Sicilian Style Pizza

Sicilian Style Pizza
Sicilian Style Pizza
Brick Oven Taste From Your Grill
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The Dough
  1. 2 cups spelt flour
  2. 2 cups kamut flour (plus extra for dusting)
  3. 2¼ teaspoons yeast
  4. 10 ounces warm water
  5. 1/2 teaspoon pink Himalayan salt
The Sauce
  1. 2 Tablespoons olive oil
  2. 2 pounds fresh tomatoes, quartered
  3. Pink Himalayan salt & pepper to taste
  4. 1 teaspoon dried Italian spices
  5. 1-2 cloves garlic
Suggested Toppings
  1. Bell peppers, onions, asparagus, zucchini, eggplant ~ need to be roasted ahead of time
  2. Fresh tomatoes, spinach, olives, artichokes ~ can be topped raw
  3. Fresh mozzarella and Pecorino Romano
The Dough
  1. Mix together flours, yeast, water and salt in bowl or in mixer
  2. When well mixed into a dough ball, cover with warm towels and let stand 2 hours
  3. Add 1/4-1/2 cup more flour (check consistency) and mix again
  4. Let stand 30 minutes
  5. Roll into 4-5 balls
  6. These balls of dough can be wrapped in plastic food wrap, put in a zipper bag and frozen
  7. To thaw, place in oven with oven light on only - this makes dough warm and easy to roll out...Goodbye Pillsbury!
The Sauce
  1. While dough is rising, cover the bottom of a sauce pan with olive oil
  2. Add tomatoes, salt & pepper, garlic, dried spices and fresh basil
  3. Allow to reduce to desired thickness (at least 30 to 40 minutes)
  4. This too can be frozen in 1 cup portions for future use
  5. When rolling out the dough, use flour to dust the surface and rub into both sides of the dough
  6. Place onto a cutting board
  7. Set your grill to about 450 degrees
  8. Prepare all your toppings and have them ready beside the grill
  9. Brush the dough with olive oil and put it directly on the grill, about 4-5 minutes
  10. The crust may bubble in a few areas, just press gently on it to break them
  11. Remove from grill and top the cooked side
  12. Reduce heat
  13. Slide the pizza back onto the grill and close the lid to complete the cooking and melt the cheese (approximately 4-5 more minutes)
  14. Remove and top with fresh basil & Pecorino Romano cheese
  15. Cut with a pizza cutter, and serve
  16. Be sure the grill master gets a piece, it goes fast
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Posted on

June 10, 2014

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