Sicilian Pizza Dough
Don't be intimidated by the time it takes to make this dough. The majority of the time in this recipe the dough is proofing. The chewy texture of this crust is worth the wait.
Equipment
- 9" X 13" rimmed baking sheet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- 2 ¼ tsp active yeast
- 2 Tbsp olive oil plus more for bowl
- 1 ¾ cup warm water
- 2 tsp kosher salt
- 4 cups all purpose flour
Instructions
- Combine yeast, and water and let sit for 10 minutes
- Add 2 Tbsp of oil, salt and 2 cups of flour and mix until combined
- Add another cup of flour and mix
- Then add the last cup of flour and knead until dough is soft and elastic; about 5-6 minutes
- Place dough in a clean bowl and drizzle with remaining oil, cover with plastic wrap and allow to rise for 24 hours
- After 24 hours remove dough from fridge and allow to sit for 20 minutes at room temperature
- Line an 13” x 18” rimmed baking sheet with parchment paper
- Gently stretch dough until it reaches the four corners of the baking sheet
- Cover tightly with plastic wrap and allow to rise in a warm place (about 30 for 40 minutes until puffy and full of air bubbles
Notes
When using this dough to make pizza I preheat the oven to 520° F and bake with desired toppings for 20 minutes or until crust is golden.
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