The Sicilian pizzolo is a local specialty, found in some parts of Sicily and especially typical of Sortino (SR), where it is ...

Making homemade bread is usually a hassle considering the time and care it takes to get right. Or, you could try using this ...

This is your first fold. Repeat the folding process until you've completed six turns, chilling the dough between each fold. I know, I know—it sounds like a pain, but it’s worth it.

5. Turn the dough over in the bowl so the smooth side is now up. The first fold is complete. Cover the bowl and let the dough rest for 15 minutes. 6. You'll do this fold 3 more times over 45 minutes.

Using a dough cutter/bench scraper, divide the dough for the desired recipe (s). Form into balls and set on a clean baking sheet or container, cover, and refrigerate for at least 24 hours, but ...