BACK TO RECIPES

Sicilian Pan Pizza

Adapted from King Arthur Flour.

Ingredients

  • 3 cups APF (360g)
  • 1 t Active Dry Yeast
  • 1 t salt
  • 1 cup luke warm water (200g)
  • 2 t olive oil (25g)

Method

  1. In a large bowl add flour, salt and yeast. Add yeast to one side of the bowl and salt to the other. Mix the salt and yeast with the flour individually. Add water and oil.
  2. Using a spatula scrap the sides of the bowl turning the mixture until all the flour has been taken up and you're left with a shaggy dough. Let rest 5-15 minutes.
  3. Knead in bowl briefly to create a pretty cohesive ball of dough. If you knead too much the dough will be chewy.
  4. Cover with cotton kitchen towel and let rest at least an hour or till it doubles in size.
  5. Heat oven to 425˚. Remove dough onto lightly floured surface. Roll the dough to half sheet size (18"x13").
  6. Rub a light coating of olive oil on the sheet pan. Add a dusting of cornmeal if you'd like. After the dough is on the sheet pan, poke the dough with a fork like you would a pie crust. Parbake the dough for 10-15 minutes.
  7. Remove from oven and add sauce and toppings. Cook until done. Depending on ingredients, another 10-15 minutes.