MY BEST SICILIAN PAN PIZZA RECIPE

what's up guys today we're going to make a sicilian style pizza that's a sheet pan style pie that's got a pretty thick crust we're going to make the dough using a 50 hydration pre-ferment called a biga that's the first step in this whole shebang so let me show you how to make that so i'm going to grab an eighth of a teaspoon of yeast that looks about right then i'm gonna add it to 265 grams of all-purpose flour a little quick mix here with my hand okay yep that looks pretty good and then into a large mixing bowl just like that perfect i'm going to add 135 grams of room temperature water and then to start mixing this i'm going to use a fork just to get it going and once i have a little bit of this water incorporated into the flour i'll just kind of switch over to my hands this looks good just like this so i'm not trying to incorporate all of this water into the flour this beak is going to be really shaggy looking we're not trying to knead this dough at all there might even be some some extra flour left over in the bowl and that's totally fine okay all right this is done and this is what you're looking for okay something like this i'm going to grab a container here with a lid okay and then i'm just going to transfer this bigga into the container this stuff here good slap a lid back on it now i'm going to let the vegas sit at room temp for about 15 hours timeline wise you know make the vega the evening before you plan on baking pizza then it's ready to go to make your final dough late morning early afternoon okay all right we're magically into day two of making our pizza and that's what the vega looks like when it is ready to go you can see that the any loose flower has been absorbed and the biggest kind of puffed up a little bit okay so i'm going to add this to the mixing bowl just kind of pull it out and drop it in your bowl so i'm going to add 185 grams of room temp water along with 15 grams of sea salt just like that i'm gonna add 215 grams of all-purpose flour and another eighth of a teaspoon of instant yeast here we go now let's get the bowl on the mixer grab my dough hook get that secure now i'm going to let this mix on medium high speed for a solid 10 minutes that's going to give the mixer the opportunity to kind of beat up the dough and really activate that gluten you'll know the dough is ready when it's nice and smooth okay all right see how smooth that dough is that's perfect all right let's bring this over the table and get it out of the bowl all right i've got a lightly floured table here and i'm using a bench scraper these things work wonders so pick one up if you can beautiful i have lightly floured hands i'm just going to work this dough around in a circle until it forms a nice compact ball yes perfect nice and smooth just tighten this up a little bit with my bench scraper and then i'm just going to drop it in the lightly greased bowl and i'm gonna slap a lid on this thing cover it up for a few hours until come on boy get on there until it's doubled in size okay and through the magic of video production we have a dough that's ready to go looks a little more jupiter than saturn but this will work out just fine that looks great yeah nice so i've got a 14 by 14 square pan here you can also use a sheet pan a rectangular sheet pan i'm just going to drizzle a little bit of olive oil maybe a quarter cup and then spread this around just making sure the bottom of the pan is completely covered there just going to transfer the dough over into the pan making sure i get as much of it as i can out of the bowl here come on baby almost there there that looks great make sure my hands are nice and greased now i'm just going to use the tips of my fingers and kind of push this out a little bit the gluten still needs to relax so you're not going to be able to get this all the way to the edges of the pan but just do do your best to kind of spread it out as much as you can right now initially okay that's good working from the center to the edges here all right that looks good for now take some foil or some plastic film and just cover up the sheet pan and let that dough relax for a few come back to in about 10 minutes and just continue pressing it out and stretching the dough to the edges of the pan all right this is looking really really really good here you can see in the corners that the dough might not quite meet the edge and that's totally fine okay totally fine as the dough proofs and rises it'll fill in on those in those corners so don't sweat it at all now i'm going to cover this back up with my foil and i'm going to let it rest at room temp for another hour and a half or two hours until the dough is doubled in height then we'll just top it with a bunch of yummy stuff and bake it off but for now let's go ahead and make some pizza sauce all right the first thing we need is a little bit of heat then we're going to add a 28 grams of extra virgin olive oil say that's about fat tablespoon right there next we're going to add about 17 or 18 grams of minced fresh garlic give that a little stir there i don't want to burn the garlic we just want to kind of sweat it maybe lightly toast it okay next i'm going to hit this with uh a couple