Brooklyn Brothers' Legendary Sicilian Pizza: A Taste of Tradition

Prepare the dough that has been cold fermenting for about 20 hours.

Grease a pan with 4 tablespoons of olive oil, covering all corners and sides.

Stretch the dough as much as possible and let it proof in a dry, warm place for about 1 hour.

Prepare the pizza sauce by mixing 1 tablespoon of olive oil with basil, salt, black pepper, granulated garlic, and sugar. Refrigerate for about 30 minutes.

After 1 hour, stretch the dough again gently to keep it light and airy.

Prepare a second rise for the dough for about 45 minutes to 1 hour, using 1/2 cup of water and 1/2 cup of sauce to keep the crust moist.

Cook 1 small onion with 2 anchovy fillets in olive oil until the onions are light golden brown and the anchovies dissolve.

Par bake the pizzas for about 10 minutes before adding toppings.

Spread the prepared sauce evenly over the par-baked pizzas.

Add the cooked onions as a topping, using about half an onion per pizza.

Sprinkle oregano over the pizzas.

Add 1 pound of mozzarella cheese, ensuring coverage from front to back.

For one pizza, add sliced homemade meatballs, sliced Italian sausage, roasted peppers with skin on, and thinly sliced red onion as toppings.

Bake the pizzas until fully cooked and golden brown.

Equipment Needed

Spice Level: