-
1. In a large bowl combine the bread flour, instant yeast, fine sea salt, and granulated sugar and whisk until evenly mixed.
3.2 cup Bread flour,
1.5 tsp Instant yeast,
2 tsp Fine sea salt,
1 tbsp Granulated sugar
-
2. Add the warm water and olive oil to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
1.5 cup Warm water,
0.2 cup Olive oil
-
3. Scrape the dough onto a lightly oiled work surface and knead briefly just until it comes together into a rough ball, about 2 to 3 minutes; the dough will be soft and slightly tacky.
0.2 cup Olive oil
-
4. Lightly oil the bowl, place the dough back in, turn it once to coat with oil, cover tightly, and let rise at warm room temperature until noticeably puffy and roughly doubled, about 60 to 75 minutes.
0.2 cup Olive oil
-
5. About 15 minutes before the first rise is done, generously oil a rectangular metal pan and, if using, sprinkle the bottom with a thin, even layer of semolina flour or cornmeal.
2 tbsp Olive oil (for pan),
2 tbsp Semolina flour or cornmeal (for dusting, optional)
-
6. Transfer the risen dough to the prepared pan, gently deflate it with your fingertips, and press it outward toward the corners without tearing; if it springs back, let it rest for 5 to 10 minutes, then continue stretching until it covers most of the pan.
2 tbsp Olive oil (for pan)
-
7. Cover the pan loosely and let the dough rise again at warm room temperature until very puffy, airy, and reaching the edges, about 30 to 45 minutes.
-
8. Near the end of the second rise, preheat the oven to 500°F (260°C); once the dough is fully risen in the pan, top as desired and bake according to your Sicilian pizza recipe, usually 13 to 18 minutes, until deeply golden and crisp at the edges.
By mansi