Through the years I’ve tried several pizza dough recipes. The recipe I’m currently using that I absolutely love is Peter Reinhart’s Sicilian dough recipe. I got the recipe through a free class at Craftsy – Perfect Pizza at Home. I highly recommend this class and since it’s free . . why not take it?
I make the Sicilian dough exactly as the recipe is given. It’s a very wet dough and when you first dump it out, you’ll think you’ve messed up. But do the stretch and turn as directed and it turns into the most wonderful, silky, smooth dough ever.
I divide the dough in half and make one pizza and use the other half to make three pans of focaccia, which is perfect served with our eggplant salad.
For the sauce, I brown chopped onions and garlic in a little olive oil, add 2 quart jars of home canned tomatoes, along with the liquid. I cook it down for probably an hour. Add a few basil leaves and a bit of fresh oregano. Most of my tomatoes have been canned with added salt so I don’t add additional salt to the sauce but that may be needed depending on what tomatoes you’re using. Since my home canned tomatoes are a variety of what I found in the garden on any given day, sometimes the sauce needs a little sweet and I add a pinch or two of brown sugar to the sauce if needed.
Since this crust is pre-baked, I mostly use fresh mozzarella cheese. If I’m not using a pre-baked crust, I use the bagged grated cheese because the fresh will burn in the amount of time it takes for the crust to bake.
For toppings, we use all kinds of things — from meatballs to pancetta but if I’m using pepperoni, I always use turkey pepperoni. I find it’s a whole lot less greasy and I really can’t taste much difference from it and regular.