Directions: |
Directions:Add yeast to warm water and activate by stirring. You should see some bubbles if the yeast is good mixture will thicken.
Add the flour, diastatic malt to mixer. Make sure you are using the dough hook (can also kneed by hand). Slowly add the ice water, reserve 2 T. and mix thoroughly. Then add the yeast mixture to the flour and mix well - a good five minutes. Add reserved ice water if there is flour on bottom of bowl. Once all flour is incorporated you can add the salt and mix for another minute. Stop the mixer and take the dough hook off, push the dough together and add the oil. Put the dough hook back on and mix oil into dough for another 1-2 minutes. Scrape the dough out of the mixing bowl and kneed turning at a 45 degree angle until it forms and smooth dough ball. Pinch the bottom multiple times so it closes the gap in the dough. roll on counter to form a call and place dough in bowl and cover tightly with saran wrap. Place on top of oven until it doubles in size. Then punch it down and form dough ball spray with olive oil, cover and put in fridge overnight. After a full 24 hours portion the dough ball into two equal dough and put on a pan cover with saran wrap and put in refrigerator for another day.
Day 3- Oil pan with regular olive oil. Push into pan, let it sit covered with plastic wrap. It wont stretch all at once, try again, rest. After several stretches it will relax enough to cover pan. Sliced mozzarella in the bottom to cover dough, light sauce, cheese and
toppings.
Cook at 500 degrees for 8 minutes, turn 180
and cook 10-12 more. Delicious!! |
This recipe for Grandma’s Sicilian Style Pizza Dough is from