Good afternoon. I'm making pizza tonight. The schedule is that I'm making a thick pizza too, just a filling and my old-fashioned dough
So, the things you need for filling pizza. You need a piece of steel, like you do for any pollen
You need a digital scale to weigh out all the ingredients so that everything comes out right
And, basically that's the only two things you need besides double-zero flour, your olive oil, your water, salt, yeast, olive oil for baking the pizza and not for filling in the dough
In the tub, I have 375 grams of warm water with half a teaspoon of instant yeast and 11 grams of cornstarch
So, that will add 500 grams of flour. And, what you're going to do is mix it up so it comes all together
And, then we're going to leave it to sit for some minutes before we knead it into the dough ball
And, that basically is it. You wait about four hours and then you spread it in your greased baking sheet
And, it's quite simple. It's probably easier than your pollen dough because there's a lot less fat
Now, when you're mixing this, you'll see that it is really wet
It's a lot more water than what your pollen dough is. For these final recipes, as always, go to www.edlinbeyond.com
There's a couple of other recipes on there. Lots of locations and work trips to Italy and other places. So, check it out
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As always, we do involve our pizza in soft videos, so we'll get some photos as soon as we can
And, that's what it looks like. It's just a rough bunch of dough. The thing is a little sticky, but that's okay
In 20 minutes, we'll come back and we'll knead it into one big dough ball. And, that's basically it. So, I'll be back
Welcome back. It's been 20 minutes. So, the dough is back. It's taken out
And, you can tell right away that it's sticky. Put a little pour of olive oil in the tub
And, all we're going to do is we're going to knead this into a nice, mostly smooth dough ball
It shouldn't take more than 30 seconds or so. And, we'll put it back in the tub and hold it for 4 hours
At that point, we'll transfer it to our baking sheet, which is covered with olive oil
And, turn it off for baking. These are great for parties because you'll parbake it for about 15 minutes on your piece of steel in the pan
And, then you can finish it. Takes about another 12 minutes, it says, depending on how dark you want the crust
So, you can parbake three or four of these and then top them and bake them as well
It makes it nice and easy for a party. So, just a little push going
Just like that. It's not exactly smooth, but it's probably as great as it is
And, that's how it's going to end up. That's it. I said 4 hours
And, we'll come back and we'll spread it to go in the baking
Okay, it's been 4 hours now since we made the Sicilian dough
I have a quarter cup of oil on my little baking sheet
So, this will take several times to get the dough stretched out the way you want it
So, just put a little bounce back. Basically, what you want to do is try and stretch it as much as you can the whole way out towards the edges
It's not going to go the whole way out. If you're lucky, you might get the whole way out, but it doesn't have to be
And, after you get it fully stretched out, you'll thaw it and then parbake it for 15 minutes at 500
You can tell when you spread it out, it's already starting to get out half decently
So, this will rest for about 5 minutes. And, you'll come back and stretch it again
And, eventually, after 15 to 20 minutes, it will stretch all the way out and be able to touch all the edges
And, that's going to be ready to go. So, we're going to just trip for about 5 minutes
Whenever we come back, I'll show you how it has stretched the whole way out
I'm not going to have you watch me do this for 3 or 4 more times or however many times it takes because it's kind of boring
But, there we go. That's a good spoke. Alright, see you soon
Okay, so 3 more stretching. Oh my God, I'm all the way up to the end
So, it is ready to go. All I have to do is thaw it
And, there we go. That's that 15 minutes at 500 to parbake it
So, at the end of this video, what I'm going to do is I'm just going to have a little slide show of pictures of parbaked shell
And, then I'll start to show you a little finished product. I've been making these for several years now. Well, over 6 years
I was back in the mid-2016. So, I'll let you know what it looks like at the end instead of coming back and showing it to home just for 5 seconds to show you
So, thanks to the soft and soft. Bake it. And, you can leave it to rest for upwards of an hour or two if you need to
And, then parbake it. So, I'll be back in the next 12 minutes. And, there we go
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