Sicilian Pizza | Kitchen on the Cliff with Giovanna Bellia LaMarca

Make the dough by mixing 6 cups of all-purpose flour, 1 tablespoon of saf instant yeast, and 1/2 cup of sugar.

Add 2 cups of warm water to the mixture and form a dough ball.

Coat a bowl with a few drops of olive oil and cover the dough to prevent crusting.

Let the dough rise until doubled in size.

Coat the bottoms and sides of two baking pans with olive oil.

Divide the dough in half and stretch each half to fit the pan, allowing it to rest between stretches.

Prepare the toppings by slicing onions and mixing them with salt and oregano.

Cook the onions with tomatoes and 1/4 cup of water, adding 1 tablespoon of sugar and 1/2 tablespoon of salt.

Simmer the sauce for about 15 minutes, then add tomato paste and cook for another 10 minutes.

Make holes in the dough surface and add half the onions and anchovies to one pizza.

For the second pizza, spread the tomato sauce, add the remaining onions, and sprinkle peas on top.

Drizzle olive oil over the second pizza and add a sprinkle of salt.

Bake both pizzas in the oven at 400°F for 20 minutes.

Transfer the pizzas to a cutting board before slicing.

Equipment Needed

Spice Level: