Thick-Crust Sicilian-Style Pizza

Name: Thick-Crust Sicilian-Style Pizza
Yield: Serves 6 to 8
Ingredients: 2 1/4 cups (11 1/4 ounces), all-purpose flour; 2 cups (12 ounces), semolina flour; 1 teaspoon, sugar; 1 teaspoon, instant or rapid-rise yeast; 1 2/3 cups (13 1/3 ounces), ice water; 3 tablespoons, extra-virgin olive oil; 2 1/4 teaspoons, salt; 1 (28-ounce) can, whole peeled tomatoes, drained; 2 teaspoons, sugar; 1/4 teaspoon, salt; 1/4 cup, extra-virgin olive oil; 3 , garlic cloves, minced; 1 tablespoon, tomato paste; 3 , anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon, dried oregano; 1/4 teaspoon, red pepper flakes; 1/4 cup, extra-virgin olive oil; 2 ounces, Parmesan cheese, grated (1 cup); 12 ounces whole-milk, mozzarella, shredded (3 cups)

82 comments

By Andrew Janjigian

Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Main Courses

Cheese

Pizza

Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.

SERVES6 to 8

TIME2 hours, plus 25 hours resting

has video

WHY THIS RECIPE WORKS

In order to create a Sicilian pie with a creamy, golden interior and a delicate, crisp bottom, we use a mixture of semolina and all-purpose flours. To give it a fine-textured, almost cake-like crumb, we use a three-pronged approach. We use ...

This is a members' feature.