White Sicilian Pizza with Flaky, Pastry-Style Crust
I always love a good recipe challenge. So a couple of weeks ago when my Chief Culinary Consultant and I were hanging out on a Saturday (and after I had already lost about a bajillion games of NHL11 to him), and he said, “What do you think about baking something?” I eagerly shot straight up. Within seconds I started rattling off ideas… apple crisp? apple pie? cobbler? cheesecake? I’m sure I threw another 5-10 ideas out there when he said he was thinking something more along the lines of pepperoni bread or pizza. Oooh, equally good candidates. We both claim pepperoni pizza as our favorite, but he said that he once had a fabulous white pizza from a place in Greensburg, PA, Vallozzi’s, that had a thin crust that almost tasted like pie crust, and could I maybe try to duplicate it? I’d never been to the restaurant or had their pizza, but figured that I could do some research and come up with something. A couple of hours later, I pulled this pizza out of the oven and we devoured it. So, how did it compare to the one I was trying to replicate? He said the crust was almost perfectly replicated and that the pizza was awesome. Win!
If you look at the photo above, you can see that the crust is very flaky and really quite close to that of a pie or pastry crust. It gives the pizza great dimension and an unexpected texture compared to traditional pizzas. I ended up merging some of the key aspects of a Chicago-style deep dish crust (which typically tastes like pie crust and is buttery and flaky, but way more doughy than what I wanted) and a traditional thin crust pizza. In the end, you have a crust that includes butter, a small amount of yeast, and a short rest time (no rising).
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So what about the top of the pizza? I did some Googling and found a thread talking about white pizza. Lo and behold, a former employee from Vallozzi’s shared a few tips: their crusts are par-baked prior to topping and fully cooking the pizza, and they use good provolone cheese, tomatoes, garlic powder, salt, pepper, minced garlic and basil. A quick check of the restaurant’s website noted that Romano cheese is also included. So, I put together my version – the first time I made it I had fresh basil and used that, but feel free to use your favorite fresh or dried herbs.
Where do you get your favorite pizza from?
One year ago: Neiman Marcus Cookies
Three years ago: Oatmeal Raisin Chocolate Chip Cookies
White Sicilian Pizza with Flaky, Pastry-Style Crust
Ingredients
For the crust:
- 2 cups (250 g) all-purpose flour, plus more for kneading and dusting pizza peel
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 ounces (113.4 g) unsalted butter, cubed and chilled, (½ cup )
- ⅔ cup (166.67 ml) warm water
- ½ teaspoon (0.5 teaspoon) instant yeast
For the pizza:
- Olive oil
- Shredded provolone cheese, or a mozzarella/provolone mix - I used about 1½ cups per pizza
- Grated Romano cheese
- Garlic powder
- Dried basil
- Dried oregano
- Roma tomatoes, thinly sliced
- Garlic cloves, finely minced (I used 2 cloves per pizza)
- Salt & pepper
Instructions
- 1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
- 2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
- 3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
The boy and I just polished this off for supper (halved the recipe). He’s pretty picky, but he loved it, even without tomato sauce. I used whole wheat flour (too lazy to go to the store) and pepperoni instead of tomatoes (again, lazy), and it was awesome. Thanks for the great recipe!
Oops, I meant half whole wheat flour and half all-purpose flour!
I made this pizza yesterday and it was gone within the first 5 minutes of taking it out of the oven! I followed the recipe almost completely; however I was out of basil and garlic powder and couldn’t find my oregano (it always seems to be in hiding) so I seasoned with Italian seasoning instead. I cooked it on a baking sheet with parchment paper. The crust was fantastic and easy to work with; and the combination of the tastes of the cheese and tomatoes was wonderful. I will definitely make this one again.
My husband works at Vallozzi’s and brings this pizza home all the time! We love it!!
I just made the pizza- it’s delicious! I made one white pizza according to your recipe and one regular pizza w/ pepperoni. LOVED the crust! Thanks so much for sharing!
I found your blog for the first time this week, and have been going through all of your blog posts…soooo many good recipes I need to try…this one is probably in the top five. A quick question, though; could I do the first 5 minute bake, then add toppings, then let it sit for a while (an hour at most) before finishing it? It would make a great thing to bring for lunch to a friend’s house when we get together on the weekends, if I could do most of the prep at home and just the final bake at their place.
Hi Jen, I’m really not sure how that would turn out. I’ve never done it that way and I suspect that you may not get quite the same texture from having all the butter in crust if you only bake it partially then let it sit at room temperature before finishing. Could you make the dough at home then roll it out and assemble at your friend’s house?
Yeah, I probably could — or else just tell them they have to come over to my place if they want pizza. :D If I do try pre-baking it, then letting it sit for a little while, then finishing it, I’ll let you know how it turns out!
I finally got around to making the pizza today. All in all, it wasn’t what I hoped it would be. However, I think it is because of some mistakes that I made:
1) I spread the dough out way too thin. Thus, it became more cracker like instead of like a modified pastry dough. I spread it out to fill an entire rectangular pizza stone. Too thin. I wanted it to be a combination pastry and chewy pizza dough, but it ended up crackery.
2) I used too much sauce. It overwhelmed everything (the dough and cheese).
3) I am going to get some corn meal or something to get the dough to slide off of the pan (the pan was a sub for a real peal). I used flour and to get it to slide I had to use a lot. Thus, when you eat the pizza you immediately get the feel of flour on your tongue.
The dough came together wonderfully though. I think if I make the adjustments I mentioned above, it will be closer to what I want. Maybe I’ll test again next week!
