Author Topic: first sicilian  (Read 1882 times)

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Offline c0mpl3x

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first sicilian
« on: July 24, 2010, 02:36:08 PM »
forum wiped out my entire post because of stupid attachment limit of 128k.  seriously?!

http://img.photobucket.com/albums/v303/c0mpl3x/0724101401.jpg
http://img.photobucket.com/albums/v303/c0mpl3x/0724101402.jpg

cant get attachments to work for whatever reason.  this forum clearly isn't smf enabled for images.

Hotdogs kill more people than sharks do, yearly.


Offline c0mpl3x

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Re: first sicilian
« Reply #1 on: August 01, 2010, 01:10:10 AM »
working on batch #3 of this.  the poolish is sitting beside me as i type waiting for it to start activating.  will fridge it when it does and mix it up after it warms up to room temp tomorrow then setting it back in a bowl as a doughball for a proof #2.

poolish: 1/4c wheat 1 1/4c flour (i use kaap)
1 3/4c room temp (~70f) water

1ea 1t sugar/yeast

mix and let sit until it rises.  for immediate (~6-8 hour) use, let sit out.  otherwise let it rise until it starts to activate, then fridge it like sourdough starter.


when it's ready to use, add it to:

2-2.25c (or as needed) flour
1.5t salt (kosher)
1t ea sugar/yeast
1T oil (screen/stone style) but i use 3T (peanut/soybean/coconut) oil

mix up let double.   bake in a pan, or on a screen, or however you want.  dough likes a double bake, first to cook with sauce then a second with the cheese.  takes about 25-30 mins.  corn oil will produce a deep dish tasting dough complete with the flake if you over-mix it.
Hotdogs kill more people than sharks do, yearly.

Offline aks801

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Re: first sicilian
« Reply #2 on: September 21, 2010, 11:39:08 AM »
I've run into the same frustration with images.

Your pizza is looking real good.  I've never made a Sicilian with a poolish, so this is a technique that must be investigated!
alan in Katy, TX

"Meet the new boss.  Same as the old boss."
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