Skill Level: Intermediate
Makes: 2 pizzas (each yields 6-8 slices)
Nutrition Facts (Per Serving): Serving size: 1/16 pizza
Calories: 299
Fat: 14 g
Saturated Fat: 7 g
Carbs: 29 g
Fiber: 2 g
Sugars: 4 g
Protein: 15 g
Cholesterol: 36 mg
Sodium: 408 mg
Total Time: 3 hours 45 minutes (including rising/cooling)
Hands-On Time: 1 hour 30 minutes
Craving that iconic New York City slice? Dive into this irresistible Sicilian-style pizza right in your kitchenit's simpler than you think and delivers crispy, golden edges with a trio of cheeses that make the vibrant tomato sauce sing. Grab store-bought dough or sauce to speed things up, and get ready to impress with pizzeria perfection at home.[1]
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (approx. 110F)
- 3 1/2 cups all-purpose flour, plus extra for dusting
- Almost 1 tablespoon honey
- 2 teaspoons kosher salt
- Olive oil, for greasing bowl and pan
Sauce
- One 28-ounce can of whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, thinly sliced
- 4 large garlic cloves, grated
- Kosher salt
- 1 tablespoon plus 1 1/2 teaspoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
Pizza Toppings
- 4 cups shredded mozzarella (about 16 ounces)
- 1 cup whole-milk ricotta
- Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 cup finely grated Parmesan
- 4 sprigs fresh basil, torn into pieces
Instructions
- Prepare the Dough: Combine yeast and warm water in a mixing bowl, stir to dissolve, and let stand for about 5 minutes so the yeast activates.
- Add half the flour to the yeast mixture and blend with a wooden spoon until smooth. Stir in the honey and salt. Add the remaining flour and continue mixing.
- Knead: Dust a flat surface or cutting board lightly with flour using a sifter for even coverage. Place the dough on the floured area and knead for 3-5 minutes, until smooth and combined. Lightly grease a clean bowl with olive oil and transfer the dough. Cover with plastic wrap and let rise in a warm place until it doubles in volume, about an hour and a half.[1]
- Make the Sauce: In a large pan, heat the canned tomatoes over medium-low heat, allowing the liquid to reduce and the tomatoes to break apartabout 15 minutes. Break up the tomatoes with a spoon as they cook.[1]
- In a second large skillet, heat olive oil over medium. Cook the onions and garlic with a bit of salt for about 5 minutes, until onions are soft and translucent. Add in tomato paste and cook, stirring, until the paste combines completely with the onions, around 3 minutes, releasing a tangy aroma.[1]
- Season the Sauce: Add garlic powder, oregano, sugar, and 2 cups of water to the skillet with onions. Simmer for 10-15 minutes, stirring occasionally. Stir in the cooked tomatoes and a small pinch of salt. Remove from heat and blend the sauce (let it cool first) until smooth. Allow sauce to cool thoroughly.[1]
- Second Rest for Dough: Gently press on the dough, cover with a clean kitchen towel, and give it another 30 minutes to rest.
- Prep the Pan and Oven: Generously oil the bottom and sides of a 9x13-inch baking sheet. Move the oven rack to the center and preheat to 450F.
- Place the dough on a lightly floured surface and divide in two. (Each piece makes one pizza.) Roll out one piece just larger than your prepared baking sheet. Keep the second piece covered with a kitchen towel.
- Build the Pizza: Lay the rolled dough into the prepared pan, pressing into corners and up the sides. Prick the surface of the dough with a fork so it won't bubble up while baking. Scatter half the mozzarella evenly over the dough. Spoon half the sauce over the cheese.[1]
- Bake: Slide the tray into the center of the oven and bake for 12 minutes. Turn the baking sheet and continue to bake for another 12 minutes. Check for bubbling sauce and deeply golden cheese. Leave in the oven 3-5 more minutes if needed. Take out and let rest for 10 minutes.[1]
- Finishing Touches: Place ricotta in a small bowl, season with a generous amount of salt, the red pepper flakes, and a bit of Parmesan. Drop spoonfuls of this ricotta topping onto the pizza, scatter on more Parmesan, and add half of the basil.[1]
- Repeat with the second dough portion and remaining toppings.
Tip: When blending any hot sauce, allow it to cool about five minutes first. Only fill the blender halfway, cover with the lid slightly ajar, and drape a towel on top to catch any splatters as you pulse to a smooth consistency.
