How to Make Sicilian-Style Pizza

Ever since discovering Detroit-style pizza last summer, I've longed to make a really good Sicilian-style pizza. After many failed experiments, I've finally found a recipe and a method I really love. The tip that changed everything for me came from Peter Reinhart's Perfect Pan Pizza, in which Peter calls for parbaking his Sicilian-style pizzas before topping. This allows the base to stabilize and ensure the toppings do not overcook.
In short, these are the three important elements to finding success with this style of pizza:
• using a high-hydration focaccia-like dough
• using a Sicilian-style black steel pan
• parbaking for 10-12 minutes before topping
Find the full recipe here: alexandracooks.com/2022/03/20...
This is my favorite, easy tomato sauce recipe: alexandracooks.com/2021/06/15...
This is the pan I am using: www.restaurantsupply.com/winc...

[@ginabisaillon2894]

Yesss! After too many raw pizzas, I had come to the conclusion that I should pre-bake it, and you have confirmed this, thank you!

[@strauss77b89]

Welcome back! Missed your videos

[@AlexandraStafford]

Thank you :) :) :)

[@1000hoursofskytime]

This was the best homemade pizza I’ve ever made! Thank you! ❤

[@paul_domici]

As a focaccia bread alone this would be great!!!

[@luciaknits]

I have waited long enough, I need to buy the Lloyd's Grandma Pan and use the amounts for the smaller pan. This looks TOO good!

[@ginkamuyumba67]

Thank you so much for this video, what a great and easy way to make pizza (no fuss with shaping) using your focaccia dough! Will be making it as soon as possible!

[@SIFUSAYSRELAX]

I love her videos. She gets rich to the action! All gas no brakes

[@AlexandraStafford]

💕💕💕💕

[@pattiann7497]

Another great video & recipe with full explanation. Thanks and Happy Spring.💐

[@admoon911]

❤❤❤❤ I can’t say enough about this crust! We made three 9 inch pan sized pizzas , and 8 garlic knots. Par baked the crust in 9 in cake pans ( oven unable to reach 400)after two days of it the fridge, then set it out for three hours-easy to work with. DO NOT DIMPLE EDGES! Had one by accident- lost a few toppings. Any exposed crust painted with avacado oil, butter and garlic. Put toppings on -hamburger and onion , cheese down first ( I know crazy) then very basic can tomato sauce. Under broiler for 5 mins. Best crust EVER!!!! Thanks for this recipe!!! 😊😊😊

[@carolk5770]

That looks AMAZING!!! I absolutely love thick pizza & yours looks SO good‼️🍕⭐️

[@maurad5378]

Sicilian here. Looks amazing. We use only grated cheeses, onion, anchovies, dash of oregano.

[@salishseaquest7952]

Love to watch you handling the dough -- you have the perfect touch. Know that you've been making and baking this dough for years, developing all these recipes. Thank you for sharing the recipe and technique!

[@AlexandraStafford]

Awww thanks so much :) :) :) That means a lot 💕💕💕💕

[@brainwashingdetergent4322]

This looks amazing! Thank you for sharing

[@usa2342]

Looks so good! Thanks for sharing!

[@workhomework]

Looks great!!!

[@inhetbos]

Missed you here!

[@AlexandraStafford]

Thank you :) :) :)

[@jclincont7491]

you are incredible, i work in a pizzeria from Guatemala, i make roman-style pizzas in a wood-fired oven and it is incredible to see you make different type of pizzas

[@craigdines7604]

Amazing looking, bookmarked for my next pizza

[@DavidLeeNCSU]

I can't wait until Friday night for this. :-)

[@pattyhernandez4524]

Always waiting for your recipes, all of them..are delicious 😋👏🏻👍

[@AlexandraStafford]

Thank you, Patty :)

[@jennifersauer3257]

sweet. You're BACK! IG is fun, but YT is my main habit LOL. In other news, I linked to this from the email news (sunday?) for the kale salad and shallot vinaigrette, slid over to the vegan green lentil soup, and somehow found Dorie's roasted chicken. It's been a cooking tri-fecta thanks to you! Be well.

[@stephaniemireault5327]

You’re back ! We missed you !

[@AlexandraStafford]

Awwww thanks :) :) :)

[@arrhythmic5468]

Love your recipes!! Could you make a video for a Grandma pizza? That's my favorite!

