Sicilian Pizza

Step 1

In a large bowl, combine warm water, yeast, and a pinch of flour. Let sit for 5 minutes until foamy.

Step 2

Add remaining flour, salt, and olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

Step 3

Place dough in an oiled bowl, cover with a damp towel, and let rise for 30 minutes until doubled.

Step 4

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 5

Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, then remove from heat and cool slightly.

Step 6

In a small bowl, combine panko breadcrumbs, Pecorino Romano, parsley, and 3 tablespoons olive oil until the mixture resembles wet sand.

Step 7

Preheat oven to 425°F (220°C). Drizzle olive oil onto a 9x13-inch baking pan.

Step 8

Stretch and press the risen dough into the prepared pan, creating an even layer. Let rest for 10 minutes.

Step 9

Spread tomato sauce evenly over the dough, leaving a 0.5-inch border.

Step 10

Layer shredded mozzarella over the sauce, then arrange caciocavallo or provolone slices on top.

Step 11

Sprinkle the breadcrumb mixture evenly over the cheese.

Step 12

Bake for 20-25 minutes until the crust is golden and the breadcrumb topping is crispy and golden brown.

Step 13

Cool for 5 minutes, then cut into squares and serve warm.