A pro-style New York Sicilian using the same lean dough as round pies at 58% hydration, long cold-fermented, then par-baked as a shell and finished Di Fara-style in a pan flooded with olive oil and fresh mozzarella.
A pro-style New York Sicilian using the same lean dough as round pies at 58% hydration, long cold-fermented, then par-baked as a shell and finished Di Fara-style in a pan flooded with olive oil and fresh mozzarella.
Mix the dough and bulk cold-ferment about 12 hours, then cut, ball, and cold-ferment the balls another 36 hours. Each 12-by-18-inch pan takes a 2 lb (about 907 g) ball.
Grease the pan with shortening, press the dough out, cover loosely, and let it room-ferment 8 to 12 hours.
Par-bake the shell, then let it cool, bag it, and refrigerate overnight.
To finish, heat the pan in the oven with a very generous amount of olive oil until smoking. Dress the shell with fresh mozzarella, then cooked sauce.
Set the par-baked pie into the hot oiled pan and bake a few minutes, add a second layer of fresh mozzarella, and bake until done.
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