1. In the bowl of an electric mixer fitted with a dough hook, add the flour, salt, and yeast and whisk together.
Add the olive oil and water and mix on low speed until all the flour has been absorbed. Increase the speed to medium and knead for 6 minutes, or until the dough is stretchy and smooth.
2. Cover the bowl with a damp tea cloth and let the dough rise for 1 hour at room temperature, or until doubled in size.
For a cold proof, you can leave the dough in the refrigerator for up to 24 hours. (If refrigerating, let the dough come to room temperature before proceeding to the next step.)
3. Generously grease the pan with olive oil.
Divide the dough in two equal pieces. Set one piece aside in a bowl and cover with a damp tea towel.
4. Place the other piece of dough inside the pan, and gently press into the dough using your fingers to pull and stretch the first piece of dough until it fills the entire pan.
If the dough is still tight and risks, it’ll keep shrinking back, so leave it to relax covered with a damp tea towel for another 15 minutes and try again. You can leave the dough to relax again as many times as needed until it fills the whole pan - be patient as it will continue to relax and stretch!
5. Once fully stretched, cover the pan and let the dough rest for a final prove for 1 hour.
6. Fire up your pizza oven.
Fire up your pizza oven. Aim for 600˚F (315˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Infrared Thermometer.
7. Top the pizza base with the mozzarella first, followed by the pizza sauce and finish off with the grilled eggplant.
This order is key to making an authentic Sicilian pizza as well as preventing the dough from turning soggy during the cook.
8. Slide the pan into the front of the pizza oven and bake for 12 to 15 minutes, or until the crust is golden brown.
Turn the pan every few minutes to ensure an even cook.
9. Remove the pizza from the oven and finish with a drizzle of olive oil, salt and pepper to taste and freshly torn basil.
