Specifically made to function the bottom for Pan-fried Sicilian Pizza, a Northeastern Pennsylvania (NEPA) regional specialty, this dough recipe makes sufficient for 2 giant pizzas — or ”trays” within the native vernacular. This can be a same-day dough with about seven hours of fermentation time, however it’s a good suggestion to get began within the morning if you happen to plan to prepare dinner within the night.
Formulated by Jim Mirabelli, the proprietor and chief pizza officer at NEPA Pizza Assessment, this dough mimics the numerous pan-fried Sicilians he’s had in Luzerne County, Pennsylvania, the birthplace of this specific pizza type. Jim’s recipe requires a number of rounds of dimpling the dough with olive-oiled arms, adopted by resting it in a pan coated with peanut oil. Don’t skimp on these steps — they make the dough ethereal, extraordinarily crisp and chewy within the heart.
Jim’s recipe requires Normal Mills Full Power Flour, a bread flour (12.6% protein content material) that is available in 50-pound baggage, usually utilized in skilled settings and pizzerias that make this regional type, however you should use King Arthur Bread Flour (12.7%), Ceresota (12%) or one other bread flour with a comparable protein content material (11 to 13%) for related outcomes.
This recipe seems in A Love Letter to Northeastern Pennsylvania-style Pizza by Jim Mirabelli and Pan-fried Sicilian Pizza
Notes: If utilizing baker’s percentages as an alternative of following the recipe precisely, the odds are as follows:
flour (100%), water (58%), immediate dry yeast (1%), salt (2%), olive oil (3%).
For those who’re on the lookout for a substitute for peanut oil for frying, attempt canola or sunflower oil.
Time
7 hours complete
6 hours passive
1 hour energetic
Yield
2 x 500-gram dough balls
Tools
stand mixer
Ooni Twin Platform Digital Scales
Ooni Pizza Dough Scraper
Components
389 grams (1 ⅔ cups) water (70°F) (58%)
7 grams (1 ¾ teaspoons) immediate dry yeast (1%)
671 grams (5 cups) bread flour (100%)
13 grams (2 teaspoons) tremendous sea salt (2%)
20 grams (4 teaspoons) extra-virgin olive oil (3%), plus
Extra extra-virgin olive oil to drizzle for to drizzle on prime
30 grams (2 tablespoons) peanut oil, for greasing the pan (canola or sunflower oil are appropriate substitutions)
Methodology
Put water, yeast, flour and salt right into a stand mixer bowl and blend for 1 minute. Pause the mixer and add the olive oil. Proceed to combine for six to eight minutes till all elements are built-in, the dough is clean and the edges of the blending bowl are clear.
Take away the dough hook, cowl the dough within the mixing bowl and permit it to relaxation (bulk ferment) at room temperature for two hours.
Portion dough into 2 x 500-gram items. Form into clean dough balls and place in a coated container. Enable them to relaxation at room temperature for two to three hours or till they double in dimension.
Put together the pan. Pour in half the peanut oil and work it round to coat the underside and sides. Place a dough ball within the pan, then coat your arms in olive oil to forestall them sticking to the dough. Stretch the dough out by urgent it gently and creating dimples in it along with your fingers — much like what you’d do when making focaccia.
Drizzle and rub olive oil on prime of the dough, then cowl it with plastic wrap or a kitchen towel. Enable to relaxation for 1 hour at room temperature.
Take away the masking, then press your fingers into the dough in a random strategy to make dimples and push among the air out (as you probably did earlier than). Cowl once more for 1 hour.
After 1 hour, take away the masking, dimple the dough one final time and press the surface of the dough towards the edges of the pan to create a barely raised-edge crust.
Carried out! For cooking directions, consult with our Pan-fried Sicilian Pizza recipe.
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