How to Make Sicilian Pizza at Home [NYC Best Sicilian Pizza] at Legendary Angelo's Pizzeria 

Pizza Lovers! Check out our Fried Pizza Recipe! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tYPux7o_0Tg.html

The best, most flavorful pizza I ever had. Your recipe came out beautiful. I added ricotta also. Just wonderful!❤

I live in Florida but I'm originally from Brooklyn. I've been looking for a good New York pizza recipe and I think I found it. I want to thank you and your brother for shaving your recipes. Florida water is nasty too.

Just wanted to say cooking channels like this are such a breath of fresh air compared to the overproduced mainstream ones. Love the chill atmosphere and your guys’ food always looks great. Thanks!

I can't stop making this since I found you guys. The dough is proofing for tommorow!

Molto Bene!Spent 9 years in Long Island New York. Best Nine years of my life. Thank you for sharing!

It's a Beautiful Pizza.

I’m 1/2 Italian American from New Jersey and spent the first half of my childhood surrounded by my Italian family. I’ve been homesick for 40 years and watching your videos just takes me back home every time. I’m commenting and liking as many of your videos as I can, because you deserve so many more views than you have! You may get sick of my face popping up in your comments lol ❤

I knew this was a hit. When the pizza was being cut ,that crunch sound goodness ,love a crispy crust ,not that saggy pizza dough awesome video ,easy to understand recipe.👍👍thanks for sharing.

Made this last night and oh my word it was fantastic. Small diced multi-colored peppers (for any of the meats), Mexican cream cheese (for all the cheeses, queso crema), and fish sauce (for the anchiove 1t for 2 pieces) were used to replace what was not available, we absolutely loved it. YOU sir are greatly appreciated for sharing your knowledge. I had tried and failed at pizza making, but, this one just put me on the "Go mom!" list :D. May this season bless you and your loved ones with peace, love, and financial prosperity, always.

Looks amazing. I love Sicilian pizza. Will definitely make it.

This reminds me of my Nona. I can smell all the different cheeses. I was very fortunate to have grown up in a family of cheese makers. My uncle distributed for polly-o cheese when you could not buy it in the stores. We were c&f cheese. We are now long gone. I used to working with cheese plant from the time I was 7 years old. We were eating fresh mozz before people even knew what fresh mozz was! I was so fortunate to have this in my life. I remember all the big milk cans. Then the milk cans were gone in the big stainless steel tanker started coming. So odd watching this video brought that memory to mind. We made basket cheese, grated cheese, any kind of Italian cheese you can think of. Thank you again! I've been binge watching these videos and I'm starving!😅😂

Pizza is all about the crust.this recipe nails it. Over the years family and friends loved my sheet pizza, but yours is far and away the best

Its the alkaline in the water that gives it the funny taste. Most of the southwest states have that alkaline issue in the water. That's why there are very few cheese and bagel manufacturers out west. When my brother lived in Dallas, Texas in the late '70's he had a difficult time finding decent pizza because he was used to NY pizza as a kid. NYS water is the best and most conducive to pizza, bagel and cheese making.

Thanks for sharing your recipe. I'm not from Brooklyn but my Sicilian step father was from Canarsie. When I was in my 20's a long time ago, he bought a luncheonette in Oceanside where we lived and turned it into a pizzeria and remodelled the interior and added a pizza oven. We never made Sicilian pies, but we made regular ones and hero sandwiches as well as luncheonette stuff. I loved to eat the Sicilian slices every time we went to the Green Acres mall and sometimes at other pizzerias. Anyway, I'm glad to find your video so I can do the same again.

I worked for a guy on long island who put the onion and anchovies in the Sicilian sauce . The best Sicilian in my life. Made pizza for 34 years. We make Sicilians the same way lol ..light label of watery sauce and let her rise. Light Airy crispy

I think everyone makes their own version of Sicilian Pizza, my Grandmother was from Monreale Sicily, she made the dough, she pushed anchovies and pieces of romano cheese inot the dough she cooked her sauce with onions and seasoning which went on top of the pizza, the only cheese she put on top of the pizza was grated romano cheese, she made sheets of this pizza, it was Delicious!!!

