Hey guys! Ever craved a pizza that's not just a quick bite but a whole experience? If you're nodding, then you're in for a treat. We're diving deep into the world of Sicilian pizza, and not just any Sicilian pizza – we're talking about Pmary Seangelasse's legendary recipe. Trust me, this isn't your average pizza; it's a culinary journey that'll have your taste buds singing and your friends begging for more.

What Makes Pmary Seangelasse's Sicilian Pizza Special?

So, what sets Pmary Seangelasse's Sicilian pizza apart from the crowd? Well, it's all about the details. First off, the crust. Forget those thin, crispy pizzas you might be used to. We're talking about a thick, fluffy, and slightly chewy crust that's more like a focaccia bread than a traditional pizza base. This isn't just a foundation; it's an integral part of the flavor profile.

But the magic doesn't stop there. Pmary's recipe emphasizes high-quality ingredients. Think ripe, juicy tomatoes transformed into a rich, flavorful sauce. Fresh mozzarella that melts into creamy perfection. And a generous sprinkling of Parmesan cheese to add that salty, umami kick. But let's not forget the secret ingredient: a touch of Pmary's special seasoning blend, which elevates the entire pizza to another level. This carefully guarded secret blend features a mix of herbs and spices. This is a symphony of flavors that dance across your palate with every bite.

What truly distinguishes Pmary's Sicilian pizza is the meticulous attention to detail in every step of the process. From the precise measurement of ingredients to the careful kneading of the dough and the strategic layering of toppings, each element is executed with precision and care. It's a labor of love that is evident in the finished product, a culinary masterpiece that embodies the essence of Sicilian cuisine.

Getting Started: The Dough

Okay, let's get our hands dirty! The foundation of any great pizza is, of course, the dough. For Pmary Seangelasse's Sicilian pizza, you'll need:

• 4 cups of all-purpose flour
• 2 teaspoons of instant dry yeast
• 2 teaspoons of sugar
• 2 teaspoons of salt
• 1 1/2 cups of warm water
• 1/4 cup of olive oil, plus more for drizzling

Instructions:

1. Combine the dry ingredients: In a large bowl, whisk together the flour, yeast, sugar, and salt. Make sure everything is evenly distributed for optimal yeast activation.
2. Add the wet ingredients: Pour in the warm water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. The dough should be slightly sticky, but not overly so. Adjust the amount of water or flour as needed to achieve the desired consistency.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. This process develops the gluten, resulting in a light and airy crust. If using a stand mixer, knead with the dough hook for 6-8 minutes on medium speed.
4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to work its magic and create those flavorful air pockets that are characteristic of Sicilian pizza.
5. Prepare the pan: Generously drizzle olive oil into a 9x13 inch baking pan. This helps to prevent the pizza from sticking and adds a delicious crispness to the crust. The oil should coat the bottom and sides of the pan evenly.
6. Shape the dough: Gently deflate the dough and transfer it to the prepared pan. Use your fingertips to press the dough evenly into the pan, working it all the way to the edges. Don't worry if it doesn't fill the pan completely; it will continue to rise during the second proofing.
7. Second rise: Cover the pan with plastic wrap and let the dough rise again for 30-45 minutes, or until it becomes puffy and fills the pan. This second rise is crucial for achieving that signature airy texture of Sicilian pizza.

Crafting the Sauce: The Heart of the Pizza

Now, let's talk sauce. You could use store-bought, but trust me, making your own is worth the extra effort. For Pmary Seangelasse's sauce, you'll need:

• 28 ounces of crushed tomatoes
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of dried basil
• 1/4 teaspoon of red pepper flakes (optional, for a little heat)
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the sauce.
2. Add the tomatoes and seasonings: Pour in the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
3. Simmer: Bring the sauce to a simmer, then reduce the heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together. It should thicken slightly.
4. Taste and adjust: Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your preferences. A touch of sugar can also help to balance the acidity of the tomatoes.

Topping It Off: The Grand Finale

Alright, the dough is ready, the sauce is simmering – it's time for the fun part: toppings! For Pmary Seangelasse's Sicilian pizza, you'll need:

• 8 ounces of fresh mozzarella, sliced
• 1/2 cup of grated Parmesan cheese
• Your favorite pizza toppings (optional, but Pmary recommends pepperoni, sausage, or vegetables)

Instructions:

1. Preheat the oven: Preheat your oven to 450°F (232°C). Make sure your oven rack is positioned in the middle of the oven for even cooking.
2. Assemble the pizza: Spread the tomato sauce evenly over the prepared dough, leaving a small border around the edges. This prevents the sauce from overflowing during baking and creates a nice crust. Arrange the mozzarella slices over the sauce, covering as much surface area as possible. Sprinkle the Parmesan cheese over the mozzarella. If using additional toppings, distribute them evenly over the cheese.
3. Bake: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza during baking, as oven temperatures can vary. If the crust is browning too quickly, you can tent it with aluminum foil to prevent burning.
4. Cool and serve: Let the pizza cool in the pan for a few minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to cut clean slices. Use a sharp knife or pizza cutter to slice the pizza into squares or rectangles. Serve hot and enjoy!

Pmary's Secret Ingredient: The Seasoning Blend

Okay, I can't spill all of Pmary's secrets, but I can give you a hint about her famous seasoning blend. It includes a mix of:

• Dried oregano
• Dried basil
• Garlic powder
• Onion powder
• Red pepper flakes (just a pinch!)
• Black pepper
• A secret ingredient (shhh!)

Play around with the ratios until you find a blend that you love. This seasoning blend can be added to the tomato sauce or sprinkled directly onto the pizza before baking. It adds a depth of flavor that is simply irresistible.

Tips and Tricks for Pizza Perfection

• Use high-quality ingredients: The better the ingredients, the better the pizza. Splurge on good tomatoes, cheese, and olive oil.
• Don't overwork the dough: Overworked dough will be tough. Knead it until it's smooth and elastic, but no more.
• Let the dough rise properly: Don't rush the rising process. A well-risen dough will result in a light and airy crust.
• Preheat your oven: A hot oven is essential for a crispy crust.
• Experiment with toppings: Don't be afraid to get creative with your toppings. Try different combinations of vegetables, meats, and cheeses.
• Bake on a pizza stone: Baking your pizza on a pizza stone will help to create a crispier crust. The stone absorbs moisture from the dough, resulting in a more evenly cooked pizza.
• Use a pizza peel: A pizza peel makes it easier to transfer the pizza to and from the oven. Dust the peel with cornmeal or flour to prevent the pizza from sticking.

Final Thoughts: Enjoy the Process!

Making Pmary Seangelasse's Sicilian pizza is more than just following a recipe; it's about embracing the joy of cooking and sharing delicious food with loved ones. So, gather your ingredients, put on some music, and get ready to create a pizza masterpiece. And remember, the most important ingredient is love! Happy baking, guys! I hope you love this recipe. Please share this with your family and friends! Let me know what you think! Bon appétit! And don't forget to tag Pmary Seangelasse if you try this recipe!