👥8 people
⏲️20m
🕐1h 15m
🍽️main meal
Sicily is an island in the central Mediterranean Sea, south of the Italian Peninsula and rōssó is Italian for red. This pizza is a little like the Detroit deep dish, with deep roots in old Sicily.
Ingredients
- For The Dough:
- 250 grams high protein flour (12g), Bread flour
- 6 grams yeast
- ½ teaspoon honey
- 285 grams warm water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon salt
- For The Sauce:
- ¼ of an onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lb plum tomatoes, canned, undrained
- 2 tablespoons chopped fresh parsley
- ½ tablespoon dried basil, crumbled
- 1 teaspoon salt
- ½ teaspoon black pepper
- For The Toppings:
- 8 ounces sliced provolone cheese (any funky sliced cheese works great)
- 8 ounces raw italian sausage
- 8 ounces fresh sweet ricotta
- 16 ounces marinara
Method
- Mix the flour, yeast, and honey in a mixing bowl. Slowly add in warm water until desired texture. Should be a bit soupy, like a chunky pancake batter.
- Add 1 tablespoon of extra-virgin olive oil and 1 tablespoon of salt. Fold the dough till the oil coats all the dough and the bowl.
- Cover and let rest at room temp for 30 minutes.
- With greased hands pull the dough away from the bowl, going all the way around and then fold the dough pulling from the outside of the bowl and folding inward. Rotate the bowl 90 degrees and fold the dough again. Repeat this process 4-5 times being careful not to rip the dough.
- Cover again and let rest for 1 hour.
- Using extra-virgin olive oil grease a 9x13 standard baking dish. With greased hands remove the dough from the bowl and slap and fold the dough. Place the dough in the greased pan and cover tightly and let rest for 30-45 minutes.
- Meanwhile, preheat the oven to 550° and place the oven rack to the lowest position. Once the dough has risen, oil your hands and press the dough out lightly, being careful not to release any gas bubbles. Season the dough lightly with coarse salt and bake for 8-10 minutes. This is a parbake, so depending on the oven, remove before it starts to brown and get crispy.
- For the sauce, saute onion and garlic in oil until tender and golden in color. Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces. Stir in seasonings. Cover and simmer for 45 minutes, stirring occasionally. Cook until sauce reaches desired consistency. Allow to cool to room temperature before using.
- Assemble the pizza, first place down slices of provolone cheese (the cheese goes on first to act as a barrier for the sauce to keep the dough crispy), then ladle about 2 ounces of sauce on top of each slice of cheese. Tear pieces of sausage and place on pizza and then place dollops of ricotta cheese on top. Place the built pizza back in a hot oven and bake for another 10-15 minutes. Remove the pizza from the pan onto a cooling rack to rest for 4-5 minutes. Slice and serve, optionally garnish with pecorino romano!
