Author Topic: Sicilian Pizza Formula  (Read 6303 times)

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Offline RICO

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Re: Sicilian Pizza Formula
« Reply #25 on: October 28, 2014, 02:51:22 AM »
The hardest part of this type of pizza for me is stretching it to fit the pan uniformly (without creating thin spots).  So I just let it rise in the 1 1/8" high pan (13 x 19";  I adjusted the formula accordingly) and gently stretched it without filling the pan (focaccia pizza, basically).  And this is cheating, of course, but it was still great and I will try again.  Thank you, again!  Oh, and it rose well above the rim of the pan, but that was no problem.


Offline David Esq.

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Re: Sicilian Pizza Formula
« Reply #26 on: October 28, 2014, 01:47:56 PM »
Wait 5-10 minutes before slicing.

Is that even possible? ::)

One day I am going to make one of these pies. Right now I keep making a rather thin crusted delight that I cut exactly 10 seconds after I get it out of the oven and eat it about 30 seconds after that.  Not sure about this 5-10 minute delay you have going here, but maybe the thicker dough warrants a waiting period.

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #27 on: October 29, 2014, 11:05:55 AM »
Wait 5-10 minutes before slicing.

Is that even possible? ::)

One day I am going to make one of these pies. Right now I keep making a rather thin crusted delight that I cut exactly 10 seconds after I get it out of the oven and eat it about 30 seconds after that.  Not sure about this 5-10 minute delay you have going here, but maybe the thicker dough warrants a waiting period.

Haha David!  I usually wait to let it cool down a little mainly because I don't want the molten lava cheese burning my kids' mouths.  ;)
Mary Ann

Offline Gags

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Re: Sicilian Pizza Formula
« Reply #28 on: November 24, 2014, 11:50:23 AM »
I tried Mary Ann's recipe this weekend and ran into some trouble.
In fact, I should've taken pix of the pizza for the wall of shame thread!   :-D

I had 2 pans, one had enough vertical space to allow for topping, the other didn't, so it got repurposed into focaccia.

I followed the pizza instructions to the letter, but when I tried removing it from the pan, it had the same consistency as a soaking wet car washing sponge!
Maybe the sauce was too wet?  Maybe I shouldn't have put a normal dose of sauce on for the first baking stage?
Have you experienced that?  (Sorry - I know pix would help)

Here are a couple of the focaccia, so I know the dough was good.
"I'd trade it all for just a little bit more"

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #29 on: November 24, 2014, 02:17:33 PM »
Gags,

The crumb shot looks fantastic.  I used to have the soggy problem before I got my Lloyd's pan.  I bought a SS pan from Amazon that would not achieve an even bake no matter what I tried with my oven.  Unfortunately, I had to chuck it and buy the Lloyd's pan.  A costly purchase  :'(

Because of the high hydration of this dough, it is very possible that the weight of the sauce caused one of the bubbles in the dough to burst and soak up the sauce.  It has happened to me a few times and I have had a soggy crust in a spot or two.  Then I figured out if I let the dough relax enough to even it out in the pan with a periodic gentle stretching with my fingertips before cold fermentation, I should be able to avoid uneven stretching and possibly tearing the dough right before baking, which could also cause sogginess.  Does that make sense to you?  Hope this helps.
Mary Ann

Offline Gags

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Re: Sicilian Pizza Formula
« Reply #30 on: November 24, 2014, 05:17:58 PM »
Thank you much for the quick reply. Mary Ann!

The ill-fated pizza was done in a smallish (~8"x10") Detroit Pizza Co. pan.

What you said about the sauce makes total sense!
When I was applying the sauce, its weight was causing other sections to bubble up.
I was thinking those could be an issue, so I slit them with some kitchen scissors - thus compromising the surface!!  :-[

Other than that, everything looked okay through the first bake phase.
Even when I applied the cheese, it held its structure.

But upon first scrape of the spatula, I noticed one section quickly deflated! 
That's when I knew something was wrong. 
So this soggy mess went on to a wire rack.  Or I should say THROUGH the wire rack! 

I'll give it another shot soon, use the sauce sparingly in the first bake and not snip the bubbles!!

(And I'll continue to do half as focaccia, just in case I mess it up again!)
« Last Edit: November 24, 2014, 05:21:16 PM by Gags »
"I'd trade it all for just a little bit more"

Offline mudman

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Re: Sicilian Pizza Formula
« Reply #31 on: December 22, 2014, 09:31:33 PM »
That is one great looking pizza. i gonna get me a pan and give it a go. Thanks so much for sharing.

Gary

Offline baugie

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Re: Sicilian Pizza Formula
« Reply #32 on: December 24, 2014, 11:41:36 AM »
I posted a few pictures of the Sicilian pie I made last night in Qarl's thread and Mitch requested the recipe.  So, I thought it would be easier to find here.

