Dough recipe· 6 ingredientsno ratings yet

Sicilian / Grandma Dough

One dough, two finishes. Short proof in the pan = Grandma; long proof = Sicilian.

byMarco P.

⏱ Total

24-48h

✋ Active

20 min

◆ Difficulty

Easy

◆ How many half-sheet?

half-sheet

Ingredients

For 1 HALF-SHEET

Bread flour500 g

Water350 g

Fine sea salt10 g

Instant dry yeast2 g

Olive oil (in dough)15 g

Olive oil (for the pan)30 g

1
Mix & knead
Mix flour, salt, yeast in the bowl. Add water and the 15g of in-dough oil. Knead on low for 5 minutes until cohesive.
⏱ Knead05:00
2
Bulk ferment
Bulk ferment 1 hour at room temp.
⏱ Bulk60:00
3
Cold ferment
Refrigerate 12-48 hours.
⏱ Cold ferment720:00
4
Press into pan
Pour 30g olive oil into a half-sheet. Tip the dough in, turn to coat, then press to the corners with oiled fingers. Rest 15 minutes between attempts if it resists.
5
Grandma: top & bake now
Once dough reaches the corners, top immediately and bake.
6
Sicilian: second proof
Cover the pan with plastic, proof 1-2 hours until visibly puffed and bubbly, then top and bake.
⏱ Second proof90:00