Sicilian pizza. Soft, fluffy and an Italian classic. Take note of this recipe by Luis Perez (@pizzawithperez).
•Bread flour 1000g/35.2oz (13.5-14% protein)
•Instant or Active dry yeast –4g/0.14 oz.
•Poolish –150g/5.29 oz.
•Ice cold water 650g/23 oz.(Divided into 85%/5%/10%when using a mixer 520g/32g/98g)
•Sea Salt 35g/1.3 oz
•Olive oil 70g/2.6 oz
•Sliced fresh mozzarella
•Good quality tomato sauce
Sicilian Pizza Dough Recipe
Add all the flour and yeast into the mixer bowl then mix on low for 2 minutes.
Gradually add 520g of water and continue to mix on the lowest speed until it begins to combine.
Once a mass is formed (after about 4-5 minutes of mixing) add the poolish and continue to mix on lowest speed.
Begin to slowly incorporate 32g of water to collect any unmixed flour left in the bowl.
Increase the mixer speed to 50% and add the salt.
Increase the mixer speed to 75% and gradually add in the olive oil.
Increase the mixer speed to 100% and incorporate the final 98g of water. Stop the mixer when the water has been absorbed and the dough is smooth.
Allow the dough to rest for 5 minutes before removing from the mixer. Place into a bowl, cover and refrigerate for 24 hours
Divide and ball the dough into 380g/13.4 oz balls, place into pans, cover and put back into the fridge for a further 8-24hrs.
Coat the pan and dough ball with oil, dimple and stretch the dough working it towards the corners of the pan.
Repeat this method 4-5 times at 5-minute intervals (cover between stretches).
Cover and allow the dough to proof at room temperature until the dough has doubled in volume.
Making & Baking
Preheat your Gozney Pizza Oven stone to 600°F/315°C. Dimple the dough and place the pan in the oven. Flame off, door on.
Bake for 2 minutes, then rotate the pan 180 degrees and bake for a further 2 minutes.
Remove the par-baked dough and rest at room temp.
Top with the sliced mozzarella and good quality tomato sauce. Drizzle the edges of the pizza with olive oil and place into your Gozney Dome with the flame off and door on.
Bake for 2 minutes, rotate 180 degrees and bake for a further 2 more minutes.
Remove the door and turn on the flame to colour the top of the pizza.
Rest for 1 minute on a cooling rack, garnish with chopped basil and grated pecorino Romano.
Slice into squares and enjoy!
Luis Perez (aka @pizzawithperez) is the founder and pizza king at Peels On Wheels Pizza in Rochester, New York. Luis created Peels On Wheels in the Summer of 2019. Growing up in the South Bronx, pizza was a huge part of daily life for Luis. After a career hiatus from pizza, Luis found himself missing the pizza industry and decided to start his own pizza business.