My Best Sicilian Pan Pizza
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
Preheat your oven to 400 degrees.
Poke a few holes in each potato, then bake them in the oven for 45 minutes to an hour. The flesh inside should be completely tender. Cut the potatoes in half and let some steam escape. When they’re cool enough to handle scoop the potato meat into a bowl. Toss the skins or reserve them for another use (like stuffed potato skins).
Pass the scooped potato through a ricer and onto a sheet pan in a thin layer. Allow the potato to cool in the refrigerator for an hour or so.
Once chilled, spread the potato out onto the counter and then evenly distribute the flour, parmesan, salt and nutmeg on top.
Carefully begin to incorporate the ingredients using a fork or a bench scraper. When the ingredients are mostly incorporated finish the job with your hands, but be careful not to over knead the dough. Stop just as the dough comes together and it’s a cohesive mass.
On a clean and floured surface cut off some dough and begin to roll it out into a ½ inch diameter log. Cut the log into 1-inch pieces. Roll each dumpling down a gnocchi board or down the back of a fork.
Finely chop up the fresh sage and garlic, then reserve the items.
Bring salted water up to a light simmer, then drop the gnocchi in and cook until they float to the surface.
While the dumplings are cooking at the extra virgin olive oil to a saute pan over medium heat, then add the fresh sage and garlic. Saute until the garlic is soft…just a minute or two.
When the gnocchi are ready, strain and add them to the saute pan. Add a few knobs of butter, little bit of pepper and some chicken stock. Give the pan a quick toss and maybe a swirl to help emulsify the sauce. Finish it off with some grated parmesan cheese, season it with salt to taste and enjoy!
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
