Who doesn’t have a gazillion pizza dough recipes? There’s Chicago-style, New York – style, deep-dish, and Neopolitan, among others. This recipe is a knock-off of Cook’s Illustrated Sicilian style pizza. The key to their recipe is the semolina flour and the 24 + hour rising and resting time in the refrigerator Having baked a lot, slow-rising bread in the refrigerator creates a very distinctive chewy but tender crust. Trying to make things healthy and use the spent grain we have from our own home-brewing, as well as from local brewers, I modified the recipe enough to have a fuller grain feel without losing the intent of the Sicilian-style pan pizza. Plan your pizza day. Make your dough and sauce the day before. It’s worth the wait!
Note: The most important instructions for the dough are:
- The 10-minute sitting period that allows gluten to form
- The 24-hour slow rise time in the refrigerator
- The one-hour pre-heat of the baking stone
- Lowering the temperature to 450 degrees before baking.
two 9 inch x 13 inch rimmed baking pans.
If you are using regular sized (12 inch x 18 inch) rimmed baking pans, double the recipe.
Spent Grain Sicilian – Style Pizza
1 cup all-purpose flour
1/2 cup semolina flour
1/2 cup whole wheat flour
1/2 cup spent grain, ground lightly in a food processor or coffee grinder
2 tsp Red Star Platinum Yeast
1 tsp sugar
1 1/2 Tbl olive oil
1 tsp salt
Your favorite tomato sauce
Your favorite pizza meat
Your favorite grated pizza cheese
Using a food processor, mix flours, grain, sugar and yeast on low speed for 3-5 seconds. You may also pulse 5-6 times to combine. With machine running, slowly add water and oil until dough forms and pulls slightly from the side of the processor. Let dough sit in the food processor for 10 minutes.
Add salt to dough and pulse a few more times. the dough should be holding shape and clear the sides of the bowl.
Take the dough out and place on a floured board. Knead for 1-2 minutes until smooth.
Coat a bowl with spray oil. Put the dough in the bowl and cover tightly with plastic wrap. Refrigerate for at least 24 hours or up to 48 hours.
One Hour Before Baking Pizza
Preheat oven to 500 degrees. Place the pizza stone in the oven to preheat.
Spray one baking pan with oil. Put your dough in this pan and spread the dough out and up the edges of the pan.
Spray the top of the dough with oil and place a piece of plastic wrap on top of the dough.
Place the second pan over the dough of the first pan. This will allow the dough to rise for an hour without losing it’s shape.
After one hour of rising:
Layer your favorite tomato sauce, meat, and cheese over the crust.
Lower the temperature to 450 degrees.
Put the pizza in the oven on top of the stone.
Bake 15-20 minutes rotating once at the 10-minute mark.
Remove the pizza from the oven. Allow to rest five minutes before cutting
More about Spent Grain Breads