How to make a Sicilian Pizza

FOR THE DOUGH

• 500g pizza/Italian 00 flour
• 320ml lukewarm water
• 2 tsp fast action yeast
• 2 tbsp olive oil, plus extra for greasing
• ½ tsp sugar
• ½ tsp salt

FOR THE SAUCE

• 1 tbsp olive oil
• 1 white onion thinly sliced
• 7-8 salted anchovies
• 800g canned chopped tomatoes
• 100g cacciocavallo cheese cubed (alternatives: provolone, pecorino or mild gouda)
• Salt and pepper to taste

METHOD

FOR THE DOUGH

1. Add the flour to a mixing bowl, along with the sugar, salt and yeast – making sure not to place the yeast directly on the salt.
2. Stir to combine. Make a well and add the warm water and oil and stir to form a dough.
3. Lightly dust a clean work surface with flour. Knead the dough for 10 minutes until smooth and elastic.
4. Place in a clean, lightly oiled bowl. Cover with cling film and proof for around 3 hours or at least tripled in size.

FOR THE SAUCE

1. Heat the olive oil in a large pan over a medium heat.
2. Add the sliced onion and sauté slowly until soft and translucent (5-10 minutes).
3. Add the anchovies and stir, breaking them up as they cook. Sauté the onions and anchovies for 5 minutes.
4. Add the tomatoes and simmer for 15 minutes.
5. Next, add the cheese with a pinch of salt and pepper and continue to cook for another 10 minutes, set aside to cool.

MAKING THE PIZZA

1. Once the dough has risen, tip onto a clean work surface (lightly dusted with flour) and divide into two.
2. Roll each half into a rectangle around ½ inch thick to fit a 13x9 inch baking tray (greased with olive oil).
3. Place the dough in the tray. Top with half of the sauce, spreading it out to the edges. Repeat with the second pizza.
4. Cover with cling film and leave to proof for a second time for two hours or until double in size.
5. Pre-heat the oven to 230C.
6. Mix the breadcrumbs, pecorino, oregano and oil in a bowl, and sprinkle over each pizza.
7. Oven bake for 25-30 minutes, rest for 5 minutes, then slice and serve.