★ Issue CMSC·26–006 · Published 05 Jul 2026

Casa M Sicilian 14" Square Pizza — Di Fara-Style.

Name: Casa M Sicilian 14" Square Pizza — Di Fara-Style
Prep time: 35 min
Cook time: 17 min
Total time: 360 min
Yield: 16
Cuisine: Italian
Ingredients: dough — 1x ~920 g sicilian (14"x14") — 66% canonical; 548 g bread flour; 362 g water (66% — locked; more open crumb than 64%); 11 g salt (2%); 5.5 g ldmp (1%); 5.5 g turbinado (1%); 2.5 g idy (0.5% overnight cf); coconut oil, for the pan; build (bottom to top); cheese blend: ~8 oz low-moisture mozz + fresh mozz (torn) + a touch of shredded Pecorino-Romano + aged Parmesan; 2 cups Casa M marinara pizza sauce; Casa M Spice Co® Chain Reaction®; 5 oz pepperoni; 3 oz Italian sausage crumbles; 6 oz fresh mozzarella pearls — on top for melty pools; finish — out of the oven, in this order; parm / Asiago — grated heavy; red pepper flakes; 1836 olive oil (texas-native black-pepper evoo) — drizzle from height; fresh basil — snipped on top just before serving

66% hydration (LOCKED) Di Fara square: cheese blend, sauce, fresh mozz on top, finished OUT OF THE OVEN with parm, red pepper flakes, 1836 Texas black-pepper olive oil, and fresh basil. Coconut-oil pan, two-stage bake. FIELD-TESTED 2026-07-05 with more than 8 square feet of pizza in one epic stretch spanning three styles, three sauces, three topping bases, and double attendance at the last minute!

PREP 35 min

COOK 17 min

TOTAL 6:0h h

SERVES 16 people

HEAT medium

BLEND RATING 4.9 140 reviews · Chain Reaction®

Jump to Recipe ★ Reviews ✍ Write a Review 🖶 Print ♡ Save to your Cocina

Made with Chain Reaction® Shop

Ingredients

dough — 1x ~920 g sicilian (14"x14") — 66% canonical
548 g bread flour
362 g water (66% — locked; more open crumb than 64%)
11 g salt (2%)
5.5 g ldmp (1%)
5.5 g turbinado (1%)
2.5 g idy (0.5% overnight cf)
coconut oil, for the pan
build (bottom to top)
cheese blend: ~8 oz low-moisture mozz + fresh mozz (torn) + a touch of shredded Pecorino-Romano + aged Parmesan
2 cups Casa M marinara pizza sauce
Casa M Spice Co® Chain Reaction® Add
5 oz pepperoni
3 oz Italian sausage crumbles
6 oz fresh mozzarella pearls — on top for melty pools
finish — out of the oven, in this order
parm / Asiago — grated heavy
red pepper flakes
1836 olive oil (texas-native black-pepper evoo) — drizzle from height
fresh basil — snipped on top just before serving

Method

01

Overnight cold ferment at 0.5% IDY (or ~76F / 8 hr bulk). Ball and bag.
02

Coconut-oil the pan; press the dough in; pan-proof 1-2 hr. At 66% it fills the corners easily.
03

Build: cheese blend on the dough, then sauce, then pepperoni or sausage, then torn fresh mozz on top.
04

Convection: 500F, 15 FULL mins. It's thick — let the bottom fully set, don't rush it out.
05

Ooni finish: flame off, 20-30 sec per side, 180 rotation, until the top is blistered and the bottom fried. Rotate a touch sooner if the corners darken fast.
06

Out, free the edges, onto a board. Finish IN ORDER: parm/asiago, red pepper flakes, 1836 from height, fresh basil last.
07

Rest 3-4 min, cut into 12-16 pieces

From Mike's Notebook

Press the dough all the way into the corners during pan-proof — if it springs back stubbornly at the start, cover it and give it another 20 minutes before fighting it.

The cheese-under-sauce build is your insurance against a soggy top, but it only works if the low-moisture mozz layer is solid and even before the sauce goes on — don't let gaps expose bare dough.

Drizzle the 1836 Olive Oil from at least 12 inches up so it hits the hot parm and basil as a fine mist rather than pooling in one spot.