45 Reviews of Sicilian Pizza Dough

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

From: michEgan

On Feb 8, 2004

Another thing that really helps make the crust more tender. Is make the dough in advance, a day or two, store in the refridge, punch down when needed. It really give the flour time to blend and meld into all the other ingredients. I got this tip from a Pizza professional, known for his great pizzas!

From: Marie

On Sep 12, 2002

I have been using this pizza dough recipe for many months and it always turns out perfect - very tender and crispy. After spreading dough out onto baking sheet, I brush it with a little olive oil and let it rise for about 15 minutes more. This makes for a light pizza dough. Also, I bake it at 450 degrees for approximately 10 minutes. Great recipe!

From: Akikobay

On Nov 10, 2005

Beautiful. I'm lazy and I use instant yeast, so I didn't really proof it before I added it into the flour. I just weighed out 16 ounces of flour and dumped in the yeast and salt. Mixed this with the stand mixer then added the oil and water. After it was mixed, I changed to the dough hook and let it run for a few minutes, adding flour until it pulled away from the sides of the bowl. Put the dough into an oiled bowl and let it rise for 30 minutes. Light, crispy, perfect! I used it for your deep dish recipe and it was great. Thanks for sharing this, we'll be using it often.

From: Carrie

On Nov 23, 2002

Have made this twice and it will replace the dough recipe that I have been using for a few years. Has a great chewy texture and reheats very well, no sogginess to the crust. The only change I had was to preheat my oven to 500 deg. Then slid in onto the pizza stone, reduce heat to 475 deg. then bake for 10 min. Thank you for sharing this recipe.

From: Cilantro in Canada

On Feb 7, 2007

I made this with my Kitchen aid mixer and it turned out beautifully. After proofing the yeast I put it into the mixing bowl and added the oil. I gradually added the flour until it was incorporated. I let the machine knead this for about 5 minutes. I doubled the recipe and it took about 1 hour to rise. My family like a thick crust so I only made 2 pizzas with a double batch. Thanks for such a great recipe.

From: CalebelaC

On Jan 26, 2008

Loved it. Nice flavor and texture. I bloomed the yeast for about 1.5 hrs, and added garlic powder to the flour mixture. It was fantastic. Also, dusting parchment paper with corn meal, building the pizza and transferring to a preheated pizza stone gave a perfect crust. I doubt I will use any other recipe as this is exactly what I like my crust to be.

From: Queenofcamping

On May 18, 2007

This was a good dough but was a little bland on its own. Next time I will add some italian seasoning, extra salt, and parmesan to the dough. We loved the texture of the dough. I did one on a pizza pan and the other on a 13x9 cookie sheet. The one on the cookie sheet was the best...crispy on the bottom but chewy on top. YUMMY!!!

From: HeatherFeather

On Mar 28, 2003

This was so easy and so great!! The photo had me drooling and the reviews won me over - I had to give this a try and am so glad I did. I made two smaller pizzas and it came out exactly like it was supposed to - flavorful, crips exterior, soft interior - no mushy spots. I found the directions to be very clear and helpful - my young daughter wanted to help and the directions made it easier for a beginner cook to follow along. Thanks for this great recipe!