Sicilian Thick-Crust Pizza

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon instant yeast
• 1 teaspoon kosher salt
• ¾ cup lukewarm water
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 2 whole large yellow onions
• 1 can (14 oz) canned crushed San Marzano tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 8 fillets oil-packed anchovy fillets
• ½ cup panko breadcrumbs
• 2 tablespoons fresh flat-leaf parsley

Instructions

1. 1

   In a medium bowl, whisk together 2 cups all-purpose flour, 0.5 teaspoon instant yeast, and 1 teaspoon kosher salt. Pour in 0.75 cup lukewarm water and 2 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a shaggy, slightly sticky dough forms—you should see no dry flour at the bottom of the bowl.

2. 2

   Turn the dough out onto an unfloured work surface. Knead for 8-10 minutes using the heel of your hand, folding the dough back over itself. The dough should become smooth, elastic, and only slightly tacky. If it sticks aggressively, dust your hands lightly with flour, not the work surface.

3. 3

   Shape the dough into a smooth ball. Lightly oil a medium bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise at room temperature for 30 minutes until it has increased in volume by about one-third—it should feel airy when you poke it gently.

4. 4

   While the dough rises, prepare the onion topping. Slice 2 large yellow onions in half from pole to pole, then slice each half into thin half-moons about 1/4 inch thick. You should have about 3 cups of sliced onions.

5. 5

   Heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Once the oil shimmers, add the sliced onions and a pinch of salt. Sauté gently, stirring occasionally, for 12-15 minutes until the onions are completely soft and golden-translucent. You should smell sweet caramelized onions, not sharp raw onion—if they start browning aggressively, lower the heat to medium-low. Remove from heat and let cool slightly.

6. 6

   Pour 1 can (14 oz) of canned crushed San Marzano tomatoes into a bowl. Stir in 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper. Set aside.

7. 7

   Preheat your oven to 425°F (220°C). Lightly oil a 9 x 13-inch baking sheet, including the sides and corners.

8. 8

   Turn the risen dough out onto the prepared baking sheet. Using your fingertips, gently stretch and dimple the dough to fill the entire sheet, working from the center outward. The dough should be about 1/2 inch thick and reach all four corners. If it springs back, wait 2-3 minutes and try again—the gluten needs to relax. You should feel a slight resistance but no tears.

9. 9

   Spread the cooled caramelized onions evenly across the dough, leaving a 1/2-inch border on all edges. Then spoon the seasoned crushed tomatoes over the onions, spreading gently with the back of the spoon until the surface is evenly covered.

10. 10

    Rinse the 8 anchovy fillets under cool water to remove excess salt and oil, then pat dry with paper towels. Chop each fillet into bite-sized pieces and scatter them across the tomato and onion topping. They will soften and melt into the sauce during baking.

11. 11

    In a small bowl, combine 0.5 cup panko breadcrumbs with 2 tablespoons finely chopped fresh flat-leaf parsley and a small pinch of salt. Sprinkle this mixture evenly over the pizza—the breadcrumbs will toast golden and add a signature crunchy texture.

12. 12

    Transfer the baking sheet to the preheated oven and bake for 18-22 minutes until the crust is golden-brown on top and the edges pull slightly away from the sides of the sheet. The breadcrumb topping should be toasted golden-brown, not pale. You should smell caramelized onions and toasted bread.

13. 13

    Remove from the oven and let cool on the baking sheet for 3-4 minutes—this allows the crust to firm up so it holds together when you cut it. Using a pizza cutter or chef's knife, cut into 8 rectangular pieces and serve warm or at room temperature.

Tools you’ll need

• medium mixing bowl
• whisk
• wooden spoon
• work surface
• damp kitchen towel
• large sauté pan
• wooden spoon or silicone spatula
• small bowl
• 9 x 13-inch baking sheet
• oven
• pizza cutter or chef's knife

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