I am trying to make a delicious Silcilian Pizza like I remember as a kid in Northeast Ohio (Live in the South now)...or maybe better than what I remember as a kid
Right now I am using a slightly altered version of Steel_Baker's Victory Pig Crust Recipe. I am very happy with the texture, browning and crumb of the crust...I have some flavor in my crust...but, not enough. My head is kind of spinning right now with all of the options that can be done to flavor dough. I'm hoping that someone here can start me on the right path...or the best initial path to getting a more flavorful crust. I am leaning toward trying a sourdough starter...but not sure if that is the best route to start with. Keep in mind that I don't really care that much if I stay totally within the exact Sicilian style. I'm more concerned about getting a very flavorful pie, versus staying totally within a style. Maybe I'll mix two styles...or whatever works. Here is a list of some things I've read about to make a more flavorful crust: More salt, Add minced garlic, Add garlic powder, Use beer, Use garlic infused oil, Add some rye, Use more yeast, Use spring water, Use some semolina, Use dough flavoring/MSG (which I'd rather stay away from), Make a starter.
I also have this initial question...I notice that Steel_Baker uses room temperature water, with an overnight rise. I altered my recipe to use 100 degree water, with an overnight rise. I'm wondering if the room temp water is for a reason? Is my warmer water causing the dough to rise too fast at the beginning...making a less flavorful crust?
For now, I am focusing primarily on the crust. I am just using canned sauce...until I get a good crust. Then, I will tackle making home made sauce.
Here is the recipe and technique that I am using...Thanks for any help:
Pizza – Sicilian Style (Adapted From Steel_Baker’s Victory Pig Recipe)
Pizza Dough Ingredients (12x17 blue steel, high-side pan)
Flour 100.0% 409 grams (bread flour)
Water 67.0% 274 grams (bottled water warmed to 90-110 degrees)
Salt 2.0% 8 grams
Sugar 4.4% 18 grams (or 1 Tablespoon cane sugar)
IDY 2.0% 8 grams (one packet Instant Dry Yeast)
Olive oil 1.0% 4 grams
Olive Oil – Enough to brush a layer on bottom and sides of pan, and drizzle top of dough
Mozzarella – 10 Slices from deli
24 slices of pepperoni
Contadina Canned Pizza Sauce or 7 to 8 oz. tangy home made sauce.
* Combine the following ingredients in a bowl or mixer in the following order:
* Water, sugar, olive oil, bread flour, salt and yeast.
* Mix until all ingredients form into a single dough ball. Let rest for 15 minutes, and then knead thoroughly for 6 minutes in mixer.
* Place the dough into a rectangular polycarbonate container that has been sprayed with cooking spray, sealed with the lid and placed in the refrigerator overnight.
* Three hours prior to baking, brush bottoms and sides of pans with olive oil. Sprinkle bottoms of pans with corn meal and sea salt. Place the dough in the pan.
* Using the tips of your fingers stretch the dough to cover about 2/3 of the pan. Cover the pan with plastic wrap or lids to keep the moisture in and prevent the dough from “skinning.
* After 1-2 hours, remove the plastic wrap and knock the dough down and stretch to fill the pan.
* Pull dough up along the sides of the pan and into the corners. Re-cover and give dough enough rise time to fill the pan. 1 hour should be enough.
* Preheat the oven to 450° F.
* Uncover dough and drizzle the top of the dough with olive oil. Be sure not to knock the dough down while topping it.
* Spread dough with about ˝ can of Contadina sauce or home made sauce.
* Place the 10 slices of mozzarella.
* Sprinkle sea salt and dried basil on top of cheese
* Place the pepperoni
* Bake on the middle rack for 15 minutes until the cheese appears to just start to brown. At this point, the crust should be crispy and browned.