2, 8-inch square pizzas
Sicilian-style pizzas are known for their thicker crusts and deep indentations in the dough, which absorb olive oil and the pizza sauce. This is a simple pizza but don’t be afraid to add whatever you like as a topping. Onions and olives are two of my favorites.
- pizza dough (see here)
- 3 tablespoons extra-virgin olive oil
- ½ cup Neapolitan pizza sauce
- 1 cup grated mozzarella cheese
- 20 fresh basil leaves, cut into very thin strips
Prepare the pizza dough, dividing the dough into two equal portions before the second rising. Place the oven rack in the center position and preheat the oven to 475 degrees. Using a little of the olive oil, grease two 8-inch square baking pans.
Place a dough ball in each prepared pan. Stretch and push the dough out with your fingertips to leave deep indentations in the dough. Then brush with the remaining olive oil, allowing it to collect in the indentations. Spread the pizza sauce over the pizzas, dividing it evenly. Sprinkle the sauce with salt and scatter the cheese and basil over the sauce,
Bake the pizzas, rotating them so they cook evenly, until the underside is deep golden brown and crispy, about 20 minutes. Let stand a few minutes before removing from the pans and cutting into slices.