The New York Sicilian pizza with its thick, springy crust covered in tomatoes, mozzarella, and oregano, is iconic in every sense of the word. Found in nearly every pizzeria in the New York metro area, this pizza packs a flavorful punch and is adored by millions. Our step-by-step instructions show you exactly how to achieve a pizzeria quality Sicilian pie in your home oven.
What makes a New York Sicilian?
Perhaps the best way to answer this question is to start with what a New York Sicilian is not.
Often confused with a true Sicilian pie, known as Sfincione, the New York-style Sicilian is different.
Sfincione is made with a few key ingredients that are not found on a NY Sicilian: breadcrumbs, anchovies, caciocavallo cheese, and an onion-based sauce.
Sfincione was likely the muse for the NY Sicilian, but they are in fact two different styles of pizza.
A New York Sicilian is known for its thick airy texture and crisp bottom. It is often parbaked in a rectangular pan, then topped with a simple sauce of uncooked tomatoes and salt, block mozzarella cheese, Sicilian oregano, and Pecorino Romano.
This is the type of pizza you'd get if you walked into any New York area pizzeria and ordered "a slice of Sicilian".
Sicilian pizza, New York style is heavier and more filling than the classic New York round pizza.
Step by step New York Sicilian pizza instructions
Each number corresponds to the numbered written steps below.
Note: Mass measurements will always be more accurate than volume measurements. For doughs and bread, this is a good thing because it provides absolute consistency. I only use mass measurements for baking/dough recipes and always stick to standard cups, tablespoons, etc. when "cooking". But, I also provide the volume (standard U.S. customary) measurements here and in the recipe card below.
Note 2: Baker's percentages will allow you to scale the dough amount up or down depending on how much you need. To use baker's percentages you simply divide the amount of flour in a recipe by 100 and then multiply that number by the percentages listed right below.
Bakers Percentages: 64% hydration, .4% yeast, 2% salt, 3.4% oil, 1.2% sugar
- In a mixing bowl, combine 497 grams (~4 cups) bread flour, 2 grams (½ teaspoon) instant dry yeast, 6 grams ( ~1 ½ teaspoons) sugar, and 10 grams (~1 ¾ teaspoons) fine sea salt.
- Place 318 grams (~1 ½ cups) of cold water into a very large mixing bowl. Add the dry ingredients into the water and mix together with a wooden spoon to form a rough shaggy dough. Drizzle 17 grams (1 ½ tablespoons) of olive oil onto the dough and mix once more, scraping the sides of the bowl to remove all of the dried bits.
- Place the rough shaggy dough onto a work surface and begin kneading. Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait for 30-45 minutes before resuming.
- Return to kneading (just make sure to knead for at least a total of 5-7 minutes). Once adequately kneaded, cover for 40 minutes longer, then create a ball. To create a dough ball, pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl (a plastic bowl with 1-2 teaspoons of olive oil is best) and cover tightly with plastic wrap. Refrigerate for at least 12 hours but preferably 24 -72 hours before using.
- On the day you make your pizza, remove the dough from the fridge for 1 hour, leaving it still covered. Pour a ¼ to ⅜ cup of olive oil into a 14-inch square Sicilian pizza pan. You can also use any pan that is roughly the same size. Place the dough ball into the oiled pan and begin pressing it out with your fingers. The dough will not be able to be stretched on the first try. Cover the pan with plastic wrap and let the dough warm up for 30-45 minutes and try to stretch again.
- On the next attempt, the dough will be much easier to stretch with your fingers.
- Cover one more time and the dough will continue to fill the pan. If it doesn't, just press it out with your fingers and cover for another 45 minutes.
- In pic 8 above the dough has now filled the pan after 3 intervals of pressing and covering.
- In a bowl, mix a ½ teaspoon of kosher salt with 1 28-ounce can of crushed plum tomatoes. Spread 4-6 ounces (just a very thin layer) of the tomato sauce onto the dough, leaving the last ½-inch without tomato, then cover with plastic wrap. Place the pan on top of the oven or near a sunny window to warm and rise for 3 hours. Note: If the tomatoes seem a little watery, drain them in a fine-mesh strainer for a few minutes.
- Preheat the oven to 430f and set one rack to the lowest level and another in the top ⅓ of the oven. In pic 11 you can see that the dough will have risen substantially over the 3 hours.
