The NY Sicilian Demo with Mike Vittorio

Add 640 grams of flour to the mixing bowl.

Oxidize the flour by mixing for a few seconds.

Add 0.5 teaspoon of yeast to the flour and mix until incorporated.

Add 3.5 teaspoons of salt to the mixture.

Gradually add 445 grams of water to the flour mixture until hardly any flour is visible.

Switch mixer to speed number four and add 5 teaspoons of olive oil.

Mix for about 6 to 8 minutes until the dough pulls away from the sides of the bowl.

Let the dough rest for 10 minutes to relax the gluten.

Perform a couple of stretch and folds on the dough to build gluten.

Massage olive oil into the dough and let it sit for another 10 minutes.

Cut the dough into 525-gram portions and shape into balls.

Oil the bowl and place the dough balls inside, covering with film to prevent deflation.

Let the dough rise at room temperature for about 2 hours until doubled in size.

After 2 hours, gently take the dough out and stretch it into the pan.

Cover the stretched dough to keep heat in and let it proof for another 1.5 hours.

Preheat the oven to 550 degrees Fahrenheit.

Par bake the dough for 6 to 7 minutes until it reaches a specific color.

Remove the par-baked dough from the pan and let it cool on a screen.

Place the cooled dough back into the pan.

Add low moisture mozzarella cheese on the bottom of the dough.

Spread the onion-based tomato sauce on top of the cheese.

Use Chow tomatoes for the sauce, reducing them until thick.

Drizzle a little olive oil on the sauce.

Generously add pecorino cheese on top of the sauce.

Sprinkle Sicilian oregano over the pizza.

Bake the assembled pizza in a 550-degree oven for about 10 minutes.

Remove the pizza from the oven once golden and cheese is melted.

Slice the pizza into six pieces and serve.

Equipment Needed

Spice Level: