Hi guys. I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you
how to make a Sicilian pizza. Now I am not saying that this is the kind of pizza you
get in Sicily, I'm just telling you that - you know - in the U.S when you order Sicilian
pizza you get the thick crust, square pan pizza and that is what I am going to show
you today. I'm going to take you step by step starting with some pizza dough. Now you can
make your own fresh pizza dough or you can buy it at your local grocery store or pizza
place. Now what I have here - first of all what I have here is a Sicilian pizza pan,
this is a really nice heavy duty pizza pan that's got high sides and I have a little
bit of vegetable oil that I have brushed all on the inside and up the sides of the pizza
pan. Now you're going to need two balls of dough, both of these are about a pound each.
You're going to take each one and you're going to stack it - you're going to shake off all
the excess flour and you're going to stack the two on top of each other. Now I know this
looks crazy but that's just what you need to do. Now what you do is that you kind of
push the two together and you stretch this out to fit the inside of your pizza pan. Now
you can do one of two things; you can roll this out ahead of time, you know, on your
cutting board or your work surface with just a rolling pin or you can do what I do and
just take your time and press it evenly in your baking pan. Now you can see I'm kind
of picking it up and stretching it out and flipping it over, because that is just what
you have to do, you have to keep things moving and just stretch this out to fill your baking
pan or your pizza pan I should say. That looks good enough for me, I'm not going to worry
about it not going into the corners perfectly because this now has to rest. Now what I am
going to do is I am going to cover this with some plastic wrap and I just - I don't wrap
it around like I would wrap - on a bowl. I just take some plastic wrap and you just want
to make sure that it is tucked in, like so. I am not going to wrap around the baking sheet,
I am going to place this somewhere to rest and rise for a good while till it is about
one and a half times the size, and it is - not doubled but a little bit bigger than it is
now and then we will get going on the next step. My pizza dough has been resting for
about a half hour, you can see that it has risen quite a bit. Now I just go in with my
fingers and continue to kind of stretch it out - flatten it a bit if you need to, just
kind of work it with your hands. A great thing about Sicilian pizza is that you make it in
a pan, you don't have to worry about having it perfectly thin or whatever because it just
works really - really its just - it's foolproof. You just press it into a pan and you're good
to go. Again, don't worry if the corners don't catch because that's perfectly fine. So now
you want to make sure that your oven is preheated to 450F. I have my pizza here - what I have
here is some pizza sauce. This is my no cook pizza sauce, I have this recipe linked up
with my original pizza video, so if you'll go to www.Laurainthekitchen.com just go to
my original pizza recipe video the no cook pizza sauce will be listed there, but you
can use your favorite pizza sauce, marinara sauce, whatever you have left over. Now what
we are going to do is - this is going to be so good my mouth is salivating already. I
am going to take some of this, not all of it and I am going to smear a thin layer of
this evenly all over the top. That looks awesome. Now I am going to pop this into my oven that's
been preheated to 450F for 10 minutes. After 10 minutes I will show you the next step.
My pizza was in the oven for exactly 10 minutes, now I am spreading on the rest of my sauce
- get it all off there or I should say get it all out of there. Then I am just going
to use a spoon to make my life a little bit easier. See how it is really nice and thick?
That is what I like. I love Sicilian pizza. I am a huge, I am talking huge fan of - that
is a timer - of anything pepperoni, pepperoni pizza is my favorite, it's just what I dig,
so today I am going to do half pepperoni and half plain because that is just the way I
roll. I am just going to take some shredded mozzarella - now you guys know I use to work
in my dad's pizza shop for years so I am quite use to making pizza, I like to think that
I am pretty good at it. I know a thing or two about a thing or two when it comes to
pizza making. You can make definitely a thicker amount of cheese, a thicker layer I should
say, but that is enough for me. I am just going to take some pepperoni, this is just
some sliced pepperoni and I am going to do half pepperoni and keep the other half plain
because we like options around here. I like to sprinkle a little bit of oregano on top.
Now this is going to go back in the oven for another 15 minutes or so or until the cheese
is ooey-gooey melted, the pizza crust should be golden brown and crispy. We will let it
cool for just a few minutes and then dig in. In she goes! My pizza went back in for 15
minutes, I let it cool for a couple minutes but I wanted you to see the bottom a little
bit, how it's beautiful crusty golden brown. That my friend is exactly what you're looking
for and I am just dying to dig in. I'm just going to take my big pizza cutter, and I have
showed you this tip before where you kind of rock it back and fourth so it doesn't disturb
your pieces, your toppings I should say. I am just going to cut them into squares, some
are going to be bigger than others but to be honest I am trying to do this fast because
I cannot wait another second to eat this and those of you who really know me know that
I just obsess over anything pepperoni, it's just my thing and the corner slice of a pepperoni
pizza has my name written all over it every single time. I am going to go for this one
right here. Look at that crust - perfect crust, the cheese is phenomenal. It just looks so
good! This is going to be really hot though so give a girl a minute here. Clearly I'm
obsessed because I took two bites of it when the camera was off and I apologize, but it
was one of those things where I went into a daze and then all of a sudden Joe is like
we need to finish this and I said they will forgive me. They know I am greedy with food
and have no patience. But this is just so phenomenal and by all means do whatever you
want with the toppings. If you don't want pepperoni then don't put pepperoni. If you
don't want all cheese - if you don't want as much cheese, use less cheese. You can do
whatever your heart desires. I, like I said, I have to do pepperoni when it comes to Sicilian
pizza and a corner slice. It is just my thing. www.laurainthekitchen.com will have the recipe
ready for you, I hope you enjoyed spending time with me. I will see you next time. Bye-bye.