John Arena, the co-owner of Metro Pizza in Las Vegas and one of the pizza community’s most respected and best-loved figures, visited PMQ’s Pizza Kitchen for a series of cooking videos in 2015.
Here, we’re revisiting that discussion in this video in which Arena walked us, in his trademark meticulous fashion, through the steps of making a traditional sfincione, a forerunner of what Americans call Sicilian pizza, side-by-side with a modern Sicilian style pizza.
John Arena’s Dough Formula:
Flour 100.00%
Water (72 degrees) 62.00%
Oil 1.00%
Salt 2.00%
Active Dry Yeast 0.25%
Related: Master Pizzaiolo John Arena Explains How to Make New York-Style Pizza Dough
