Sicilian Pizza Recipe: Thick, Airy Focaccia Style

Whisk the 360ml lukewarm water, 7g yeast, and 5g honey in a bowl. Let it sit for 5 minutes until a foamy head appears.

Add the 500g bread flour, 10g salt, and 15g olive oil. Mix with a sturdy spoon until a shaggy mass forms. If using a mixer, use the dough hook for 6 to 8 minutes until the dough is smooth and pulls away from the sides.

Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft free spot for 1 hour 30 mins until the dough has doubled in size.

Pour the 48g olive oil into your 13x18 inch pan, spreading it to every corner. Gently transfer the dough to the pan. Don't force it to the edges yet. Flip it once to coat both sides in oil. Use your fingertips to dimple the dough outward.

Cover the pan and let the dough rise again for 45 minutes to 1 hour until it looks like a puffy, jiggly cloud.

Preheat your oven to 450°F. Bake the naked dough for 8 to 10 minutes until the edges start to turn pale gold.

While the dough proofs, stir together the 28 oz crushed tomatoes, grated garlic, oregano, red pepper flakes, and 12g olive oil. Do not cook the sauce beforehand. Let the flavors marry at room temperature.

Lay the 12 oz of sliced mozzarella directly onto the hot crust, then spread the sauce over the cheese.

Return the pan to the oven for 12 to 15 minutes until the cheese is bubbling and the bottom is dark golden brown. Sprinkle with 0.25 cup Pecorino Romano and fresh basil immediately after removing it from the heat.