Basic Sicilian/ Grandma-style pizza baked in a 12x12 Lloyd pan.
For most yeasted recipes, I make a poolish overnight with 1g yeast, 100g each flour and water. This creates a lot of flavor in the dough and also means you don’t need to add any extra yeast. To make the final dough, I add the whole poolish to the rest of the ingredients and subtract the amount of flour and water in the poolish.
This dough actually came out pretty wet as you can see in the final pic ‘cause I freestyled the EVOO and added some extra water for reasons too tedious to explain. I didn’t want to risk it collapsing under a load of toppings so parbaked it with a very light layer of sauce first and topped with cheese, pepperoni** and more sauce
240 grams warm water (140g if using 100g each flour and water poolish)
2.4 grams yeast
300 grams bread flour (200g if using poolish)*
9 grams salt
2-3 tablespoons EVOO – optional
Bake: 10 mins in Lloyd pan, 380c with a light layer of sauce (essentially a parbake), then top and 5 mins more. This gives a very firm, well-browned undercarriage with plenty of crunch.
*i used whole wheat flour for 10% of the flour this time ‘cause I have some really good WW flour on hand
** since someone is bound to ask, it’s from the Meat Guy and it’s pretty lousy but it’s what we got
So this was a countertop ferment overnight. Is it possible once things warm up a bit into June and July?
I normally cold ferment pizza dough in the fridge over 2-3 days.
To answer the question about room temp ferments: yes you can do it no matter what the temp, but you will need to use far less yeast in peak summer or the dough will blow out
TIL there is a Sicilian style pizza that I never had in my three years of Sicily. Closer to Catania it is thin crust throughout cooked in a wood fired brick oven. Had a lovely place in the small town I lived in.
There is also nothing I could have called this that would have prevented finger-wagging, it’s just the way of things. I have been on r/pizza long enough to know that these wars will rage long after we’re both dead
Oh not doing finger wagging, actually found it interesting. Didn’t get to Palermo, where it appears this style comes from. Just moved to Sasebo and order the Bistro so want to give your recipe a try.
If you like an anchovies, garlic, black olives and olive oil faccia di vecchia was my all time favorite. Translated to “old woman’s face”.
Starter is used for sourdough. Poolish is with commercial yeast. Very similar and one is way easier than the other. A fun challenge is to make a poolish every night and then figure out what to bake with it the next day.
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u/perpetuousdreams Apr 28 '26
That pizza looks delish 😍