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.
Recipe courtesy of The Saucee Sicilian Food Truck, Oklahoma City, OK