Upside Down Sicilian
Did you know that Sicilian is one of the most popular pizza styles featured on independent and Italian restaurant menus in the Northeast? Even if your pizzeria isn’t in New York, bring a taste of New York to anywhere with this authentic style of pizza to set your restaurant apart from the competition. *Datassential Menu Trends 2020 Recipe created by Tony Gemignani
Course: Pizzas
Ingredients
- 36 oz. Pizza dough ball, slacked
- 12 oz. Grande Avorio® Fresh Mozzarella, sliced (12 slices)
- 9 oz. Tomato sauce, prepared
- Grande Parmesan, grated, to taste
- Oregano, dried, to taste
- Garlic oil, to drizzle
Directions
- Slice 12 oz. Grande Avorio® into 12 slices.
- Coat 12-inch x 18-inch pan with a generous amount of oil.
- Place dough, top side up, in pan. Press out evenly making sure the top has a small amount of fat.
- Allow dough to rise at room temperature for one hour.
- Gently stretch dough to the corners, allow dough to rise for another 30 to 60 minutes.
- Par bake pizza dough for 7 to 8 minutes at 500-550°F or until crust starts to lightly brown.
- Remove from oven and top with 12 Grande Avorio® slices leaving 1/2-inch border around the outer edge.
- Add 9 oz. tomato sauce diagonally across pie.
- Place pizza back into oven and bake for 3 to 4 minutes or until cheese is melted, crust is golden and tomato sauce is warm.
- Remove pizza and garnish with Grande Parmesan, oregano and garlic oil.
