{"id":13568,"date":"2016-12-18T23:45:11","date_gmt":"2016-12-18T23:45:11","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=13568"},"modified":"2017-05-17T16:01:07","modified_gmt":"2017-05-17T23:01:07","slug":"sicilian-pizza","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/sicilian-pizza\/","title":{"rendered":"Sicilian Pizza"},"content":{"rendered":"<p>This recipe was adapted from America&#8217;s Test Kitchen.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Dough, mozzarella cheese, sauce, Pecorino\/Romano, and EVOO<br \/>\n<strong>DOUGH<\/strong><\/li>\n<li>2 tsp yeast<\/li>\n<li>2 tsp granulated sugar<\/li>\n<li>2\u00a0 C high gluten flour or bread flour<\/li>\n<li>2 C semolina flour<\/li>\n<li>3 TBL EVOO<\/li>\n<li>1-1\/4 to 1-1\/2 C ice water<\/li>\n<li>2 tsp salt &#8211; at the very end<br \/>\n<strong>CHEESES<\/strong><\/li>\n<li>12 oz whole milk Mozzarella.\u00a0 Don&#8217;t use skim or it will turn out rubbery.<\/li>\n<li>Pecorino\/Romano cheese or grated Parmesan\/Regiano &#8211; Use ACTUAL block of cheese, not pre-grated<br \/>\n<strong>SAUCE<\/strong><\/li>\n<li>28 oz San Marzano tomatoes<\/li>\n<li>1 tsp ground oregano<\/li>\n<li>1 pkg crushed red pepper flakes<\/li>\n<li>2 TBL granulated sugar<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 TBL EVOO<\/li>\n<li>6 cloves garlic &#8211; minced<\/li>\n<li>1 TBL tomato paste<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Mix yeast, sugar and 1\/4 C very warm water (102-105\u00ba) and set aside.<\/li>\n<li>Prepare ice water ( 1 C cold water and 3 ice cubes)<\/li>\n<li>Mix together salt, flour and semolina in a food processor or mixing bowl<\/li>\n<li>Mix EVOO into the flour mixture<\/li>\n<li>While mixer is on low, pour in yeast mixture<\/li>\n<li>Immediately pour in the ice water &#8211; drizzle it in until the dough starts to come together &#8211; discard any extra water<\/li>\n<li>Let continue to mix for about 3 more minutes<\/li>\n<li>Cover and let dough rest for 10 minutes<\/li>\n<li>Add salt and then run on medium for 8-10 more minutes<\/li>\n<li>Finish kneading by hand on a floured surface, creating a tight ball<\/li>\n<li>Place in oiled bowl, turning to cover all sides, cover with plastic wrap and place in the refrigerator for 24-48 hours.\u00a0 This will allow the flavors to fully develop.\u00a0 It makes a big difference&#8230; really.<br \/>\n<strong>SAUCE<\/strong><\/li>\n<li>The sauce can be made the same day as the dough, or the next day.\u00a0 I usually do it on the same day.<\/li>\n<li>Open canned tomatoes and crush into mixing bowl<\/li>\n<li>Add oregano, red pepper flakes, sugar and salt and mix well &#8211; set aside<\/li>\n<li>Heat EVOO in a skillet and add your minced garlic<\/li>\n<li>Heat for 2 minutes, then add tomato paste<\/li>\n<li>Heat for 3 minutes, then add your crushed tomato mixture<\/li>\n<li>Simmer for 20-30 minutes or until it thickens<\/li>\n<li>Let cool, then cover and refrigerate until it is time to create your pizza<br \/>\n<strong> CREATING YOUR PIZZA<\/strong><\/li>\n<li>Pour 1\/4 C EVOO onto a 1\/2 sheet baking sheet and spread around<\/li>\n<li>Flour your cleaned kitchen counter<\/li>\n<li>Spread by hand to about 9&#215;12 rectangle<\/li>\n<li>Finish with a rolling pin, and roll it out to 13&#215;18 inches<\/li>\n<li>Fold into thirds and transfer to the baking sheet<\/li>\n<li>Work into the corners then spray with cooking oil and cover with plastic<\/li>\n<li>Place a second baking sheet on top of the dough to keep the bubbles to a minimum<\/li>\n<li>Let relax and rise for about 60 minutes<\/li>\n<li>While it rises, preheat the oven to 500\u00ba with a baking stone 2 levels above where the pizza will cook<\/li>\n<li>Remove the top pan and plastic, then reshape the pizza into the corners.\u00a0 The dough should be more relaxed now and should reshape easily.<\/li>\n<li>Put a layer of sauce on top of the dough, leaving a 1\/2 inch border<\/li>\n<li>Sprinkle shredded Parm\/Reg cheese on top of the sauce<\/li>\n<li>Sprinkle mozzarella on top of the Parm\/Reg<\/li>\n<li>Add one or two optional toppings, but no more than that<\/li>\n<li>Put into the hot oven and cook for two minutes<\/li>\n<li>Turn oven down to 450\u00ba and cook for 10 more minutes<\/li>\n<li>Rotate pizza pan and cook for 10 more minutes<\/li>\n<li>Turn oven off and cook for five more minutes<\/li>\n<li>Remove from oven and let cool for 2-5 minutes<\/li>\n<li>Remove from baking sheet and place onto a cutting board<\/li>\n<li>Cut into 12 square pieces<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was adapted from America&#8217;s Test Kitchen. Ingredients Dough, mozzarella cheese, sauce, Pecorino\/Romano, and EVOO DOUGH 2 tsp yeast 2 tsp granulated sugar 2\u00a0 C high gluten flour or bread flour 2 C semolina flour 3 TBL EVOO 1-1\/4 to 1-1\/2 C ice water 2 tsp salt &#8211; at the very end CHEESES 12 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/sicilian-pizza\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sicilian Pizza&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[],"class_list":["post-13568","post","type-post","status-publish","format-standard","hentry","category-casseroles"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13568"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13568\/revisions"}],"predecessor-version":[{"id":13573,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13568\/revisions\/13573"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}