Authentic Sardenara Pizza Recipe: A Taste of Sicily with Skycrops Oven

1. Ingredients

Dough:

16 oz (454g) bread flour

1 tsp active dry yeast

1 tsp salt

1 cup warm water (45°F/7°C)

2 tbsp olive oil

Toppings:

8 oz (227g) tomato sauce

6 oz (170g) yellow onions, sliced (2 medium onions)

4 oz (113g) canned anchovies (drained)

3 oz (85g) Pecorino cheese, grated

2 oz (56g) mozzarella cheese, shredded

1 tbsp dried oregano

2 tbsp olive oil (for drizzling)

2. Instructions

Prepare the Dough（About 2 Hours）

• Transfer flour, yeast, and salt to a bowl. Add water and olive oil, knead into a smooth dough (8 minutes).
• Place dough in an oiled bowl, cover, and let rise for 1.5 hours until doubled.

Preheat the Skycrops Oven（20 mins）

• Load wood pellets into the Skycrops oven and preheat to 475°F (246°C), using the built-in thermometer for precision.
• Place the ceramic pizza pan inside to heat evenly, thanks to the oven’s double-layer insulation.

Prepare Toppings（15 mins）

• Sauté onions over medium heat until soft (10 minutes), then let cool.
• Halve the anchovies and mix cheeses together.

Shape and Assemble（10 mins）

• Roll dough into a 12-inch circle, 0.2 inches thick, and place on a floured peel.
• Spread tomato sauce, top with onions, anchovies, cheese, and oregano.

Bake the Pizza（8-10 mins）

• Slide pizza onto the stone and use the oven’s 360° automatic rotation to ensure even bak
• Bake for 3 minutes until crust is golden and cheese is bubbly, using the magnetic timer for accuracy.

Serve（2 mins）

• Remove with a peel, drizzle with olive oil, slice, and serve with chilled white wine.