New York Sicilian Pizza
User Reviews
5
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Prep Time
5 hrs
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Cook Time
25 mins
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Cold fermenting time
1 d
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Total Time
1 d 5 hrs 25 mins
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Servings
9 squares
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Calories
440 kcal
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Course
Main Course
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Cuisine
Italian
New York Sicilian Pizza
Description
This Sicilian pizza dough uses bread flour and a typical hydration ratio (64%) with instant dry yeast, salt, sugar, and olive oil. The dough is kneaded then allowed multiple warm rests and a cold fermentation in the refrigerator for 12 to 72 hours to develop flavor and texture. The dough is shaped into a ball, placed seam-side down in an oiled bowl, and covered before chilling.
When ready to bake, a portion of dough is shaped and topped with drained crushed plum tomatoes seasoned with kosher salt and oregano, then sprinkled with grated pecorino romano and shredded low-moisture mozzarella cheese. A good amount of olive oil is brushed under and on top of the dough to encourage a crispy bottom crust and enhance flavor. Baking time and temperature must be monitored carefully to achieve the desired golden color and texture, adjusting oven rack position as needed.
Leftovers keep up to three days and can be reheated in the oven for about 10 minutes to restore crispness. The recipe notes emphasize the importance of hydration, fermentation time, and sufficient oil for a properly textured Sicilian pizza.
Ingredients
For the dough
- 497 grams bread flour or 4 cups
- 2 grams instant dry yeast or 1/2 teaspoon, SAF brand recommended
- 10 grams salt or 1 3/4 teaspoons, fine sea salt
- 6 grams granulated sugar or 1 1/2 teaspoons
- 318 grams water or 1 1/2 cups, cold
- 17 grams olive oil or 1 1/2 tablespoons, plus more for proofing container
For the NY Sicilian pizza
- 1 ounce DOUGH from above recipe, ball shape
- 1/4 cup olive oil
- 1 ounce can crushed plum tomatoes drained
- 1/2 teaspoon kosher salt
- 1 teaspoon oregano or Italian oregano, Sicilian dried
- 3 tablespoons pecorino romano grated
- 12 ounces mozzarella cheese shredded, low moisture, whole milk
Instructions
For the dough
- Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
- Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass. Pour the oil over the dough, mix again, and place the rough shaggy dough onto a work surface.
- Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait for 30-45 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5-7 minutes).
- Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
- After 40 minutes pull the dough toward its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl (about 2 teaspoons olive oil) and cover tightly with plastic wrap. Refrigerate for at least 12 hours but preferably 24 -72 hours before using.
For the NY Sicilian Pizza
- Take the dough out of the fridge for 60 minutes prior to use. Do not uncover the bowl.
- Pour and spread the olive oil into a 14-inch square pan and drop the dough ball into it. Try to stretch with your fingers to fill the pan for a couple of minutes. The dough will not be able to be stretched on the first try. Cover the pan with plastic wrap and let the dough warm up for 30-45 minutes and try to stretch again. If unsuccessful, cover one more time and wait another 30-45 minutes. Press the dough into the corners to form a crust.
- Mix the salt into the tomatoes. Spread 4-6 ounces of the tomato sauce onto the dough (just a very thin layer) then cover with plastic wrap. Place the pan on top of the oven or a sunny windowsill to warm and rise for 3 hours.
- Preheat the oven to 430f and set one rack to the lowest level and the other to the top 1/3 of the oven. Once the oven is to temp and the dough has risen enough par-bake the pizza on the lowest rack for 12 minutes or until the bottom of the pizza is lightly golden and the dough has firmed up.
- Remove the pizza and top with the mozzarella cheese, leaving 1/2-inch of the perimeter without any cheese. Spoon the sauce on top of the pizza in diagonal lines (you might not need all of the sauce) and cook on the higher set rack for 12 minutes more.
- Remove from the oven and sprinkle with grated Pecorino Romano and Sicilian oregano. Cook for 1 minute more. You can broil the top for 30 seconds or so for more color but watch very carefully! Enjoy!
Notes
- The dough hydration is 64% with low yeast and recommended oil and salt percentages.
- Cold ferment the dough for 12 to 72 hours, with 24+ hours preferred for best flavor and texture.
- Use an oiled plastic wrap cover and seam-side down dough ball for fermentation.
- Use plenty of olive oil beneath the dough to develop a crispy, flavorful crust.
- Baking times vary by oven; check the crust color and adjust oven rack and time as needed.
- Store leftovers up to 3 days, reheating in the oven at 350°F on a baking sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 45.4g | 15% |
| Protein | 15.6g | 31% |
| Fat | 2.1g | 3% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 678mg | 28% |
| Potassium | 88mg | 2% |
| Fiber | 1.8g | 7% |
| Sugar | 2.2g | 4% |
| Calcium | 269mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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