Sicilian Pizza Dough - Noble Roman's Copycat
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
1 pizza
ingredients
- 1 (1/4 ounce) package dry yeast
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 tablespoons nonfat dry milk powder
- 1 tablespoon butter (at room temperature)
- 1 1⁄4 cups warm water
directions
- Place all ingredients into breadmaker in the order listed.
- Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes.
- ***Don't forget to remove the dough before the bake cycle starts.***.
- Remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming on the pizza tray.
- NOTES: Noble Roman's Sicilian Pizza Baking Tips (from someone who used to work at Noble Roman's).
-
To really bring out the flavor of the Noble Roman's Sicilian Pizza you should prepare a cake pan as follows:
- Warning: Make sure you keep good airflow through the kitchen & turn on the overhead fan as this will smoke like the Dickens. The pan should be retained only for this use.
- Paint the inside of the cake pan with a thin coat of virgin olive oil.
- Bake the pan at 450 degrees until the oil has varnished the pan. Additional coats may be necessary. Before placing your dough in the pan paint it again with virgin olive oil.
- Place the dough in the pan and let the dough rise once.
- After the dough has risen, push the dough down working it to the pan edges.
- The cheeses used are 2/3 mozzarella and 1/3 muenster plus a dash of oregano.
- Put the cheese directly onto the dough. Add desired toppings. Then ladle the sauce in dots on the top ensuring the sauce does not contact the edges of the pan (or it will burn). The olive oil is what really lends the unique flavor.
- Noble Roman's bakes them for 15-20 minutes at 500 degrees or until the cheese is golden.
- At 450 degrees bake you may have to add 5-10 minutes.
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Reviews
-
I don't have a breadmachine and I was in a hurry so I mixed the dough in my food processor, let it rise 30 minutes, punched it down and let it rise again. Then I spread it out on a greased pizza pan and added my toppings. This dough was a bit sticky so I greased my hands while working with it. It was very easy to smooth out in the pan and baked up beautifully. It was fimr enough so the slices weren't limp but was still soft and not tough. Not only did it look great, it tasted delicious!! I will be using this recipe often. Thanks for posting it!
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!