the best traditional

SICILIAN-STYLE PIZZA

QUICK, EASY, & MAKE-AHEAD

high altitude & sea level recipes!

RECIPE HIGHLIGHTS

This pizza is easy to make by hand or in a stand mixer. The dough is soft with crisp, fried edges. It's made in a sheet pan - perfect for a crowd!

the ingredient list

- olive oil - active dry yeast - sugar - water - all-purpose flour - Kosher salt - pizza sauce - mozzarella - pizza toppings

S T E P 1

 Add the olive oil, active dry yeast, a bit of sugar, and warm water to a small bowl.  Gently stir to combine. Let it stand until the yeast is foamy.

S T E P 2

Mix the flour, sugar, salt, and activated yeast together. Add the water and mix until the dough is tacky and pulling away from the sides of the bowl. Knead for 5-7 minutes.

S T E P 3

 Shape the dough into a ball and place in an oiled bowl. Cover the bowl with a linen and rise in a warm spot until doubled, 1 1/2-2 hours.

S T EP 4

Once the dough is doubled, preheat the oven to 425°F. Punch down the dough. Spread it into an oiled pan, making sure it's evenly spread out.

S T E P 5

Spread pizza sauce evenly over the crust. Then, top with cheese and any other toppings you like. Bake for 20-25 minutes until the pizza is golden-brown.

You sure can! Just mix it up in a mixing bowl with a wood spoon or dough whisk. Then, knead it for 5-7 minutes on a floured surface.

CAN I MAKE TRADITIONAL SICILIAN PIZZA BY HAND?

MAKE-AHEAD PIZZA

To make the pizza dough in advance, just let it proof in the fridge overnight! Cover and slow-rise for 8-24 hours in the fridge.

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3 TIPS FOR HIGH ALTITUDE PIZZA DOUGH

1. Use less  yeast. 2. Add more water to make up for the dry air. 3. Let the dough rise for less time - it will go quicker because of the thin air!

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.