Sicilian / Grandma Dough
One dough, two finishes. Short proof in the pan = Grandma; long proof = Sicilian.
Intro
One formula serves both Grandma (thin, no second proof, cheese-before-sauce) and Sicilian (thick, 1–2h second proof, sauce-before-cheese). Bread flour, not 00 — you need the protein to support the high hydration and the pan press. A dark pan gives a dramatically better bottom crust than a light aluminum half-sheet.
Ingredients
note · Bread flour, not 00 — you need the protein for the high hydration and pan press.
note · 70% hydration.
The process
- 1
Mix & knead
Mix the flour 500 g, salt 10 g, yeast 2 g in the bowl. Add the water 350 ml and the 15 g 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 30 g 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.
⏱ Press rests15:00 - ◆
Choose your finish
- 5
Grandma — top & bake now
Once the dough reaches the corners, top immediately and bake. Cheese first, then sauce dolloped over.
- 6
Sicilian — second proof
Cover the pan with plastic, proof 1–2 hours until visibly puffed and bubbly. Then top sauce-first, cheese over.
✶ Pizzaiolo tipIf after 2 hours the dough is dense and tight, give it another 30 minutes.⏱ Second proof90:00
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