Regular one day cold fermented Lehmann dough made into a Sicilian pizza

[norma427]

I decided Tuesday to try a regular Lehmann dough ball I use at market posted on this thread http://www.pizzamaking.com/forum/index.php/topic,18407.0.html to make a Sicilian pizza in a small steel pan.  I would have tried a larger steel pan, but didn’t have any dough balls scaled for the larger steel pans.  Using the bigger dough ball for a smaller steel pan made the TF a little too thick, but the resulting pizza was almost like the Sicilian pizzas I have been making at http://www.pizzamaking.com/forum/index.php/topic,18281.0.html

Next week if I remember to scale some bigger dough balls, (the same amount as on the Sicilian thread) I will try them out in a bigger steel pan.

The first whole Sicilian pie was purchased before I could analyze it better.  The second Sicilian pie Steve and I could taste and look at more.  It tasted good to us.  It would be a lot easier for me if I could just use the same dough for all my pizzas.

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[Chicago Bob]

Heck yeah Norma...pizza looks great. And for that style of pie I would think that as long as you have what you just got there out of the Lehmann dough(light an puffy)...who's going to complain.
Make life easier, right. 

[norma427]

Heck yeah Norma...pizza looks great. And for that style of pie I would think that as long as you have what you just got there out of the Lehmann dough(light an puffy)...who's going to complain.
Make life easier, right. 

Bob,

Thanks!  If a bigger scaled dough ball works out next week, it would make life easier for me.  I didn't think about trying my regular Lehmann dough in a steel pan before, except for the Greek style pizzas.  Those two kinds of steel pans bake a little different, but not too much.

Norma

[Chicago Bob]

BTW, my local place called "Italian Pizzeria" serves NY and Sicilian pies and they use the same dough. Their NYer is pretty darn good. They are Italian guys that had a few pizza joints in NYC and now have several shops down here in NC.

[norma427]

BTW, my local place called "Italian Pizzeria" serves NY and Sicilian pies and they use the same dough. Their NYer is pretty darn good. They are Italian guys that had a few pizza joints in NYC and now have several shops down here in NC.

Bob,

I know many pizzerias use the same dough for all of their pizzas, but guess I was a little skeptical about using the same dough for a Sicilian pizza.  Usually I like a higher hydration dough for Sicilian pizzas.  Steve and I couldn’t notice much of any difference in the taste of the Sicilian pizza.  I had tasted a Sicilian pie at the 9th St. Market, and couldn’t say I was really impressed by it, even though it was good.

Thanks for posting about your local place and them serving NY and Sicilian pies made from the same dough.  Sounds like your “Italian Pizzeria” pizzas are pretty good. 

Norma

[TomN]

Nice looking pizza Norma. I bet it tasted fantastic. In my home oven, I have to stay with Pizza screens. Pan pizzas do not come out well for me. However, you pizza looks wonderful. Wish I lived near your place so i could try it.

TomN

[norma427]

Nice looking pizza Norma. I bet it tasted fantastic. In my home oven, I have to stay with Pizza screens. Pan pizzas do not come out well for me. However, you pizza looks wonderful. Wish I lived near your place so i could try it.

TomN

Tom,

Thanks for you kind comments!   

What is wrong with your home oven for Sicilian pies that they don’t work out?  My home oven can only get up to a little over 500 degrees F and before I had a pizza stone at home, or even before I had any steel pans, I still made Sicilian pies.  Sicilian pizzas were some of my first tries at home.  I would think someone could help you if you wanted to make a decent Sicilian pizza at home.  There has to be some way to be able to help you make a decent Sicilian pizza if that is what you want to do.

Norma

[norma427]

I scaled a Lehmann dough to 1.95 lbs. for another attempt at a Sicilian pizza in my 11”x17” steel pan.  The steel pan was oiled with corn oil and the dough was left to proof in the pan for one hour.  The resulting pizza was very good.  It browned nicely on the bottom crust and did have a nice texture with a good taste in the crust.  My regular Sicilian dough pizza for market it a little lighter in texture though.

Norma

[norma427]

Norma

[norma427]

Norma

[z3r01]

yummy

[norma427]

yummy

z3r01,

Thanks!

Norma

[norma427]

This was another Sicilian pizza made with my regular Lehmann dough, which the dough ball was just scaled big enough for my steel pan.  The Sicilian pizza from the Lehmann dough is very good.  I think that any Lehmann dough could be used for a Sicilian pizza.  I used corn oil to oil the steel pan.

Norma

[norma427]

Norma