- Bake the pizza on the lowest level for 12 minutes. After 12 minutes the pizza should be golden brown on the bottom. Check it out to see! If the bottom of the pizza is still blond you will need to cook it for the remaining time on the bottom level. Otherwise, the remaining cooking time will be on the higher set rack.
- Spread out 12 ounces of shredded low moisture whole milk mozzarella, leaving the last ½-inch or so without the cheese.
- Place diagonals of the remaining sauce on top of the cheese. Bake the pizza for 12 more minutes on the higher set rack.
- Remove the pizza from the oven and sprinkle with 3 tablespoons of grated Pecorino Romano.
- Also, sprinkle 1 teaspoon of Sicilian oregano all over the top. Return the pizza to the oven for 1 more minute. If you want a bit more color, broil for 30-60 seconds but watch carefully. Once the pizza is finished cooking, remove it with 2 spatulas and place it onto a wire rack for a couple of minutes. This will keep the bottom crispier and will then allow you to transfer it to a cutting board to cut with a pizza cutter. After cutting into squares the pieces can be placed back in your pizza pan. Enjoy!
The pan for a NY Sicilian
Many pizza shops use heavy black steel pans for their Sicilian pies. Pizzerias utilize a deck oven which browns the bottom of the pizza quicker.
Most homes aren't equipped to replicate this, however, a pizza steel that's as large as your pan might be able to simulate the process.
But without a large pizza steel, I would not recommend using a heavy black steel or cast iron pan as it will not allow the bottom of the pizza to brown enough.
I recommend using an aluminum pan since it's thinner and allows the bottom of the pizza to crisp when placed on the lowest level of the oven. Be sure you watch to prevent the bottom from burning.
A dark aluminum pan like the one pictured above works incredibly well. It's a LloydPans 14 x 14" Sicilian pizza pan. It is deep enough for this type of pizza and also works well for focaccia.
You can also use a standard aluminum sheet pan with great results but you might want to increase the dough ball to about 40 ounces versus the 30-ounce used in this recipe. A 30-ounce dough ball will yield a thinner pie that will cook in less time - approximately 5 minutes.
Note: Don't ever slice your pizza while it's in the aluminum pan as it can be easily damaged. Instead, move the pizza to the wire rack first, then to a cutting board. Once sliced, you can transfer it back to the pan.
Oven placement and temperature
As you may know, I've cooked all of my pizzas in a standard 20-year-old GE oven.
This New York Sicilian pizza recipe has not been tested in a convection oven, so if that is the type of oven you have, you'll likely need to adjust the cooking time, oven temperature levels, and pan placement.
Note: Many experts state that convection adds 20-25F degrees to recipes that call for a conventional oven.
As mentioned above in the steps, it's important to check the bottom of the pizza after 12 minutes of cooking. If the bottom is very blond, finish cooking it on the bottom rack for the remaining 12-13 minutes of cooking time.
If you're having problems with browning, you will have to cook at a higher temperature on your next attempt. Probably towards 450f.
Inevitably, the temperature of all ovens fluctuates. Your oven is not my oven, or your nonna's oven. You will most likely need to play around with the placement and temperatures a bit.
Just keep in mind that making a New York Sicilian pie is an interactive process and requires some love, attention, and finesse! But I'm confident that with these instructions you'll be able to make a pizza that looks just like mine (maybe even better!).
Using a stand mixer
While stand mixers can certainly be handy, I prefer to show the process here and on YouTube without any special equipment so it's accessible to the masses. For that reason, these instructions are for hand mixing.
However, if you'd like to use your mixer, simply follow these instructions:
- Mix dry ingredients in a large bowl and place half of them and all the water into the Kitchen Aid mixer bowl.
- Using the dough hook attachment, mix for 1 minute on low (speed level 1) and begin adding in the remaining dry ingredients.
- Drizzle the olive oil into the mixing bowl and continue at speed level 1 for 3-4 more minutes or until the dough is sticking well to the dough hook.
- Remove the dough and hand knead for 1 minute. Ball it up and place it in an oiled container and cover tightly. Cold ferment the dough for a minimum of 12 hours but if possible, shoot for at least 24 hours and up to 72 hours in the fridge for a better tasting dough.
Why par-bake a New York Sicilian pizza?
This type of pizza differs from other New York-style pizzas in that it requires par-baking. That is baking the dough with very little sauce prior to adding the cheese and remaining sauce. A few benefits to par-baking include:
- Increased oven spring. Basically, you're locking in the size of the pizza, getting more airiness in the crust, and preventing all the sauce and cheese from penetrating the dough and making it too soggy.
