crust, deep-dish or pan pizza. The Sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the region, city, or country where it’s made. Though the name and the toppings may vary a lot, the basics stay the same.
These pizzas have a thicker, softer, and more bread-like texture than the Neapolitan, Roman and New York pizza. They’re baked in a pan or baking tray that’s coated heavily with olive oil. As the oil heats up in the oven, it toasts the base of the pizza, so that it ends up with a crispy golden-brown, slightly fried texture to its bottom.
Make your dough using the pizza dough calculator. Do this at least one day before so the dough has time to develop big bubbles, this way your pizza will be light to digest and will have an interior like a beautiful rustic baguette.
Heat up your Outdoor Oven with a big fire, let it burn for a while until the flames are small and not really active anymore, put on the Thermodoor and the normal door. When the temperature drops down to 250ºC it is ready.
Heavily coat your baking tray with olive oil and dump the dough into the tray.
With your bare hands, Crush one can of San Marzano tomatoes. Add a pinch of salt and pepper some olive oil. Now lay a few nice chunks of mozzarella on top of the dough. Spread out a few big scoops of tomato sauce, cover it all with a generous layer of grated parmesan and finish it off with a few basil leaves and a trickle of olive oil.
Place the pizza into the preheated Outdoor Oven let it bake for about 15 to 20min.
Now you have a delicious wood-fired Sicilian pizza. And I can assure you this won’t be the last time you will make one.