Author Topic: Sicilian Pizza Formula  (Read 2789 times)

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Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #20 on: October 19, 2014, 07:45:55 PM »
Jeff,

I leave it risen because I like my Sicilians on the taller side  :-D
Mary Ann


Online jvp123

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Re: Sicilian Pizza Formula
« Reply #21 on: October 19, 2014, 07:47:21 PM »
Ok thanks I am just now ready to sauce my first one up I've ever made.  Thanks and good timing on the response.  We'll see how it goes….
Jeff

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #22 on: October 19, 2014, 07:53:19 PM »
Good luck.  I can't wait to see some pix.
Mary Ann

Online jvp123

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Re: Sicilian Pizza Formula
« Reply #23 on: October 19, 2014, 08:00:11 PM »
Already messed up a bit out of habit and put the cheese on with the sauce.  I took off as much as I could and am just rolling with it.  It sort of has half the cheese on now as its baking the first pass.  Will post pics good or bad.
Jeff

Offline RICO

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Re: Sicilian Pizza Formula
« Reply #24 on: October 28, 2014, 01:00:10 AM »
Thank you for the recipe, it worked very well for me.  I'll try to post a picture or two if I can figure out how to do that.

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: Yesterday at 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