- Pre-saucing. The sauce helps keep the moisture level intact and prevents very large bubbles from forming. I also think it helps the next layer of cheese and sauce grab a bit better and not fall off when eating.
- Make ahead. You can save the par-baked pizza crust plastic wrapped in the fridge for up to 3 days. Once you want to make a pie, the process will be so much easier. This is what many pizzerias do to speed up their workflow.
More great pizza recipes
- New York pizza - The classic round pizza cut into triangular slices - the kind you'd find at every legit NY pizzeria.
- Grandma pizza - The Long Island classic. Thinner than a NY Sicilian with lots of garlic.
- Vodka sauce pizza - Sheet pan style with the most delicious vodka sauce and basil.
- Pizza fritta - also known as fried pizza dough topped with a variety of savory or sweet toppings.
- New York white pizza - A round pie topped with mozzarella, ricotta, garlic, and a touch of Pecorino Romano.
- Garlic knots - Classic pizzeria-style knots topped with garlic, Pecorino Romano, hot pepper, and parsley.
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For the dough
- 497 grams bread flour or 4 cups
- 2 grams instant dry yeast or ½ teaspoon, SAF brand recommended
- 10 grams fine sea salt or 1 ¾ teaspoons
- 6 grams granulated sugar or 1 ½ teaspoons
- 318 grams cold water or 1 ½ cups
- 17 grams olive oil or 1 ½ tablespoons, plus more for proofing container
For the NY Sicilian pizza
- 1 30 ounce dough ball from above recipe
- ¼ cup olive oil
- 1 28 ounce can crushed plum tomatoes drained
- ½ teaspoon kosher salt
- 1 teaspoon Sicilian dried oregano or Italian oregano
- 3 tablespoons Pecorino Romano grated
- 12 ounces low moisture whole milk mozzarella shredded
For the dough
- Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
- Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass. Pour the oil over the dough, mix again, and place the rough shaggy dough onto a work surface.
- Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait for 30-45 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5-7 minutes).
- Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
- After 40 minutes pull the dough toward its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl (about 2 teaspoons olive oil) and cover tightly with plastic wrap. Refrigerate for at least 12 hours but preferably 24 -72 hours before using.
For the NY Sicilian Pizza
- Take the dough out of the fridge for 60 minutes prior to use. Do not uncover the bowl.
- Pour and spread the olive oil into a 14-inch square pan and drop the dough ball into it. Try to stretch with your fingers to fill the pan for a couple of minutes. The dough will not be able to be stretched on the first try. Cover the pan with plastic wrap and let the dough warm up for 30-45 minutes and try to stretch again. If unsuccessful, cover one more time and wait another 30-45 minutes. Press the dough into the corners to form a crust.
- Mix the salt into the tomatoes. Spread 4-6 ounces of the tomato sauce onto the dough (just a very thin layer) then cover with plastic wrap. Place the pan on top of the oven or a sunny windowsill to warm and rise for 3 hours.
- Preheat the oven to 430f and set one rack to the lowest level and the other to the top ⅓ of the oven. Once the oven is to temp and the dough has risen enough par-bake the pizza on the lowest rack for 12 minutes or until the bottom of the pizza is lightly golden and the dough has firmed up.
- Remove the pizza and top with the mozzarella cheese, leaving ½-inch of the perimeter without any cheese. Spoon the sauce on top of the pizza in diagonal lines (you might not need all of the sauce) and cook on the higher set rack for 12 minutes more.
- Remove from the oven and sprinkle with grated Pecorino Romano and Sicilian oregano. Cook for 1 minute more. You can broil the top for 30 seconds or so for more color but watch very carefully! Enjoy!
- The dough can be cold fermented for as little as 12 hours in the fridge but is much better after a longer period. 24 to 72 hours is recommended.
- If refrigerating the dough ball in a metal bowl use a bit more oil to coat. The metal bowls tend to stick more than plastic.
- Cooking time will vary depending on the exact oven temp. After 12 minutes of cooking on the lowest rack, the pizza should be quite golden. If it's completely blond, the pizza might need further cooking on the lowest rack after adding the sauce and cheese. All ovens are different so you will need to check the bottom to make sure!
- The Sicilian pizza needs a lot of oil. More than you think! The oil helps develop the amazing crispy bottom, so please use enough of it.
