Make your own New York Style Sicilian pizza at home.

Grandma/Sicilian Style Pizza Dough

Makes 1 - 1/4 sheet pan pie

I’m a born and bred New Yorker. For me, pizza is a food group divided into thin crust and Grandma or Sicilian slices. As a child thin crust pizza was the best thing since sliced bread. As a teenager, mustering the gumption to try the thick-cut Grandma slice was almost a right of passage, and I’m so happy I did. The fluffy dough is covered in hearty sauce and cheese making for a slice that is almost a meal in itself.

This dough is an attempt at reaching the heights of a New York Pizzeria. It is light and fluffy and holds up to the weighty toppings making for a slice that is hearty yet light and filling.

Ingredients

186ml (0.75 c + 3 T) water, warm

2g (0.50 t) instant yeast

15ml (1 T) olive oil

4g (1 t) honey

227g (1.75 c) bread flour

41g (0.25 c + 1 T) whole wheat flour

6g (1.5 t) kosher salt

Recipe Know-how

1.      In a small bowl pour half of the water and the yeast. Stir to dissolve.

• Proof 5 - 10 minutes or until bubbly.

If the yeast does not become bubbly, the yeast is likely not active. Throw out water and yeast and begin again.

• Add olive oil and honey stirring to dissolve honey.

2.      In a large mixing bowl, combine the flour and salt.

• Add all of the yeast mixture and the remaining water to the flour.

• Stir to combine.

The dough should be tacky.

3.      Knead dough for 5 - 7 minutes using the slap and fold method. Form dough into a tight ball.

Alternatively, use the lift method to lift, ¼ of the dough and fold it over to the center, turn the bowl ¼ turn and repeat lifting. Repeat 2 more times for a total of 4 folds. Allow dough to rest 10 minutes and repeat the 4 folds. Rest 10 minutes and repeat folding and lifting 3 more times for a total of 5.

• Place dough in a lightly oiled bowl.

• Cover and ferment overnight at room temperature or in the refrigerator.

4.      Make pizza!