Sourdough Sicilian Pizza
This authentic sourdough Sicilian pizza is crispy, chewy, and so fluffy. You'll have restaurant style pizza in your own home with this easy to follow recipe!
Servings: 1 9x13in pizza
Calories: 286kcal
Equipment
- 1 9x13inch cake pan
- Mixing bowl
- Food scale
Ingredients
- 75 grams active sourdough starter
- 360 grams bread flour
- 255 grams water
- 15 grams honey
- 7 grams salt
- pizza sauce, whole-milk freshly grated mozzarella cheese, basil, etc. for the toppings
Instructions
Mix the dough
- In a mixing bowl dissolve the sourdough starter and honey in the water. Mix using a fork.
- Next, add the bread flour and salt and mix until the flour has absorbed the water. The dough mixture will be wet and shaggy.
- Cover the bowl with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.
Strengthen the dough
- After the dough has rested, work the dough into a ball by slapping it against the bowl for 3-5 minutes. It should become smoother.
- Place the dough in an oiled bowl and cover it for 30 minutes.
- Return to the dough and perform 1 stretch and fold. Cover the dough and allow it to rest overnight.
Shape the dough
- Note: the following morning you can place the dough in the refrigerator for up to 48 hours and bake it when desired.
- If you are using a non-stick light-colored cake pan line the bottom of the pan with parchment paper. Make sure there is no overhang, the parchment paper should just line the bottom. You do not need to do this if using a dark cake pan.
- Coat the bottom of the pan with a tablespoon of olive oil and pour about half a tablespoon on top of the dough. Start to work the dough into the shape of the pan. It is okay if you do not get it stretched out completely.
- Dimple the dough with your fingers, cover the pan with plastic wrap or a damp towel, and allow it to rest for 30 minutes.
Dimple the dough
- After the dough has rested, dimple the dough for a second time with lightly oiled fingers. At this point, it should stretch out to the edges of the pan.
- Once complete, cover the dough again and allow it to rest for 30 more minutes.
Par-bake the pizza
- Preheat the oven to 450 degrees F.
- Optional: sprinkle half a tablespoon of Italian seasoning over the dough.
- Bake the pizza dough for 15-17 minutes or until it starts to brown on the bottom. Use tongs to check underneath. It may need to go a few extra minutes.
- At this point, you can allow the crust to cool completely, wrap it tightly in plastic wrap and freeze it for up to 3 months. Or proceed to topping & baking.
Add the pizza toppings
- Once the par-bake is complete, add your desired pizza toppings. Make sure to spread the cheese to the edge of the crust. Bake the pizza for another 13-15 more minutes or until the cheese is nice and crispy.
- Allow the pizza to cool for 10 minutes upon removing it from the oven. Remove it from the pan, slice it into square pieces, and enjoy!
- Any leftover sourdough Sicilian pizza can be wrapped tightly and stored in the fridge for up to 3 days.
Notes
Baker's schedule: mix the dough in the evening, allow it to ferment overnight (10-12 hours), and bake the following day. The dough can be refrigerated for up to 48 hours before baking.
Please read "Tips for Success" before baking.
Nutrition
Serving: 1slice | Calories: 286kcal | Carbohydrates: 30g | Protein: 14g | Fat: 11g | Sodium: 300mg
