Sicilian Thick Crust
| Sicilian Thick Crust |
Recipe type: Main
Author:
Prep time: 120 mins
Cook time: 20 mins
Total time: 2 hours 20 mins
Serves: 3
Makes a 17 1/2″ X 11 1/2″ Pizza
Ingredients
- 4 cups All−Purpose flour
- 1 tsp salt
- 4 tbsps oil
- 2 pkgs. dry yeast
- 1 1/2 cups of warm water (105F)
Instructions
- Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
- Let rise for 15 minutes.
- Stir to deflate.
- Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil.
- Add yeast mixture.
- Mix in remaining flour.
- Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
- Place dough in bowl dusted with flour and cover with plastic wrap.
- Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use.
- Preheat oven to 500F.
- Remove dough from refrigerator when ready to shape into crust.
- Punch down dough thoroughly and roll out dough on a floured surface.
- Lightly oil (olive) a 17 1/2″ X 11 1/2″ X 3/4″ pan.
- Place dough in pan and push to stretch evenly leaving a lip up against sides of pan.
- Let rest for 10−15 minutes (while you prepare toppings).
- Stretch out dough again (it will have receded) and place desired toppings.
- Cook in center of oven until crust is golden brown.
Calories: 200