Interesting. I live in Greensburg and have never tried Valozzi’s. However, the crust sounds similar to another local favorite called Joio’s. Anyone know if this recipe dough tastes like Joio’s? If so, I’ll be making this tomorrow! Plus, I need to get over to Valozzi’s!
I’ve never been to Joio’s, but can’t wait to hear how you liked the pizza!
This is an Old article, but had to post… I was thinking along the same lines as commenter Patrick. Live near Greensburg and don’t recall trying Valozzi’s pizza, or ever hearing much about it, despite having eaten other meals there. My first thought was, “wait a second, this is JIOIO’S – style pizza, why is Valozzi’s getting credit?”. Jioio’s restaurant is area famous for its buttery, pastry-style crust, and there are actually two locations(owned separately by different parts of the same family I believe, but not sure), with the one in Greensburg(they have a website), and the other, my favorite, in Latrobe, PA(they do NOT have a website). Gonna have to ask some family members if Valozzi’s pizza is similar to Jioio’s. Wondering if original authors meant to reference Jioio’s… Glad I stumbled upon the site.
Just wondering if you think it’d work if i par baked the crust, then froze it to take out add toppings and bake for a REALLY quick meal. I’ve been so busy lately and am trying to figure out how to cut down on the time I spend making meals during the week, so we can still eat a great meal even when I don’t have the time!
Hi Reagan, Yes you could definitely par-bake and freeze! I’ve actually been meaning to do that with a few crusts on a day when I have some extra time.
Just stumbled upon your blog, and couldn’t believe you mentioned Vallozzi’s restaurant in Greensburg. We lived there for 16 years, and that was our favorite restaurant! Can’t wait to try the pizza recipe. How about trying to duplicate their bread pudding. I never liked bread pudding until I ate theirs! Thanks!
PS My Dad would love if I could find out how to make their fried zucchini
Hi Mikell, What a small world! I hope you’ll give this pizza a try and let me know what you think! I’ll do some research on the bread pudding and fried zucchini :)
This past year I’ve been bitten by the baking bug and I have really enjoyed reading your blog for inspiration. I am totally trying this recipe out tonight for dinner! It looks delicious! :)
Thanks Brianne, I hope you loved it!
I am soooo craving pizza!!!!
Thank you, again for this great recipe! I made this last Friday and it was as good as the picture looks! Yummy! I had some pepperoni in the fridge, so I par-cooked that in the microwave and threw it on with the roma tomatoes from my garden . . . and I had some fontina cheese in the fridge, so used some of that as well. Using my cast-iron griddle, I divided the dough into thirds (rather than in half), put one ball in the freezer for later and let the other one “age” to see if the flavor improves (as it does for some other yeast breads). Last night (Sunday), I fixed Roger Ebert’s chicken and rice dish (from “Serious Eats”) and divided the ball of dough in the fridge in half and cooked it on the griddle on top of the stove for a flat bread. OMG! It was delicious with dinner! I’m also thinking this would be a great crust for a dessert pizza (with cream cheese and fresh fruit). Thanks for triggering my imagination.
So glad you loved these, and thank you for sharing your modifications, I love hearing how recipes are tweaked, gives me great ideas for when I make it again! :)
I made it this weekend to eat while the game was on. Bad game, but good pizza!
Sorry to hear your team lost, but yay for great pizza! :)
That crust sounds amazing – the whole pizza sounds and looks fabulous really – YUM. :)
Mmmm, I will never get tired of pizza recipes!!!!
Wow, that looks wonderful! Thanks! I had a slice of Valozzi’s pizza a while ago and it was awesome – I’m happy to be able to try to make your version.
We were looking for something different to make on game day. You just planned my menu for Steeler Sunday!
I am now officially sad that I didn’t see this post before I went to the grocery store. Good call! I’m so making this soon!
That looks.To.Die.For.Oh.My.God. I need to try that ASAP.
I get my favorite pizza from myself! I made it the otehr day for friends and they went nuts! So simple and classy (: You can see it here!: http://buttersweetmelody.wordpress.com/
-Amalia
Gorgeous photos and delicious looking pizza!!
Now this crust is the business! And perfect for the trusty food processor. Will make soon!
That pizza looks really amazing. I am going to have to try this recipe out. It seems simple and all the ingredients are basic. Thanks!
Oh my gosh! Can I say “droooooool”? That pizza looks amazing, I’m definitely putting it on my “to bake” list!
Your crust looks perfect! I’ll be passing this along to the pizza maker in our house :)
Yum! WIsh I would have seen this before i made dinner!
Could I freeze half of the dough for a later date? It is just my husband and I and we do not need two warm pizzas sitting around. :) If I can freeze half, what would be a safe time frame to do so? Thanks!
Hi Mallory, Yes you can freeze. Shape half of the dough into a disk and wrap in plastic wrap then store in a freezer bag. I would say you could keep it for up to a month. Thaw it in the refrigerator then let sit at room temperature for about 15 minutes before shaping.
I am starving right now and this looks so GOOD! Best wishes with the Pfb competiton also, I voted for your blog.
Your pizza looks truly incredible! I love a thin flakey crust so I appreciate your posting the recipe. Your pictures had my mouth watering too. We have two favorite pizza places we order from. One is called Sir Nicks. Their garlic lovers is fantastic. The other place is called V&V and you can’t go wrong when you order from them. They’re voted one of the top pizza places in the Chicago suburbs.
I love how you took pizza pie to it’s literal meaning. A pizza. On a pie. I guess even boys can have good ideas, SOMETIMES! :P
Oh my – I love white pizza! That crust surely does look unique. And delicious. :)