I am planning on making a Sicilian style pizza this weekend. In order for this to work like I want it to, my square pan has to arrive in time from pizzatools.com. I am keeping my fingers crossed, but if that doesn't work I might have to make it in a 14 inch round pan. I'll have to cut back the dough ball just a bit but it'll have to work.
I decided to do a hybrid dough based on a bunch of the doughs found in the Sicilian portion of the forum. I am hesitant to use a 100% semolina formulation, so I decided to use a blend of King Arthur All-Purpose and semolina. I also liked the idea of using milk found in this thread:http://www.pizzamaking.com/forum/index.php/topic,745.0.html
The I Carusi version seen in that thread uses milk and water. I also really like the way Jimbob's pizza looked
. It can be seen in this thread:http://www.pizzamaking.com/forum/index.php/topic,1535.0.html
To get Jimbob's look I am going to have a decent amount of olive oil in the bottom of the pan.
I am also taking Pizzanapoletana's advice and making a 75% hydration dough. You can see his thread here:http://www.pizzamaking.com/forum/index.php/topic,1690.msg15317.html#msg15317
I also decided to include a pre-fermentation step which Pizzanapoletana talked about in this post:http://www.pizzamaking.com/forum/index.php/topic,1073.msg9752.html#msg9752
I am going to use 20% of my dough weight as the pre-ferment.
In the final mixing I am going to use an autolyse to hydrate the remaining flour. I plan to use pftaylor's dough preparation steps for pizza raquel which includes rests and an autolyse. I don't have any particular reason for doing that other than I am in love with that process. You can see the method here:http://www.pizzamaking.com/forum/index.php/topic,1258.msg11359.html#msg11359
Obviously my shaping will have to be different than what he uses. It sounds a little thick to me, but I am going to use a thickness factor of 0.13.
Of course I recognize that my pizza will in no way be an 'authentic' Sicilian pizza, but rather a version of Sicilian pizza that I can make in my house using what I consider the best bits of information from pizzamaking.com.
I haven't worked out the ingredient weights yet, but here is the baker's formula I intend to use:Hybrid Sicilian Dough
King Arthur All Purpose Flour 100%
Fine Semolina Flour 25%
Whole Milk 25%
Olive Oil 5%
The preferment will be 20% of the dough weight and made up of 50%flour and 50% water with about half the yeast. I'll let the preferment go at room temp for 48 hours. After I finish processing the dough I'll put it in the fridge for 24 hours. I'll post results as they become available.