That’s definitely one I need to try. I’m actually in MA. So obviously the pizza isn’t to NY standards but we have some local places that make a good Sicilian pizza. So delicious!!

Thanks for sharing these awesome recipes 🙏🇮🇹💯

never heard of Sicilian style pizza. now, I get to see what it's like!

I made this and it was so so good. I felt I was back in Brooklyn.

Wow, that was outstanding, thanks for sharing.

God bless you Sir for your Dad's recipe, your kindness is much appreciated by me and others who watch this video. For your sharing I will thank you and become a new subscriber. Big thumbs up my friend. Thanking you and your dad once again...

Pappa P you make working and stretching he dough look so easy 😊

That looks so amazing!! Another awesome video! 😄

There’s some great tips in hear I’ve never even heard of before. Can’t wait to try this!

Scrumptious!

Thank you so much! This is wonderful. I loved watching you!

Man that pizza looks good Paul, thank you for making these videos!

That looked amazing sir! Nice job.

You guys should check out kitchen on a cliff !! An Italian Nana who was a chef..Cooks sicillian...lots of eggplant anchovies etc..A delightful ladyshe is !!❤

Thank you🌿

Anchovies are beautiful. I was waiting for that. Makes it legit.

I really like your recipe, as I am a brooklyn girl now living upstate NY, I don't have to tell you there's nothing that matches up to NYC pizza! Water I think has al lot to do with it. Your dough stretches nicely! Can't wait to try! Thank you for sharing your family recipe! 😋 Omg the crunch!

Hi Papa P. So today I made my first Sicilian Pizza. The pizza came out delicious! I love the crunch. I was reluctant to use the anchovies out of fear the pizza would taste like fish but it doesnt. This recipe is a keeper! Thank you again...

I just found you guys. Love all your food. I will be making your recipes. Keep uploading.🍝 Nom Nom

Thanks for sharing your recipe...

Omg that crunch Paul ! Come to Florida and open up a pizzeria ! Dominick is soo handsome

Terima kasih atas resepnya. Sangat bermanfaat sekali buat saya.

That Sicilian pizza looks like heaven. Your son Dominic is awfully handsome. I wish I was there to have a slice. Yummy 😋

Ohh ok oregano on top !! Thats even better !!!

Excellent. Thx

Thanks for the help guys ! New subscriber for the long hall

That is a true labor of love. It looks delish. I live in South Florida . They cannot make a good Italian pie down here . I usually make my own out of frustration . I’m gonna give your Sicilian pie a try since I’m Sicilian 😂 Thank you for this beautiful video☀️🌴🏖️💚🤍❤️

Very nice! I'm still intimidated by making dough, but I'll step up. That pizza looks excellent.

Now that's a Sicilian pizza! Beautiful crunch.

That looks real good 👍

Nice shout out to Jimmy’s!!

😮Thank You ❤

Aww Dom is so big and handsome!

I am going to make one!!!

Lol 🤣 so cute 🥺 it's just a pizza 🍕 sweetie, when I make my pizza I put a little cornmeal on the bottom of the crust and I put my sauce mozzarella and parmesan cheese and I'll put the bell pepper the onions the olives mushroom and pepperoni and sometime bacon so so good, my grandson told me it was better than Pizza hut's pizza he's so cute and very arrogant but it is good 😊, your pizza looks delicious too.

Looks good.

Just an fyi.... I went to HEB and Walmart in search of Cento. Both stores were out. If you are fortunate to still have Cento in your store, you might want to stop up. Thank you

Bruh Plastic wrap to spread the oil? Why have I never thought of that??? That's brilliant!!

Made this tonight. Used a smaller pan with high sides. Made the pizza more like deep dish. Will use a bigger sheet pan for a thinner crust. Otherwise good recipe.

I love Sicillian's but since I move to AZ from NY can't really find them or really good pizza. I really love the onion touch to the pie. I said I was going to learn how to make my own. Thanks for the great recipe and video.

Wowser 😮

Attempting as we speak. Wish me luck

One of the best videos I've seen on how to make a Sicilian pizza. What size pan did you use?

