How to Make Sicilian Pizza Dough - Andrew Zimmern

Name: How to Make Sicilian Pizza Dough - Andrew Zimmern
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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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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