Sicilian Dough with Starter

Welcome to the art of pizza and bread-making with our Sicilian Dough with Starter recipe. This versatile and flavorful dough is the foundation for some of our most beloved creations, including the Brooklyn, Pepperoni and Sausage, Burratina di Margherita, Purple Potato and Pancetta, or La Regina pizzas. Alternatively, you can use this dough to craft two loaves of delectable Ciabatta bread. With its crispy crust and airy interior, this dough elevates your pizza or bread creations to a whole new level. The secret lies in our use of poolish—a pre-ferment starter that enhances the dough’s flavor and texture. So, let’s dive into the world of authentic Sicilian dough and bring the taste of Italy to your kitchen.

INGREDIENTS:

• 3 grams (1 teaspoon) active dry yeast
• 90 grams (¼ cup plus 2 tablespoons) warm water (80°F to 85°F)
• 578 grams (4½ cups) flour with 13 to 14 percent protein, preferably All Trumps, or Pendleton Flour Mills Power
• 13 grams (1½ tablespoons) diastatic malt
• 296 grams (1¼ cups) ice water
• 116 grams Poolish
• 13 grams (2¾ teaspoons) fine sea salt
• 7 grams (½ tablespoon) extra virgin olive oil
• Olive oil, for coating the pan

PREPARATIONS:

1. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. Ensure the yeast dissolves, and the mixture foams. Discard the yeast if it doesn’t dissolve or floats, and start afresh.
2. Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
3. Pour most of the ice water into the mixer, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl and add it to the mixer.
4. Mix the dough for about 15 seconds on the lowest speed until most of the dough comes together around the hook.
5. Add the poolish and continue mixing for 1 minute at the lowest speed.
6. Add the salt and mix on the lowest speed for another 1 minute to combine.
7. Add the extra virgin olive oil and mix for 1 to 2 minutes until all the oil is absorbed, though the dough won’t look completely smooth.
8. Coat a half sheet pan with a film of olive oil and scrape the sticky dough onto the pan using wet hands.
9. Stretch and fold the dough using wet hands (see Stretch-and-Fold Method).
10. Cover the pan with a damp dish towel or plastic wrap and let the dough rest at room temperature for 20 minutes.
11. Use a dough cutter to loosen the dough and move it to the scale. Weigh the dough to adjust the quantity as per your recipe requirements. You will need 35 ounces (990 grams) for making any of the pizzas or 19 to 20 ounces (about 550 grams) for each loaf of Ciabatta.

YIELD: Makes 39 ounces (1.1 kilograms) of Sicilian Dough, enough for 1 Brooklyn, Pepperoni and Sausage, Burratina di Margherita, Purple Potato and Pancetta, or La Regina Pizza, or 2 loaves Ciabatta.

SPECIAL INSTRUCTIONS:

• Use poolish, a pre-ferment starter, to enhance the dough’s flavor and texture.

TIPS:

• Refrigerate the dough for 24 to 48 hours for best results, allowing it to develop its full flavor and texture.

The Sicilian Dough with Starter recipe unlocks the secrets of creating exceptional pizza and bread with its unique blend of flavors and textures. The use of poolish as a pre-ferment starter infuses the dough with a depth of taste that elevates your culinary creations to new heights. Whether crafting a Brooklyn, Pepperoni and Sausage, Burratina di Margherita, Purple Potato and Pancetta, or La Regina Pizza or baking two luscious loaves of Ciabatta bread, this dough delivers unmatched quality and authenticity.

The art of pizza-making is as much about the dough as it is about the toppings, and the Sicilian Dough with Starter sets the stage for culinary excellence. As the dough comes to life in the stand mixer, its transformative journey begins. The diastatic malt enhances fermentation, creating a flavorful and airy crumb that delights the palate. The precise balance of ingredients, combined with the Stretch-and-Fold Method, ensures a dough that is soft, elastic, and easy to handle.

In the world of bread-making, the Sicilian Dough shines in the form of Ciabatta—a beloved Italian bread renowned for its open crumb and rustic appearance. Baking the dough to perfection results in loaves with a crisp crust and a tender, chewy interior that pairs wonderfully with soups, salads, and spreads.

As the dough rests in the refrigerator for 24 to 48 hours, it matures, developing its full flavor profile and texture. The slow fermentation process allows for a more complex taste, a hallmark of artisanal bread and pizza. The poolish, acting as the flavor catalyst, imparts a subtle tang and depth to the dough that cannot be replicated.

In conclusion, the Sicilian Dough with Starter is more than just a recipe—it is an invitation to explore the world of authentic Italian baking and embrace the traditions of time-honored techniques. As you embark on your culinary journey, let this dough be your canvas, where you can unleash your creativity and craft memorable pizzas and bread that capture the essence of Sicilian flavors.