Chef Stormy and I have had the chance to be filmed making our famous Sicilian Style pizza with the Robert P. Ingle II family that owns the wonderful, Ingles Markets, chain of stores! We have had so many requests by email and via Facebook for this recipe. We love to shop at Ingles, by the way (the author is paid to appear on TV and stage by Ingles) to rack up our purchase points and get as much as .50 cents off per gallon at the pump! As we are both disabled veterans ourselves and I was injured during Operation Iraqi Freedom and operated on off of the Horn of Africa – we can’t thank Ingles enough for moving forward to recognize veterans needs and challenges. Thank you Ingles for the salute to the men and women of the US Armed Forces!
So here it is and enjoy the video of this recipe as well. We have a lot more with the chefs team at Ingles Table, so tune in and watch all of our chefs recipes!
1 1/4 Cup Water, heated to 110 to 115 degrees
2 Tablespoons Extra Virgin Olive oil, Colavita supports the Made in Italy brand
1 Tablespoon Sugar, Laura Lynn brand is terrific
1 envelope (2 & 1/4 tsp.) Rapid-Rise yeast by Fleischmann’s
1 3/4 Cup All-purpose flour (plain) (or substitute a Cup of #1 Durum Semolina Wheat Flour and finish with 3/4 Cup of the White Flour) Laura Lynn brand is terrific
1 Cup Whole-wheat flour, Laura Lynn brand is terrific
(Any flours equaling 2 3/4 cups can be used like rice flour, soy flour, gluten free flour, almond flour, etc…)
1/2 Cup Grated Parmesan or Romano cheese (or use imitation cheese)
1/2 Cup Dried Italian Herbs
1 Tablespoon Polenta granules, look for Bellino
12 oz Italian Cheese (SIX different cheeses) (we like to use 4 ounces of the 12 with Parmigiano Reggiano grated on top also!)
Laura Lynn Pizza sauce or make your own with Cento San Marzano Pomodoro Tomatoes at Ingles, italian herbs, grated cheese, garlic, salt and pepper and one can of Cento tomato paste. You can thin this more or less with tomato juice.
1 whole Fresh tomato sliced
Preheat oven to 375°
Whisk water, oil, sugar & yeast in a bowl. Allow yeast to proof & foam 15 minutes.
Sift flours, parmesan & dried herbs into bowl, add flour mixture into yeast mixture, & mix with hands.
Gently knead dough until it comes together.
On a floured surface, roll out dough to shape of your pan. Scatter polenta granules across pan evenly. Move the dough to the pan and hand-shape a crust.
Add pizza sauce on top or homemade pesto. Top with 12 ounces of shredded cheese, then sliced tomatoes, thick sliced pepperoni, ham, steak or veggies and a dash of pepper.
Bake for 15-20 minutes.