Sicilian-style thick-crust pizza from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 192) by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on January 16, 2023

    I like this easy and large pizza. It's not my favorite. However, don't overdo the anchovies in the sauce--otherwise the flavor may be too prominent.

  • Kinhawaii on July 17, 2021

    As described made a slightly sweet & fine crumbed base- unfortunately I tried using an upside down sheet pan instead of a baking steel or stone so the middle didn’t develop as crisp a crust in the center. Still prefer Cook’s Country/ Illustrated cast iron skillet or Detroit style pizza for a deep dish version.

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