Thick-Crust Sicilian-Style Pizza
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 a generous amount of olive oil in the dough to tenderize it, we cold-ferment the dough overnight to let flavors develop without large bubbles forming, and then we roll it out and weigh it down with another baking sheet during the final proof to keep the crumb even and tight. Finally, we top it with a concentrated and complex long-cooked tomato sauce and a mixture of cheeses, a combination that stands up to the thickness of the crust below.