100% Best Bakers Flour (12.9% protein) 567g
  80% Water 454g
1.05% Salt 6g
   .9% IDY 5g
2.5% EVOO 14g

Here's my workflow:

Dissolve the IDY in water in my stand mixer bowl.  Then add EVOO.  In a separate bowl, add flour and mix in salt.  Add flour/salt mixture to stand mixer bowl and mix on low speed for 2 minutes.  Rest dough for 5 minutes and then mix at medium low speed for an additional 2 minutes.  On an oiled surface, do a series of 4 stretch and folds at 10 minute intervals.  Sometimes I do more than 4, but 4 works.  Due to the high hydration of this dough formula, I use a bench scraper to help with the stretch and folds.

I spray my Lloyd's pan lightly with EVOO from my Misto sprayer.  Here's the link to the pan if you are interested. http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/sicilian-style-deep-dish.  Put the dough in the oiled pan and cover with lid.  Periodically, I will hand stretch the dough until it completely fills the pan.  Then put the dough in the fridge for 24 hours and bring it to room temperature for 2 hours prior to baking.  Preheat the oven to 500 degrees.  Bake with sauce only for 15 minutes and then another 7 minutes with cheese/toppings.  Remove from oven.  Using a spatula, lift up the pizza, tilt the pan and slide the pizza onto a cooling rack to prevent sogginess and let cool for 5-10 minutes before slicing.  Enjoy!

For a SD version of Sicilian dough, follow this link http://www.pizzamaking.com/forum/index.php?topic=28922.0

Thanx for posting this recipe.....used the above recipe to create these bad boys

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #33 on: December 24, 2014, 11:42:41 AM »
Nice!  Any crumb shots?
Mary Ann


Offline yunmitchell9

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Re: Sicilian Pizza Formula
« Reply #34 on: March 05, 2015, 08:32:55 PM »
I've been using 2/3 semolina flour for my pizza dough because of the flavor but the protein content is 21%. I'd like to try this sicilian recipe but do you think I can keep the proportions the same as posted?

Online mitchjg

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Re: Sicilian Pizza Formula
« Reply #35 on: March 05, 2015, 08:37:44 PM »
I've been using 2/3 semolina flour for my pizza dough because of the flavor but the protein content is 21%. I'd like to try this sicilian recipe but do you think I can keep the proportions the same as posted?

There is no way that your semolina flour is 21% protein.  How did you calculate that?  Probably more in the vicinity of 12 - 14%.
Mitch

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #36 on: March 06, 2015, 10:13:43 AM »
I've been using 2/3 semolina flour for my pizza dough because of the flavor but the protein content is 21%. I'd like to try this sicilian recipe but do you think I can keep the proportions the same as posted?

I wouldn't go higher than a 50/50 blend of semolina and bread flour.  It might make the pizza too dense.

There is no way that your semolina flour is 21% protein.  How did you calculate that?  Probably more in the vicinity of 12 - 14%.

Mitch is right. The protein content of the semolina flour that I've been using is approximately 12.5%
Mary Ann

Offline alehde

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Re: Sicilian Pizza Formula
« Reply #37 on: April 19, 2015, 05:49:37 PM »
Mary Ann,

This recipe looks great! I'm looking forward to trying it out this week.

Will you share your sauce recipe with us?

Thanks in advance!

Online Jackie Tran

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Re: Sicilian Pizza Formula
« Reply #38 on: April 19, 2015, 06:38:57 PM »
Mary Ann, you're Sicillian pie looks great!  I'm curious to know if the bottom remains crispy after the cool down or does it soften up after a bit?
« Last Edit: April 19, 2015, 07:01:11 PM by Jackie Tran »

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #39 on: April 21, 2015, 07:24:35 AM »
Mary Ann, you're Sicillian pie looks great!  I'm curious to know if the bottom remains crispy after the cool down or does it soften up after a bit?

Thanks, Chau. The key for me to keep the bottom staying as crispy as possible is to let it sit on a cooling rack for 5-10 minutes as soon as it comes out of the oven.  Then slice it on a cutting board and transfer slices back onto rack.  Nobody likes a soggy bottom  :-D
« Last Edit: April 21, 2015, 07:26:47 AM by mbrulato »
Mary Ann

Offline chrisf

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Re: Sicilian Pizza Formula
« Reply #40 on: April 24, 2015, 03:15:30 PM »

Thanks, Chau. The key for me to keep the bottom staying as crispy as possible is to let it sit on a cooling rack for 5-10 minutes as soon as it comes out of the oven.  Then slice it on a cutting board and transfer slices back onto rack.  Nobody likes a soggy bottom  :-D
This is what I learned to do as well. I'll add when I reheat leftovers I use a cast iron skillet which crisps it nicely.


 

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