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 — a dough this slack pulls back from the corners the first time and gives in the second. This is not the round dough with more water in it. A round pie is stretched thin by hand and baked on stone; a square is proofed in the oil it will fry in and never leaves the pan one recipe cannot be both. It cannot be halved into two smaller trays either 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 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 5 hr.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> step.1: mix to a wet, shaggy dough
>> step.2: fold four times over 2 hr
>> step.3: press into an oiled tray
>> step.4: prove 2 hr, until it fills the corners

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. At 75% water to flour it is slack enough to pour, and it is meant to be.

Fold @&(~1)dough{} over on itself four times with a wet hand, a half hour apart, ~rise{2%hr} in all. The folding does the work kneading would, without a board a dough this wet would only stick to.

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.

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 — a dough this slack pulls back from the corners the first time and gives in the second. This is not the round dough with more water in it. A round pie is stretched thin by hand and baked on stone; a square is proofed in the oil it will fry in and never leaves the pan, and one recipe cannot be both. It cannot be halved into two smaller trays either, so scale it whole.