Hi Papa P. I am a born and raised in good ol' Brooklyn, NY and grew up with the best pizza ever. Love your video and that scrumptious looking Sicilian Pizza you made. Is the recipe available anyplace where it can be printed out?

L&B is the best Sicilian slice!

Tried it and my family loved it I love the chef container on your counter can you tell me where you got it. 😁

made this tonight with Cento Anna Napoletana Tipo "00" Extra Fine Flour 6 Cups of Flour which weighed out to 1.59 lbs. and 2 cups of water 1.04 lbs as the Brothers described in comments. 1/4th ounce dry yeast. 2 tablespoons salt 2 teaspoons sugar and extra virgin olive oil to site. roughly two big drizzles. I mixed all ingredients then knead the dough for about 5 minutes. Balled it up and let it sit covered for about an hour to rise. Then I put in refegerator for 10 hours but you should do 24-48hrs however 10 hours worked fine. Took it out to rest 45 mins then stretche it best I could to fit pan. Put it in an oven that i turned on and then off quickly to rise for one hour. Took it out and it stretched beautifully. Then I took the can of sauce that still had a little left at the bottom and mixed it 50/50 water sauce and put on top of the dough. Back into oven to rise for another 1.5 hours. I turn the oven on to 200 for 5 mins then turn it off. Should be just warm, enough where you can touch the inside without burning yourself. Then I took dough out again and put the actual sauce layer on. 15 minutes at 450 degrees till turned brown but still not done. Added my cheese (you can add all toppings here). back in oven 450 for about 13-14 mins. DONE! Really easy, just copy what I did which is exactly what they did just with the recipe fixed for yeast and water weights. Super excited and family loved it because it did taste like NYC Sicilian. Crunch and all! Where I live now I can't get good cheese, had to use Boars head mozzeralla. Not the best by far but it works. I really need to start learning how to make mozzeralla cheese next. Thanks again Brooklyn Brothers! another hit. I like that you are old school NY cooking which I miss but I don't miss NYC at ALL! !!

Heck yeah !! No anchovy , no sicillian...load em up, 😂😂😂

That looks so damn 😋 delicious!!!! I may have to attempt making a homemade pizza. I'm burnt out on chain restaurant pizza. They taste nothing like the ones I had while visiting N.Y. 😊

So the Sicillian pizza 🍕 no oregano in the sauce then ? Your dough turned out beautifully !!!

Where on Long Island was your dad's pizza place in the 80's?

Wow your son is so handsome!! He could be a model.

Great video. When you put the pizza in the oven to rise (1))hour,was the pan covered? Thank you Michael

Hi, Papa P! ❤️ I made your Sicilian Pizza and loved it! One question, please. I used 2 teaspoons of salt in the dough as written in the recipe at the end of the video, but in the video itself you say you add 2 Tablespoons of salt. Which is best? Also, I made your Zeppole and they were a big hit at a recent Halloween party. Thank you so much for all of your delicious recipes! 🍕

Thank you for the video. I like the ingredients and the method. Can you tell me (1) the model name and number of the Kitchen Aid mixer, and (2) why do you cut the dough ball in half?

The pizza looks great! I would like to try the recipe but can you tell me the size of your pan? My pan is 12"x12" (144 square inches), so I need to scale down your recipe. Also. you can share what you did with the dough between the time you took it out of the mixer and started stretching it? Did you ball it and rest it at rm temp?? or ????. It would be great to have all the instructions before I go ahead an try to make this at home. Love the bottom crust too!

Thanks for the detailed video. Can you share what sized pan you used? I just bought a 14"X14" Lloyds pan so I need to know the size of your pan so I can figure out how much of your dough recipe to use in it. I've never made a Sicilian pizza, and I'm eager to do it as soon as I know how much dough I need for various pans. Thanks again for the video. I'm eager to see some of your other videos! PS: did you let the dough rise after it was stretched, and before the first bake?💕👍👍💕

Wonderful Video. I have a couple of questions. Is there a substitute for anchovies? The 2 times you proofed the dough in the oven, were the pans covered? Thank you Michael

Omg yummy Im going to attempt now how long does it stay in the oven that is turned off ?

