Try this authentic Sicilian pizza recipe for your next pizza party - perhaps the one you'll have on International Pie Day (March 14th).
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Trapani Rianata Recipe
Serves: 7-14 | Prep. and Rest Time: 24 Hrs | Cook Time: 10-12 min.
Ingredients for Trapani Rianata Recipe:
- For the Dough (for 7 Pizzas)
- 200 grams 5 cereal flour
- 800 grams cake / pastry flour
- 2.5 Cups water
- 3 grams freeze-dried yeast
- 20 grams salt
- 200 mL extra-virgin olive oil
- For the Sauce and Seasoning
- Tomato
- Oregano
- For the Toppings:
- Red onion
- Black olives
- Desalted anchovies
- Pecorino cheese
Directions for Italian Pizza Dough Recipe:
STEP 2: Combine the flours in a bowl and add your freeze-dried yeast
STEP 3: Lightly whisk the mixture so it's combined and gets some air
STEP 4: Slowly add the warm water
STEP 5: Gradually knead so the mixture absorbs the water
STEP 6: Add the salt and olive oil, then knead a tad more to combined and no longer sticky.
STEP 7: Roll the dough out on a pastry board.
STEP 8: Put the dough in an air tight box to let it rise in the fridge for 12 hours total
STEP 9: Then, cut the dough into smaller dough balls that are about 225 grams each. Then place them back in the box and let them rise for another 5 to 6 hours.
Directions for Assembling and Cooking:
STEP 1: After you've let the dough rest, take it out of the fridge approximately 5 to 6 hours before you plan to use it (total wait time until this point should be approximately 24 hours).
STEP 2: Once the dough has come closer to room temperature and is more easily mailable, go ahead and flatten it out with your knuckles. Be careful to not overuse your fingertips so you don't poke a hole through dough.
STEP 3: Next, form your dough into a "pizza shape," whatever that might be to you - don't be afraid to get creative! Do this by using your knuckles to hold the pizza in the air, and let gravity stretch it out. Just keep hanging the pizza by different points of the edge of the dough until it's stretched out to your desired size and thickness.
STEP 4: Place your pizza dough on your pizza peel that's been dusted with cornmeal or flour for easy transfer later. Then, put assemble your pizza by placing the sauce ingredients first, then the toppings. Remember to be light with the tomato sauce so your dough doesn't soak up too much liquid from it.
Side Note: Although these pizza toppings are what make it a Trapani Rianata pizza, feel free to put anything you want for toppings. It's your pizza - we can't tell you what to do!
STEP 5: Once your pizza is ready to go, bake your pizza in your Alfa Forni Pizza oven set to 716°F (380°C) for just 8-12 minutes. Feel free to remove it early if your find your pizza crust is browning and cheese is bubbling.
Side Note: If you don't have a pizza oven and don't plan to get one, using a ceramic pizza stone in your kitchen oven can do the job as well. Just preheat your oven to as close to 716°F (380°C) as you can with the ceramic stone inside.
Special thanks to Alfa Forni for the original recipe.
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