Sicilian Style Pizza
This is our signature Sicilian Style Base recipe at 70% hydration. The best and easy homemade pizza crust recipe. You can add any toppings you desire and make it your own. Easy to remember and adaptable to any other pizza style.
Servings 3
Calories 425kcal
Equipment
Ingredients
Dough
- 550 g 00 Type Flour You can also use Bread Flour
- 385 g Water
- 10 g Fine Salt
- 6 g Dry Active Yeast
- 10 g Olive Oil
- 15 g Diastatic Malt
Sauce
- 120 ml Tomato Sauce
Toppings
- 300 g Low-Moisture Mozzarella Cheese
- Additional toppings of your preference
- Olive Oil for Garnishing
Instructions
Prepare the Dough
- Activate Yeat - Separate 20 grams of water from the total water and heat it up to 95°F –105°F.
- Mix the lukewarm water with the yeast together and whisk them in a small bowl and let it sit for10 to 15 minutes.
Mix the Dough
- In the bowl of the electric mixer, mix the flour, malt, yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute.
- Add the Oil and mix for 1 minute.
- Add the salt to the mixture and mix for 1minute.
Knead the Dough
- Knead the dough in the mixer on low speed for 5- 7 minutes. Switch to medium-low speed and mix for another 2- 3 minutes.
- Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough.
First Fermentation
- Cover tightly and let the dough ferment in the refrigerator until it proofs and almostdoubles in size, for about 1 to 1 ½hrs. The ideal temperature for the first fermentation is 80°F.
Degas Dough
- With your fist, push down on the mixture and deflate the mixture. *This will release all the accumulated gas from the dough.
- Once you flatten the dough, bring it together into a big ball again.
Shape into Balls
- Divide the dough into 2 equal pieces with a bench scraper, about 485 grams each.
- Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.
- Firmly squeeze the balls near the bottom to get out any air pockets.
- Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out.
Second Fermentation
- Place the dough balls evenly in a proofing box or on a wide tray, making sure they are separated and not touching.
- Cover tightly and refrigerate for 8 to 24 hrs.
- Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out.
Pre-Heat the Oven
- Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other. If you only have 1stone/steel place it in the middle rack of your oven.
- Set the oven to 450°F and pre-heat for about 1 hr.
- Prepare the toppings for the pizza and have everything in its place.
Shaping of the dough
- Pour the oil into the center of a well-seasoned 12-inch by 12-inch steel Sicilian pan.
- Turn the dough over with the bowl scraper allowing the dough to coat both sides with the oil.
- Using your fingers, press the dough outward in all directions,extending it toward the corners to make aneven layer.
- The dough should be stretched toward the corners. As far as possible without tearing. However, don 't worry if the dough doesn’t reach the corners. It will get there after the second resting time. Let rest for30 minutes, uncovered, in a warm place.
- Gently push the dough to the corners for a second time, shaping it in the pan as necessary to achieve an even thickness and to reach to the corners.
Top the dough
- Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough.
- Use the back of the spoon to spread the sauce outward from the center in a spiral motion. Leave about ¾” inch around the rim of the pizza. Shake the pizza peel to make sure the dough isn’t sticking.
- Pour the cheese onto the center of the pizza and spread it with your fingers. Do not go all the way up the rim.
- Arrange the rest of your toppings evenly over the cheese.
- Give it a final shape by adjusting the rim as necessary to give the pizza a perfectly round shape.
Par-Bake the Crust
- Set the pans on the top stone/steel and bake for 7 minutes.
- Rotate the pan 180 degrees and transfer it to the bottom stone.
- Bake for another 6-8 minutes, until the top of the crust is a rich golden brown.
Top the Dough
- Grab a large, preferably flat spoon and disperse the sauce on to the center of the dough. Use the back of the spoon to spread the sauce outward from thecenter to the corners in a spiral motion, leaving a 3/ 4-inch border on all sides.
- Pour the cheese onto the center of the pizza and spread it with your fingers.
- Arrange the rest of your preferred toppings evenly over the cheese.
Transfer and Bake the pizza in the oven
- Check the oven as it should be at 450F degrees.
- Set a timer for at least 5 to 6 minutes so you can check the progress. If you see any large bubbles in the pizza, just poke them with a knife and add additional cheese on top. Try not to open the oven door.
- Grab the peel and rotate the pizza 180° if you feel the back is cooking faster. Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to15 minutes total depending on your oven. Bake until the crust is properly browned.
- Grab the pan and rotate the pizza 180° if you feel the back is cooking faster.Check the bottom of the pizzato make sure it has been cooked well.It should be rich brown and burnished. The total cooking time should be from 10 to 12 minutes total depending on your oven.
- Bake until the crust is properly browned. If you want it darker and crunchier, transfer the pan to the top stone to bake for 1 to 2 minutes.
Finish
- Run a spatula around the edges of the pizza to make sure it has not stuck in any area. You can drizzle a bit of olive oil down the side of the pan and work slowly to loosen that area.
- Lift the pizza with the spatula and transfer it to a cutting board.
- Make 2 evenly spaced 4-inch cuts the length of the pizza and 2 evenly spaced 4-inch cuts across the width of the pizza, to make 9 squares.
- You may want to add a small number of your finishes right before serving. For additional flavor, add a sprinkle Parmesan or Pecorino to give it an extra pungent flavor.Garnish with your favorite garnishes. Serve immediately
Nutrition
Serving: 3g | Calories: 425kcal