Crispy Par Baked Sicilian Style Pizza Dough

#pizza #Sicilianpizza #parbaked #crispycrust #veganpizza

Elevate your pizza night with this incredible cold-fermented Sicilian pizza dough recipe!

Discover the secret to achieving a crispy yet pillowy soft crust that's packed with flavor. In this video, we'll guide you through the entire process, from creating the dough to par-baking it for the ultimate pizza experience.

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Poolish Ingredients

.24 Grams active dry yeast
94 Grams cold tap water
94 Grams flour (We used a bread flour)

Poolish Instructions

Add the yeast into a small bowl, add the water and whisk for 30 seconds. There should be bubbles on top after you’re done whisking.
Add the flour and mix well with a rubber spatula, making sure to scrape the sides down.
After the batter looks like a thick pancake mix, cover the bowl with plastic wrap and let it sit at room temp for 24 hours.
30 minutes before you start making the dough, add the poolish to the fridge so it slows the fermentation down a little.

Dough Ingredients

3 Grams dry yeast
90 Grams warm water (80 degrees F)
578 Grams flour (We used a bread flour)
13 Grams diastatic malt (Optional)
296 Grams cold water
116 Grams of poolish starter
13 Grams salt
7 Grams olive oil

Dough Instructions

Add the yeast to the bowl with the warm water and whisk for 30 seconds.
Add the flour and malt (If you’re using the malt) to the mixing bowl and mix until they are combined.
While the mixer is running at the lowest speed, add the cold water, then the yeast mixture, making sure to get all of the yeast.
Mix that for about 20 seconds, stop the mixture and add the poolish. Make sure to only 116 grams of the poolish, and discard the remaining.
Continue mixing until everything comes away from the side of the bowl, around 1 minute. Stop the mixer, scrape the sides of the bowl and clean off the dough hook.
Add the salt and continue mixing for about 1 more minute. Stop the mixer, clean the hook again, add the olive oil and continue mixing for another 2 minutes.
Stop the mixer, scrape down the sides and clean the dough hook. If you’re using your hands make sure to wet them. (The dough is going to be sticky and it will not be smooth at this point.)
Coat a baking tray with olive oil and using a scraper, dump the dough onto the tray. Wet your hands and do four stretch and folds, cover it with a damp towel and let it rest for 30 minutes.
Coat a bowl or proofing box with olive oil and move the dough into it, cover with an airtight lid or plastic wrap and put it in the fridge.
Let the dough cold ferment for 24 to 48 hours. We did 48 hours and it turned out amazing!
When you’re ready to start making the pizza, you’re going to par bake it first! - To start with, pull the dough out of the fridge and using a kitchen thermometer to check, allow it to come up to around 50 degrees. While this is happening, leave the dough covered.
Once the dough is up to temp, coat your Sicilian pizza pan with olive oil. - - -- Turn the bowl or tray holding the dough upside down and use a scraper to drop the dough into the pizza pan. Use the scraper to turn the dough over so both sides are coated in oil.
Using the flat of your palm and finger tips, gently push the dough outwards towards the corner of the pan. This process will take a bit so don’t be too aggressive. Let the dough rest (Uncovered) for 30 minutes.
After 30 minutes do another outward push and you should be able to get the dough all the way to the corners.
Now the dough will need to rest for another 2 hours uncovered to fully rise into the pan. We did this last rest in our oven with the oven light on, which threw off just a touch of heat.
After the dough has fully risen, take the dough out of the oven if you rested it in there and preheat your oven to 450 degrees F.
When the oven is up to temp, put the pizza dough into the oven on the top rack and bake for 7 minutes. After 7 minutes, rotate it 180 degrees and move it to a lower rack and bake for another 7 minutes or until the crust is golden brown. Don’t turn off the oven!
Remove the pan from the oven and using a spatula lift the edges all the way around the dough to make sure it isn’t sticking. Once that’s done, remove it from the pan and onto a cooling rack. Let it rest for at least 30 minutes.
After 30 minutes you are ready to top your pizza and bake it! Just put the dough back into the pan, top it and cook it in the same manner, 7 minutes on the top rack, rotate 180 degrees and move to the lower rack for another 7 minutes.

Enjoy!

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