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Sicilian Pepperoni Pizza with Spicy Tomato Sauce

This Sicilian-style pizza is inspired by the famous Spicy Spring at Prince Street Pizza in New York City. Featuring a thick, airy crust with a crisp bottom, this pizza is generously layered with melted mozzarella, a bold and spicy tomato sauce, and crispy, curled pepperoni slices. The addition of Pecorino Romano enhances the depth of flavor, creating a rich and satisfying bite. The dough is prepared using multiple methods, allowing flexibility based on available equipment and time. Whether made in a food processor, stand mixer, or using a no-knead technique, the result is a beautifully textured crust that serves as the perfect base for the robust toppings. This pizza is ideal for gatherings, offering a hearty and indulgent experience that brings the essence of Sicilian-style pizza straight to your kitchen.

Dinner | Sicilian | Nut-Free | Soy-Free | Pizza | Baking Sheet | Food Processor | Oven | Potato Masher | Saucepan | Stand Mixer | Bread Flour | Mozzarella | Pepperoni | Tomato | Baking | Kneading | Mixing | Sautéing | Simmering | Casual Gathering
Time to complete

Prep

30min

Cook

10min

Wait

3h

Total

3h 40min

Ingredients (Makes 6 portions)

Ingredients

  • 500g (3½ cups) bread flour
  • 14g (1 tablespoon) kosher salt
  • 6g (1½ teaspoons) instant or rapid-rise yeast
  • 20g (2 tablespoons) extra-virgin olive oil
  • 325g (1 cup plus 7 tablespoons) room-temperature water
  • 450g (1 pound) sliced deli-style mozzarella cheese
  • 325g (12 ounces) natural-casing pepperoni, cut into ⅛-inch-thick slices
  • 115g (4 ounces) ground Pecorino Romano cheese

For the Baking Pan

  • 40g (¼ cup) extra-virgin olive oil

For the Sauce

  • 20g (2 tablespoons) extra-virgin olive oil
  • 9 medium cloves (45g) garlic, roughly chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons red pepper flakes, or more to taste
  • 1 can (800g/28 ounces) whole peeled tomatoes
  • 1 teaspoon sugar
  • Kosher salt, to taste
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 12
  • Protein: 14
  • Carbohydrates: 30
  • Fiber: 2
Directions

Preparing the Dough

  • 1. To make the dough in a food processor: Combine flour, salt, yeast, 20g olive oil, and water in the bowl of a food processor fitted with the blade attachment. Process until a cohesive dough forms, then continue processing for 30 seconds.
  • 2. To make the dough in a stand mixer: Combine flour, salt, yeast, and 20g olive oil in the bowl of a stand mixer. Whisk to combine. Attach the dough hook, add water, and mix on medium speed until dough comes together. Increase speed to medium-high and mix until smooth and elastic, about 6 minutes.
  • 3. To make the dough using the no-knead method: In a large bowl, whisk together flour, salt, and yeast. Add 20g olive oil and water, stirring by hand until fully incorporated. Cover tightly with plastic wrap and let rest at room temperature for 12 to 24 hours.

Shaping and Rising the Dough

  • 4. Pour 40g olive oil into a 13- by 18-inch rimmed baking sheet, spreading it evenly. Transfer dough to the pan, turning to coat in oil. Cover with plastic wrap and let rise at room temperature for 2 to 3 hours.
  • 5. Carefully remove plastic wrap. Using oiled hands, gently stretch the dough toward the edges of the pan, maintaining air bubbles. Let rest for 20 to 30 minutes while preparing the sauce.

Making the Sauce

  • 6. Heat 20g olive oil in a saucepan over medium heat. Add garlic, oregano, and red pepper flakes, cooking until aromatic, about 1 minute.
  • 7. Add canned tomatoes and their juices. Using a potato masher or pastry cutter, break up tomatoes into fine chunks. Stir in sugar and bring to a bare simmer. Cook for 15 minutes, allowing flavors to meld. Season with salt to taste and set aside to cool slightly.

Preheating the Oven

  • 8. Thirty minutes before baking, adjust oven rack to the lower position and preheat oven to 550°F (290°C).

Assembling and Baking

  • 9. Layer mozzarella slices evenly over the dough. Spoon sauce over the cheese, spreading lightly. Arrange pepperoni slices evenly on top. Sprinkle with half of the Pecorino Romano.
  • 10. Bake for about 10 minutes, until the pepperoni is crisp and curled and the bottom of the pizza is golden brown. If necessary, tent with foil to prevent excessive browning.

Finishing and Serving

  • 11. Remove pizza from the oven. Sprinkle with remaining Pecorino Romano, slice with a pizza wheel, and serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Try baking the pizza in a cast-iron skillet for a crispier crust.

Baking Technique

  • If your oven doesn’t reach 550°F, bake at the highest temperature available and extend the baking time slightly.

Bold Flavor Enhancements

  • Add caramelized onions or roasted garlic for extra depth of flavor.

Dough Preparation

  • For best results, allow the dough to ferment overnight using the no-knead method for enhanced flavor and texture.

Healthier Version

  • Use turkey pepperoni or a mix of fresh vegetables for a lighter alternative.

Ingredient Substitutions

  • Replace Pecorino Romano with Parmesan or Asiago for a different cheese profile.

Sauce Enhancement

  • For a deeper flavor, let the sauce simmer for an additional 10 minutes.

Seasonal Tweaks

  • Top with fresh basil or arugula after baking for a fresh, seasonal touch.