Ryan Jarnutowski

Sicilian Pan Dough

Time

  • Prep: 30 min
  • Cook: 14 min
  • Rest: 1440 min

Yield

4 balls (250–300 g each)

Ingredients

Dough

  • 1000 g Bread flour
  • 700 g Water
    70% hydration
  • 40 g Olive oil
  • 20 g Sea salt
  • Yeast (ADY 4 g • IDY 3 g • fresh 8 g)

Instructions

  1. Mix a soft, high-hydration dough; rise until puffy.
  2. Generously oil a dark pan; press dough to corners, resting as needed.
  3. Let dough proof until airy and finger-dent springs back slowly.
  4. Top with cheese first to protect the crumb, then spread/dollop sauce.
  5. Bake low rack 475–500 °F until deep golden with crisp bottom, ~15–20 min; rest briefly before cutting.