Krissi Biasiello is a native of South Philly, PA. Cooking with her large Italian family, she decided to shoot for the stars on FOX’s cooking competition show, MasterChef. She beat 43,000 homecooks and came in 4th place. Under scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi made her mark in the culinary world. She now shares her recipes with all of you! Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
know what I love best about fall?That
the temperature and awful humidity drop down and make turning my oven on
have tested this recipe over and over and over some more.I wanted that thick crust to be bursting with
flavor and be able to hold up to the toppings.I wanted it to not flop around or get soggy.
I took my great-grandmother’s pizza dough recipe and tweaked it until I got
this perfection you see before you.
is just the basic pepperoni version.Once you master this, you can put anything you want on a Sicilian
pizza.The best part is that the crust
is so hearty, it can take anything you throw at it.So get creative!
Sicilian Pepperoni Pizza
1/2 cups lukewarm water*
tablespoons olive oil
1/2 teaspoons active yeast
1/2 cups bread flour
cup olive oil – for jelly roll pan
tablespoon olive oil
cloves garlic, chopped
nice sprigs of fresh basil
teaspoon red pepper flakes (to taste)
28 oz can whole peeled tomatoes
pound mozzarella cheese, sliced by the deli
stick of pepperoni sliced thin
the water, sugar, 2 TBSP olive oil and yeast in a bowl and let it sit until the
yeast foams up, about 5-10 minutes.In a
separate bowl, add the flour and salt and mix together.In a stand mixer with the dough hook, add the
liquid to the bowl and mix on low while gradually adding the flour until it
forms a fine dough.Not sticky, and not
crumbly.Knead the dough with the dough
hook for about 5 minutes.Place on a
floured surface, form into a ball and place in a well oiled bowl covered
tightly with plastic wrap.Put in a warm
place to rise for about 2-3 hours.DON’T
TOUCH IT – just let it do its thing.
the dough has risen, spread the ¼ cup of olive oil over the bottom of a large
jelly roll pan.Place the dough in the
pan and gently spread it out with your fingers to cover most of the pan before
wrapping the top in plastic wrap and letting it sit while you make the sauce.(This process is called proofing and you will
see it rise again – this is perfectly ok)
oven to 450 degrees.
the oil in a pan over medium heat and add red pepper flakes to toast for a
minute or two.Add garlic and cook until
fragrant, about a minute.Crush the
tomatoes with your hands and place into the pan with salt, pepper and fresh
basil.Cook for about 10 minutes.Taste for seasoning.
the sauce in a food processor or blender after it has cooled for 10 minutes.
the plastic off of the pizza dough and make sure it is still spread out evenly
to cover the entire pan.Place the sauce
in spoonfuls over the dough coming about 1 inch from the edge.You will probably have sauce leftover – this
is ok – freeze it for later!
the entire pound of sliced mozzarella all over the sauce and then top with
pepperoni, and some more chopped basil.
on the bottom rack for about 10-15 minutes until the bottom of the crust is
golden brown and crispy.Just because
the top may look done doesn’t mean the bottom is!An undercooked pizza is NOBODY’S friend.
*To get the perfect temperature, I
turn the tap to a medium hot temperature.I place the underside of my wrist under the water.If it burns me, the water is way too hot and
needs to come down.If it is colder or
the same temperature as my own skin, I need to increase the heat.This is a great method to always make sure
you have the perfect water temp.Use
your own body!
always, get your asses in the kitchen!!
Krissi Biasiello is a native of South Philadelphia,
Pennsylvania. Cooking since she was a little girl with her large Italian
family, she decided to leave her paralegal job and shoot for the stars on FOX’s
cooking competition show, MasterChef. She beat out 43,000 homecooks
across America and came in 4th place. Under the scrutiny
of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in
the culinary world. She now shares her recipes with all of you! Her
rustic, homestyle take on everything will win you over and will definitely “get
your asses in the kitchen”.
To contact Krissi for appearances, in-home
demonstrations, catering and more, you can find her below.