Thick-Crust Sicilian-Style Pizza

85 comments
By

Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.

SERVES 6 to 8

TIME 2 hours, plus 25 hours resting

has video

WHY THIS RECIPE WORKS

In order to create a Sicilian pie with a creamy, golden interior and a delicate, crisp bottom, we use a mixture of semolina and all-purpose flours. To give it a fine-textured, almost cake-like crumb, we use a three-pronged approach. We use ...

Print