Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.
Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.
Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.
Finish shaping dough, pushing into corners and creating crust around edge of the pan.
Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.
Baste the dough with the loose sauce.
Allow to rise for about an hour
Pre-bake at about 400F for about 10 minutes.
Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.
For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.
Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.
over 2 years ago
NOTE:. This recipe is for a 16" pan. If using a 12" pan this recipe "should" stretch to be sufficient for 2 pans, but it will be about 10% short (thinner). The actual percentage is 56.25%. That means for a proper modification to handle 2 12" pans, you should increase this recipe to 112.5%
almost 16 years ago
Recipe updated with step by step pictures