Sicilian Pan Dough
An airy, open-crumbed pan dough at 80% hydration with 2.5% olive oil and a 24-hour cold ferment.
An airy, open-crumbed pan dough at 80% hydration with 2.5% olive oil and a 24-hour cold ferment.
Ingredients
Method
Dissolve the yeast in the water, then stir in the olive oil. In a separate bowl, whisk the salt into the flour.
Add the flour to the water and mix on low for 2 minutes. Rest 5 minutes, then mix on medium-low for 2 more minutes.
On an oiled surface, give the dough four stretch-and-folds at 10-minute intervals — a bench scraper helps with this wet dough.
Oil a 14-inch square pan, add the dough, and periodically stretch it by hand until it fills the pan. Cover and cold-ferment 24 hours.
Bring to room temperature 2 hours before baking. Bake at 500°F with sauce only for 15 minutes, then 7 minutes more with cheese and toppings. Slide onto a rack to cool so the bottom stays crisp.
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