Pizza: Difference between revisions
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[https://www.kingarthurbaking.com/recipes/sicilian-style-pizza-recipe by Charlotte Rutledge KING ARTHUR] | [https://www.kingarthurbaking.com/recipes/sicilian-style-pizza-recipe by Charlotte Rutledge KING ARTHUR] | ||
Although Sicilian pizza is often used to refer to a pie with a thick, rectangular, sheet pan-sized crust, there can be a little more to it than just its shape and size. In Sicily, a generous, almost focaccia-like crust is commonly topped with an abundance of strong cheese and sauce (in that order), along with onions, anchovies, and herbs. Our version here is a riff on these Sicilian toppings, layered onto a golden, crispy bottomed, soft and chewy crust. | Although Sicilian pizza is often used to refer to a pie with a thick, rectangular, sheet pan-sized crust, there can be a little more to it than just its shape and size. In Sicily, a generous, almost focaccia-like crust is commonly topped with an abundance of strong cheese and sauce (in that order), along with onions, anchovies, and herbs. Our version here is a riff on these Sicilian toppings, layered onto a golden, crispy bottomed, soft and chewy crust. | ||
=====Sourdough Pizza Dough===== | |||
[https://cooking.nytimes.com/recipes/1018030-sourdough-pizza-dough by Roberta's Cooking] | |||
This is a varsity-level take on the classic pizza dough recipe from Roberta’s in Brooklyn, using sourdough starter to help the dough rise — and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. | |||
