New York Sicilian Pizza

Name: New York Sicilian Pizza
Ingredients: 497 grams bread flour (or 4 cups); 2 grams instant dry yeast (or 1/2 teaspoon, SAF brand recommended); 10 grams fine sea salt (or 1 3/4 teaspoons); 6 grams granulated sugar (or 1 1/2 teaspoons); 318 grams cold water (or 1 1/2 cups); 17 grams olive oil (or 1 1/2 tablespoons, plus more for proofing container); 1 30 ounce dough ball (from above recipe); 1/4 cup olive oil; 1 28 ounce can crushed plum tomatoes (drained); 1/2 teaspoon kosher salt; 1 teaspoon Sicilian dried oregano (or Italian oregano); 3 tablespoons Pecorino Romano (grated); 12 ounces low moisture whole milk mozzarella (shredded)

"This classic New York Sicilian pizza combines thick airy dough that is parbaked and topped with a simple uncooked tomato sauce, mozzarella, Sicilian oregano, and Pecorino Romano...."

INGREDIENTS

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497 grams bread flour (or 4 cups)

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2 grams instant dry yeast (or 1/2 teaspoon, SAF brand recommended)

•

10 grams fine sea salt (or 1 3/4 teaspoons)

•

6 grams granulated sugar (or 1 1/2 teaspoons)

•

318 grams cold water (or 1 1/2 cups)

•

17 grams olive oil (or 1 1/2 tablespoons, plus more for proofing container)

•

1 30 ounce dough ball (from above recipe)

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1/4 cup olive oil

•

1 28 ounce can crushed plum tomatoes (drained)

•

1/2 teaspoon kosher salt

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1 teaspoon Sicilian dried oregano (or Italian oregano)

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3 tablespoons Pecorino Romano (grated)

•

12 ounces low moisture whole milk mozzarella (shredded)

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