Learn how to make Sicilian Pizza to feed a crowd!
Cook-along with Annalize and Ollie
Sicilian Pizza to Feed a Crowd!
If you're hosting over Easter weekend and wondering how to feed everybody, look no further than our Sicilian-style pizza. You can follow our timings below and tune in live this Friday 18th at 12pm on our Instagram page and cook-along live with Ollie and Annalize as they prepare to feed their Easter guests.
Ingredients:
DOUGH
500g white bread flour
420ml water (slightly warm)
4g (1 tsp) instant yeast
5g (1 tsp) honey
15ml (1 tbsp) extra virgin olive oil
10g (2 tsp) fine sea salt
Extra virgin olive oil for drizzling
SAUCE
2 can 400g cans of whole peeled San Marzano tomatoes (or crushed)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Salt to taste
Pinch of sugar (optional)
Crushed red pepper (optional)
TOPPINGS
Aioli Red Chilli (find your nearest stockist here)
2–3 cups shredded mozzarella (low-moisture works best)
Handful of pepperoni
Grated Parmesan
Fresh oregano leaves
Extra virgin olive oil
Maldon salt
Cracked pepper
Method:
THE DAY BEFORE:
DOUGH
Mix slightly warm water, yeast, olive oil, honey, salt in a big bowl and whisk. Add flour and stir with a fork until completely hydrated (and you cant see any dry flour).
Cover with a tea towel and let rest for 10 minutes.
Stretch and fold the bread onto itself 4 times (turn 45 degrees every time).
Cover with a tea towel and let rest for 10 minutes before repeating folds.
Place the dough in an oiled bowl (smooth side up) with more olive oil on top, cover with plastic wrap and put in the fridge.
SAUCE
In a saucepan, sauté garlic in olive oil until fragrant (1 min).
Add tomatoes (crush by hand if whole), oregano, salt, and simmer for 20 mins until thick.
Adjust seasoning. Sauce should be bold in flavour and thickened (not watery).
Store the sauce in the fridge for tomorrow.
DAY OF:
Remove the dough from the fridge 2–3 hours before baking (at 9am for cook-along) and bring to room temperature.
At 10am generously oil your baking pan.
Place the dough in the pan and fold it into a burrito like shape. Turn it over so the smooth side is on top. Cover and let rise another 2 hours until puffy.
Preheat oven to 260°C (or the highest it goes).
JOIN US LIVE ON OUR INSTAGRAM AT 12PM FRIDAY 18TH APRIL TO COOK-ALONG THE REST OF THE RECIPE
Stretch the dough to fit the pan. If it resists, let it rest 10 min and stretch again.
Sprinkle the mozzarella evenly over the dough (yes, cheese first!).
Spoon or stripe the tomato sauce on top of the cheese in classic lines.
Optional: sprinkle with grated Parmesan or pecorino
BAKE
Bake on the bottom rack for 18–22 minutes, until the cheese is bubbly and the bottom is crisp.
Lift a corner to check the underside—it should be golden and crispy.
FINISH AND SERVE
Allow to cool for 5–10 minutes, and then slice into squares.
Optional toppings: fresh basil, hot honey, olive oil drizzle, chilli oil and Maldon salt