Siciliana invertida
¿Sabía que la pizza siciliana es uno de los estilos más populares en los menús de restaurantes italianos de la Costa Este de Estados Unidos? Incluso si su pizzería no está en Nueva York, puede ofrecer el auténtico sabor de este estilo de pizza para diferenciar su restaurante de la competencia.
Course: Pizzas
Yield: Yield: One 30 x 45 cm Sicilian Pizza
Ingredients
- 1.2 kg Pizza dough ball, slacked
- 340 gr (12 slices) Afino by Grande Mozzarella
- 255 gr Tomato sauce, prepared
- Afino by Grande Parmesan, grated, to taste
- Oregano, dried, to taste
- Garlic oil, to drizzle
Directions
- Slice 340 gr Afino by Grande Mozzarella into 12 slices.
- Coat 30 cm x 45 cm 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 260-290°C or until crust starts to lightly brown.
- Remove from oven and top with 12 Afino by Grande Mozzarella slices leaving 1.27 cm border around the outer edge.
- Add 255 gr 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 Afino by Grande Parmesan, oregano and garlic oil.
