How To Make Perfect NY Sicilian Pizza in a Home Oven

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Today we are making the classic New York Sicilian pizza. It's the thickest of the 3 types of NY pizza. The cold fermented dough we'll use, (I recommend 48-72 hours) makes one of the best-tasting pizzas. I hope you enjoy this classic pizza recipe!

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GEAR USED IN THIS VIDEO (affiliate)
Lloydpans 14x14x1.5 Sicilian Pizza Pan: https://amzn.to/3blgq22
OXO Digital Scale: https://amzn.to/3bU39MY
OXO 4" Pizza Cutter: https://amzn.to/3bUJqN3
7 Piece Mixing Bowl Set: https://amzn.to/3bUKfFD
Sclafani Crushed Tomatoes: https://amzn.to/2PwJlHS
Olive Oil: https://amzn.to/3e56VFH

NEW YORK SICILIAN PIZZA
FOR THE DOUGH
497 grams or 4 cups bread flour (used King Arthur)
2 grams or half teaspoon of Instant yeast (SAF Red Instant Yeast)
10 grams or 1 3/4 teaspoons table salt
6 grams or 1 1/2 teaspoon granulated sugar
318 grams or 11 1/4 ounces cold water - right from the sink - doesn’t have to be freezing cold
17 grams or 1 1/4 tablespoon olive oil - plus more for container

FOR THE PIZZA
1 (~30 ounce dough ball)
1 (28 ounce can) San Marzano plum or high quality crushed tomatoes
1 teaspoon kosher salt
1 teaspoon dried oregano (preferably Sicilian oregano) - or more to taste
¼ cup finely grated Pecorino Romano cheese
1/4 cup olive oil - divided - plus more
12 ounces shredded mozzarella cheese
DOUGH INSTRUCTIONS
1. Place water in a large bowl.
2. Mix together dry ingredients in another bowl.
3. Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
4. Pour the oil over the dough, mix, and place the rough dough onto a work surface.
5. Knead the dough for 5 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 20-30 minutes before resuming Return to kneading (just make sure to knead for 5 minutes).
6. Place the bowl over the lid once more and let sit for 30-40 minutes to warm up.
7. Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and leave on the bottom. Place the dough ball into an oiled bowl and cover with plastic wrap. Refrigerate for at least 24 hours before using. Optimal fermenting flavor is at 48-72 hour mark.

MAKING THE PIZZA
1. Take the dough out of the fridge for 60 minutes prior to using. Do not uncover the bowl.
2. Oil the pan and place the dough into it. Try to stretch it to fill the pan for a couple of minutes. The dough will not be able to be stretched on the first try. Cover the pan with plastic wrap and let the dough warm up for 30-45 minutes and try to stretch again. If unsuccessful, cover one more time and wait another 30-45 minutes. Press the dough into the corners to form a crust.
3. Mix 1 teaspoon of kosher salt into the tomatoes. Spread a 6-8 ounces of the sauce onto the dough (just a thin layer) then cover with plastic wrap. Place the pan on top of the oven to warm and rise for 2-2.5 hours.
4. Preheat the oven to 440f. Once oven is to temp and the dough has risen enough par-bake the pizza on the middle rack for 12 minutes or until bottom of pizza is lightly golden.
5. Remove the pizza and top with the mozzarella cheese, leaving 1 inch of the perimeter without cheese. Spoon the sauce on top of the pizza in diagonal lines (you might not need all of the sauce) and cook for 12 minutes more.
6. Remove from the oven and sprinkle with grated Pecorino Romano and Sicilian oregano. Cook for 1 minute more. You can broil the top for 60 seconds or so but watch very carefully! Enjoy!

Bakers Percentages
64% hydration
.4% yeast
2% salt
3.4% oil
1.2% sugar

For a 14 by 14 Sicilian pie use a 850 gram dough ball. Thickness Factor = .153

NOTE
Cooking time will vary depending on the exact oven temp, the thickness of the dough, and other factors. It might take you 2-3 attempts to get it perfect in your oven.

SERVE WITH:
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ
Garlic Green Beans https://youtu.be/i0JCKhUwp7U

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