Best 4 Sicilian Style Pizza Dough Bread Machine Recipes

Embark on a culinary adventure into the vibrant world of authentic Sicilian-style pizza dough crafted right in the comfort of your kitchen, using the magic of a bread machine. Discover the secrets to achieving a light, airy crust with a crisp exterior that will transport your taste buds straight to the streets of Palermo. Unleash your inner pizzaiolo as we guide you through the art of preparing this quintessential Italian bread, transforming your kitchen into a bustling pizzeria. Get ready to savor the symphony of flavors that is Sicilian-style pizza dough, made with simple, wholesome ingredients that come together to create a truly delectable masterpiece.

Let's cook with our recipes!

NEW YORK ITALIAN PIZZA DOUGH

New York Italian Pizza Dough image

A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.

Provided by ItsJeanettic

Categories Bread Pizza Dough and Crust Recipes

Time 10h36m

Yield 8

Number Of Ingredients 6

Ingredients

2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons active dry yeast
¼ cup bread flour, or more if needed
1 tablespoon olive oil

Steps:

Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg

ITALIAN PIZZA CRUST IN BREAD MACHINE

Italian Pizza Crust in Bread Machine image

A beautiful, soft, and chewy pizza crust with a Italian flare.

Provided by Stan Silva

Categories Bread Pizza Dough and Crust Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
2 ½ cups whole wheat flour
2 tablespoons olive oil
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt

Steps:

Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine.
Select the Dough setting and press Start.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 28.3 g, Fat 4.1 g, Fiber 4.9 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 294.1 mg, Sugar 0.7 g

SICILIAN PIZZA DOUGH

Sicilian Pizza Dough image

I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!

Provided by Lisa Pizza

Categories European

Time 1h

Yield 2 pizza pies, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups water (105 F to 115 F)
2 (1/4 ounce) packages dry yeast
1 teaspoon sugar
4 teaspoons olive oil
1/2 teaspoon salt
4 cups flour (approx)

Steps:

Coat a large bowl with teaspoon of olive oil and set aside.
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
Place three cups of flour in large bowl and mix in salt.
Place one cup of flour on work surface.
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
Stir until as combined as possible.
Turn out onto floured surface.
With well floured hands, knead dough to work in the cup of flour on the board.
Continue kneading until nice, smooth dough-ball is formed.
Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
Dough should double (at least).
Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.

SICILIAN-STYLE PIZZA DOUGH (BREAD MACHINE)

Sicilian-Style Pizza Dough (Bread Machine) image

This pizza dough is so easy because your bread machine does all of the hard work. Preparation time is approximate as dough cycle times vary with different bread machines.

Provided by Bayhill

Categories Yeast Breads

Time 2h20m

Yield 2 12" pizzas

Number Of Ingredients 7

Ingredients

1 1/4 cups warm water (90 degrees)
1 tablespoon butter or 1 tablespoon margarine, softened and cut into pieces
3 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons nonfat dry milk powder
1 (1/4 ounce) package active dry yeast

Steps:

Place all ingredients into the bread machine in the order listed or as suggested by manufacturer. Set the bread machine to the "dough" setting.
After dough cycle is complete, remove dough from the bread machine and place it on a lightly floured cutting board (dough will be very sticky). Cover with a piece of saran wrap that has been sprayed with cooking spray. Allow to rise for 30 minutes.
Punch down dough and form crust on baking sheets, pizza pans, or pizza stone. Top with your favorite sauce, cheese and toppings. For thick crust pizza, allow dough to rise for 10 minutes before adding sauce and toppings.
Bake at 425 degrees for approximately 20-25 minutes.

Nutrition Facts : Calories 796.5, Fat 7.9, SaturatedFat 4, Cholesterol 16.8, Sodium 1263.6, Carbohydrate 154.7, Fiber 6, Sugar 10.7, Protein 23.6

Tips:

Using a bread machine to make Sicilian-style pizza dough is a convenient and easy method.
For the best results, use high-quality ingredients, such as bread flour, active dry yeast, and extra virgin olive oil.
Be sure to measure the ingredients accurately, as this will affect the outcome of the dough.
If you don't have a bread machine, you can also make the dough by hand. Just mix the ingredients together in a large bowl and knead for 5-7 minutes, until the dough is smooth and elastic.
Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
When shaping the dough, be gentle and don't overwork it. This will help to keep the dough light and airy.
Bake the pizza in a preheated oven at a high temperature for a short period of time. This will help to create a crispy crust and a chewy interior.

Conclusion:

Sicilian-style pizza dough is a delicious and versatile dough that can be used to make a variety of different pizzas. Whether you like your pizza with a thick or thin crust, a lot of toppings or just a few, Sicilian-style pizza dough is sure to please. So next time you're in the mood for pizza, try making your own dough from scratch. You won't be disappointed!