- Leftovers can be saved for up to 3 days and the pizza can be reheated at 350f on a baking sheet until hot. About 10 minutes.
Followed the steps in this recipe exactly with the stand mixer and it was the best pizza I've ever made. I bought the recommended pan and I think that made a significant difference.
Hey Justin. Glad to hear it was a hit. I too often use the stand mixer but figured the video and instructions would best serve the masses by doing it the old-fashioned way. Thanks for the comment.
can I leave the dough longer than 72 hours
Hi Donna. You can, but I wouldn't go further than about 4 days. If you want to store dough balls for longer I recommend freezing them. You would simply cold ferment for 48-72 hours then freeze the ball wrapped tightly in plastic for long-term storage. Move the ball to the fridge the night before pizza making day, then continue with the recipe instructions.
Thanks Jim, I'm going to make it tomorrow so I'll just be slightly over the 72 hours! I assume this recipe makes more than one 14x14x1 1/2? If so, I'll freeze the rest
Hey Donna. This recipe is for (1) 30-ounce dough ball. You need a lot of dough for a pizza this large. Hope you enjoy it!
Thanks Jim, I was remiss in not telling you how much we enjoy watching your YouTube channel !
Thanks, Donna! Really appreciate that!
Made it last night and I was thrilled with how it came out first attempt. Your recipe and instructions were SPOT ON, although I watched the video three time LOL! I let it rest for three hours after two 30 minute intervals to get it stretched in the pan and I was afraid I over proofed it because it was so "giggly" when I put it in the oven for the prebake but it was fine, probably will go with 2 hours the next time. I bought the recommended pan and I think that makes it perfect. Thanks again for all the help!
Hi Donna, I am SO happy you had a good experience with this recipe and the pan! Really appreciate the feedback and comment!
I love all your videos you post on Facebook I just happen to run across your link to subscribe to your newsletter. I look forward to your newsletters.
Hi Penelope, thank you for the comment and so happy you enjoy the videos. Thanks for signing up for the emails - those will be starting soon!
Jim, you mentioned par-baking the pizza crust in advance and refrigerating for up to 3 days. What is the process when ready to use. Do I complete the process by putting it back in an oiled pan or just sit it on a baking sheet with the cheese and sauce added and heat to complete? Thanks....
Hi Rich, you can either put it back in an oiled pan or a baking sheet. Either way will work. I'd just suggest taking it out of the fridge an hour before you're going to do it and then following the instructions from there on how to top it. Hope you enjoy it!
If I'm using a standard half sheet pan, should I use the same amount of flour/water? Will the dough ball expand enough to fit the pan?
Hi Steph, the pan I use is 192 square inches. Most half sheet pans are 18x13 but they do vary, so depending on the size of yours, your pan may be bigger. You can use the dough calculator in my NY pizza recipe: https://www.sipandfeast.com/homemade-pizza-dough-new-york-pizza/ or you can use the baker's percentages outlined in the post if you want to make a little more dough. Also, note another difference is a Sicilian pan is a little deeper while a sheet pan is more shallow so your pizza may rise above the rim of the pan. But all in all there's probably not too much difference between our pans and you'd probably be ok to follow the instructions as written.
Thank you! I plan to use your recipe for the holiday weekend coming up and I can't wait!
Hi Steph, sounds good and I hope you enjoy it!
After a trip in May with my military daughter where we she demanded a slice of NYC street Sicilian style sheet pizza on the way back to hotel every single night, I was searching for a replica recipe. (I’m a thin crust gal, but this is amazing!).
I’ve made this THREE times now, it’s awesome. I changed the baker’s calculations to fit half sheet pans. The 14x14 is 30oz and a half sheet is 40oz, so I go with weighed ingredients at 125% and it’s been a dream recipe. If you live near an ALDI, they carry Sicilian Olive Oil at the best price! And… shout out to King Arthur Flour, the best USA based employee owned flour there is.
The last two times, I’ve had to double then triple my calculations due to how popular this has become and fights over leftovers and take homes! One person suggested a sweeter sauce, any suggestions on achieving this? I’ve seen some recipes that add brown sugar? Interested in your thoughts.
Another question is how do you drain your crushed tomatoes? Maybe because I buy high quality San Mariano or imported, there’s little to no juice that comes out by just squishing the can cover. It’s still delicious regardless! I tend to sauce on the lesser quantities, then add extra on the side. Pizza is a funny thing, so many people have differing opinions, but everyone LOVES this one! Thanks so much!
