Sicilian Pizza Dough

From: Chef #515874

On Oct 25, 2009

From: MamaJ

On Jun 22, 2009

My family and I loved this dough! I took another reviewer's suggestion and let it "age" overnight in the fridge. The kids each rolled their own crust and made their own pizza, the dough was so great to work with. I had enough dough leftover for 2 mini pizzas and put it in the fridge for two days before using--it was even better than the first night! Thanks for sharing a great recipe Lisa.

From: Lisa Pizza

On Sep 10, 2002

This also makes a wonderful 'deep dish' pizza crust as pictured above. The recipe will make one deep dish crust. Brush rimmed baking sheet with olive oil, place dough into pan and shape and dimple with finger tips. Brush top with olive oil and pre-bake at 425 F for 7 minutes - then add toppings and bake for another 10-15 minutes.

From: Myrna in London

On Jul 9, 2002

This recipe makes an extraordinarily good crust, unlike ANY of the commercial ones I have ever tasted. It was fresh and flavourful. For the first time ever I saw the crust as a positive contributing factor to the ultimate taste of a pizza rather than just something to support all my favourite toppings. It begs the question, why haven’t I done this before? I think my perception was that it would be time-consuming and difficult may be the ultimate answer. It was neither. While the dough did it’s rising thing, I merrily sliced and diced my favourite fixings. When it came to assembly I was pleasantly surprised to find that I didn’t have to send the dough artfully spinning off into space to achieve a successful crust. It was great fun, thank you Lisa. (prepared for the COOKOUT Cookathon July 1st – July 4th 2002