How to Make Sicilian Pizza Dough

Name: How to Make Sicilian Pizza Dough
Ingredients: 6 grams (2 teaspoons) active dry yeast; 100 grams (1/4 cup plus 3 tablespoons) warm water (80°F to 85°F); 578 grams (4-1/2 cups) flour with 13 to 14 percent protein, preferably All Trump's or Pendleton Flour Mills Power; 12 grams (1 tablespoon plus 1 teaspoon) diastatic malt; 305 grams (1-1/3 cups) ice water; 12 grams (2-1/4 teaspoons) fine sea salt; 6 grams (1/2 tablespoon) extra virgin olive oil; Olive oil, for coating the pan; 1 (35-ounce/990-gram) ball Sicilian Dough; 1/4 cup (60 grams) olive oil, plus more for drizzling

andrewzimmern.com

Learn how to make authentic Sicilian pizza dough using Tony Gemignani's recipe from The Pizza Bible, featuring high-protein flour and a unique mixing method. Perfect for Brooklyn-style pizza!

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Cooking tools:

Stand mixer
Pizza stone
Baking steel
Kitchen scale
Sicilian pan
Bench scraper
Cooling rack
Bowl scraper
Spatula
Whisk
Mixing bowl
Baking sheet
Plastic wrap
Kitchen towel
Oven
Refrigerator
Measuring cup
Measuring spoon

Ingredients

6 grams (2 teaspoons) active dry yeast
100 grams (1/4 cup plus 3 tablespoons) warm water (80°F to 85°F)
578 grams (4-1/2 cups) flour with 13 to 14 percent protein, preferably All Trump's or Pendleton Flour Mills Power
12 grams (1 tablespoon plus 1 teaspoon) diastatic malt
305 grams (1-1/3 cups) ice water
12 grams (2-1/4 teaspoons) fine sea salt
6 grams (1/2 tablespoon) extra virgin olive oil
Olive oil, for coating the pan
1 (35-ounce/990-gram) ball Sicilian Dough
1/4 cup (60 grams) olive oil, plus more for drizzling