How to Make Sicilian-Style Pizza

Ever since discovering Detroit-style pizza last summer, I've longed to make a really good Sicilian-style pizza. After many failed experiments, I've finally found a recipe and a method I really love. The tip that changed everything for me came from Peter Reinhart's Perfect Pan Pizza, in which Peter calls for parbaking his Sicilian-style pizzas before topping. This allows the base to stabilize and ensure the toppings do not overcook.

In short, these are the three important elements to finding success with this style of pizza:

• using a high-hydration focaccia-like dough
• using a Sicilian-style black steel pan
• parbaking for 10-12 minutes before topping

Find the full recipe here: https://alexandracooks.com/2022/03/20...

This is my favorite, easy tomato sauce recipe: https://alexandracooks.com/2021/06/15...

This is the pan I am using: https://www.restaurantsupply.com/winc...