Lunchbreak: Author Craig Priebe makes Sicilian-style pizza

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Craig Priebe

To purchase a copy of the book:

The United States of Pizza: America's Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free

Sicilian Bacon Cheeseburger

1 pound ground beef
1 teaspoon celery salt
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup shredded mozzarella
2 cups shredded cheddar
1/2 cup dill pickle chips, cut into thin strips
1/4 cup diced red onion

Make the pizza dough at least 24 hours ahead. Rest the dough on the counter until it comes to room temperature, at least 2 hours. Make the chunky tomato sauce at least 1 hour ahead. Move an oven rack to the lowest position. Preheat the oven to 500F for 30 minutes. Place the ground beef in a medium skillet over medium-high heat. Break up the beef with a spoon and stir in the celery salt, dry mustard, garlic powder, salt, and pepper. Cook until browned, about 5 minutes. Shape the dough on an 18 x 12 1/2-inch half sheet pan. Spread the tomato sauce on the dough with a rubber spatula, leaving a 1/2-inch border. Sprinkle with the mozzarella. Distribute the cooked beef over the top and sprinkle with the cheddar. Bake the pizza for about 20 minutes, until the crust is a deep brown and the toppings are bubbling. Let the pizza rest for 5 minutes. Sprinkle with the pickle strips and diced onion, then cut into 16 pieces and serve.

Sicilian-Style Pizza Dough
Makes dough for 1 (18 x 12 1/2-inch or 15 x 15-inch) pizza

4 cups all-purpose flour
1 1/2 cups warm water
1 1/2 Tablespoons active dry yeast
1 Tablespoon extra-virgin olive oil, plus more as needed
1 teaspoon sugar
1 1/2 teaspoons salt

Place the flour, water, yeast, olive oil, and sugar in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 1 minute. Turn off the mixer and let the dough rest for about 10 minutes. Add the salt and 1 or 2 teaspoons of cool water if the dough looks a little dry. Knead the dough on medium speed for about 5 minutes, until the dough is smooth and supple. Pour a teaspoon of olive oil into a medium bowl. Shape the dough into a ball and place it in the bowl. Turn the dough to coat it with the oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator for at least 12 hours and up to 72 hours. After 12 hours, the dough will have doubled in volume. Rest the dough on the counter until it comes to room temperature, at least 2 hours.

Choosing the Pan:
You can make a rectangular pizza that fills an 18 x 12 1/2 x 1-inch half sheet pan or a 15 x 15-inch pizza that fills a square pan. If you like a thicker crust, use the square pan. It also makes a more traditional pizza.

Shaping the Dough:
Stretch the dough using a half sheet or square pizza pan. Oil the entire pan with 2 Tablespoons of olive oil. Place the dough in the pan and gently pat it down using your fingers. Bring it up onto the side of the pan to build a little wall around the border. Your Sicilian-style dough is now ready for the toppings.

Chunky Tomato Sauce
Makes about 11⁄2 cups, enough for one (14- or 16-inch) pizza

1 cup diced plum tomatoes with juice (preferably canned San Marzanos)
2 Tablespoons tomato paste
1 clove garlic, minced
1 Tablespoon extra-virgin olive oil
4 big fresh basil leaves, chopped
1 teaspoon sugar
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Mix all the ingredients together in a medium bowl. Let the sauce sit for 1 hour, either on the counter or in the refrigerator, to allow the flavors to meld.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.