Hi Debbie, thank you for your comment and so happy you and your daughter are enjoying the pizza! You can strain the crushed tomatoes through a mesh strainer to remove the excess liquid. As far as sweetening the sauce, I think it really depends on the type of tomatoes being used. Stanislaus or Sclafani tomatoes are usually sweet enough. If you want to make it sweeter you can add a little sugar at a time until it tastes sweet enough to you.
Made it 3 times and it has come out great! My question is the dough is extremely sticky , I watched your video and it’s barley on your hands were my dough won’t come off my hands . Used a scale and proper measurements. I use unbleached bread flour , does that make a difference? Any suggestions for a less sticky dough .
Hi Lou, the answer depends a little on when the stickiness is happening. If it's happening during the initial kneading phase try inverting a bowl and covering it for 45 minutes, then come back to it and resume the kneading process. If it's sticking when you're trying to place in the pan, I'd suggest putting flour on your hands so you can help to avoid the sticking. Also, check the hydration level to be sure you're using 64%.
I dont know if my measurements are off due to a faulty scale, I tried doing it to a tee, but everytime I make it the dough comes out super sticky, will try again tomorrow after 3 failed attempts today. Not sure if it's the olive oil I'm using or I'm just inept at making dough haha looking forward to a successful trial though looks amazing and feedback is making me miss out!
Hi Rob, thanks for the comment. I actually had a similar question a few weeks ago so I'll share the same answer with you. In short, it depends a little on when the stickiness is happening. If it's happening during the initial kneading phase try inverting a bowl and covering it for 45 minutes, then come back to it and resume the kneading process. If it's sticking when you're trying to place in the pan, I'd suggest putting flour on your hands so you can help to avoid the sticking. Also, check the hydration level to be sure you're using 64%. I hope this helps a bit!
Jim, I'm thankful to have found your site! I keep making "Sicilian" pizza recipes and my husband from Bensonhurst, NY keeps critiquing as to what he remembers as a young man (we are now retired in Florida). Luckily I love to cook and bake but I was getting nowhere until I found you. My husband kept saying but the sauce was fresh looking and tasting, and it was soft inside and crisp below, etc etc. just what yours describes. I have the 12 x 16 Lloyd pan which is very close to the area of yours so should be find size wise. I'm on the case and am very hopeful that I"m on the right path! Re the cheese, the best I can find here is supermarket low moisture cheese like polly-o. I hope that works.
Jim, I just wrote earlier (husband from Bensonhurst) and realize that the 12 x 16 Lloyd pan I have is shallower than the 14 x 14 Sicilian. Would you recommend I use a regular 9 x 13 dark cake pan (would have to scale back ingredients or make a 9 x 13 and 9x9) or go forward with the better area sized 12 x 16 but shallower lloyd pan? I hate to invest in another pan, I also have the deeper 10 x 14 deep dish lloyd pan. Any input from your would be appreciated. Thank you.
Hi Den, you could use any of the pans you have but may need to adjust the amount of dough. The 12x16 pan is the grandma pizza pan and I have a recipe specifically for this pan under "Grandma Pizza" if you want to try that one. Hope that helps.
Anna A Gibaldi
Hey Jim, First I want to say I love love watching all your videos. You are amazing and we are so alike in cooking. My question is can I use a round pizza stone to make this NY style pizza? Or should I follow the one you have for round pizza. Also, can 00 King Arthur flour be used instead of bread flour? I 3 types of flour and was wondering which would be better. Thank you!!
Hi Anna, I wouldn't use a round pizza stone for this pizza. If you want to use a stone I would use this pizza recipe: https://www.sipandfeast.com/homemade-pizza-dough-new-york-pizza/. The King Arthur 00 will work well, I think, though I have not tested that specific flour. This recipe is specifically for King Arthur bread flour though it does work well with their all-purpose. 00 pizza flours sometimes don't work so well with a home oven's low temperatures, but King Arthur's website says it will work. You'll have to let me know how it turns out!
I see in my cupboards there are a variety of (new) rectangular aluminum pans ( disposable type from Dollar store) , what effects would using these pans have on the pizza? And what if any , adjustments to oven temp, rack position... would be required to get it like if using the recommended (Lloyds) pan? I can make one large size or two smaller ones using the pan types on-hand.
