NY Sicilian Square (L&B-style)
The L&B Spumoni Gardens square: cheese under the sauce, oily-bottom focaccia crumb, cut in big squares. The Brooklyn-Italian-American canon.
Part of the New York family.
Equipment
- 12×16" half-sheet pan
- pizza steel for under the pan
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 453 g |
| Water | 70.0% | 317 g |
| Fine sea salt | 2.2% | 10 g |
| Instant dry yeast | 0.4% | 2 g |
| Sugar | 1.0% | 5 g |
| Olive oil | 3.0% | 14 g |
| Total (1 × 800 g) | 176.6% | 800 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine and knead 10 minutes until smooth and slightly tacky.
- Cold ferment24 h
Refrigerate the bulk dough 24 hours.
- Pan press30 min
Coat the half-sheet pan with 2 tbsp olive oil. Press dough into the pan; cover and rest 30 minutes; press again to fill the corners.
- Pan proof2 h
Cover and proof 2 hours at room temperature until visibly puffed.
- Top — L&B style
Cheese first: scatter shredded mozzarella over the dough. Then sauce on top of the cheese in spoonfuls or stripes. Light grate of pecorino. Pinch of oregano.
- Bake18 min
525 °F on the lower rack (or directly on a preheated steel for a crisper bottom), 16–22 minutes, until the bottom is deep gold and the cheese has caramelized into the dough.
- Rest5 min
Let rest 5 minutes before cutting into 8 squares.