generally what i do zach is not put any oil in the mix on its first rise ..
make your flour , salt , pinch of sugar and water , knead like fek until its real stretchy , roll into a ball , into a bowl and then pour olive oil over it , fair amount , then let it rise ..i put it on the front seat of the car for an hour or two , and then knead it again using the oil thats in the bowl . works for me !
I would suggest proofing the yeast, just add a touch of sugar to warm water. Put yeast in water lightly get it to sink and wait. If it frost up you are good.
I also use reg unbleached flour usually King Arthur. I like to knock it down once for a double rise.
so the dough came out....ok.... def more airy... not like a piece of cardboard - i think next week, i'm going to add a bit more sugar of maybe salt- not sure - i think i'll try a bit more salt- if that doesnt work, the next time i'll add more sugar - trial and error
Oh it def needs salt. I'm Sicilian so I make thick rectangle pan pizza, so yes dough is airy. Tho I do like a good thin crust NY or Brickoven pizza as well.
My grandmother used to make that. Its been too long since I've had it. What part of Sicily is your family from? Dad and grandparents are from Marsala.
another question.... so i now put the yeast in the warm'd water along with the sugar , let it sit for some mins, then into the flour+ salt which has been mixed - so far so good - then i kneaded it, then into an oil'd bowl covered and let it rise for 1-2 hrs- it doubles (plus) in size - i take it out of the bowl and punch it down - then i cut it , this time into 4 equal pieces , and then form it into a ball...
here's the problem - as i form it into a ball, the dough comes apart.. almost like it breaks apart.... yes i reform it into a ball , but why is it coming apart... too much oil?? flour???
yes i confused....
Breaking apart as in crumbling?