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Dicarlo's pizza
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| Print Copycat DiCarlo’s Orignal Pizza Author: Sherri @ The Kitchen Prescription Recipe type: Pizza Cuisine: Italian Serves: 4 Nothing will ever beat out the Original DiCarlo’s Pizza, but this is darned close! Ingredients TOMATO SAUCE: | |
| 26-30 oz. | strained tomatoes |
| 26-30 oz. | chopped tomatoes, (I like a little chunk on my pizza, but you can just use all strained if you prefer.) |
| 1.5 Tablespoons | Extra Virgin Olive Oil |
| 2 teaspoons | oregano, (can add more to liking) |
| 2 teaspoons | fresh chopped or dried basil |
| 1 Tablespoon | chopped yellow onion |
| 1 teaspoon | sweet green pepper finely chopped, (*note I only had red pepper the first time I made it, but I prefer green pepper to keep it close to original.) |
| ½ teaspoon | fresh chopped garlic |
| 1 tablespoon | brown sugar |
| salt | |
| pepper to taste | |
| DOUGH: | |
| 1 packet | active dry yeast |
| 1 Tablespoon | organic honey |
| 3 teaspoons | sugar, alternative |
| ¼ cup | warm water, (110-115 degrees) |
| 3 cups | bread flour, (can use all purpose, I prefer bread flour) |
| ¾ cup | warm water |
| 1 + ½ teaspoons salt | |
| 1 Tablespoon | EVOO, (plus more for rising dough and baking sheet) |
| TOPPINGS: | |
| Fresh shredded provolone cheese, (chilled) | |
| You can also use a ¼ cup mozzarella & provolone mix if you desire. | |
| Pepperoni, (room temp is best.) | |
Instructions
FOR THE SAUCE:
In saucepan over medium high heat put in EVOO. When hot, add onion, peppers and garlic and sweat until the onions are translucent. About a couple of minutes.
Reduce heat to medium and add strained tomato and chopped tomatoes. Add remaining ingredients and salt & pepper to taste. Let cook down for four hours to get full flavor.
FOR THE DOUGH:
In small glass dish, add yeast, sugar, and ¼ cup warm water. Let stand for 10 minutes to activate yeast.
Meanwhile in standmixer, add 1 cup flour, EVOO, and salt.
When yeast is activated, pour into standmixer bowl and add remaining ¾ cup warm water.
Mix on speed 2 with whisk attachment until frothy.
Switch over to hook attachment and add two more cups flour.
Mix on low speed until dough becomes smooth and elastic. About 10 minutes.
If dough is too wet and stretchy add remaining flour in small increments.
If dough is too dry, add more water in small increments until you get the consistency you want. Smooth and elastic.
In a glass or ceramic bowl coat bottom and side with EVOO.
Place dough ball in and coat well in the oil.
Cover with plastic wrap and clean towel and set in warm area free of drafts.
Let dough rise for about an hour.
ASSEMBLY:
Preheat oven to 475 degrees an hour before cooking. If you have a baking stone place it in the oven to preheat with oven. I place my baking pan on top to cook more evenly. If not, don’t freight. Your dough will still cook. Lightly oil the bottom of your baking pan with EVOO. Stretch the dough out by hand to the edges of the pan. You want a thin dough. Lightly brush top of dough with EVOO and place in oven for about 6-10 minutes or until dough starts to lightly brown. Keep a close eye on it.
Remove and ladle tomato sauce on generously leaving a small amount of crust uncovered. Sprinkle a small amount of shredded provolone cheese over top the sauce. Place back in oven and bake until edges and bottom are golden brown. Keep a close eye that it doesn’t burn. *If edges are browning more than bottom place pan on bottom rack and keep a very close eye on.
Remove from oven when crispy and golden brown and immediately layer with lots of cold provolone cheese, a little mozzarella, and pepperoni. I lightly cover mine with a clean towel to help melt the cheese before cutting.
Enjoy. This pizza is also great reheated. Reheat in preheated 350 degree oven for 5-10 minutes.
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