Experience the delightful simplicity of Sicilian Dough without Starter—the perfect canvas for crafting a variety of mouthwatering pizzas and focaccia. With the option of making a large batch, enough for 1 Brooklyn, Pepperoni and Sausage, Burratina di Margherita, Purple Potato and Pancetta, or La Regina pizza, or 1 focaccia, or a smaller batch suitable for 1 Grandma or 2 Quattro Forni pizzas, this dough recipe caters to every baking adventure. Building on the principles of authentic Italian baking, this Sicilian dough delivers a chewy, flavorful crust that will take your homemade pizza to the next level. Unlock the secrets of this versatile dough, and let your culinary creativity shine as you create delicious masterpieces in your kitchen.
INGREDIENTS:
LARGE BATCH
- 6 grams (2 teaspoons) active dry yeast
- 100 grams (¼ cup plus 3 tablespoons) warm water (80°F to 85°F)
- 578 grams (4½ cups) flour with 13 to 14 percent protein, preferably All Trump’s or Pendleton Flour Mills Power
- 12 grams (1 tablespoon plus 1 teaspoon) diastatic malt
- 305 grams (1⅓ cups) ice water
- 12 grams (2¼ teaspoons) fine sea salt
- 6 grams (½ tablespoon) extra virgin olive oil
- Olive oil, for coating the pan
SMALL BATCH
- 5 grams (1¾ teaspoons) active dry yeast
- 83 grams (⅓ cup) warm water (80°F to 85°F)
- 462 grams (3½ cups) flour with 13 to 14 percent protein, preferably All Trump’s or Pendleton Flour Mills Power
- 9 grams (1 tablespoon) diastatic malt
- 240 grams (1 cup) ice water
- 9 grams (2 teaspoons) fine sea salt
- 5 grams (1 teaspoon) extra virgin olive oil
- Olive oil, for coating the pan
PREPARATIONS:
- Follow the instructions for Sicilian Pizza Dough with Starter, omitting the poolish, and allow the dough to rest for 1 hour instead of 20 minutes.
- Using a dough cutter, lift the dough into a large bowl, press it down slightly, and rub a little water over the top.
- Cover the bowl with a double layer of plastic wrap and refrigerate the dough for 24 hours.
- Remove the dough from the refrigerator and place it in the bowl of a stand mixer fitted with the dough hook. Mix the dough for 30 seconds on the lowest speed to degas the dough and remove any air bubbles.
- Lightly oil a half sheet pan. Move the dough to the scale, weigh it, and adjust the quantity of dough as needed for the recipe. You may have a little extra dough.
- Form the dough into a ball or balls and refrigerate for 24 hours as directed in Sicilian Dough with Starter. For Quattro Forni pizzas, store each ball on a separate quarter sheet pan, as you will need to invert the pan to move the dough before using.
YIELD:
LARGE BATCH Makes 35 ounces (990 grams) of Sicilian Dough, enough for 1 Brooklyn, Pepperoni and Sausage, Burratina di Margherita, Purple Potato and Pancetta, or La Regina pizza, or 1 focaccia.
SMALL BATCH Makes 28 ounces (795 grams) of Sicilian Dough, enough for 1 Grandma or 2 Quattro Forni pizzas.
TIPS:
- For best results, refrigerate the dough for the specified time to develop its flavor and texture fully.
The Sicilian Dough without Starter offers an exciting journey into the world of authentic Italian baking. With the option of making a large or small batch, this versatile dough caters to various culinary projects. Craft the perfect pizza, whether it’s a Brooklyn, Pepperoni and Sausage, Burratina di Margherita, Purple Potato and Pancetta, or La Regina pizza, or indulge in the delights of a focaccia or Grandma or Quattro Forni pizzas.
The simplicity of this dough recipe is its strength. By allowing the dough to rest for 24 hours in the refrigerator, the flavors deepen and the texture develops into a chewy, elastic crumb that defines the essence of Sicilian pizza. The combination of diastatic malt, olive oil, and the precise ratio of water to flour ensures the perfect balance between crispness and tenderness in every bite.
Whether you are a seasoned pizza enthusiast or a novice baker, the Sicilian Dough without Starter is approachable and forgiving. Its versatility allows you to experiment with various toppings and styles, from classic Margherita to bold, creative combinations. As you stretch and shape the dough, you’ll feel a connection to the ancient art of pizza-making, as if tapping into the culinary traditions of Sicilian villages.
The joy of sharing homemade pizza, fresh from the oven, with family and friends is an experience that transcends cultures and time. In every bite, you’ll taste the harmony of quality ingredients, expertly combined to bring forth the essence of Italian cuisine. The Sicilian Dough without Starter embraces this philosophy, inviting you to embrace the traditions of old-world baking.
In conclusion, the Sicilian Dough without Starter is an invitation to embark on a delightful culinary adventure. This simple yet transformative dough opens the door to a world of possibilities, where you can create authentic, artisanal pizzas that evoke the spirit of Italy. As you savor each delicious slice, let the essence of Sicilian flavors transport you to the charming streets of Palermo, where the art of pizza-making is celebrated with passion and love.
