Is it pizza? Is it focaccia? It’s whatever you want baby. No knead dough fermented 3 days in the fridge, plopped on to a well-oiled sheet pan and left to rise for about 1.5 hours, topped as a pizza and baked at 425 for about 23 minutes.
by oompaloompa_grabber
16 Comments
https://en.m.wikipedia.org/wiki/Sicilian_pizza
Looks delicious!
That’s Roman pizza
Love the fluffiness
It’s fopizzacia
I love the long ferment! I’d eat the other 15/16s for ya if you need
My kids (and wife) love when I turn my focaccia into pizza. It’s definitely fluffier/less dense than the Sicilian pies I had growing up in NY, and I put much less sauce on it than traditional pizza. Either way, tastes great!
It’s pizza in teglia. Basically a focaccia with pizza toppings.
In Italy we do it when we want a pizza at home (most people don’t have a pizza oven).
Did you use a normal sheet pan or something with higher walls?
That looks more like a focaccia with some mozzarella on it. In Apulia is a variant of the traditional focaccia barese, in another Apulian city “Altamura” the focaccia Is thicker like the one in the pic, even if that’s not the same thing.
Detroit style.
Do you par bake the dough or just throw the toppings on and go?
Frekken gorgeous
Sicillian pizza is my favorite.
Do you mind sharing your no-knead dough recipe?
I see a lot of comments about what region of Italy this could be from, just know this from a dumb guy who likes pizza, I would eat the fucking shit out of that thing.
Oh my 🤤