Sicilian “Slab” Dough

Restaurant-Caliber Pizza from a Home Oven

Kneading Conference, July 25, 2013, Skowhegan, Maine

Andrew Janjigian, Associate Editor, Cook’s Illustrated Magazine


Sicilian “Slab” Dough

Yield: 1 – 1200g half-sheet pie

500g bread flour (85%)

90g semolina flour (15%)

535g water (90%)

60g EVOO (10%)

30g honey (5%)

8g instant yeast (1.4%)

12g salt (2%)

– hand mix, large bowl

– 20m autolyse

– 3 sets of stretch and folds over 3 hours.

– Transfer to heavily floured counter, coat top with flour, stretch to 15″ x 10″ rectangle, transfer to lightly oiled pan, stretch to corners.


– Transfer directly onto heavily-oiled sheet pan and stretch to corners.

– Preheat stone on upper-middle rack at 450˚, bake for 35-40 minutes, rotating at halfway point