sicilian pizza

Yield: 16 pieces

Active Time: 35 minutes

Total Time: 3 hours

 Dough

½ cup milk, slightly warmed to 110 degrees F

1 (1/4-ounce) packet active dry yeast

2 teaspoons granulated sugar

6 cups bread flour

¼ cup 00 flour, plus more for dusting board

1 tablespoon kosher salt

2 tablespoons extra virgin olive oil, divided

Sauce

2 tablespoons extra virgin olive oil

1 to 2 teaspoons crushed red pepper flakes

4 anchovy fillets, optional

1 teaspoon kosher salt

3 medium onions, sliced thin, 3 cups

1 tablespoon tomato paste

3 cups *Brodo di Mamma (pantry page X) or tomato puree

white sesame seeds, for garnish

For assembly

1/4 cup extra virgin olive oil, plus 3 tablespoons for drizzling

12 thin slices of provolone or mozzarella cheese, from the deli about 1/2 pound

Combine milk, yeast and sugar in a small bowl.  Allow the yeast to bloom, 5 minutes.

In the bowl of a stand mixer fitted with a dough hook add the bread flour, 00 flours and salt.  Mix on low speed to combine. 

While running, add 2 ½ cups warm water (110 degrees F) to the mixer, and allow a shaggy dough to form, about 2 minutes.

Add bloomed yeast mixture to the bowl.

Mix to combine on low, about 1 minute.  Do not overmix, the batter will be very wet.

Empty the dough onto a board dusted with the 00 flour and using a bench scraper, scraping it clean. Carefully fold the dough into a messy ball so you can pick it up.

Drizzle 2 tablespoons of olive oil into a large mixing bowl and swirl to coat.

Place the ball of dough back in the mixing bowl and cover with a tea towel.

Allow the dough to sit in a warm place.  It will double in size in about 2 hours.

Pour ¼ cup olive oil on a 13x18 baking sheet and place the proofed dough on top. 

Begin to press into the dough with all ten fingers, stretching it towards the edges of the pan.

Once it begins to resist, loosely cover with plastic wrap and a tea towel.  Place the pan in a warm spot and allow to sit for 15 minutes. Preheat the oven to 425 degrees F.

Remove towel and wrap and begin pressing into the dough with your fingertips.  Dough will easily move to the edges of the pan.

Place the 12 slices of cheese evenly over the dough.  Spoon the sauce over the cheese and spread evenly to the edges.

Drizzle the top and crust of the pizza with extra virgin olive oil.

Sprinkle the sesame sees all over the crust.

Bake for 10 minutes in the middle of the oven.

Rotate pan and place in the top third of the oven and cook for 10 minutes to 15 minutes more.

The bottom should be golden brown and the breadcrumbs should be toasted.

Enjoy immediately or at room temperature.