Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home

Name: Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 sprigs basil, leaves and stems reserved separately; 794 grams whole peeled tomatoes packed in tomato juice, drained (such as Muir Glen); 710 milliliters 15 ounces all-purpose flour; 4 mediums garlic cloves, smashed; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 2 teaspoons dried oregano; 1 teaspoons red pepper flakes; 1 medium russet potato, about 7 ounces; 473 milliliters 1/2 pound (about shredded mozzarella cheese; 2 teaspoons sugar; 2 teaspoons 1/4 ounce (about rapid-rise yeast

Easy No-Roll, No-Stretch Sicilian-Style Square Pizzan at Home is a vegetarian main course. This recipe makes 4 servings with 765 calories, 29g of protein, and 28g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, canned tomatoes, kosher salt, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Place the potato in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook until cake tester inserted into center meets no resistance, about 15 minutes. Pass through potato ricer into small bowl and allow to cool at room temperature for ten minutes. You should have 6 ounces of riced potato.

Ingredients you will need

Potato

Water

Equipment you will use

Potato Ricer

Sauce Pan

Bowl

Meanwhile, combine flour, salt, yeast, sugar, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version).

Ingredients you will need

Olive Oil

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Stand Mixer

Bowl

Add 11.25 ounces (about 1 1/3 cup) water to mixer and mix on medium speed until it comes together and no dry flour remains.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Blender

Add cooled riced potato, increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.

Ingredients you will need

Potato

Dough

Equipment you will use

Bowl

Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands.

Ingredients you will need

Olive Oil

Spread

Equipment you will use

Baking Sheet

Transfer dough to baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.

Ingredients you will need

Spread

Dough

Wrap

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Plastic Wrap

For the Sauce: While dough is rising, heat olive oil and garlic cloves in 8-inch skillet over medium heat until lightly bubbling. Reduce heat to low and cook until garlic is light brown and tender, about 10 minutes, flipping garlic cloves once during cooking.

Ingredients you will need

Garlic

Olive Oil

Dough

Sauce

Equipment you will use

Frying Pan

Transfer garlic cloves to bowl of food processor or blender (without the oil).

Ingredients you will need

Whole Garlic Cloves

Cooking Oil

Equipment you will use

Food Processor

Blender

Bowl

Add drained tomatoes. Process or blend until roughly pureed, and set aside.

Ingredients you will need

Tomato

Transfer garlic-scented olive oil to large saucepan and heat over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Sauce Pan

Add oregano and red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Oregano

Add tomato mixture, sugar, and basil stems. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Season to taste with salt.

Ingredients you will need

Tomato

Basil

Sugar

Salt

To Finish the Pizza: 30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Oven

Frying Pan

Spread approximately 2/3 cup of sauce over top surface of pizza with back of spoon, leaving 1-inch border all the way around the edge.

Ingredients you will need

Sauce

Sprinkle with half of Parmesan, focusing on edges of crust.

Ingredients you will need

Parmesan

Crust

Bake for 5 minutes, remove from oven, and spread mozzarella evenly over surface. Dot more tomato sauce in irregular spots on surface (you may have extra sauce). Top with basil leaves and remaining Parmesan.

Ingredients you will need

Fresh Basil

Tomato Sauce

Mozzarella

Parmesan

Sauce

Equipment you will use

Oven

Return to oven and bake until crust is well browned and cheese is melted and lightly browned in spots, 10 to 15 minutes longer. Allow to cool at room temperature for 5 minutes.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Transfer to a large cutting board (pizza may stick to pan at some point—use a spatula to carefully pry it off), cut into 8 or 12 rectangular slices, and serve.

Equipment you will use

Cutting Board