Attempting First Sicilian

[NYN8IVE]

I'm going to attempt my first Sicilian but have a few questions
1. I usually preheat stove in oven for 90 minutes to 550 degrees, should I do same with Sicilian?
2. Should I use Stone or just the Pan?
3. Par Bake for how long before toppings?

[Matthew]

I'm going to attempt my first Sicilian but have a few questions
1. I usually preheat stove in oven for 90 minutes to 550 degrees, should I do same with Sicilian?
Preheat to 450, no need to preheat for 90 minutes.

2. Should I use Stone or just the Pan?
Just the pan

3. Par Bake for how long before toppings?
Traditional Sicilian pizza is just tomatoes, oregano, Pecorino Romano & Sicilian EVOO.  If you're using mozzarella, add it first & then the tomatoes etc; no need to par bake.

[hotsawce]

450? Why and where in the oven would you cook the pie? I'd like to try this.

Anyway, another method worth checking out is pizza bloggers square pie. I've made great "sicilian's" this way.

[Matthew]

450? Why and where in the oven would you cook the pie? I'd like to try this.

Anyway, another method worth checking out is pizza bloggers square pie. I've made great "sicilian's" this way.

Bottom rack & 450 is plently, you don't any more heat than that to bake Sicilian.

[pizzablogger]

Bottom rack & 450 is plently, you don't any more heat than that to bake Sicilian.

Matt, while that is true, I personally prefer the faster cooking times of the 550°F setting, with finishing directly under the broiler. But then again, I am also using a much heavier amount of cheeses on my Square (which is not really Sicilian at all), so the hotter temp helps. But I also notice a more open and airy crumb at the hotter temperatures.....particularly when done at 750°F or so, but that's another story.

It varies depending on what each individual is looking for and no one way is "right". --K

[IndyRob]

I use 450.  With New York style you want to bring as much heat as you can muster, but with the thicker dough, a Sicilian pizza is closer to bread baking.