Mike Fitzick (aka @pizza_jew) is back and this time, he’s taking on Sicilian pizza. Traditionally from Western Sicily, this pizza combines a focaccia style base with a delicious tomato topping.
1110g "00" pizza flour
555g high gluten or bread flour (32%)
50g salt (2.8%)
17g compressed yeast (1%) / 5g instant yeast (0.3%)
41g sugar (2.3%)
42ml olive oil (2.4%)
1L cold water – first water (57%)
Inoculated water - 165g preferment (10%) mixed with 160g water cold water (10%)
Please note this recipe is best made using a dough mixer.
Day before: Make the preferment
Preferment to made from equal parts flour and water and 0.1% yeast and left for 24hrs at room temperature. For example, 82.5g flour / 82.5g water and 0.01g yeast.
Pour the first water and yeast into the mixer and mix to dissolve the yeast. Add in the 00 flour and the high gluten flour and mix further for about 5-7 minutes until there is no dry flour visible and allow the dough to rest for 5 to 10 minutes.
Turn the mixer to high and slowly add in the inoculated water. Gradually add in the salt and sugar, then in the last few minutes of mixing, add the olive oil and mix until the dough is strong and you can create a window pane.
Allow the dough to relax for 5 minutes before removing the dough from the mixer, place in an oiled bowl and leave in the fridge for 24-48 hours.
Remove from the fridge and divide the dough into 400g/14 Oz pieces. Place each portioned piece of dough on an oiled tray and cover. Let it relax and room temperature for around 10-15 minutes before pressing it out to the edges of the tray with oil. Repeat this until the dough has reached the corners of the pan. Cover and leave to proof for a further 2 hours.
Set the Dome to around 400°C/700F. Place the pan in the Dome and turn the flame off. Attach the Dome door. After 5 minutes, remove from the oven and turn the flame back on. Ensure the door is off when a gas flame is present in the oven.
Let the par-baked dough cool before adding the toppings. Layer over fresh mozzarella and tomato sauce. Finish with grated parmesan and fresh basil. Place back in the Gozney Dome, turn the flame off and place the door back on. Cook for 5 minutes.
After 5 minutes, remove the door and turn the flame back to add some extra colour to the toppings as desired. Remove the pizza from the oven and let it cool before slicing.
Serve and enjoy!
Time to fire up your Gozney Pizza Oven and get to work! Share your creation with us by using #GozneyKitchen on your social media posts.
Mike, who runs the show at Bakeria 1010 in New Jersey, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!