1/7 Photos of Sicilian Pizza Dough
Lisa Pizza's Note:
I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!
My Private Note
pizza p ...
Units: US | Metric
- 1Coat a large bowl with teaspoon of olive oil and set aside.
- 2Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
- 3Place three cups of flour in large bowl and mix in salt.
- 4Place one cup of flour on work surface.
- 5Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
- 6Stir until as combined as possible.
- 7Turn out onto floured surface.
- 8With well floured hands, knead dough to work in the cup of flour on the board.
- 9Continue kneading until nice, smooth dough-ball is formed.
- 10Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
- 11Dough should double (at least).
- 12Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
- 13Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.
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Nutritional Facts for Sicilian Pizza Dough
Serving Size: 1 (223 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 510.3
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 297.7 mg
- Total Carbohydrate 97.9 g
- Dietary Fiber 4.3 g
- Sugars 1.3 g
- Protein 14.3 g