The pizza I've been making lately-pan/sicilian hybrid

[jeff v]

Hi All,
I mentioned in a previous thread recently how I haven’t been making as many pizzas as I used to. Well, I did want to share a method I’ve been using to make pizza at home for the family. While I still like neo or NY style pies the best, this has gone into a somewhat regular rotation at the house, and it’s dead easy.

It’s sort of a hybrid focaccia/sicillian/pizzarium concoction that would probably offend anyone that has worked hard on those styles, but it’s what we’re doing nowadays. 

I’ve been substituting 5-10% of the four w whole wheat or 10-15% for spelt and am enjoying the different flavor and texture.
I’m using KABF except for the sub of whole wheat or spelt, and doing a 12 hour room temp rise. You can plug these #’s in the dough calculator w your pan size for exact amounts.
55% hydration
.2 IDY
2.5% salt
TF .12
I also like to give about an hour or two rise in a lightly oiled pan pan, as it makes a more open crumb. I bake at 425. Not sure if you can tell but the toppings are pretty light. I start w fresh mozz, then add a simple 6 in 1 sauce. Sprinkle w parm and basil. When this pie came out of the oven I finished it w ricotta salata, fresh oregano, and EVOO.

Here's the dough pressed and proofed in the pan, then ready to go in the oven.

[jeff v]

Here it is baked, bottom, and crumb.

Jeff

[TXCraig1]

It looks awesome! That crumb shot is gorgeous!

[norma427]

jeff v,

Your pan/sicilian hybrid looks yummy! 

Norma

[jeff v]

Thanks guys. Feeds the who.e fam w plenty of leftovers.

[jeffereynelson]

Looks like it would make a good appetizer in a restaurant.

[parallei]

Looks mighty tasty Jeff!  I like it that you got the open crumb struture with the low hydration (55%) and lower oven temp.  Nice work.   

[Ev]

Oh yeah! I am SO gonna try this one! Thanks!

[RobynB]

Beautiful result!  Gotta try this one 

[dmcavanagh]

Nice pies. I like this style as a change of pace from my normal NY style. This is a crust which can stand up to heavier toppings and thicker pizza reheats much better then others.

[jever4321]

I'll echo everyones comments. That Sigi pie looks delicious. I'm definately going to try that soon. Thanks for the inspiration.

[jeff v]

Thanks all for the kind words.

I encourage you to give it a try. With the wheat or spelt flour and a long room temp rise you are able to get good flavor and texture in the crust which is what thicker pizza usually lacks IMO.

Jeff

[chickenparm]

Wow,that is Superb!Looks so delicious!!Awesome job!

 

[sotaboy]

I made this, and it was delicious (tho I did cut the salt to 2%) But, the 12 hour time frame is usually awkward for me. So, i'm wondering about 2 alternatives:
6-8 hours ---- Bump yeast up to .25 or .3, same 2 hour pan rise
24 hours ------ Same recipe, but room temp rise for 2 hours, 18 or 20 in the fridge, 2 to 3 in the pan.
I'd like basically the same result, because it was so good, and if jeff (or anyone) would like to comment on these changes, please do so.

[parallei]

24 hours ------ Same recipe, but room temp rise for 2 hours, 18 or 20 in the fridge, 2 to 3 in the pan.

That'll work. I do something similar with 0.5% IDY.  Mix, 4 turns and folds every 1/2 hr for 2 hrs., into the fridge for 18 hrs or so, at room temp for an hour or so, out of container and one gentle fold, rest 30 min or so, into pan, rise in pan an hour, top and bake....

[jeff v]

I made this, and it was delicious (tho I did cut the salt to 2%) But, the 12 hour time frame is usually awkward for me. So, i'm wondering about 2 alternatives:
6-8 hours ---- Bump yeast up to .25 or .3, same 2 hour pan rise
24 hours ------ Same recipe, but room temp rise for 2 hours, 18 or 20 in the fridge, 2 to 3 in the pan.
I'd like basically the same result, because it was so good, and if jeff (or anyone) would like to comment on these changes, please do so.

Glad you liked it!
You could speed it up but I wouldn't. Along with cutting the yeast back a bit you could also use ice water in the formula. That along w my cool kitchen gets me extra time when the 12 hrs won't work for me.

[jeff v]

Inspired by dellavechia's l&b hybrid-specifically this post http://www.pizzamaking.com/forum/index.php/topic,17983.msg224943.html#msg224943 I made some changes that made this pizza easier and better.

I increased hydration to 75% and made it totally no knead except for one stretch and fold. I also let it rise in the pan for 4 hours before baking and finished it on the stone. Finishing on the stone made a huge difference in the crunch factor, and I'm not sure why I wasn't doing it before.

[jeff v]

I'm still enjoying the no knead version of this pizza inspired by dellavechia. This had 3% whole wheat flour and was lunch w my boys today. I wanted to push to the edge of overcooking and may have crossed it a bit. I used a mozzarella provolone blend from Weyauwega Star Dairy and finished it on the stone.

[dellavecchia]

There is something really appealing about that charred edge. In any case, the crumb, consistent height, and bottom browning are really excellent.

John

[tinroofrusted]

Jeff V, I really love the look of your pizza. I am not quite clear on how you are finishing it on the stone. Do you just transfer it from the pan to the stone when the pizza is done? I would imagine the oil on the bottom of the pizza must smoke a bit when it hits the stone, correct?