• Palermitan Pizza

Palermitan Pizza Difficulties 1 2 3 Preparation Time 60 '

For the dough:

  • 250 grams all-purpose flour (2 ¼ cups)
  • 70 grams semolina flour (1/3 cup)
  • 12 grams compressed yeast (1 T)
  • 10 grams sugar (1 ½ t)
  • 10 grams salt (1 ½ t)
  • 220 grams warm water (1 cup) (more or less depending on the conditions)
  • 2 T extra-virgin olive oil

For the topping:

  • 3 large red onions, sliced and blanched
  • 220 grams tomato sauce (1cup)
  • 150 grams toasted bread crumbs (1 cup)
  • 100 grams Pecorino cheese, finely grated ( 1cup)
  • 2 T extra-virgin olive oil
  • 4 to 6 anchovies or sardines, chopped
  • 1 t Herbs of Case Vecchie or oregano

Combine the flours, yeast, sugar, and salt. Start adding the water, little by little, mixing it with your hands and using a pastry scraper to incorporate the scraps. The dough should be soft and pliable. Add the 2 tablespoons olive oil and knead in.

Coat a 9-inch high-sided pan with olive oil, place dough in the middle of the pan and stretch the dough to the sides of the pan.

In another bowl, combine the blanched onion with the tomato sauce, bread crumbs, pecorino, 1 tablespoon olive oil, and anchovies and mix gently together. Spread over the dough and drizzle with remaining tablespoon olive oil. Sprinkle with herbs of Case Vecchie. Cover the pan and let it rise in a warm part of the house for at least 2 hours.

Bake in a preheated 350°F oven for 30 minutes.

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