I recently attempted to make Sicilian dough for the first time and, even though the pizza came out surprisingly good despite having stuck to the pan, I had a couple of problems that I would greatly appreciate some help with!
I started off with The Pizza Bible’s Sicilian recipe (with Poolish starter @ 100% hydration):
Flour: 100.00 %
Starter (Poolish): 20.07 %
Ice-cold Water: 51.06 %
Warm water: 15.39 %
Diastatic malt: 2.25 %
Salt: 2.25 %
Extra virgin olive oil: 1.21 %
Active Dry Yeast: 0.52 %
Initially while mixing, my dough was looking pretty good and even started to gather around the dough hook, until I put the olive oil and salt in at the end and it started getting very gooey and drooping down the dough hook, just gathering at the bottom of the bowl. The stretch-and-fold technique looked like it was working, but at the end in never really maintained its ball shape. I still put it in the fridge, though, in large plastic container (covered).
After 24 hours in the fridge, the dough “ball” hadn’t risen at all. I proceeded with the book’s instructions, regardless. I put the plastic container (still convered) on the counter until the dough’s temperature rose to 65F (the book said 50F-55F but I mistimed). I put the dough on an oiled pan (I don’t own a Sicilian pan, so I used a 1-time pre-seasoned aluminum pan)(Note: as soon as I put the dough on the –heavily- oiled pan I felt it stick to it, I thought to myself “that can’t be good”). I stretched it to cover the pan’s bottom surface and let it rise at room temperature for 2 hours, nothing happened. The book said to wait for it to rise until it reached the pan’s rim, but that never occurred.
I then parbaked the dough, process during which the dough finally rose, but not equally like it appears in the book. The dough actually rose in two large bubbles (1.5 inches each) and the rest simply doubled in size (to about 1 inch). To my surprise, despite the large amount of olive oil I had used throughout the process and in heavily oiling the pan, the entire crust had stuck to the pan (bottom and sides)! At that point I threw in the towel and started removing it from underneath by force with a steel spatula thing, thinking I was going to have to throw it away. Also, the burnt borders of the crust didn’t help (I think the book’s timing instructions were too long for my dough). Surprisingly, once removed, the crust looked pretty good from underneath. Like if only a very thin layer (1mm) had been lost stuck to the pan. I let it cool down for 30 min. then topped it and finished baking it. In the end, the crumb came out pretty nice and fluffy and my guests really enjoyed the finished pizza (I didn’t mention any of the drama).
I would greatly appreciate any pointers on what I can do to prevent the dough from sticking. I’m already planning on decreasing the hydration a little bit to improve manageability, but will a decrease from 66.5% to 65% hurt the dough’s rise/crumb significantly? Also, for this first attempt I used water that has 0% sodium, carbs, proteins, etc. and I didn’t make up for it by increasing salt like the book recommends for NY-style dough. That really improved my NY-style dough, but will it help my Sicilian dough?
Can’t wait to hear your feedback/tips!