Sicilian pizza dough without starter from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More (page 120) by Tony Gemignani and Susie Heller and Steve Siegelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 21, 2018

    Even without a starter, this dough was a 2-day project that didn't require much active time but included long periods of fermentation both in the refrigerator and at room temperature. I had trouble shaping it - I think I wasn't quite assertive enough - so it wasn't as level as I would have liked for a pizza base (higher in the centre) and I substituted Rogers bread flour for the recommended, but it was light and fluffy with a crisp, golden "fried" crust once baked, just as described.

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