Sicilian Thick Crust

(makes a 17 1/2″ X 11 1/2″ Pizza)

4 cups All−Purpose flour

1 tsp salt

4 tbsps oil

2 pkgs. dry yeast

1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with

plastic wrap. Let rise for 15 minutes.

Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool

tap water, and oil. Add yeast mixture. Mix in remaining flour.

Knead 15 minutes on a floured surface (10 minutes in a machine) until

smooth. Place dough in bowl dusted with flour and cover with plastic

wrap. Let rise until doubled (1 to 2 hours). Punch dough down and

put in ziploc bag in the refrigerator until ready to use.

Preheat oven to 500F.

Remove dough from refrigerator when ready to shape into crust.

Punch down dough thoroughly and roll out dough on a floured surface.

Lightly oil (olive) a 17 1/2″ X 11 1/2″ X 3/4″ pan. Place dough in pan

and push to stretch evenly leaving a lip up against sides of pan.

Let rest for 10−15 minutes (while you prepare toppings). Stretch out

dough again (it will have receded) and place desired toppings.

Cook in center of oven until crust is golden brown.


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