FOR THE EXPERT PIZZA MAKER
Sicilian Dough using All Trump Flour(Makes 39 oz. (1.1 kilograms) dough, enough for one 12 by 18 inch pizza )
The secret to getting this style right is using an iron or steel pan, rather than aluminum, and the generous amount of Olive Oil you use to grease the pan, so that the bottom of the crust essentially fries.
*YOU WILL NEED TO MAKE YOUR POOLISH 18 HOURS PRIOR TO MAKING YOUR DOUGH!
* DOUGH WILL NEED TO BE REFIGERATED FOR 24 TO 48 HOURS PRIOR TO MAKING YOUR PIZZA!
First make your Poolish: Makes 90 grams
*You will need to prepare at least 18 hours prior to making your dough!
Ingredients for making Poolish:
0.12 gram (one-third of 1/8 teaspoon) Active Dry Yeast or 0.36 gram Fresh Yeast, broken into small pieces.
47 grams (3 tablespoons plus 1 teaspoon) cold tap water
47 grams (1/4 cup plus 2 tablespoons) All Trump Flour
Instructions for making Poolish:
1.) Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. (The mixture should bubble on top. If it doesn’t and the yeast granuales float, the yeast is “dead” and should be discarded. Begin again with a fresh amount of yeast & water.)
2.) Add the All Trump and stir well with a rubber spatula to combine. (The consistency will be thick and like pancake batter)
3.) Scrape down the sides of the bowl, cover with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
Ingredients for your Dough:
3 grams (1teaspoon) Active Dry Yeast
90 grams ( ¼ cup plus 2 tablespoon) Warm Water (80F to 85F)
578 grams (4 ½ cups ) All Trump Flour
13 grams (1 and 1/2 tablespoons) Diastatic Malt 296 grams (1 ¼ cups) Ice Water
90 grams Poolish
13 grams (2 ¾ teaspoons) Fine Sea Salt
7 grams (1/2 tablespoon) Extra Virgin Olive Oil
Extra Olive Oil for coating the pan
Instructions for making Dough:
1.) Put the yeast in a small bowl, add the warm water, and whish vigorously for 30 seconds. (The yeast should dissolve in the water and the mixture should foam. If it doesn’t and the yeast granuales float, the yeast is “dead” and should be discarded. Begin again with a fresh amount of yeast & water.)
2.) Add your All Trump and Diastatic Malt in the bowl of a stand mixer fitted with a dough hook. With the mixer on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons.
3.) Add your yeast-water mixture.
4.) Pour the reserved water into your yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, then add it to the mixture.
5.) Mix for 15 seconds, stop the mixer, and add the Poolish. (It’s best to use your hands, dampening them under very cold water, so the polish does not stick to your hands)
6.) Add salt and mix on lowest speed for 1 minute to combine. Stop the mixer and pull the dough off the hook and add the Extra Virgin Olive Oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all the oil is absorbed.
7.) Coat a half a sheet pan with a film of Olive Oil, using the bowl scraper, scrape the dough into the prepared pan. The dough will be extremely sticky-too sticky to knead. Working with wet hands, stretch and fold the dough. Cover the pan with a damp towel or plastic wrap and let the dough rest at room temperature for 20 minutes.
8.) Use a dough cutter to loosen your dough. Form the dough into a ball or balls and return the ball(s) to the oiled sheet pan, spacing them about 3 inches apart. Wrap the pan with a double layer of plastic wrap, sealing the balls very well and put the pan in a level spot in the fridge for 24 to 48 hours