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New York Bakery-Style Sicilian Pizza

New York Bakery-Style Sicilian Pizza
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New York Bakery-Style Sicilian Pizza combines the bold flavors of New York with the crispy yet airy texture of Sicilian dough, featuring a thick, chewy crust topped with vibrant tomato sauce, fresh mozzarella, and savory Parmesan. This pizza is perfect for sharing, versatile for customization, and delivers a satisfying bakery-style experience with every square slice.

Ingredients

Scale

Dough Ingredients

  • 4 cups high-gluten bread flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 2/3 cups warm water (about 110°F / 43°C)
  • 2 tbsp olive oil
  • 1 tsp salt

Tomato Sauce

  • 1 cup crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Red pepper flakes (optional, for heat)

Cheese and Toppings

  • 8 oz fresh mozzarella, sliced
  • 1/4 cup grated Parmesan cheese
  • Additional toppings (optional): mushrooms, olives, roasted peppers, sliced jalapeños
  • Olive oil for brushing
  • Fresh herbs (basil, oregano) for garnish

Instructions

  1. Prepare the Dough: Mix bread flour, yeast, warm water, olive oil, and salt until a soft dough forms. Knead for about 10 minutes until smooth and elastic. Place in a greased bowl and let rise 1 to 2 hours, or until doubled in size.
  2. Shape and Proof: Gently spread the risen dough into a well-oiled rectangular baking pan, stretching it evenly to fit. Cover and proof again for 30 to 45 minutes until airy and puffy.
  3. Add Tomato Sauce: Spread a generous, even layer of prepared tomato sauce over the dough, leaving a small border around the edges for the crust.
  4. Layer the Cheese and Toppings: Distribute fresh mozzarella slices evenly across the sauce, sprinkle grated Parmesan, and add any optional toppings as desired.
  5. Bake to Perfection: Bake in a preheated oven at 475°F (245°C) for 15 to 20 minutes until the crust is golden and crisp, cheese is melted, and edges show slight caramelization.
  6. Cool and Slice: Let the pizza cool for a few minutes to set, then cut into generous square slices and garnish with fresh basil, a drizzle of olive oil, or crushed red pepper if desired.

Notes

  • Use a heavy metal or cast iron pan for a crispier crust.
  • Don’t overload toppings to avoid sogginess.
  • Preheat your oven fully for best baking results.
  • Allow the dough sufficient resting time to develop airy texture.
  • Brush crust edges with olive oil before baking for golden color and flavor.
  • Leftover slices can be refrigerated up to 3 days wrapped tightly.
  • Freeze individual slices on a baking sheet before transferring to freezer bags for up to 1 month.
  • Reheat in a hot skillet or oven to maintain crispness instead of microwaving.

Nutrition

Keywords: Sicilian pizza, New York bakery pizza, thick crust pizza, crispy crust pizza, homemade pizza, mozzarella pizza, tomato sauce pizza

Find it online: https://withnora.com/new-york-bakery-style-sicilian-pizza/