Same-Day Sicilian ~ Detroit ~ Pizza ~ Focaccia ~ Grandma Dough by Hand!

Super easy recipe, following my "2-2-2" guidelines where 2-2-2 represents 2% salt, 2% sugar or diastatic malt powder, and 2% oil. This dough is about 65-70% hydration, but can go higher or lower depending on the feel you desire!
Recipe for 8x12ish pan:
300g flour
205g water (200g if using egg)
6g salt
6g sugar/diastatic malt powder
6g olive oil
(optional 6g egg raw scrambled)
1.5g active dry yeast (1g instant dry yeast or 3g fresh condensed yeast)
Recipe for 11x17 pan:
600g flour
410g water (400g if using egg)
12g salt
12g sugar or diastatic malt powder
12g olive oil
(optional 12g egg raw scrambled)
3g active dry yeast (2g instant dry yeast or 6g fresh condensed yeast)
1. Mix/knead dough (rest for 10 minutes once there is no dry flour if the dough is too sticky for you, note that continuing to knead will also reduce stickiness over time)
2. Build tension approximately 10-30 minutes after kneading
3. Let dough rise 3 hours
4. Shape into desired pan and let proof 3 more hours (sauce before proofing to make a direct Sicilian, use slightly less sauce than desired). If making a grandma, let proof 30 minutes max and then build your pizza and bake. If making a pizza, build now.
5. Dimple/brine if you wish and cook for a minimum of 8 minutes at 475 degrees F. If making a direct Sicilian, add additional sauce before baking, once sauce is steaming, add cheese, cook until desired outcome at 475-550 F. If making a direct Detroit, add cheese and bake at 475-550 until desired outcome, then add hot tomato sauce after cutting.
6. Let cool, eat and/or store =)
7. Enjoy!
How to make focaccia
How to make Detroit Style Pizza
How to make Pizza at home
How to make Sicilian Pizza in home oven
How to make New York style pizza at home
How to make New Jersey style pizza at home
How to make dough
How to make grandma pizza

[@augustdajnko]

I've been watching your videos for a couple weeks now. Great content! I'm a avid home pizza maker that works construction but am fond you Pizzialos. I have two questions. 1) Referring to the dough recipe that you flashed up at 1:35- What do you mean 205g if not using egg? 2) Thought I missed the salt. Was the salt in the cup that had the yeast in it? Cheers!

[@LevitaNostra]

Eggs are 75% water, the 205g adds 75% of the eggs' weight to the water, if choosing not to use egg. Yes salt was in the yeast cup, pretty sure I did 2% of the flour's weight in salt.
Thank you very much for the kind words!!

[@dionanthony8755]

Thank you for another very informative video.

[@LevitaNostra]

Thank you for another encouraging and kind comment, people like you make everything worth it!

[@jennypuggle886]

Good video. Thanks. The rest is so important, especially for people without a stand mixer

[@LevitaNostra]

You're welcome Jenny, I think it is very important to mix by hand unless doing huge quantities. Mixing by hand can teach you so much about gluten development.

[@lonewolf9390]

I love Detroit style pizza!

[@LevitaNostra]

I do too man! Definitely give this a try and let me know how it all goes!!