Guy Tries Saucee Sicilian Trapani Pizza | Diners, Drive-ins and Dives with Guy Fieri

These wood-fired food truck pizzas are out-of-bounds! The Trapani Pizza is topped with fresh figs, prosciutto slices and a sweet balsamic figs. Watch #DDD, Fridays at 9|8c and #StreamOnMax! Subscribe to Food Network ▶ http://foodtv.com/YouTube Find it at The Saucee Sicilian: http://www.thesauceesicilian.com Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! The Saucee Sicilian Trapani Pizza RECIPE COURTESY OF THE SAUCEE SICILIAN Level: Intermediate Total: 1 day 1 hr 40 min (includes proofing time) Active: 30 min Yield: 6 servings Ingredients The Saucee Sicilian Pizza Dough: 480 grams water 1 1/2 grams instant yeast 800 grams "00" flour 20 grams salt The Saucee Sicilian Balsamic Maple Glaze: 1 cup balsamic vinegar from Modena 1/2 cup pure maple syrup The Saucee Sicilian Trapani Pizza: 1 cup "00" flour 2 cups whole milk ricotta 1 pound fresh mozzarella, torn 1 cup roasted garlic cloves 1 cup red roasted peppers, chopped 3 cups fresh Mission figs, quartered 24 slices prosciutto Directions Special equipment: a pizza stone For the Saucee Sicilian pizza dough: Place water in a mixing bowl with yeast to bloom for 10 minutes. Slowly add flour to mix. Once flour and water begin to mix, add salt. Mix 3 minutes. Place dough in a container and close top; allow to proof for 24 hours. Portion into 8-ounce dough balls in dough trays and refrigerate for 48 hours. Bring dough balls to room temperature. For the Saucee Sicilian balsamic maple glaze: Combine the balsamic and maple syrup in a small saucepan. Bring to a boil, then and reduce heat to a low simmer and cook, whisking often so it doesn't burn on the bottom, until the liquid is reduced by half and the glaze coats the back of a spoon. For the Saucee Sicilian Trapani pizza: Heat a wood-fired oven to 800 to 850 degrees F or a regular oven with a pizza stone to 550 degrees F. Flour a work surface and hand stretch and form the dough balls into pizza shapes. Scoop ricotta on each pizza and spread it until it almost reaches the edges. Top the pizzas with some mozzarella, roasted garlic, roasted red peppers and Mission figs. Bake until golden brown and bubbling, about 90 seconds in a pizza oven or 5 minutes in a regular oven. Take out and cut into 4 slices. Top each slice with prosciutto and drizzle on some balsamic maple glaze. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. https://www.instagram.com/guyfieri https://www.facebook.com/GuyFieri/ https://twitter.com/GuyFieri Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DinersDriveInsAndDives #FoodNetwork #TheSauceeSicilianTrapaniPizza Guy Tries Saucee Sicilian Trapani Pizza | Diners, Drive-ins and Dives with Guy Fieri | Food Network https://youtu.be/tA31p85oZBI