This isn’t an authentic Sicilian-style pizza (that’d be sfincione), but it is baked in the same spirit. We’re using my focaccia dough which is light, airy, and crisp underneath and topping it like a proper Grandma-style pie. Simple sauce, fresh mozz, a bit of parmesan, all baked in a tray until golden and bubbling.
Category
Lunch
Servings
8
Prep time
4 minutes
Cook time
30 minutes
This isn’t an authentic Sicilian-style pizza (that’d be sfincione), but it is baked in the same spirit. We’re using my focaccia dough which is light, airy, and crisp underneath and topping it like a proper Grandma-style pie. Simple sauce, fresh mozz, a bit of parmesan, all baked in a tray until golden and bubbling.
Ingredients
- 7g (2¼ tsp) dry yeast
- 475ml warm water (32°C/90°F)
- 60ml (¼ cup) olive oil
- 600g (4 cups) bread flour
- 12g (2½ tsp) cooking salt (kosher salt)
- 400g canned whole peeled tomatoes
- 5 sprigs basil leaves
- ¼ tsp dried oregano
- Sea salt, to season
- 250g buffalo mozzarella ball
- 20g (¼ cup) finely grated parmesan
Directions
Prep and proof dough
Place the yeast in a large bowl and mix in water until dissolved.
- Pour in 30ml of the oil, then add the flour and salt. Mix until just combined and the flour is hydrated.
- Cover the bowl with a tea towel and let it rest for 30 minutes.
Stretch and fold dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
- Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 30 minutes.
Prep the sauce and topping
Slice the mozzarella into 1cm thick slices and place on some paper towel on a wire rack over a tray. Set aside in the fridge for at least 2 hours to drain and dry out.
- Place the tomatoes and basil in a medium saucepan and crush them with your hand for a few minutes, until really well crushed.
- Add the oregano and a pinch of salt and place over a medium heat. Bring to a simmer, then cook for 10 minutes, stirring occasionally. Transfer to a bowl and set aside to cool to room temperature.
Shape and bake
Preheat the oven to 220°C fan forced (428°F).
- Drizzle about 20mls of the oil in the bottom of a heavy based baking tray. Pour in the dough and using well-oiled hands, stretch the dough to cover all corners of the tray. Cover with a tea towel and let it proof for 30 minutes.
- Uncover the tray and drizzle over a little more oil, then use your fingers to create little dimples throughout the dough.
- Bake for 15 minutes, then remove from the oven to a wire rack.
- Working quickly, drizzle over the tomato sauce and spread gently. Top with the remaining basil leaves, the parmesan, then the sliced mozzarella.
- Return to the oven for a further 15 minutes, until golden and cooked through.
- Set aside on a wire rack to cool in the tray for 10 minutes, before turning out and slicing to serve.
Recipe notes
Cook support
This is a high hydration dough, so you're not aiming for a smooth dough on the first mix, just mix until everything is incorporated and the flour is hydrated.
Don’t knead it: This dough doesn't need traditional kneading. The stretch and fold method helps build strength without overworking it.
It will be sticky: That’s normal for high hydration doughs, use wet or lightly oiled hands when handling it to stop it from sticking to you or use a dough scraper.
Be patient: Each rest helps the dough relax and develop gluten. Try not to rush the resting times.
Room temp matters: If your kitchen’s cold, the dough may take longer to rise. A warm spot (like inside the oven with just the light on) will help.
Prep
The dough can be made in advance and rested in the fridge for a slow rise. The sauce can also be made ahead of time, but should be brought back to room temperature before using.
Storage
Any leftover focaccia can be stored in an airtight container, although it is best eaten fresh
