Anyone interested in ANOTHER amazing pizza recipe? This one is essentially a sourdough focaccia with pizza toppings. This is my attempt of trying to recreate the slab Sicilian pizza that you can find at Micucci’s Italian Grocery store, in Portland Maine.

We are rightfully obsessed with the thick airy crust, that is so soft it feels like eating air. I have made so many iterations trying to get the fluffy crust, that is not crispy at all. It is such a unique crust style and I had very little lucky with finding any helpful recipes online because of that fact.

Luckily, I finally came up with an idea that could potentially work – and it freakin did! It honestly was euphoric. The trick was treating the crust like a focaccia loaf, mixed with a sourdough loaf. An extremely hydrated crust, cooked at high temperatures, and covered so that it rises because of the hydration.

This recipe will take a full day + refreshing your sourdough starter the night before.

Ingredients

• 300g Sourdough Stiff Starter
• 400g Lukewarm water
• 400g Bread flour
• 12g Salt

Also, this amount fits into a normal 9×13 casserole dish size!

Recipe

1. The night before you want to bake this pizza, refresh your sourdough starter so it is fresh for the morning!
   • If you need a reminder on how to refresh your sourdough/want to learn to make it, follow my recipe on our website: Sourdough starter
2. In the morning, combine the all ingredients into a bowl and mix.
   • This will be a very hydrated dough! Similarly to sourdough bread, you will need to fold the wet mixture to knead it.
3. Fold your dough every 15 minutes for 1 hour.
4. Cover the bowl/dough in olive oil and let rest for 5 hours.
5. Oil your casserole pan heavily, like you would a focaccia, and stretch your dough to fill the bottom of the dish.
   • If the dough isn’t stretching to all the corners, let it sit for 15 minutes and then come back to stretch it again once the gluten rests.
6. Drizzle some olive oil on top, add dimples into the dough.
7. Let the dough rest, covered in the casserole dish, for 3-4 hours.
8. Pre-heat your oven to 550° (or the hottest it will go).
9. Cook your dough (with no toppings) in the oven, with a sheet pan placed over top for 10-15 minutes.
   • The sheet pan will hold in the moisture and help it rise.
10. Pull the pizza out and top it how you like it!
    • Making Pizza Sauce: I combine tomatoes, basil, and salt to taste. Feel free to add in any Italian seasonings you like. I combine in a blender or crush the tomatoes in my hand.
11. Bake the topped pizza for another 5-10 minutes.

This pizza is so soft, filling, and very low-effort (even though technically it takes a full-day). But, be warned, you will fall in love with this pizza.

You pizza crust ends up being about 1.5″ thick and so delicious.

Follow us on Pinterest and subscribe to our blog for more amazing carb recipes.

• Pinterest