Author Topic: Cooks Illustrated Sicilian - "Best Sicilian Pizza"  (Read 814 times)

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Offline mitchjg

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Cooks Illustrated Sicilian - "Best Sicilian Pizza"
« on: February 02, 2015, 01:40:49 PM »
I have not received the paper issue yet, but the March/April issue contains a recipe for Sicilian pizza.  Highlights / their opinions include:

- slightly more than 1/2 the flour is semolina
- olive oil in the dough
- 24 -48 hour cold ferment
- the dough is flattened out with a rolling pin and then put in the baking pan.  They stressed the importance of small, evenly dispersed air bubbles.  They even weight down the dough during the final proof by resting a second pan on top of the dough.  They like a "cakey" , as opposed to chewy, texture.

I may get around to trying this but thought I would share these views.

« Last Edit: February 02, 2015, 01:51:21 PM by mitchjg »

Offline thezaman

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Re: Cooks Illustrated Sicilian - "Best Sicilian Pizza"
« Reply #1 on: March 07, 2015, 06:49:54 PM »
mitch seems like cheating weighing the dough down with a pan so it doesn't over rise. the sauce looks interesting using anchovies for some umami.another recipe for Sicilian pizza that was developed by the owner of best pizza for one of the cooking magazines also recommends anchovies.