The Serious Eats newsletter arrived in my inbox with this intense 2 day Sicilian pie recipe heavily influenced by Dom DeMarco of Di Fara.

I halved the recipe following it pretty much spot on.  I was a little worried that the “biga” was too dry and wouldn’t ferment properly. I found it the next morning literally exploding out of the bowl looking more like the “sponges” I’ve worked with in the past.  

The 2 day proofing process really pays off in this recipe. The crust it produces is so airy, reminiscent of a soft focaccia bread.

I only wish I put the cheese on 1 minute later to get just a bit more char on the crust.