Vodka Sicilian Pizza
Vodka Sicilian pizza by @pizzawithperez. Fluffy and flavoursome, for any budding pizzaiolo.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 120 mins + dough prep
Ingredients
- Serves
- 3-4 people
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
To make the basil pesto:
Step 1
Using an immersion blender - blend oil, nuts, garlic, salt and pepper until smooth.
Step 2
Once the ingredients listed in Step 1 are combined, add the blanched basil and blend until smooth.
Step 3
When the basil is incorporated add in grated Pecorino Romano and blend until smooth.
Step 4
While the blender is running gradually add water in order to give the pesto a silky texture.
To make the vodka sauce:
Step 1
Heat olive oil in a pan over medium heat then sweat the shallots and garlic until translucent and aromatic.
Step 2
Once step 1 is completed carefully pour vodka into the pan and ignite with a flame to cook the alcohol out.
Step 3
When the alcohol is cooked out, add the crushed tomatoes and cook down 2-3 minutes.
Step 4
Add cream to the pan, bring to a simmer. Using a blender, blend the sauce until smooth then stir in grated Pecorino and simmer until it reaches a thick enough consistency to coat the bottom of a spoon.
To make the pizza:
Step 1
Using a cold dough ball, coat the pan and dough ball with the oil, then dimple and pan stretch the dough working it towards the corners of the pan. Repeat this method 4-5 times at 20 minute intervals (cover with plastic wrap or pan lid in between stretches). As soon as the dough has reached and filled all 4 corners of the pan cover and allow to proof at room temperature until the dough has doubled in volume (time will vary).
Step 2
Once the dough has completed its proof, with generously oiled finger tips, begin to dimple the dough to begin par baking. Set Gozney pizza oven to 315-330°C/600-625°F in order to par bake. Place pan in oven and turn flame off and place rope sealed door onto the dome in order to complete the par bake. Bake 2 minutes then rotate 180 degrees and bake another 2 minutes (rope sealed door should be utilized for the 4 minute duration of the par bake). Remove and allow par baked dough to rest at room temp.
Step 3
Once the dough has cooled down to room temp, remove par cooked dough from the pan, coat the pan and outer crust with a bit of oil, then top with sliced mozzarella. Once topped with sliced mozzarella add about 3 stripes of vodka sauce diagonally then add 5 cubes of fresh mozzarella on top of the sauce (one cube in the center and 1 at each corner).
Step 4
Set your Gozney Dome or Roccbox to 315-330°C/600-625°F. Launch pizza into the oven and bake 4 total minutes with rope sealed door with the flame off rotating the pizza 180 degrees after 2 total minutes. The final 1-2 minutes of baking turn the flame to high to obtain a bit more color while rotating the pizza frequently. The pizza should be done in around 5-6 total minutes (4 minutes no flame with rope sealed door and 1-2 minutes with low flame without the rope sealed door). During the final 1-2 minutes of final bake be sure to rotate 90 degrees every 30 seconds.
Step 5
Remove from pan immediately and rest 1 minute before cutting into 4-6 pieces. Once cut drizzle the pesto onto the pizza and garnish with basil, oregano and grated Pecorino Romano. Slice and enjoy!
