Basic Square Pan Pizza Dough Recipe Sicilian Style Dough Recipes

THE BEST SICILIAN PIZZA DOUGH RECIPE!

Steps:

• Add room temperature water to a mixing bowl. Dissolve the sugar and yeast, and add the flour gradually while mixing. Add salt, and mix the dough so it comes together as a shaggy dough.
• Place the dough in an air-tight container, or in a bowl covered with plastic wrap. Let the dough rest for 30 minutes to let the gluten hydrate and ddevelo.
• Take the dough out of its container and knead it to a smooth, springy dough ball. This step can either be done by hand or in a stand mixer This should only take a couple of minutes.
• Place the dough in a lightly oiled airtight container or in a bowl covered with plastic wrap, and let the dough rise for 4-6 hours.
• Remove the dough from the rising container and stretch it out directly on a baking sheet or on a sheet of parchment paper. Use your fingertips and press it outwards from the middle into a rectangular shape. But make sure to keep an edge around the pizza. This will create a nice, raised crust!
• Top teh pizza with your favorite sauce, cheese and toppings.
• Bake the pizza for 30 minutes at 400°F (205°C), until the crust is nice and crispy and slightly brown.

SHEET PAN PIZZA DOUGH

Steps:

• In a large bowl, using a wooden spoon or dough whisk, stir together the flour, salt, sugar, and yeast. Pour in the warm water and 2 tablespoons of olive oil. Continue mixing until no more dry flour appears in the bottom of the bowl.
• Dust a clean work surface with flour. Transfer the dough to your floured work surface and knead it until it comes together in a smooth ball that is tacky but doesn't stick to your hands. This should take about 5 minutes. To knead the dough, place the heel of your hand (or both hands) on the center of the dough and press down and away from you. Fold the dough up and over, turn the dough 45 degrees to the right, and repeat, sprinkling with a little flour as needed if the dough keeps sticking to your hands.
• Drizzle 1 tablespoon of olive oil into a large bowl (preferably one with a tight-fitting lid). Place the dough ball in the bowl and turn to coat it in the oil. Cover the bowl with a lid or plastic wrap and let the dough rise until it doubles in volume, 1 to 2 hours at room temperature or overnight in the refrigerator. (If refrigerating the dough, take it out of the fridge about an hour before you proceed to the next step so it can come back to room temperature.)
• Grease a large (13 x 18-inch) rimmed baking sheet with 2 to 3 tablespoons of olive oil. Place the dough in the pan and press it out with your fingers until it reaches all the way to the edges and corners of the pan. If the dough keeps shrinking back, let it rest for 10 to 15 minutes and try again. After the dough is pressed out all the way to the edges of the pan, cover the whole pan with plastic wrap or a clean kitchen towel and let it rest (proof) for 30 minutes or up to 2 hours. (The longer the dough proofs, the more it will puff up and the fluffier your finished pizza crust will be. For grandma-style pizza, 30 minutes is all you need. For traditional Sicilian-style pizza, 1 to 2 hours is best.).
• Preheat the oven to 500°F. Top the dough with sauce, cheese, and any other meats and veggies you like.
• Transfer the baking sheet to the oven. Bake the pizza for 15 minutes, rotating the pan once halfway through, until the bottom of the crust is golden brown. (Use a spatula to carefully lift up one corner of the pizza to check underneath.)
• Remove the pizza from the oven. Let it cool for 5 minutes, then cut into squares and serve.

SHEET-PAN PIZZA DOUGH

Steps:

• Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

SICILIAN PIZZA

Steps:

• Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
• Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
• Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
• Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.

SICILIAN PIZZA DOUGH

Steps:

• Coat a large bowl with teaspoon of olive oil and set aside.
• Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
• Place three cups of flour in large bowl and mix in salt.
• Place one cup of flour on work surface.
• Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
• Stir until as combined as possible.
• Turn out onto floured surface.
• With well floured hands, knead dough to work in the cup of flour on the board.
• Continue kneading until nice, smooth dough-ball is formed.
• Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
• Dough should double (at least).
• Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
• Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.