Sourdough Sicilian Pizza - Start to Finish
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- Опубликовано: 8 фев 2025
- Last week, I recreated two of my favorite Sicilian pizzas that I tried in New York City, but I made them with a homemade sourdough crust.
Dough Ingredients for 2 9x13” pans:
Bread Flour - 525 grams
Water - 330 grams
Starter - 100 grams
Olive Oil - 12 grams
Salt - 13 grams
Tomato Sauce Ingredients:
San Marzano Tomatoes, blended - 28 oz. Can
Olive Oil - 2 tsp
Dried Oregano - 1 tsp
Garlic, minced - 1 clove
Salt - 1 tsp
Sugar - 1/2 tsp
Toppings for plain cheese pizza:
Whole milk low moisture mozzarella, shredded - 8 oz.
Tomato sauce - about a cup
Pecorino Romano cheese, grated - 1 Tbsp
Basil - 6 leaves
All recipes in the 52 Weeks of Sourdough series:
grantbakes.com/52
Thank you for the detailed video. Definitely goung to try this!
Ciao Gregg!! Peter and my 88 year young mother getting italis. 🤗
yummy Thank you Grant for sharing a great video and recipe
very nice recipe. I call this pan pizza a grannie pizza. I make a lot of pizza and even sourdough is beautiful. I always for superb flavor and handling put my mixed and finished dough right into the frig for at least a good overnight or even two day ferment just like they do in Italy or yes America. This can also be a fantastic round Neapolitan pizza cooked on a 550 heated oven stone for only a few minutes..mine take about 7 min. in the wood fired oven about 2 min.
Yummmmmm 🤤🍕🤤
Can you freeze the dough balls before
or after the 6 hour rise?
Looks like a hassle, but I'm retired, what do I care? Can't wait to try it.
Is there no complete recipe/ directions for this, like your others on 52 week series?
Seriously, directions needed ?
@@hj8607 lol you need glasses I was inquiring about WRITTEN directions..lol
8:18 I preheated my oven to 350° and then ,with my bare hand, I removed the pizza stone. OUCH !!
(Man of steel ?) 😅
@@hj8607 ouch! 😣
Haha it wasn’t preheated yet
@@GrantBakeswill you please address freezing dough. I know people have asked in other videos also