My Review and Recipe Tribute To Di Carlo's Original Pizza
Recipe type: Pizza
Cuisine: Italian
Serves: 4
Nothing will ever beat out the Original DiCarlo's Pizza, but this is darned close enough for me.
  • Two 28 oz. cans of imported italian San Marzano D.O.P. certified tomatoes
  • (Using whole tomatoes preserves the integrity of the tomato and draws out more flavor.)
  • 1.5 Tablespoons Extra Virgin Olive Oil
  • 2 teaspoons of oregano (can add more to liking)
  • 2 teaspoons fresh chopped or dried basil
  • 1 Tablespoon of chopped yellow onion
  • 2 teaspoons sweet green pepper finely chopped (may use more if you wish)
  • ½ teaspoon fresh chopped garlic
  • 2 Tablespoons brown sugar (*optional- you can also use a little or as much as you want.)
  • salt & pepper to taste
  • DOUGH:
  • 1 packet active dry yeast
  • 1 Tablespoon organic honey OR 3 teaspoons sugar
  • ¼ cup warm water (110-115 degrees)
  • 3 cups bread flour (can use all purpose, I prefer bread flour)
  • 1 cup warm water
  • 1 + ½ teaspoons salt
  • 1 Tablespoon EVOO (plus more for rising dough and baking sheet)
  • Fresh shredded provolone cheese (chilled)
  • You can also use a ¼ cup mozzarella & provolone mix if you desire.
  • Pepperoni (room temp is best.)
  2. In saucepan over medium high heat put in EVOO. When hot, add onion, peppers and garlic and sweat until the onions are translucent. About a couple of minutes.
  3. Reduce heat to medium and add processed tomatoes. Add remaining ingredients and salt & pepper to taste. Let cook down for four hours to get full flavor.
  5. In small glass dish, add yeast, sugar, and ¼ cup warm water. Let stand for 10 minutes to activate yeast.
  6. Meanwhile in standmixer, add 1 cup flour, EVOO, and salt.
  7. When yeast is activated, pour into standmixer bowl and add remaining 1 cup warm water.
  8. Mix on speed 2 with whisk attachment until frothy.
  9. Switch over to hook attachment and add two more cups flour.
  10. Mix on low speed until dough becomes smooth and elastic. About 10 minutes.
  11. If dough is too wet and stretchy add remaining flour in small increments.
  12. If dough is too dry, add more water in small increments until you get the consistency you want. Smooth and elastic.
  13. In a glass or ceramic bowl coat bottom and side with EVOO.
  14. Place dough ball in and coat well in the oil.
  15. Cover with plastic wrap and clean towel and set in warm area free of drafts.
  16. Let dough rise for about an hour then punch it down and let rise again for 2 hours. For best results and a tastier crust let rise 6 hours then punch it down and rise again for another 2 hours.
  18. Preheat oven to 475 degrees an hour before cooking. If you have a baking stone place it in the oven to preheat with oven. I place my baking pan on top to cook more evenly. If not, don't freight. Your dough will still cook. Lightly oil the bottom of your baking pan with EVOO. Stretch the dough out by hand to the edges of the pan. You want a thin dough. Lightly brush top of dough with EVOO and place in oven for about 6-10 minutes or until dough starts to lightly brown. Keep a close eye on it.
  19. Remove and ladle tomato sauce on generously leaving a small amount of crust uncovered. Sprinkle a small amount of shredded provolone cheese over top the sauce. Place back in oven and bake until edges and bottom are golden brown. Keep a close eye that it doesn't burn. *If edges are browning more than bottom place pan on bottom rack and keep a very close eye on.
  20. Remove from oven when crispy and golden brown and immediately layer with lots of cold provolone cheese, a little mozzarella, and pepperoni. I lightly cover mine with a clean towel to help melt the cheese before cutting.
  21. Enjoy. This pizza is also great reheated. Reheat in preheated 350 degree oven for 5-10 minutes.
Recipe by The Kitchen Prescription at