Hi Dom, I wouldn't use disposable pans since they have no protection and will burn extremely quickly. If you are dead set on using them I recommend not even starting on the bottom rack, but at least from the center if not the top. Even with that change you still might get some burning. Good luck!
I grew up in Chicago and my Dad would pick up 2 of these Sicilian pizzas since we were 9 kids! I swear we were Italian with all the bakery breads, cheese, sausages, pasta, and pizza we ate! Now, 55 years later I'm going to give this a try here in Japan as I am retired here. Going to use 13.5% protein bread flour and I picked up some imported Italy tomatoes and I can get some good cheese as well. Only down side is the electric oven with the coils on top is hard to get the oven hot. I'll make a go in the convection method.
I am of Italian descent and grew up in the Bronx. I ate many Sunday meals at my Aunt Rose's house with my parents, aunts, uncles, and cousins. My wife is of Puerto Rican descent. However, she grew up on the lower east side of Manhattan and had access to great pizza her whole life. We both know pizza! I made this pizza at home using the pan you recommended and it was superb. In fact, we've frozen some, defrosted them briefly in the microwave, and then reheated them in the oven at 450 degrees on a pizza stone, and they're still great. My wife told me that this is the pizza she wants me to make every time in the future when she requests it. I'm delighted because I absolutely love it and it requires far less work and far less skill than the other pizzas I've made. You are at the highest level of trust on my list of YouTube cooks to emulate. TY for the extraordinary gift. I am currently working on your Sunday sauce with meatballs because having this at my Aunt Rose's house as a child was one of the greatest culinary experiences in my life and one that led me to me developing an undying love of Italian-American cuisine. I plan to revisit the past with your recipe.
Hi Jack, this comment made my day! I'm so happy you and your wife enjoyed the pizza and I hope you enjoy the Sunday sauce just as much. Thank you!
Hey Jim I was curious have you ever frozen the Sicilian dough, if so, at what point. Coming from New York this has to be the BEST Sicilian I have had in a VERY long time. OUTSTADING!
Hi Donna, I'm so happy you liked the recipe! You can freeze the dough but only after the cold-ferment is done. Once it's fermented, place the dough on a baking sheet (unwrapped) and freeze until it hardens. Then take the frozen dough, wrap it in plastic wrap, then foil and place in the freezer. I hope that helps!
then I should thaw in fridge and proceed with the recipe the day I want to make it ?
I have been experimenting with various doughs and breads over the past few years and have had some improvement but nothing I’d consider better than what I could find at a bakery. I followed this recipe and forced myself to be patient over the 48 hours of fermenting time. It was the best pizza I’ve ever made AND the best Sicilian I’ve ever had, hands down. I am already planning my next pizza day. Thank you so much for this recipe!
Hi Moira, I couldn't be happier to hear that this is the best Sicilian you've had! Really appreciate the comment, thank you!
Been looking for a good video for this pizza for a long time
Thanks for the comment, Jack and happy you liked the video!
What amount of dough would you use in a 12x12 Lloyd's pan?
Hi Shirley, you'll need roughly 1/3 less dough since my recipe is for a 196 sq inch pan and your is 144 sq inches. But the simpler thing to do might just be to make the full amount of dough in my recipe and use the excess dough to make a few garlic knots (see my garlic knot recipe).
Jim, this recipe came out perfectly, my husband had a fond memory of Sicilian from his Brooklyn youth. So glad I purchased the pan you recommended.
Can you recommend those long rocker type pizza cutters, there's a couple on Amazon 16" and 18" that I am considering but notice you use the wheel. I keep veering off line when I use the wheel. Have you had any experience with one? I will follow your knowledgeable lead. Thank you.
Hi Den, so happy you enjoyed the the pizza! I have used a rocker before but much prefer the roller. I personally wouldn't recommend the rocker.
I am a Nee Yorker who love Sicilian pizza. I now live in Florida and cannot find anything that compares. I discovered this recipe and video in October and have gained 10 pounds because this Sicilian is so amazing! Just like I remember! It’s important to use the same sauce used in recipe.
So happy you like the recipe, Michelle, and really appreciate the comment and review!
When I make my regular pizza, I usually use the warm water (110 degrees) and have my dough rise for 2 hours then another 45. My oven has a proof mode too.
But you do a COLD RISE on your dough, why? I definitely will follow your recipe for this pizza, but just curious.
