Sicilian-style pizza

Sicilian style pizza
  • Main
  • medium
  • 8
  • 1 hour 15 minutes, plus 3 hours proving time for the dough



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Sicilian style pizza is made with a focaccia style dough which is light and fluffy. It also differs from other pizza styles in that the cheese is added before the tomato sauce. Any seasonal toppings will work here (try vegetables like asparagus and Tenderstem broccoli) but I particularly love the combination of anchovy with olives and capers, and this version, with salami and chilli.

  • Sicilian pizza dough

  • 600g of strong bread flour
  • 17g of salt
  • 7g of fast-action dried yeast
  • 85ml of olive oil
  • 390ml of warm water, hot but cool enough that you can comfortably dip your hand in it
  • Tomato sauce

  • 1kg passata
  • 1 tbsp of olive oil
  • 8 garlic cloves, crushed
  • 1 tsp chilli flakes, or to taste
  • Toppings

  • 250g of mozzarella cheese, grated
  • 12 slices of Milano salami
  • 2 red chillies, finely sliced
  • pecorino, for grating
  • basil leaves
Make the dough by combining the flour, salt, yeast, 25ml of the olive oil and the water in a food processor and blitz until it forms into a ball of dough. Continue to run the motor for another 30 seconds or so (this is the equivalent of kneading)
Divide the remaining 60ml olive oil between the two trays and spread it around evenly. Divide the dough into two and place on the trays, coating in the oil. Gently spread out to a roughly rectangular shape (it will not reach anywhere near the edges) and cover lightly with cling film. Allow to rise at room temperature for 3 hours
Make the tomato sauce by heating the oil and gently softening the garlic for a minute or so. Add the chilli flakes and stir for 30 seconds or so then add the passata. Season with salt and pepper and simmer for 20 minutes on a low heat, with the lid on
Preheat the oven to 280°C, or as high as it will go
Gently stretch the dough to fill the trays. Divide the mozzarella between the two pizzas, then do the same with the tomato sauce, gently spreading it out. You won’t need all the sauce (any leftovers are great on pasta). Top with the chillies and salami and bake for 12–15 minutes until bubbling on top and crisp on the bottom
Garnish with freshly grated Pecorino and basil and serve
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