Italian Pizza Recipes - Palermo Pizza Pie (Pizza Palermitano) Recipe

Ingredients        

• 1 quantity Basic Pizza Dough

• 750 g/6 cups strong white (bread) flour

• 10 ml/2 tsp salt

• 15 g/1 tbsp easy-blend dried yeast

• 450 ml/2 cups hand-hot water

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp semolina (cream of wheat)

Topping:

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

• 100 g/4 oz/1 cup Mozzarella, grated or finely chopped

• 10 ml/2 tsp olive oil

• 45 ml/3 tbsp tomato puree (paste)

• 15 ml/1 tbsp chopped fresh basil

• 15 ml/1 tbsp black olives, stoned (pitted) and chopped

• Sea salt (optional)

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Method:

1. Mix the flour, salt and yeast in a large bowl and add the oil and water. Mix to a firm dough.

2. Turn out on to a floured board, knead for 10 minutes and return to the bowl. Cover with Clingfilm (plastic wrap) and leave to rise in a warm place for 1 hour.

3. Knead the dough again for 3-4 minutes and roll the dough very thinly into six 25 cm/10 in rounds.

4. Place three rounds of dough on baking sheets which have been dusted with the semolina.

5. Mix the Parmesan, Mozzarella, half the olive oil, tomato puree and basil together in a bowl.

6. Spoon the filling equally into the centre of the three rounds of dough to within 2 cm/1/4 in of the edge. Sprinkle over the chopped olives.

7. Lay a round of dough over the top of the pizza and seal the edge by crimping between your fingers.

8. Bake in a preheated oven at 220°C/425°f/gas mark 7 for 15-20 minutes until crisp and golden.

9. Remove from the oven and brush the tops with the remaining olive oil. Sea salt can be sprinkled over the surface if liked.