Ingredients: |
Ingredients: 4 ½ cups bread flour
2 teaspoons instant yeast
2 teaspoons salt
1 ¾ cups lukewarm water
1 tablespoon olive oil
1 bunch green onions, sliced
1 cup tomato sauce
3 anchovies, finely chopped (optional)
1 to 2 cups grated Parmigiano-Reggiano cheese
1 tablespoon dried oregano
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Directions: |
Directions:Mix and knead together flour, yeast, salt, and water adding enough water to make a very soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Use immediately; or refrigerate for up to 24 hours to develop the crust's flavor.
Use olive oil to lightly coat the bottom and edges of a 13 by 18-inch pan.
Remove the dough from the refrigerator, transfer it to the pan, and gradually stretch it out towards the edges. When the dough starts to shrink back, let it relax, uncovered, for about 10 to 15 minutes, then stretch it again. The dough should fill the pan, so repeat the relax-stretch process two or three times until it does. Let the dough rise for 1 to 2 hours, until noticeably puffy. The longer it was refrigerated, the longer it will take to rise.
Towards the end of the dough's rising time, preheat the oven to 450°F. Bake the untopped pizza crust for 10 to 12 minutes, until barely beginning to brown.
Remove the pizza from the oven and top it with the anchovies (if using), cheese, and tomato sauce. Rub oregano over top of pizza with your hands. Return to the oven for about 15 to 20 minutes, until the edges are golden brown, and the sauce is bubbling. Remove the pizza from the oven, and let it rest for about 10 minutes before serving. |
This recipe for Aunt Jennie’s Sicilian-Style Pizza is from