Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
A Sicilian pizza that's as close as you're going to get to the famous Spicy Spring at Prince Street Pizza in New York City.
Dish: Sicilian Pizza
Variant: Spicy Spring Sicilian Pizza
Source: Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
- Total time
- 2 hr 50 min
- Active time
- 15 min
- Yield
Makes one 13- by 18-inch square pie, serving 6 to 8Makes one 13- by 18-inch square pie, serving 6 to 8
- Difficulty
- Medium
- Equipment
- 5 required
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Ingredients and Constraints
Ingredients
- State: Room-temperature
- Preparation: Roughly Chopped
- Preparation: Cut Into 1/8-inch-thick Slices
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Kosher Salt
14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: half as much by volume
Source: Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
Instant Yeast
6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: rapid-rise yeast
Source: Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
Red Pepper Flakes
2 teaspoons red pepper flakes, or more to taste
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: more to taste
Source: Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
Peeled Tomatoes
One 28-ounce (800g) can whole peeled tomatoes
The source row includes a form, size, temperature, or preparation detail.
Details and source
Natural-casing Pepperoni
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Topping Time: Choosing Your Meat and Cheese
With the sauce and dough done, there are only three remaining ingredients: low-moisture (aged) mozzarella cheese, Pecorino Romano cheese, and pepperoni.
The Mozzarella: Typically, New York–style slices are topped with grated aged mozzarella sprinkled over the sauce. For the Spicy Spring, the key is to use sliced mozzarella and to place it under the sauce for even, shingled coverage that offers protection to the dough and prevents the sauce from sogging it out.
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Method Timeline
Prep
ActivePrep
15 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
35 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 20g olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.
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Image detailsDough formed inside food processor, with dough ball riding on top of the blade.Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference Inputs and tools5
Uses
- 500g bread flour (17.5 ounces; about 3 1/2 cups)
- 14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
- 6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
- 20g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40g (1.4 ounces; 1/4 cup) for the baking pan
- 325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)
Step 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. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.
6 minWhiskStep 3
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 20g olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.
Large BowlStep 4
Pour remaining 40g olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.
Warning:
Carefully remove plastic wrap from pizza dough.
20 min-30 minRimmed Baking Sheet%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fspicy-spring-sicilian-pizza-recipe-step-02-22ae79e2165d400389fdc7ea466cafba.JPG&w=3840&q=75)
Image detailsA four-image collage. The top left image shows two hands spreading oil-covered dough gently inside a rimmed, oil-coated baking sheet. The top right image shows the dough slackened and starting to spread out toward the edges of the baking sheet. The bottom left image shows two hands pressing the dough out from the center so that it fully fills the baking sheet. The bottom right image shows two hands lifting the bottom right corner of the dough and stretching it beyond the edge of the pan.Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference Visual cue
It should pull back until pan is just filled with dough
Checks2
Visual cueInfoVisualIt should pull back until pan is just filled with dough
Expected state: It should pull back until pan is just filled with dough
TimingInfoTiming20 to 30 minutes
Target: 20-30 minute
Expected state: Set aside for 20 to 30 minutes while you make the sauce.
Inputs and tools6
Uses
- 500g bread flour (17.5 ounces; about 3 1/2 cups)
- 14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
- 6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
- 20g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40g (1.4 ounces; 1/4 cup) for the baking pan
- 325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)
Equipment
Why and source
This step has reviewed source-backed guidance.
Step 5
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes and juices from the can. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.
1 minCookSimmerSeasonLarge Saucepan%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fspicy-spring-sicilian-pizza-recipe-step-03-2fe3a485ec0441bb8246032752f96eda.JPG&w=3840&q=75)
Image detailsA two-image collage. The top image shows garlic, oregano, and red pepper flakes in a large saucepan once theyâre cooked in the oil and the garlic is softened. The bottom image shows tomatoes added to the same saucepan, being broken up with a potato masher held by a hand.Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference Checks1
TimingInfoTimingabout 1 minute
Target: 1 minute
Expected state: Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute.
Inputs and tools11
Uses
- Kosher salt
- 1 teaspoon sugar
- One 28-ounce (800g) can whole peeled tomatoes
- 2 teaspoons red pepper flakes, or more to taste
- 1 tablespoon dried oregano
- 9 medium cloves garlic (45g), roughly chopped
- 20g extra-virgin olive oil (0.70 ounce; 2 tablespoons)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 6
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F (290°C).
550°F; 290°CPreheat%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fspicy-spring-sicilian-pizza-recipe-step-04_1-3ede11d2cd614d7eabb8a4fd2284cf90.JPG&w=3840&q=75)
Image detailsRack inside of oven, set to lower position (without anything on it).Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference Checks1
TemperatureInfoTemperature550°F; 290°C
Expected state: Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F (290°C).
Inputs and tools1
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 7
To Assemble and Bake: Shingle slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.
10 min%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fspicy-spring-sicilian-pizza-recipe-step-5-cae6ef3de73f4c77838228c908b73c42.jpg&w=3840&q=75)
Image detailsA four-image collage. The top left image shows mozzarella slices shingled evenly over the surface of the pizza dough. The top right image shows a hand holding a spoon spreading sauce over the surface of the cheese slices. The bottom left image shows pepperoni slices spread evenly over surface of the pizza, and sprinkled with half of the Romano cheese. The bottom right image shows the bottom left corner of the pizza being lifted with a spatula after it has baked for about ten minutes, showing off the golden brown bottom of the crust.Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference Visual cue
until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes
Checks2
TextureInfoTextureuntil pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes
Expected state: until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes
TimingInfoTimingabout 10 minutes
Target: 10 minute
Expected state: Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes.
Inputs and tools3
Uses
- 1 pound (450g) sliced deli-style mozzarella cheese
- 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
- 4 ounces (115g) ground Pecorino Romano cheese
Why and source
This step has reviewed source-backed guidance.
Step 8
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.
ServePizza Wheel%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__05__20160503-spicy-spring-pizza-recipe-37-2be36645b22a4ef3b3545bdb6ab2ad61.jpg&w=3840&q=75)
Image detailsRemoving a slice of pepperoni-topped Sicilian-style pizza from a sheet pan.Serious Eats / J. Kenji López-Alt · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fspicy-spring-sicilian-pizza-recipe-step-6-f0f14676cd4c4e899dfac1604a681eaa.jpg&w=3840&q=75)
Image detailsTwo slices of pizza on a cream colored stoneware plate on a black tiled background.Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.
Inputs and tools3
Uses
- 4 ounces (115g) ground Pecorino Romano cheese
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Know the Dough: How to Build the Right Crust
It starts with all-purpose or bread flour, along with some salt and yeast.
There's a little olive oil, which adds flavor and tenderness, and a good amount of water. My original pizza dough recipe has a hydration level of 70%—that is, for every kilogram of flour, I would add 700 grams of water.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
At a Loss: Making the Sauce
Frank Morano, the owner of Prince Street Pizza and the man behind the pies, has said that his sauce is made with imported olive oil and tomatoes, garlic, and a few spices, so that seemed like a good place to start.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Makes one 13- by 18-inch square pie, serving 6 to 8
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
All dough quantities are given in mass measurements.
All dough quantities are given in mass measurements. For best results, I strongly recommend using a precise scale, set to either grams or ounces, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
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