Sicilian pizza - recipe is in the description.

Sicilian Pizza

Serves: 8
Prep time: 48 hours
Cook time: 30 min

Ingredients
- 550g (19.4 oz) 00 flour
- 280g (9.9 oz) bread flour (high protein)
- 25g (0.9 oz) salt
- 2.5g (0.09 oz) dry active yeast
- 8g (0.28 oz) sugar
- 20ml (0.7 fl oz) olive oil
- 600g (21.2 oz) cold water
- 1 can whole plum tomatoes
- ½ tbsp dried oregano
- ½ bunch basil
- 2 balls mozzarella
- additional salt
- more olive oil for cooking

Method
1. Add 500g (17.6 oz) of water and the yeast to the bowl of a stand mixer with the dough hook attached. Mix for 2-3 minutes.
2. Add both flours and mix on medium speed for 5 minutes. Then cover with a tea towel and let it rest for 5 minutes.
3. Turn the mixer to high and mix for 2 minutes before adding the remaining 100g (3.5 oz) of water in 3 batches, making sure each batch is fully absorbed before adding the next.
4. Once all the water is absorbed, add the salt and olive oil, and mix for another 2 minutes or until the salt is completely dissolved.
5. Place the dough into a greased airtight container and refrigerate for 48 hours.
6. On the day of baking, grease the tray you'll be using with olive oil. A roasting dish works well, ideally something with some weight. Remove the dough from the fridge and place it on the bench. Cut it into a shape roughly the size of the dish (any extra dough can be used for flatbreads).
7. Place the dough into the oiled tray and stretch it until it almost reaches the edges. Cover with a tea towel and let it rest for 5 minutes before stretching it again until it reaches the edges.
8. Cover the dough again and allow it to prove for 1 hour or until it has nearly doubled in thickness.
9. Preheat the oven to 250°C (480°F). If you have a pizza stone or steel, place it in the oven to heat (don’t worry if you don’t have one).
10. To make the sauce, add the tinned tomatoes to a pot and crush them with your hands. Add the oregano, 3-4 torn basil leaves, and a pinch of salt. Turn the heat to medium and cook for 25 minutes, stirring often. Once cooked, leave to cool.
11. Slice the mozzarella and lay it onto a paper towel. Cover with more paper towels and place another tray on top with something to weigh it down. Leave for 20 minutes to drain excess water from the cheese.
12. Once the dough has proven, drizzle more olive oil around the outside edges and place it in the preheated oven for 12-15 minutes or until the pizza has a good colour on the top and bottom.
13. Remove the pizza from the oven and leave it to cool for 15 minutes.
14. Next, add the sliced mozzarella to the top of the pizza, followed by the tomato sauce. Place it back in the oven for another 12-15 minutes.
15. Garnish with fresh basil, slice, and serve.

#cooking #recipe #food #pizza #shorts #shortsvideo #howto

[AgentP]

No Pizza Oven, No Dough Mixer, No Basil Garden, Proceeds to order Dominos.

[thorium]

My oven is about 25 years old and overheats like hell, all pastries and cakes burn but it’s perfect for pizza! They come out perfectly! I have also tried this style. It’s amazing! Cheers from Victoria, Australia!

[maximiliandort]

The editing as you put the basil on was super neat. blink and you'll miss it, awesome detail. Edit: Woah, same thing for the mozz

[Andrew-mphu]

YouTube shorts can be rotten and evil, but then you find folks like Andy, who are the opposite. I just enjoy watching him, his dear Babe, and Basic Mitch, making great food, and showing that not all the world is dark and gloomy.


Cheers brother!

[ryleshih]

Andy is one of the best youtuber chefs. He cooks literally everything. Once again, he delivers.

[maxloacher]

The editing of the video is so well done. Look at his movements and the way the mozzarella is handled.

[notold]

Bloody brilliant Chef, sounds like your Kitchen Aid was struggling a bit there

[carmenbyrne]

When my girls were young, we made pizza, using a scone dough, and putting our favourite ingredients on one-third each. Of course it cooked perfectly in the wood oven. I really miss that oven.
Aussie, from Central Victoria

[StinkyOldBear]

This looks fantastic. Has some Detroit pizza vibes with thst lovely oil-filled pan.

[dirtabd]

Thanks Andy, I needed that. Working at Pizza Hut as a kid for 4 years we always used the rocker cutters, anything else is straight trash. It maddens me to see anyone use anything else for the job.

[SushiSniperX]

I love how he calls it a pizzer over I don’t know why but I love it 😂

[jeremymaccarthy]

That looks so freaking good! Starving right now.

[mihara]

That last shot was gorgeous! And so is the pizza, but that is a given!

[saspredydious]

In the 70s and 80s as a single working mum of 3, time was scarce. So I had a standing order with our local baker for 3 loaves of bread dough every fortnight. I split them into 6 and froze them until needed. It was enough to cheaply feed nourishing pizza to my Brownie pack for 2 meetings. ( I was Brown Owl). 😁

Now I’ll try your recipe Andy!

[danielschommer]

That actually looks like a great scicillian pie.

[mikec]

I made it with pre made dough and canned sauce. Luckily I was hammered out of my mind so it was amazing.

[MisterBad]

Thank you for your time, Andy. You are a treasure!

[KimberlyPatton-xn]

Andy is a chef KING! He makes it look so easy! BTW- that's a gorgeous stand of home grown Basil!

[Auretico]

Chef Andy, that last shot of you placing basil on to the pizza was out of this realm! Loved the editing the combination of time lapse /jump cuts and real-time footage. Genius!

[RaistlinJEC]

The cheese and the basil edit are fire. Straight fire.