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Category: Pizza
Prep Time: Cook Time: Total Time:
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting pizza peel
1 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, cubed and chilled
2/3 cup warm water
1/2 tsp instant yeast
For the pizza:
Olive oil
Shredded provolone cheese (or a mozzarella/provolone mix – I used about 1 1/2 cups per pizza)
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced (I used 2 cloves per pizza)
Salt & pepper
Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle by using your hands or a rolling pin just use a light touch.
With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
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WHITE SICILIAN PIZZA WITH FLAKY, PASTRY-STYLE CRUST
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Category: Pizza
Prep Time: Cook Time: Total Time:
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting pizza peel
1 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, cubed and chilled
2/3 cup warm water
1/2 tsp instant yeast
For the pizza:
Olive oil
Shredded provolone cheese (or a mozzarella/provolone mix – I used about 1 1/2 cups per pizza)
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced (I used 2 cloves per pizza)
Salt & pepper
Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle by using your hands or a rolling pin just use a light touch.
With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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