I have not received the paper issue yet, but the March/April issue contains a recipe for Sicilian pizza. Highlights / their opinions include:
- slightly more than 1/2 the flour is semolina
- olive oil in the dough
- 24 -48 hour cold ferment
- the dough is flattened out with a rolling pin and then put in the baking pan. They stressed the importance of small, evenly dispersed air bubbles. They even weight down the dough during the final proof by resting a second pan on top of the dough. They like a "cakey" , as opposed to chewy, texture.
I may get around to trying this but thought I would share these views.