Gino’s Sicilian Pizza: New York-Style and Brooklyn-Style

Photo by John Haigwood, Haigwood Studios

Recipe by Anthony Dipietra, Executive Chef, Gino’s Brooklyn Pizza


Yield: one 12 x 8 x 1 1/2-inch pizza

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New York-Style Sicilian Pizza
14          ounces favorite sauce
1            recipe Sicilian-Style Dough (recipe included)
4            ounces grated cheese such as Parmesan
8            ounces mozzarella
dried oregano to taste

For the New York-Style Sicilian Pizza
Add sauce to top of partially cooked dough, being careful to leave the edge exposed (do not cover crust completely). Sprinkle grated cheese evenly across top of sauce; cover sauce with mozzarella and sprinkle with oregano. Bake for about 6 minutes; remove dough from pan, sliding it directly onto oven rack, and bake until mozzarella is melted and the bottom is crisp, about 6 minutes more. (When removing pizza from pan, turn pizza around to ensure even cooking.)

Brooklyn-Style Sicilian Pizza
8            ounces mozzarella
1            recipe Sicilian-Style Dough (recipe included)
14          ounces favorite sauce
4            ounces grated cheese, such as Parmesan
dried oregano to taste

For the Brooklyn-Style Sicilian Pizza
First, spread mozzarella onto partially cooked dough. Bake in oven until melted, remove and add sauce on top of cheese. Sprinkle with grated cheese and finish with oregano. Return to oven and bake another 4 to 5 minutes. Remove dough from pan (when removing, turn pizza around to ensure even cooking). Slide it directly onto oven rack and bake until mozzarella is melted and the bottom is crisp, about 6 minutes more.

Sicilian-Style Dough
1            24-30 ounce ball pizza dough of choice
olive oil as needed

For the Sicilian-Style Dough
Remove dough from refrigerator and bring to room temperature. Stretch out dough on a flat, unfloured counter that has been brushed with a little oil. Thinly coat a 12 x 8 x 1 1/2-inch pan with olive oil. Push out dough to form the same size and shape as the pan, making sure the dough is as even all the way around as possible. Flip dough into pan, flattening it out from corner to corner and end to end. With your fingers on the inside and thumb on the outer part of pan, press dough down and up to form a crust against the side of pan. Crust should rise up to the top of the pan. Continue to flatten the rest of the dough in the pan to make it as even as possible all the way around—except the crust. Brush dough with a nice heavy coat of olive oil. Cover dough with plastic wrap and place pan in a warm place for a few hours until dough rises at least 1 inch higher than the pan. (The more you let the dough rise, the lighter and fluffier the inside will become after the first baking.)

Preheat oven to 450 degrees. When dough has risen fully, use a fork to make perforations in dough from side to side and top to bottom of the inside area, being careful to keep dough even and not to touch the risen edge which will form the crust. Place pan in preheated oven for about 4 minutes. Turn the pan and bake for another 4 minutes until dough is very lightly cooked and golden brown. Leave oven on and proceed with pizza recipe.

Gino’s Brooklyn Pizza
2025 Peachtree Road N.E.
404/351-1971
ginosbrooklynpizza.com