Mike's Sicilian Pizza | Guest Chef: Mike Fitzick | Dome Recipes | Gozney

Start by mixing cold tap water and powdered yeast until dissolved.

Add double 0 flour and strong high gluten flour to the mixture and mix for about 5 to 7 minutes until combined.

Let the dough rest for 5 to 10 minutes to gel together.

Turn the mixer on high and slowly add inoculated water while mixing for 2 minutes until the dough smooths out.

Add the remaining inoculated water gradually, followed by salt and sugar, ensuring they are absorbed without disrupting the dough.

After 4 to 5 minutes of mixing, pour in olive oil and mix until fully incorporated and the dough is smooth.

Transfer the dough to an oiled bowl and refrigerate for 1 to 2 days for bulk fermentation.

After fermentation, divide the dough into 400-gram pieces and press them into oiled pans without fully stretching them.

Cover the pans and let the dough relax at room temperature for 10 to 15 minutes before pressing it out again.

After 2 hours at room temperature, check the dough; it should be puffed up and ready to bake.

Preheat the Gozney Dome to 750°F and bake the dough with the flame off for about 5 minutes.

Check the pizza after 5 minutes; it should be puffed and golden on the bottom.

Let the par-baked pizza cool on a cooling rack before adding toppings.

Oil the pan again and place the par-baked pizza back in the pan.

Add fresh mozzarella cheese to the pizza, ensuring to dab off excess moisture if using shredded mozzarella.

Prepare the sauce with salt, fresh oregano, and crushed garlic, then add it to the pizza along with a sprinkle of parmesan cheese and fresh basil.

Return the topped pizza to the Gozney Dome and turn the flame off to finish cooking.

Equipment Needed

Spice Level:

Dietary