RCP - Sicilian Style Pizza

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RCP - Sicilian Style Pizza

Postby Howie Hart » Tue Feb 05, 2013 1:10 pm

Sicilian Style Pizza (Trusello's or Mom's)
(Trusello's and Mom's were bakeries in Niagara Falls many years ago that sold their pizza to local corner stores, where you could buy it for 10 cents a slice.)
Dough
4 cups flour (either bread flour or use 50-50 unbleached AP and Tipo 00)
1 1/2 cups lukewarm water (if it's too hot, you'll kill the yeast – better on the cold side)
2 Tbsp. yeast
1 1/2 tsp. salt
1 Tbsp. olive oil
Dissolve the yeast and salt in the water and allow to proof for 3-5 minutes
Add to flour in a mixing bowl and mix with dough hooks for 6-8 minutes. About halfway through mixing, add the olive oil. Cover bowl and allow to rise until doubled.
Sauce

One medium yellow onion – minced
One 28 oz. can of crushed tomatoes (Redpack or Contadina)
One 6 oz. can of tomato paste
1 tsp. dried oregano
1 Tbsp. dried basil
1 1/2 tsp. salt
1/2 tsp. black pepper
Mix above ingredients in glass mixing bowl and microwave until hot enough to blend in the tomato paste thoroughly.
When cool, stir in 4 oz. grated Romano cheese.
Baking
Pre-heat oven to 350 degF. with a rack in the lowest part of the oven. When the dough has risen, mix again with dough hooks. Spread a very thin layer of olive oil on a 13x17 baking sheet and spread out dough on the sheet. Spread the sauce on top and sprinkle with 2 oz. of grated Romano cheese. Bake for 25-35 minutes on lowest rack in the oven. Use a spatula to lift the corners and check the bottom crust for doneness. When done, remove from the oven and slide the pizza off the tray onto a cooling rack. While still hot, drizzle a generous amount of olive oil over the pizza.
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Howie Hart
The Hart of Buffalo
 
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Joined: Thu Mar 23, 2006 5:13 pm
Location: Niagara Falls, NY

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