Sicilian-Style Pizza

In the bowl of a stand mixer (or other large bowl), combine water, sugar, yeast and one cup of flour. Gently combine and let stand for 5 minutes.

Following the rest period, begin to mix, using either the hook attachment on a stand mixer or two well-oiled hands. Gently add in remaining flour, salt and oil. Combine for 5 minutes on medium-low speed, scraping the bowl as needed to keep the dough in the bowl, or hand knead for 10 minutes. The dough will be very tacky. Transfer dough to a large bowl (sprayed with non-stick oil will help), and let rise in the fridge overnight or up to 3 days.

Before pizza day, prepare the sauce. In a small saucepan over medium heat, add 2 Tbsp. of olive oil, followed by the tomato paste and garlic. Cook, stirring continuously, for 3 minutes, then add the crushed tomatoes, Italian seasoning and a pinch of salt. Bring to a simmer, stirring well to melt in the tomato paste. Simmer, covered, on low for 20 minutes, stirring often. Set aside and cool for future use.

Remove the dough from the fridge four hours before cooking and let it warm to room temperature for two hours. Grease an 18 x 13” baking sheet with olive oil or cooking spray, then transfer the dough to the baking sheet. Work the dough into a general even layer, pressing into the corners. Cover and let the dough proof in the pan for 2 hours.

Following the second proof, preheat your oven to 475 degrees F. Using the tips of your fingers, gently work down any large bubbles or inflated spots. Top pizza with the slices of cheese, followed by the sauce, toppings and, finally, the grated cheese. Bake for 10 to 12 minutes or until the crust is deeply crisp and golden. Slice into squares and enjoy the world’s finest pizza.