Great video!!! I'm wondering if I freeze one of the balls, what's the process for thawing out and letting rise? Take it out a couple days before hand and stick it in the refrigerator? Yes i know answering my own question? Maybe. Thanks again for your channel. I think I'm going to enjoy your recipes. God bless America 🇺🇸 🙏 and God bless you. Patriots unite HUMANITY!!!

If I use bread flour, do all the other ingredients and their amounts remain the same? This looks so good!!

I make 2 small Sicilian pizzas after letting the dough proof for 3 days. Then I follow the rest of the recipe

@BrooklynBrothersCooking When stretching the dought to make the Sicilian pizza do you shape it right out of the fridge or should i allow the dough to come to room temp first?

I have a question. Why did you divide the dough into two separate balls if you were only going to make one Sicilian pizza from it? Does it have to be divided into for a specific reason?

Thank you Papa your dough recipe came out awesome

IF I were to have 70% hydration would the dough taste just as good and if so, would I have to change the amounts for the rest of the ingredients? Thanks Michael

Hello. I saw that you said the first time the oven was at 125 degrees. I didn't catch all the other times you used the oven what the temp was. I really want to try this.

Dom, on the second bake did you still bake the pizza at 450F, for the final 15 minutes? Also at the beginning of the video you mentioned a packet of yeast but in the written recipe at the end of the video it says 3/4 of an ounce of yeast. A packet of yeast is only 7 grams which is only a quarter of an oz. So is that written amount of 3/4 of an ounce which is 21.26 grams, which is 3 time as much as what is in a packet. So was the 3/4 of an oz an error or is it correct and you have a larger packet of yeast that most use??? I'm writing this all down and redoing it for my smaller pan. Thanks again for your help PS: I also like the peppers and kalamata olives that your wife like and I think your onion anchovy, oil mix is going to be amazing!

My favorite one by far! I've got my dough rising......again! LOL! This is far better than anything I can get out here. And it's definitely got the heart and soul of Brooklyn in it just like me.

Why did you divide the dough when you ended up smushing them back together?

During your video you say to add 2 tablespoons of salt, but the recipe at the end says 2 teaspoons. Which is correct? Thanks for a great video!

Quick question...in your video you say the dough uses 2 tablespoons of salt but in the written ingredients it says 2 teaspoons of salt. Just curious which is correct...and in the video to activate the yeast you said add 2 teaspoons of the sugar...is that the total amount of sugar or is it more? And I think you already replied to someone that it's actually 1 packet of yeast or 1/4 ounce as opposed to 3/4 ounces

why did you leave Brooklyn? why Texas? just curious.

Bona manciata!

I didnt hear any crunch when they bit into that,which is usually the problem when making pizza at home.

I scrutinize RU-vid looking for Sicilian dough recipes. I really liked yours, but your flour to water ratio is only 54% hydration. Most Sicilian dough recipes use 70% hydration. Your proofed dough looks great. I will give this a try this week. Also......thanks for the secret ingredient!

Hi, I’ve been watching your channel for about a month. I absolutely love it! I don’t want to make this msg too long, however, your dough is absolutely wonderful. Just tried the Sicilian pizza but added the whole can of anchovies 😊to the onions. Please keep making more videos. Btw, do you have a recipe for St. Joseph’s Bread? My mother-in-law used to make that. Ty! I should have added - dough rolled in sautéed onions, anchovies, olives, herbs, sometimes raisins. She was born from immigrants of Bari and used to cook the peas and shell pasta dish you prepared.

Young Dom wasn't feelin' the pizza. lol

Thanks for the video.. nice job. I’m from Jersey but moved to Florida.. The pizza here is awful. I make pizza but as you know the oven only gets to 500f .. I bought a pizza steel which helps with the browning.

Can you use bread flour or does it have to be AP?

In your video How to Make NY Style Pizza Dough you use 1/4 oz yeast. Here you use 3/4 oz. Is this the same dough or are we suppose to use 3/4 oz yeast for this Sicilian pizza?

The on-screen recipe shows 6 cups flour to 16 oz water, that comes to 6 x 8 = 48 oz flour to only 16 oz water? 16/48 = 33% hydration . . . is that really correct? I was expecting about 60% or so. Please clarify, thanks.

How many ozs would a 16” pizza be? 16-17 oz?