The best Sicilian pan pizza I've ever made uses this method. It's a simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. This pan pizza dough ferments and proofs at room temperature so there's no refrigeration needed!

Do you have a different size sheet pan? Here's an easy explanation on how to scale this recipe:

1- Determine the size of your pan in square inches (cm if metric) by multiplying the length and width. For example, a standard 13x18" sheet pan is 234 square inches.

2- I use a 14"x14" pan for this recipe, which is 196 square inches. Divide the 234 by 196 and you'll get 1.19 or 119%. Now you know that the 13x18" sheet pan is 19% larger than my 14x14" pan.

3- In this scenario, just increase the measurement for each ingredient by 19%. For example, the flour measurement in the Biga is 265g. 265 x 1.19 = 315g.

🔗 LINKS
Buy me a coffee! - [ Ссылка ]
Instagram - [ Ссылка ]
Website: [ Ссылка ]

––––––––––––––––––––––––––––––––––––––––––––

🍕 MORE PIZZA VIDEOS
The Best Method for Overnight Neapolitan Pizza Dough - [ Ссылка ]
How to Make Bar-Style Pizza at Home - [ Ссылка ]
NYC Style Pizza at Home - [ Ссылка ]
Detroit-Style Pizza - [ Ссылка ]

––––––––––––––––––––––––––––––––––––––––––––

SICILIAN PAN PIZZA DOUGH RECIPE
(makes 1 dough ball for 14"x14" pan)

BIGA PREFERMENT (about 50% hydration)
All-Purpose Flour, 265g or 9.33oz. | 100%
Water, 135g or 4.75oz. | 50.9%
Instant Yeast, .375g or 1/8 tsp. | 0.14%

FINAL DOUGH (Biga is 50% of dough, final hydration is 68%)
All-Purpose Flour,  215g or 7.67oz. | 100%
water, 185g or 6.5oz. | 86%
salt, 15g or 0.5oz. | 7%
Instant Yeast, .375g or 1/8 tsp. | 0.17%
Biga, one each

SICILIAN PAN PIZZA SAUCE RECIPE
Extra Virgin Olive Oil, 28g or 1oz.
Garlic, 18g or 0.67oz. (about 5 cloves)
Fresh Oregano, 2g or 2 tsp.
Tomato Paste, 14g or 0.5oz.
San Marzano Tomatoes, 794g or 28oz.
Sea Salt,  8g or 0.25oz.

––––––––––––––––––––––––––––––––––––––––––––

MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - [ Ссылка ]
Ooni Koda 16 - [ Ссылка ]
Ooni 14" Perforated Pizza Peel - [ Ссылка ]
Ooni 14" Bamboo Pizza Peel - [ Ссылка ]
Ooni Turning Peel - [ Ссылка ]
Pi Pizza Oven by Solo Stove - [ Ссылка ]
KitchenAid 8 Qt. Stand Mixer - [ Ссылка ]
KitchenAid Pasta Roller Attachments - [ Ссылка ]
Pizza Dough Containers - [ Ссылка ]
Cuisinart 14 Cup Food Processor - [ Ссылка ]
Caputo 00 Pizzeria Flour (assorted weights) - [ Ссылка ]
Lloyd Pans 14x14" Pizza Pan - [ Ссылка ]
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - [ Ссылка ]
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - [ Ссылка ]
9"x13" Non-Stick Pan - [ Ссылка ]
Wilton 8" Springform Pan - [ Ссылка ]
Wooden 2" x 20" rolling Pin - [ Ссылка ]
Metal Dough Scraper - [ Ссылка ]
Cast Iron Tortilla Press - [ Ссылка ]
Lodge 12" Cast Iron Pan - [ Ссылка ]
Lodge Cast Iron Griddle (10" x 20") - [ Ссылка ]
Tojiro DP Utility/ Petty Knife - [ Ссылка ]
Mac 6" Curved Boning Knife - [ Ссылка ]
Benriner Mandolin - [ Ссылка ]
Gas Burner Attachment for Ooni 3 Pizza Oven - [ Ссылка ]
Pasta alla Chitarra Pasta Cutter with Rolling Pin - [ Ссылка ]
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - [ Ссылка ]
All-Clad Stainless Steel 10" Fry Pan - [ Ссылка ]
All-Clad Stainless Steel 14" Fry Pan - [ Ссылка ]
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - [ Ссылка ]
Le Creuset Enameled 11.75" Cast Iron Skillet - [ Ссылка ]

*(Non-Affiliate Links)*
Anryu Kurouchi Gyuto 240mm - [ Ссылка ]

––––––––––––––––––––––––––––––––––––––––––––

TIMESTAMPS
Intro - 00:00
Mix the Biga Preferment - 00:14
Mixing the Final Dough - 01:41
Spreading the Dough in the Pan - 03:42
Make the Pizza Sauce - 05:39
Topping the Pizza - 07:38
Baking the Pizza & Results - 10:08

#pizza #kitchenandcraft #cookingshow

Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

свернуть