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Sicilian-Style Deep-Dish Pizza

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"This is a thick, doughy, focaccia-like crust baked with slow-roasted tomatoes and a conservative amount of sharp cheese — rather than laden with mozzarella. The tomatoes can be made in advance, as can the dough, which needs to rise overnight in the refrigerator."

List of Ingredients

â—¦ 1 â…“ cups water
â—¦ 1 teaspoon sugar
â—¦ 1 ¼-ounce package (2 ¼ teaspoons) active dry yeast
â—¦ 3 cups plus 1 tablespoon all-purpose flour
â—¦ ¼ cup cornmeal
â—¦ 1 teaspoon coarse salt
â—¦ ¼ cup olive oil, plus more for the bowl
â—¦ Slow-Roasted Tomatoes (recipe follows)
â—¦ ¼ cup grated Parmesan or Pecorino Romano cheese


Recipe

Combine the water, sugar, and yeast in a medium bowl and let stand for 3 to 4 minutes to dissolve the yeast.

Whisk together 3 cups of the flour, the cornmeal, and salt in another medium bowl. Slowly add one-third of the flour mixture to the yeast mixture, stirring with a wooden spoon; then add another third and stir. Add the olive oil, then the remaining flour, and stir.

Sprinkle the remaining tablespoon of flour on a countertop, turn out the dough, and knead until smooth. Transfer the dough to a large oiled bowl and turn to coat in oil. Cover and let rise overnight in the refrigerator.

The next day, oil a rimmed baking sheet. On a lightly floured board, roll the dough out to the size of the pan. Fit the dough into the pan and let rest for 30 minutes.

Preheat the oven to 450° F with a rack in the center position. Spread the tomatoes evenly over the dough. Bake for about 30 minutes, until the tomatoes are bubbling and the dough is golden brown. Remove from the oven and sprinkle on the grated cheese.

Serves 4 to 6



Slow-Roasted Tomatoes:

These can be made up to two days ahead.

â—¦ 12 medium tomatoes, sliced ¼ inch thick
â—¦ 4 shallots, thinly sliced
â—¦ 10 to 12 thyme sprigs
â—¦ ½ cup olive oil
â—¦ 1 teaspoon coarse salt

Preheat the oven to 300° F with a rack in the center position.

Arrange the tomatoes in a single layer on two baking sheets. Scatter the shallots and thyme sprigs over the tomatoes, drizzle with the olive oil, and sprinkle with the salt.

Roast for 2 to 2 ½ hours, turning the tomatoes a few times, until wilted and browning in places. Let cool. Store in a sealed container in the refrigerator.

Makes 4 to 6 cups