1. In the bowl of a food processor fitted with a metal blade, combine the flour, 1 teaspoon Trapani Sea Salt, yeast, 2 tablespoons olive oil, and water. Process until a dough that rides around the blade forms, then continue processing for 30 seconds.
2. Pour remaining 1/4 cup olive oil into a rimmed 1/2 sheet pan (13- by 18-inch) and spread over entire surface to coat. Transfer the dough to the baking sheet and turn in oil until thoroughly coated. Cover with plastic wrap and let sit at room temperature for 3 hours.
3. Meanwhile make the Sicilian Pizza Sauce- in a sauce pan over medium heat, add the olive oil, butter and onion. Cook for 4 minutes or until onions are softened.
4. Add in the tomato paste and Sicilian seasoning. Cook 3-4 minutes or until fragrant. Then add in Parmesan cheese, salt and tomato sauce. Bring to a boil, them simmer for 25 minutes. Set aside.
5. Carefully remove plastic wrap from pizza dough. Using oiled hands, and push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside uncovered for 20 to 30 minutes.
6. Preheat oven to 550º F.
7. Spread the mozzarella cheese over the crust. Top with Sicilian Pizza Sauce using the back of a spoon to spread over the cheese (you will not use all of it). Then add your favorite toppings.
8. Bake for 10-15 minutes or until the edges are golden brown.
LIKE: Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.
I prefer the boxed Pomi strained tomatoes for this pizza sauce.