[@marinaokeefe5562]

Thank you for the video. Looks delicious and easy enough to make. I learned how to bake sourdough bread watching your videos. Thanks again for all your work.

[@AlexandraStafford]

Great to hear this, Marina :) :) :) Hoping to post the video for the sourdough version of this very soon.

[@dennisrowley2372]

Hi Alexandra, made this recipe probably a dozen times or so.. it’s always a hit with family. Any suggestions on getting a nicer rise on the dough? I use instant dry yeast and I have cold proofed 1-3 days with same results. Thanks kindly

[@Heidi914]

What size pan did you use for the recipe? Looks amazing!

[@ajordan1976]

I made this with pesto. It was amazing! I just found your channel. Do you know if I can make gf? Is there a different conversion gf flour? My grandkids can't have gluten. Thank you in advance! 🖤

[@ginabisaillon2894]

Just made a batch today, apart from the crust not browning as much because my pan is not black, the texture is very similar to your pictures, maybe not quite as tall, but with nice big holes. I made 1/2 with pepperoni and the other half with green peppers and mushrooms. I rested it for 48 hours in the fridge. That is another thing I like about this recipe, you can always put it off till next day. For the sauce I used my own recipe.

[@shidaladani7385]

Finally a cooking video from you. Thank you. Just wondering if its ok to put all the topping on the dough and bake at once?

[@AlexandraStafford]

Hi! I think the parbake is key ... it allows the base to set/not get soggy.

[@robpizzuti1952]

Made this yesterday and it was really good. The dough was almost too light lol. I was a little afraid with how wet it was with little kneading but everyone liked it.

[@ginabisaillon2894]

To reheat, I wrap it in foil - sealed but not tight - and place in 400-degree oven 15-20 minutes. The crust gets nice and crunchy again.

[@terrybrown1337]

Can a "00" flour Such as "Cento Anna Napoletana Tipo "00" Extra Fine," be used instead of a Bread Flour??? an would the measurements remain the same? Thank-you So Much!!! Kind Regards

[@alexisc4922]

That'd work fine

[@albinjose7464]

Looks great. What kind of Pepperoni is that?

[@AlexandraStafford]

Vermont Smoke & Cure

[@LEECODES]

If you were to scale this recipe up to make 4 pizzas, what would the measurements be? I tried multiplying by 4 but it wasnt right.

[@alexisc4922]

Try doing it in four bowls

[@stardenburdenhartenbart1691]

Even though i put the exact ingredients, after 20 hours the dough was very moist and after working it for about 10 minutes i couldn't fold it into a ball and it spread in the pan. Anybody has an idea anout what went wrong? I will update with the results!

[@Randomuser21265]

Somthing doesnt make sense it way more watery for me , are you sure its 454ml of water?

[@alexisc4922]

Yes. It's so the dough comes out pillowy and airy

[@vjgarozzo]

Why do you leave the dough uncovered in the pan? Seems unconventional. Thanks.

[@AlexandraStafford]

Hi! It's just not necessary if it's slicked with olive oil. But once it's stretched out, that's when you should cover it with plastic wrap - in other words, if after you get it to fit the pan, and you want it to hang out there for a couple more hours, definitely cover it with plastic wrap.

[@vjgarozzo]

@@AlexandraStafford Thank you for replying. Makes perfect sense.

[@markdagostino4891]

Just oil on pan no need for butter

[@Jonas-ui2nb]

🌟 𝓅𝓇o𝓂o𝓈𝓂

[@markdagostino4891]

Might want to not put sauce on actual crust 😅

[@markdagostino4891]

Salt and yeast shouldn’t touch at this point the way you did it

[@ginabisaillon2894]

I feel sorry for those who likes thin-crust pizza, don't you?

[@howtogoat3282]

8gr Indian yeast ? Why you wanna do? Cinnamon rolls? 😂😂😂

[@lesd2633]

You lost people at the refrigerate for 18-72 hours. Honey I want some pizza. Ok it will be ready next week. My Italian born and raised grandmother made pizza before they had refrigerators. Imagine that.

[@tomg8673]

Call little Caesars then Pretty Basic

[@alexisc4922]

This is Sicilian. Grandma pizza is different.