What an amazing coincidence that you posted this today. Earlier this afternoon I made my first stab at Sicilian pizza. While I love NY style, I grew up eating a Sicilian pizza from a place called Morena's, in Wakefield, MA. This was 30-40 years ago; the place is still in business, run by the next generation of the original family, and the pizza was still fantastic the last time I had it, about five years ago. It's my all-time favorite pie, and I've never had a Sicilian pizza that was remotely as good.
I used the following dough recipe:
Flour: 800 grams (100%)
Water: 520 grams (65%)
IDY: 2 grams (.25%)
Salt: 16 grams (2%)
EVO: 40 grams (5%)
I put all the dry ingredients in my food processor, and gave them a quick pulse to combine. I added the water (cold, from the tap) and oil, and pulsed for 15 seconds. I autolysed for 30 minutes, then gave another 15 second pulse, until the dough was spinning around the blade. The temperature of the dough at the end of this process was 74.5 degrees.
I hand kneaded the dough, using a pastry blade with a little bench flour, for 3 minutes, at which point it was beautifully hydrated, wet, sticky dough. I did my usual window pane test; I could have made a tarp out of the dough.
I let the dough ferment on the countertop overnight at 72 degrees. After nine hours, the dough had nearly tripled in size. I poured the dough on the counter, oiled my hands, and did a quick stretch and fold, then let the dough double again (2 hours). I then heavily oiled a 13x18 sheet pan, and stretched the dough to fit using my oiled hands. After a thirty minute rest, I sauced the dough (Escalon 6 in 1's with salt, sugar, black pepper, garlic, fresh basil), and put the pie into a 450 degree oven for ten minutes. I then pulled the pie, added Parmesan and slices of whole milk mozz, and let it cook for ten more minutes.
The result was thick and ugly, but the taste was almost exact; this was the pie of my youth. And I attribute 90 percent of that to the olive oil.
I'm going to try this recipe again, with less yeast and less hydration, as the pie was a tad too thick and moist. I'll take pics and post the results in the Sicilian section. I am also going to try a NY pie using olive oil on my hands when I manipulate the dough, rather than bench flour. Thank you again for your fascinating post.