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.

“Recipe Tips:

1. The pizza dough needs to ferment overnight for the best possible flavor. It can, however, stay refrigerated for up to 2 days prior to use.

2. I add a little whole wheat flour to the dough for additional flavor but, the dough can also be made with all bread flour. To do so, simply replace the weight of whole wheat flour with bread flour.

3. The dough does not need to be brought to room temperature before being used from cold.”

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.