Sicilian Pizza Sauce Recipes

Steps:

• Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
• Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
• Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
• Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.

Steps:

• Heat olive oil in a saucepan over medium heat. Add onions; cook and stir until just starting to turn golden, 5 to 8 minutes. Stir in tomato puree, water, oregano, basil, salt, and pepper.
• Bring tomato sauce to a simmer. Reduce heat to medium-low; cover and simmer until flavors blend, about 30 minutes.

Steps:

• Heat oil in heavy medium saucepan over medium heat.
• Add onion, basil and oregano; cook until onion softens slightly, stirring occasionally, about 6 minutes.
• Mix in garlic and cook 2 minutes.
• Add tomato paste and cook 3 minutes, stirring occasionally.
• Add tomatoes and bring to a simmer; cook until sauce is of desired thickness.
• Season with salt and pepper.
• NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.

Steps:

• For the Saucee Sicilian pizza dough: Place water in a mixing bowl with yeast to bloom for 10 minutes. Slowly add flour to mix. Once flour and water begin to mix, add salt. Mix 3 minutes. Place dough in a container and close top; allow to proof for 24 hours.
• Portion into 8-ounce dough balls in dough trays and refrigerate for 48 hours.
• Bring dough balls to room temperature.
• For the Saucee Sicilian balsamic maple glaze: Combine the balsamic and maple syrup in a small saucepan. Bring to a boil, then and reduce heat to a low simmer and cook, whisking often so it doesn't burn on the bottom, until the liquid is reduced by half and the glaze coats the back of a spoon.
• For the Saucee Sicilian Trapani pizza: Heat a wood-fired oven to 800 to 850 degrees F or a regular oven with a pizza stone to 550 degrees F.
• Flour a work surface and hand stretch and form the dough balls into pizza shapes. Scoop ricotta on each pizza and spread it until it almost reaches the edges. Top the pizzas with some mozzarella, roasted garlic, roasted red peppers and Mission figs. Bake until golden brown and bubbling, about 90 seconds in a pizza oven or 5 minutes in a regular oven. Take out and cut into 4 slices. Top each slice with prosciutto and drizzle on some balsamic maple glaze.

Steps:

• Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
• Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don't add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
• Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
• Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
• Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
• Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
• Bake for 30 to 35 minutes on the oven's middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
• Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

Steps:

• Place all ingredients into breadmaker in the order listed.
• Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes.
• ***Don't forget to remove the dough before the bake cycle starts.***.
• Remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming on the pizza tray.
• NOTES: Noble Roman's Sicilian Pizza Baking Tips (from someone who used to work at Noble Roman's).
• To really bring out the flavor of the Noble Roman's Sicilian Pizza you should prepare a cake pan as follows:.
• Warning: Make sure you keep good airflow through the kitchen & turn on the overhead fan as this will smoke like the Dickens. The pan should be retained only for this use.
• Paint the inside of the cake pan with a thin coat of virgin olive oil.
• Bake the pan at 450 degrees until the oil has varnished the pan. Additional coats may be necessary. Before placing your dough in the pan paint it again with virgin olive oil.
• Place the dough in the pan and let the dough rise once.
• After the dough has risen, push the dough down working it to the pan edges.
• The cheeses used are 2/3 mozzarella and 1/3 muenster plus a dash of oregano.
• Put the cheese directly onto the dough. Add desired toppings. Then ladle the sauce in dots on the top ensuring the sauce does not contact the edges of the pan (or it will burn). The olive oil is what really lends the unique flavor.
• Noble Roman's bakes them for 15-20 minutes at 500 degrees or until the cheese is golden.
• At 450 degrees bake you may have to add 5-10 minutes.