Also, How long would you recommend kneading in a mixer? I Do not want to Over-knead it. I prefer using a stand mixer, Plus my husband is not patient to wait 2 days for dough-but I guess he may have to "get over it" ..lol
Hi Joanne, the cold fermentation process lends tremendous flavor to the dough that's simply not achievable otherwise. As far as the stand mixer goes, I go into detail on this in the post. See the section titled "Using a stand mixer". Hope this helps!
Jim, I decided Not to use my stand mixer. I wanted to do exactly as you instructed. I purchased everything you used too.
I felt the dough a little dry, but it became stickier when I let it sit for another 45 minutes on the second knead. Your written recipe uses fine SEA SALT and in your video you say table salt. Does it matter which one I used? The dough has been in my refrigerator for about 16 hours so far. But I do not see any growth at all. Is something not right? I may have to redo it again and if so , any suggestion I have done something wrong? Or I am getting ahead of myself and need to be PATIENT and wait for the 72 hours-lol.
Hi Joanne, the dough won't grow much in the refrigerator as the cold slows down the growth. As long as you used the proportions I listed and follow the instructions on stretching, it will all fit in the pan. As far as the salt, you can use table salt or fine sea salt. You just don't want to use coarsely ground salt, like kosher salt, for this recipe.
Thanks so much for all your answers. I remade the dough and it was exactly as you showed in video( scraggly to sticky)! Apparently, My scale had a bad battery so measurements were not right. But, I still used first batch of dough as Focaccia and it was delicious! Not dry at all. Cannot wait to eat the Pizza now!
Can I keep the dough in refrigerator longer than 72 hours? I May want to eat for Super Bowl Sunday..... I also will tell everyone about your website:)
Thanks and keep cooking!!!!!
Hi Joanne, You can, but I wouldn't go further than about 4 days. If you want to store dough balls for longer I recommend freezing them. You would simply cold ferment for 48-72 hours then freeze the ball wrapped tightly in plastic for long-term storage. Move the ball to the fridge the night before pizza-making day, then continue with the recipe instructions.
Jim, we love this pizza, I want to treat a group of friends for super bowl. I am either going to do the prebake, refrigerate, finish while group is here. Or, complete the pie, then reheat. If I do this, can it sit out for hours or refrigerate? Also, have you had success reheating, any tips?
Next question, they all love pepperoni. When should I add the toppings and do they go on top or under the cheese/sauce?
Please point me in the right direction, you will get full credit when everyone wants to know where I got this recipe!
Hi Den, you can refrigerate or let it sit at room temp for a few hours. I'd recommend reheating it at 350f until warm or hot. As far as pepperoni, I'd recommend using cupping pepperoni and putting it on top of the cheese. I don't have a post on my website for this, but I recommend going to my YouTube channel and watching my "3 Must Use Meats For Best Meat Lover's Pizza". In this video, you'll see me use the Sicilian pizza dough and I add cupping pepperoni, sausage, and prosciutto. You'd follow the same process, minus the sausage and prosciutto. Or you can refer to this pepperoni pizza post, but this one uses the Grandma pizza and not the Sicilian: https://www.sipandfeast.com/best-pepperoni-pizza/
Hope that helps!
Jim, thank you for those videos re my pepperoni question, they were clear and informative. I have the 18 x 18 Lloyd pan and used it several times when making your Sicilian. (and the Lloyd 16 x 12 for your Grandma) I always have sticking problems even with full amount of oil. Sometimes the pizza even rips when trying to chisel out. Is there a tip for good release with these pans? I didn't try parchment assuming that would interfere with the crispiness.
Hi Den, I've never had a sticking problem with the pans. As long as you're using the proper amount of oil there shouldn't be an issue.
Can I use active dry yeast instead of instant yeast? If so, what changes would I have to make to the recipe (if any)?
Hi Jeff, you can use active dry. You'd just mix the yeast with the 318g (~1 1/2 cups) of water first. The water should be warmed to 115f. Let it sit until frothy, then add the flour, sugar, salt, etc.
Jim, I hope you can answer this evening. I have cold fermented 2 days and am par cooking tonight and finish tomorrow. You told Rich in another comment that he can store in refrig overnight, bring to room temp then finish either on sheet pan or back in an oiled Sicilian pan. Do I assume then after the par cook I need to take it out of the pan for refrigeration until tomorrow and then either back in oil pizza pan or sheet pan? I was thinking to just keep it in the original pan I prebaked it in but if that's N/G please let me know. Thank. you.
It should be ok left in the pan.