OK...Cool...Thanks. Yeah, maybe in a dryer dough mix it would be better suited...Not sure. But, I'm pretty sure it's not for me...at least not for this Sicilian style pizza. I'm glad I tried it though. I'm pretty happy with the way the crust is coming out now...so, here's the recipe as it stands now, in case anybody wants to try it. A little more sauce and cheese than the style usually has, but that's how I like it. As far as sauce and cheese go, I have made no real progress...I'm going to take a stab at making my own sauce, and experiment with a mix of cheeses next time...maybe 50/50 mozz and provolone. I tried the white cheddar/mozz mix, and was not real happy with it.
Pizza – Sicilian Style C
Pizza Dough Ingredients (12x17 blue steel, high-side pan)
Flour 100.0% 409 grams (King Arthur bread flour)
Water 67.0% 274 grams (refrigerated spring water)
Salt 2.0% 8 grams
Cane Sugar 4.4% 18 grams (or 1 Tablespoon cane sugar)
IDY 0.50% 2 grams
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 – 9 to 10 Slices from deli
24 slices of pepperoni
Parmesan/Romano mix shredded
9 to 10 oz. Contadina Canned Pizza Sauce or 9 to 10 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.
* Pulse 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. Seal with the lid. Then, put in the refrigerator for 3 days. After about
1 ˝ days, turn the containers in the refrigerator, since the back will likely be colder
than the front.
* 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(s).
* Using the tips of your fingers stretch the dough to cover most of the pan. Cover the pan
with plastic wrap or lids to keep the moisture in and prevent the dough from “skinning.
* After about 2 to 3 hours, remove the plastic wrap or lids. Dough should fill the pan now.
* Preheat the oven to 550° 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 2/3 can of Contadina sauce or home made sauce.
* Place the slices of mozzarella.
* Sprinkle dried basil on top of cheese…and Parmesan/Romano over entire pizza,
including the crust.
* Place the pepperoni
* Bake on the middle-high rack for 4 mins, then turn pizza in oven…and another 4 mins, for a total of 8 minutes until the cheese appears to just start to brown. At this point, the crust should be crispy and browned.
• Blue steel pans were used from this link:http://www.northernpizzaequipment.com/12x17blstpan.html