teaspoons of dried oregano oops yeah wow smells good i love the smell of that garlic cooking all right next up we're gonna add a decent amount of tomato paste in here just for a little deep flavor notice that my garlic is just toasted lightly this tomato paste will also help keep that garlic from burning and now we're going to go in with 794 grams of crushed san marzano tomatoes give this a quick stir here just to incorporate everything i'm going to season the sauce with about seven or eight grams of fine sea salt that's about a teaspoon all right let's give it one more stir just to incorporate all those ingredients that looks good cook the sauce for about 45 minutes to an hour let those ingredients cook and mingle together and it'll be ready to go i'm gonna put a lid on this just to reduce any splatter and we'll step away and let it do its thing all right it's been an hour and the sauce has thickened up nicely wow that looks great cool so i'm going to kill the heat slide it on the back burner here and let it cool off until we're ready to top our pizza all right guys let's take a look at our dough i think we're ready to go here yes so this dough here has doubled in height for the most part there's some areas that are a little lower than others maybe i didn't do a great job of making sure the dough is completely even all the way around the pan i don't know it's going to turn out great though i know it is so the next step here is i'm gonna add some cheese and then some sauce and then our toppings i'm gonna start with some mozzarella some full fat low moisture mozzarella i'm using deli sliced mozzarella here at my store they call it sandwich thickness so it's about a pound and there's 16 slices so i'm just going to lay them out overlap them slightly so you get about four across and we're going edge to edge all the way to the edge of the pizza again slightly overlapping four across four down nice this is looking great you can probably hear my convection oven thumping away in the background there sorry about the additional noise but i need my oven nice and hot nice and hot there beautiful so now we need to hit this pizza with some sauce here's what i made earlier and i'm just going to be kind of fast and loose with the application all right the theory of cheese before sauce has to do with keeping the crust from getting soggy from the sauce so you'll see it a lot in pan style applications push it around a little bit again doesn't need to be need to be perfect by any means yeah that looks good fantastic i'm going to go for a meat lover's pie here today i've got some pepperoni that i've sliced and i'm just going to go ahead and just litter this all over the top of the pie not going to be shy here i'm going to go full on the meat that looks pretty good now i've got some sweet italian sausage that i've cooked off just gonna sprinkle that around a plethora of meat here we go and then after this i've got some some ham some sliced ham that i've chopped up make sure i get it all the way around the edge here all right now i'm gonna finish this pizza up with some freshly grated parmesan cheese you can be pretty liberal with this i'd say i don't know i'm probably throwing a third of a cup on there something like that yeah that looks great perfect though now i've got my oven preheated to 450 degrees it's convection so if you're using a conventional oven set it at 475 i'm gonna bake in the middle rack for about 20 minutes [Music] all right guys oh man this looks ridiculously good wow amazing all right i need to get this on a rack for a few minutes just to let it cool off so i don't burn my face off trying it okay so let's do this all right that looks great all right guys i'm done waiting i got to give this a try yeah so i want to cut this into nine pieces so i'm just gonna go uh nine equal pieces oh yeah been sitting for five minutes and it's still got a really crispy crust on the bottom you switch hands here not that ambidextrous with a knife but okay moment of truth freaking delicious this looks so good here we go oh yeah oh my god that's so good [Music] it's got a nice crust on the bottom but yet the dough on the inside is super light and airy it's so cool it's it's wonderful flavors it's all coming together it's a true meat lovers pizza i can't believe how crispy the crust is on the bottom even after the pizzas rested [Music] anyways guys if you haven't subscribed yet consider subscribing if you like the video of course check out some of my other pizza making videos leave a comment below tell me what you think does this look good to you let me know i'll catch you next time [Music] so good

Channel: Kitchen & Craft

Views: 92,537

Keywords: sicilian pan pizza recipe, how to make sicilian style pizza, how to make sicilian pizza, sicilian pan pizza, sicilian pizza, sicilian pizza dough, sicilian pizza recipe, sicilian pan pizza dough recipe, best sheet pan pizza, sheet pan pizza recipe, sheet pan pizza, how to make pan pizza, pan pizza recipe, pan pizza, sicilian pan crust, pizza, pizza dough, pizza dough recipe, pizza recipe, grandma pizza, homemade pizza, homemade pizza recipe, Thick crust pizza

Id: LPQaFB-yIBI

Length: 12min 46sec (766 seconds)

Published: Thu Jan 14 2021