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    You are in: Home / Recipes / Sicilian Pizza Dough Recipe
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    Sicilian Pizza Dough

    Average Rating:

    67 Total Reviews

    Showing 61-67 of 67

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    • on August 28, 2005

      Whoa! This is now my new favorite pizza crust recipe! I love the taste and texture and it has the perfect amount of chewiness. Next time I'm making a double batch!

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    • on February 09, 2005

      Very nice pizza dough. I replaced the olive oil with the oil from a jar of sundried tomatoes and used 1 1/3 cup rye flour in the 4 cups flour. Yje dough was still very light! Bake times were spot on.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2004

      This dough was very easy to work with and rose beautifully. It held together well too. The only thing I might change next time, is to add just a little more sugar. It's just my preference. I like a thick crust to be just a little sweet. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2004

      Very good recipe. I've used it twice now, once for a deep dish pizza (pepperoni, mushrooms, and a few different cheeses), and then again for calzones, where everyone made their own with the ingredients. Both were great!

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    • on November 30, 2003

      True old-style Sicilian crust!!! Both my father and father-in-law are Italian and they were very impressed with the pizza crust! The texture and taste were wonderful! I followed your directions exactly and made one deep-dish crust. I really liked the fact that it only takes 30 minutes to rise! The crust recipe I normally use takes a lot longer than that! I can't wait to try this dough on calzones! This recipe will definitely be add to my box of favorites!

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    • on November 23, 2002

      Have made this twice and it will replace the dough recipe that I have been using for a few years. Has a great chewy texture and reheats very well, no sogginess to the crust. The only change I had was to preheat my oven to 500 deg. Then slid in onto the pizza stone, reduce heat to 475 deg. then bake for 10 min. Thank you for sharing this recipe.

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    • on November 01, 2002

      This was very good, but not quite what I was hoping after reading the rave reviews. Hanging onto it, though - it was a nice dough. I think there's a lot of extra steps in the instructions - after working w/ dough for years, you learn how you can shortcut. I started w/ yeast & water, waited a minute or two (the purpose here is to make sure the yeast is active), then just added flour & salt (& olive oil) into that & kneaded well, then let it rise till doubled. Thanks for sharing!

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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
    10%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 297.7 mg
    12%
    Total Carbohydrate 97.9 g
    32%
    Dietary Fiber 4.3 g
    17%
    Sugars 1.3 g
    5%
    Protein 14.3 g
    28%

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