My neighbor, Sara, a fun loving 60-something year old Sicilian woman, is just the best Italian cook! That woman cannnn cook! In the beginning, when we first moved into our house, she would periodically bring over pizza she had made. At the time, I could only say “Grazie” (Thank you), and so it went on for some time. Later, as my Italian language skills improved, I asked her if I could have the recipe. But “NOOOOO” she said, “Tu devi venire e ti faccio vedere con le mani come si fa!” (You have to come and I will show you by hand how it’s made!” You know what that meant? I would soon be “one of them!” And so one day, I went over to her kitchen, and alas!…..my pizza was born! After two hours of, “Wanita, guarda!” (Wanita, look!) and pointing frantically in every direction as not to miss a second, I was officially bestowed upon the coveted secret and art of Sicilian pizza dough!
- 1\2 kilo (1 lb) of All purpose flour ( …..Here in Italy, I use the brand “Barilla tipo “00”……If you can afford to splurge a bit on good quality imported Italian flour type “00” check out Antimo Caputo Italian Superfine “00” Farina Flour 2.2 lb Bag)
- 1 Tbsp olive oil
- 1 Tbsp salt
- 25 grams of FRESH compressed yeast cube dissolved in 1 cup of lukewarm water. When I was in California, I couldn’t find fresh yeast at any supermarket for the life of me, so I used dry yeast, and well, while it was good, it wasn’t the same. But if that’s all you can find, go for it. (you will need 1 pkg of dry yeast for the recipe).
- Optional: dry oregano (that’s my addition!)
If you have a mixer (like a KitchenAid) it will save your arms! If not, in a bowl, mix the salt and flour. Make a well, and add the olive oil, and oregano (optional). Mix until well incorporated. If using a mixer, add flour and salt to the bowl (mix a little with a fork to incorporate) and then add the rest of the ingredients. Turn on your mixer to the lowest speed, (adding a bit of water or flour if needed) until the sides of the bowl are no longer covered in dough and you have a nice ball of dough. Place in a warm, dry place until doubled in volume. Proceed with Authentic Italian Pizza recipe or your favorite pizza recipe =)