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Vodka Sicilian Pizza

By Luis Perez

Vodka Sicilian Pizza

Vodka Sicilian Pizza

Vodka Sicilian pizza by @pizzawithperez. Fluffy and flavoursome, for any budding pizzaiolo.  


(10”x10”x2” pan): 

½ teaspoon oil of your choice (olive/canola)  

1 Sicilian style dough ball (375g-400g/13-14oz) (Sicilian style pizza dough recipe) 

Aged mozzarella 125-150g/4.5-5.5 oz (sliced)  

Fresh mozzarella 35-45g/1-1.5 oz(cubed)  

Basil to garnish  

Oregano to garnish  

Pecorino to garnish 


For the vodka sauce: 

Olive oil 45g/1.6 oz  

 Crushed tomatoes 500g/17.5 oz  

 ½ tsp oregano  

Sea salt 1g/.05 oz  

Garlic 2g/.07oz (chopped)  

Shallot 55g/1.95 oz (chopped) 

Pecorino 55g/1.95 oz (grated)  

Vodka 75g/2.65 oz  

Heavy cream 200g/7 oz 


For the basil pesto 

Olive oil 100g/3.5 oz  

Pine nuts 50g/1.75 oz  

Pecorino Romano 50g/1.75 oz (grated)  

Garlic 4g/.15 oz  

Basil 50g/1.75 oz (blanched in either ice water or boiling water)  

75g cold water/2.65 oz 

1g black pepper/.05 oz  

 3g salt/.10 oz 

Show more

To make the basil pesto:

Step 1:

Using an immersion blender - blend oil, nuts, garlic, salt and pepper until smooth. 

Step 2:

Once the ingredients listed in Step 1 are combined, add the blanched basil and blend until smooth.  

Step 3:

When the basil is incorporated add in grated Pecorino Romano and blend until smooth.  

Step 4:

While the blender is running gradually add water in order to give the pesto a silky texture.  

To make the vodka sauce:

Step 5:

Heat olive oil in a pan over medium heat then sweat the shallots and garlic until translucent and aromatic.  

Step 6:

Once step 1 is completed carefully pour vodka into the pan and ignite with a flame to cook the alcohol out.  

Step 7:

When the alcohol is cooked out, add the crushed tomatoes and cook down 2-3 minutes.  

Step 8:

Add cream to the pan, bring to a simmer. Using a blender, blend the sauce until smooth then stir in grated Pecorino and simmer until it reaches a thick enough consistency to coat the bottom of a spoon. 

To make the pizza:

Step 9:

Using a cold dough ball, coat the pan and dough ball with the oil, then dimple and pan stretch the dough working it towards the corners of the pan. Repeat this method 4-5 times at 20 minute intervals (cover with plastic wrap or pan lid in between stretches). As soon as the dough has reached and filled all 4 corners of the pan cover and allow to proof at room temperature until the dough has doubled in volume (time will vary).  

Step 10:

Once the dough has completed its proof, with generously oiled finger tips, begin to dimple the dough to begin par baking. Set Gozney pizza oven to 315-330°C/600-625°F in order to par bake. Place pan in oven and turn flame off and place rope sealed door onto the dome in order to complete the par bake. Bake 2 minutes then rotate 180 degrees and bake another 2 minutes (rope sealed door should be utilized for the 4 minute duration of the par bake). Remove and allow par baked dough to rest at room temp.  

Step 11:

Once the dough has cooled down to room temp, remove par cooked dough from the pan, coat the pan and outer crust with a bit of oil, then top with sliced mozzarella. Once topped with sliced mozzarella add about 3 stripes of vodka sauce diagonally then add 5 cubes of fresh mozzarella on top of the sauce (one cube in the center and 1 at each corner). 

Step 12:

Set your Gozney Dome or Roccbox to 315-330°C/600-625°F. Launch pizza into the oven and bake 4 total minutes with rope sealed door with the flame off rotating the pizza 180 degrees after 2 total minutes. The final 1-2 minutes of baking turn the flame to high to obtain a bit more color while rotating the pizza frequently. The pizza should be done in around 5-6 total minutes (4 minutes no flame with rope sealed door and 1-2 minutes with low flame without the rope sealed door). During the final 1-2 minutes of final bake be sure to rotate 90 degrees every 30 seconds.  

Step 13:

Remove from pan immediately and rest 1 minute before cutting into 4-6 pieces. Once cut drizzle the pesto onto the pizza and garnish with basil, oregano and grated Pecorino Romano. 

Step 14:

Serve and enjoy! 

Recipe Contributor

Luis Perez

Luis Perez (aka @pizzawithperez) is the founder and pizza king at Peels On Wheels Pizza in Rochester, New York. Luis created Peels On Wheels in the Summer of 2019. Growing up in the South Bronx, pizza was a huge part of daily life for Luis. After a career hiatus from pizza, Luis found himself missing the pizza industry and decided to start his own pizza business.


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