Nana’s Sicilian Pizza–from scratch

Pizza Sauce

1 onion
1 large can stewed tomatoes
small can puree
sprinkle of oregano
sprinkle of basil
salt, pepper to taste

Brown the onion in a pan, add the tomatoes and mash in the pan til mostly liquid.


Pizza dough

2 lbs unbleached flour
2 pkgs granular yeast (rule of thumb is one pkg of yeast per pound of flour)
1 – 2 eggs (use 2 if you are in a dry climate)
1/2 tsp salt
1-2 Tbsp honey or sugar to taste
3 Tbsp butter
wheat germ or flour to sprinkle on the table
1 Tbsp olive oil

Follow the directions for the yeast. Put the flour into a large bowl or pot and make a well in the middle. Pour in the well the yeast, egg, salt, honey, butter and beat together within the well. Gradually add 1 c very warm water so the butter and honey will melt, and gradually incorporate the flour into the mixture. Add warm water as needed (not hot, as that will kill the yeast).

Sprinkle the wheat germ on the table and put the dough on it. Knead rapidly while dough is still warm until the dough is smooth, about 10 minutes. Pat olive oil all around the dough ball and put it back in the bowl, in a warm place such as in the oven or in a sink that contains warm water. Leave it for 20 minutes or until the dough is double inn size. Then punch down the dough, turn it over and let rise until you get a springiness from the dough when you press lightly with your finger. The other indicator is that the dough has doubled in size again. This should be about 45 minutes.  Grease the pizza pans (Nana used rectangular pans.)

Cut the dough in half, let sit for a few minutes, then spread on the greased pan and let it rise again abt 1/4-1/2 inch “. Sprinkle olive oil on the dough, then oregano. Add whatever cheese you plan to use (parmesian, mozarella). Add other toppings (we had pepperoni, sausage, olives, marinada sauce, provolone, or cheddar) and then let the finished pizza sit for at least 10 minutes to raise a bit more.

Bake at 400 degrees for about 1/2 hour and start testing at 20 minutes for doneness. Take the pizza pan out and set it on a place such as a rack so the pan is elevated.

Note: This pizza has the thick Sicilian crust.

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