If you’re avoiding carbs, do yourself a favor and keep flipping for another recipe. Carb lovers only need apply for this pie, which is inspired by the house specialty at New York City’s Prince Street Pizza. This recipe is adapted from a version developed by my friend and cooking hero Kenji Lopez-Alt, perhaps better known as the guru behind The Food Lab.
To make this pie, an entire batch of our 72-hour dough is pressed into a well-oiled sheet pan, then topped generously with tomato sauce, two types of cheese, and pepperoni. Unlike in a traditional pizza, we top the crust in reverse, pouring the tomato sauce on top of the cheese and pepperoni. The crust compresses a bit under the weight of all of these toppings, so when it bakes up, it’s a little denser than a typical pizza crust, but absolutely saturated with flavor. It makes for a hearty, filling slice that offers a taste of the big city. So go ahead, imagine yourself sitting on a park bench on Prince Street and watching the world bustle by as you enjoy this seriously super easy delicious Sicilian pizza.
Makes one 18 by 13 inch tray of pizza
Recipe From Baking With Steel
1 batch 72 hour dough, if you want it really thick use more. (1200 Grams of dough is ideal)
150 grams (8 ounces, or 1 cup) no-cook tomato sauce, Spicy Sicilian variation (see recipe note)
80 grams (3 ounces) thinly sliced pepperoni (boars head natural casing)
112 grams (4 ounces) fresh mozzarella
112 grams (4 ounces ) shredded fontina
50 grams (2 ounces, or 1/4 cup) olive oil
Fine sea salt and pepper, to taste
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Preheat the Baking Steel on the top rack with your oven at 500F for one hour.
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Place the ball of pizza dough on a lightly oiled sheet tray. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap (the oil will discourage sticking) and let rest for 2-5 hours. It will puff up slightly.
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Remove the plastic wrap, and gently press the dough until it covers the entire sheet tray. Pour a little more oil over the surface of the dough, then lightly season it with sea salt and pepper. Scatter the cheese and pepperoni evenly on top of the dough, and pour the tomato sauce over the toppings, leaving about 1 inch around the perimeter for the crust.
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Place the sheet tray in the oven, directly on top of the Baking Steel, and bake for 10 minutes. After 10 minutes, open the oven and rotate the sheet tray 180 degrees. Continue baking for 5 minutes or until the cheese has attained your desired brownness.
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Using oven mitts, remove the sheet tray from the oven and let cool on top of a wire rack for 5 minutes. Cut into squares or rectangles, and use a spatula to the slices for serving.
Note: Spice up your sauce! When making sauce for this pizza, add a pizzeria-like flavor by stirring in a teaspoon of sugar, a teaspoon fresh oregano, and a teaspoon of red pepper flakes into the mix.
Make sure you give this big dough ball a good amount of time to proof. Knock it down with your hands and spread it out on an olive oil-ed sheet tray and let it sit. After the toppings are on and your oven/ baking steel have been preheated at 500 degrees, throw it in and wait about 11-12 minutes. Remove, and indulge your appetite! Of course, snap a photo for records because once you start, you won't be able to stop eating this one.
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