I have a recipe for dough for a Sicilian pie and I would like to attempt to make a thin crust pan pie, I guess something on the order of a “Grandma“ pie. The last time I made a Sicilian style pie (I say “style” because I know it’s not the authentic one with just a little grated cheese--instead, we like it with mozzarella), my husband really liked it and asked if there was some way I could make it with a thinner crust. I have looked into this and found that what he described seems to be known as the “Grandma” pie.
I checked out the thickness of my last crust and felt that if it was half as thick (or less), it would still be fine. If I am able to roll it out thin enough to make it less than half as thick, that would be good too (but that’s a BIG “if”--my dough recipe comes out a bit on the dry side, not sticky--I don‘t know how to figure out these hydration percentages). If that happened, I thought I could just trim off the excess.
Instead of halving the recipe, I was hoping I could freeze half of the dough to use at a later date. What I need to know is, do I let all the dough go through the first rise, punch down, and then divide and freeze half? Or do I divide the dough immediately (before the first rise) and then freeze half? Or is there some other method I should use?
Thank you for all your help--I don’t know what I would do without it!