Sicilian Pan Dough

also called sicilian dough · square pizza dough · pan pizza dough · tray dough · sicilian pizza dough

The table

4 1/4 cups(600 g)bread flourmix to a wet, shaggy doughfold four times over 2 hrpress into an oiled trayprove 2 hr, until it fills the corners
1 1/2 tsp(5 g)instant yeast
1 Tbs(14 g)fine sea salt
2 cups(450 g)warm water
2 Tbs(30 mL)extra-virgin olive oil
3 Tbs(45 mL)olive oil
Press it out in two goes if it fights you. It cannot be halved into smaller trays so scale it whole
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1mix to a wet, shaggy dough

3press into an oiled tray

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr2 of 4 steps give no time
Needs you
none given
If you get it wrong
Forgiving — it will not be pressed out cold, because a chilled dough fights back and tears rather than filling the pan

  1. mix to a wet, shaggy dough

    not timedfrom the start

  2. fold four times over 2 hr

    2 hrwalk awayfrom the start

  3. press into an oiled tray

    not timed2 hr in

  4. prove 2 hr, until it fills the corners

    2 hrwalk away2 hr in

You'll need 12x16-in pan · bowl

Goes with

See how it is written
>> title: Sicilian Pan Dough
>> category: Breads
>> tags: bread, pizza, dough, yeast, italian, high hydration
>> counters: Pizzeria
>> aka: sicilian dough, square pizza dough, pan pizza dough, tray dough, sicilian pizza dough
>> pairs-with: sicilian-pizza
>> servings: 12
>> time: 5 hr
>> slack: forgiving — it will not be pressed out cold, because a chilled dough fights back and tears rather than filling the pan

>> step: mix to a wet, shaggy dough
Mix @bread flour{4 1/4%cup}(600 g), @instant yeast{1 1/2%tsp}(5 g), @fine sea salt{1%Tbs}(14 g), @warm water{2%cup}(450 g) and @extra-virgin olive oil{2%Tbs}(30 mL) in a #bowl{} to a wet, shaggy dough that will not hold a shape.

>> step: fold four times over 2 hr
Fold @&(~1)dough{} over on itself four times with a wet hand, a half hour apart, ~rise{2%hr} in all.

>> step: press into an oiled tray
Press @&(~1)risen dough{} into a #12x16-in pan{} slicked with @olive oil{3%Tbs}(45 mL), pushing it out from the middle towards the corners.

>> step: prove 2 hr, until it fills the corners
Prove @&(~1)dough{} covered ~prove{2%hr}, until it has filled the pan to the edges and wobbles when you shake the tray.

Press it out in two goes if it fights you. It cannot be halved into smaller trays so scale it whole.