Thick Sicilian Crust Pizza Dough
2 packages dried yeast
4 cups flour, divided
1/2 cup warm water
1 teaspoon salt
1 cup cool water
olive oil for coating pan
topping of your choice
Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, 1 – 2 hours.
Punch dough down and put in Ziploc bag in the refrigerator until ready to use. Punch down refrigerated dough thoroughly and roll out dough on a floured surface. Lightly oil a 17 1/2″ X 11 1/2″ X 3/4″ pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10-15 minutes.
Stretch out dough again (it will have receded) and place desired toppings. Cook in center of 450ºF oven until crust is golden brown.
NOTES : Makes a 17 1/2″ X 11 1/2″ pizza.