Traditional Sicilian Pizza Recipe
Detailed recipe to make Sicilian Pizza is here -
Sicilian Pizza or as traditionally called Sfincione, is a traditional Sicilian thick crust pizza topped with tomato, onion, breadcrumbs and sometimes a hard cheese. Here is how to make Sicilian Pizza Recipe at home.
Ingredients
For the dough
3 cups All Purpose Flour
1 tsp Sugar
1/2 tsp Salt
2 tbsp Extra Virgin Olive Oil
1 tsp Active Dry Yeast
1 cup Water
For the topping
1 tbsp Extra Virgin Olive Oil
1 tsp Garlic Minced
1/4 cup Pizza Sauce
1/2 cup Mushroom Sliced
1/2 cup Chicken Boiled and Shredded
1/2 cup Green Bell Pepper Sliced
1/4 cup Parmesan Grated
1/4 cup Breadcrumbs
300 g Fresh Mozzarella Sliced
Salt & Pepper
8-10 Basil Leaves
Instructions
For the pizza dough
Add all the ingredients in the bowl of the stand mixer.
Mix until combined.
Knead the dough on medium speed for 3-4 minutes.
Cover the bowl with a kitchen towel and keep in a warm place for 2 hours or until the dough doubles in size.
Assembling the pizza
Pre heat the oven to 500 Degrees F (260 Degrees C)
Mix minced garlic with olive oil.
Brush a 9x13 inch baking sheet with olive oil generously.
Transfer the pizza dough on the baking sheet.
Stretch the dough onto the baking sheet evenly.
Drizzle 1 tbsp olive oil mixed with minced garlic all over the dough and brush it all over.
Cover the baking sheet and keep it aside for the dough to rise for 30 minutes.
Remove the cover and top the dough with pizza sauce.
Top with mushroom, chicken, bell pepper, parmesan cheese, bread crumbs, mozzarella, salt and pepper.
Bake for 12-15 minutes until the crust is golden brown.
Remove the tray from the oven .
Garnish with fresh basil leaves.
Cut into slices and serve hot.
Farinata - Baked Garbanzo Flour Pancake - Rustic Italian Chickpea Flatbread
Learn how to make a Farinata Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Rustic Italian Chickpea Flatbread Recipe!
How to Make Sicilian Pizza - From Dough to Pizza | Making Pizza At Home
Traditional Sicilian pizza or as Italians call it - sfincione - has more of everything - more dough, more cheese, more pizza sauce, more toppings of your choice! Enjoy this super simple and easy Sicilian pizza recipe from Ooni Ambassador Jukka, cooked in Ooni Koda 16.
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Asparagus Mushroom Pizza - Pizza Recipes by NoRecipeRequired
Here I take two of my favorite vegetables, Asparagus and Mushrooms, and put them on one of my favorite foods Pizza, for you guessed it; an Asparagus Mushroom Pizza.
Especially in Spring, I'm looking for great Asparagus Recipes, and I've found that its make a great pizza topping. The Asparagus is fresh, light and grassy tasting, and the mushrooms rich and earthy. My final twist is a bit of goat cheese, which provides a bit of tang to the pizza, and pushes the whole thing over the top.
To get the full Pizza Recipe and ingredients, head over to
You can also find more great pizza recipes searching my site at
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White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)
Thanks to Future for sponsoring this video. Get your first month for $19 with my link Pizza doesn’t need sauce to be great. I’m serving up 4 recipes for white pizza that prove it.
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
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9 TURNING PEEL:
14 METAL PIZZA PEEL:
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RECIPE
DOUGH (Makes 4 Pizzas)
360g or 1.5c warm water (86F/30C)
6g or 1 tsp instant yeast
20g or 1 1/2Tbsp olive oil
20g or 1 2/3Tbsp sugar
100g ripe yeasted poolish (process below)
630g or 5c all purpose flour (11.7% protein)
16g or 2 3/4tsp salt
Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs. Allow to come to room temp for 1hr before shaping/baking.
POOLISH:
50g or 1/4c water
pinch yeast
50g or 1/4c + 1Tbsp ap flour
1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.
NEW YORK WHITE PIZZA (makes 1 pizza)
120g/1c full fat mozzarella, shredded
8-10 1”/2.5cm size pieces of fresh mozzarella
Sprinkle of oregano
Black pepper
50g or 1/3c grated parmesan (24mo aged if you can get it)
PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.
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MUSHROOM
120g/1c full fat shredded mozz, shredded
About 1c/80-90g sliced and par-cooked mushrooms
Pickled red onions (recipe below)
5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
7-8 chunks fresh mozz (about 1”/2.5cm pcs)
Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
400g or 1 1/2c water
400g or 1 1/2c white distilled vinegar
80g or 1/3c sugar
8g or 1.5tsp salt
2 sliced red onions, rinsed under cold water
Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.
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KALE PIZZA
120g/1c full fat shredded mozz
1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
25g or about 1/4c grated parm
PInch red chile flakes
50g or 1/4c olive oil
50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.
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PESTO MORTADELLA
120g/1c full fat mozz, shredded
8-10pc fresh mozzarella
8-9 spoonfuls pesto (recipe below)
mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
225g or 1c olive oil
100g or 5c fresh basil
25g or 1c parsley
100g or 1c grated parmesan
30g or about ½ a red onion, chopped (rinsed under cold water first)
100g or 3/4c toasted pine nuts or walnuts
5g or 1tsp salt
30g lemon juice (juice of 1 lemon)
Spin for 15sec or so until broken down.
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CHAPTERS:
0:00 Intro
0:12 Dough
2:14 Classic NY White Pizza
3:49 Me working out with Future
5:00 Finishing the NY
6:16 Mushroom pizza
9:13 Kale pizza
11:05 Pesto mortadella
13:09 Let's eat this thing
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Calzone Recipe for Beginners! - Ham and Mushrooms (Professionally made Calzones Recipe)
Calzone recipe for beginners by Pizza Chef (Pizzaiolo). In this recipe video, we'll show you how to make a stuffed and baked calzone, filled with good mozzarella, champignons mushrooms and ham, for a single dish that is also excellent to eat the next day. This is why it is an excellent solution even for singles because by preparing extra calzones, in the following days we can find them in the fridge ready to be heated for a few minutes: an easy and tasty dinner, made by you with top quality ingredients. You can replace the filling at your convenience, just keep in mind that it is preferable not to use a filling too rich in liquids since the calzone is folded on itself, in fact, it will not have the possibility to let them evaporate.
Calzone dough ingredients:(for 3 people)
00 flour 500 g
Room temperature water 300 ml
Extra virgin olive oil 35 g
Salt up to 10 g
Fresh brewer's yeast (or 1.5-2 g if dry) 5 g
Calzone fillings (for one people)
Mozzarella 100-120gr
Baked Ham 130-150gr
Champignons Mushrooms 60-80gr
Pizza Sauce 60-80gr
Semolina Flour (for the dough stretching)
Calzone Dough 250gr