I posted a few pictures of the Sicilian pie I made last night in Qarl's thread and Mitch requested the recipe. So, I thought it would be easier to find here.
100% Best Bakers Flour (12.9% protein) 567g
80% Water 454g
1.05% Salt 6g
.9% IDY 5g
2.5% EVOO 14g
Here's my workflow:
Dissolve the IDY in water in my stand mixer bowl. Then add EVOO. In a separate bowl, add flour and mix in salt. Add flour/salt mixture to stand mixer bowl and mix on low speed for 2 minutes. Rest dough for 5 minutes and then mix at medium low speed for an additional 2 minutes. On an oiled surface, do a series of 4 stretch and folds at 10 minute intervals. Sometimes I do more than 4, but 4 works. Due to the high hydration of this dough formula, I use a bench scraper to help with the stretch and folds.
I spray my Lloyd's pan lightly with EVOO from my Misto sprayer. Here's the link to the pan if you are interested. http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/sicilian-style-deep-dish.
Put the dough in the oiled pan and cover with lid. Periodically, I will hand stretch the dough until it completely fills the pan. Then put the dough in the fridge for 24 hours and bring it to room temperature for 2 hours prior to baking. Preheat the oven to 500 degrees. Bake with sauce only for 15 minutes and then another 7 minutes with cheese/toppings. Remove from oven. Using a spatula, lift up the pizza, tilt the pan and slide the pizza onto a cooling rack to prevent sogginess and let cool for 5-10 minutes before slicing. Enjoy!
For a SD version of Sicilian dough, follow this link http://www.pizzamaking.com/forum/index.php?topic=28922.0