Author Topic: Giving Sicilian Style a shot  (Read 8366 times)

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Offline Locke

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Re: Giving Sicilian Style a shot
« Reply #20 on: April 01, 2006, 12:47:04 AM »
A shot of the bottom. Although it did eventually end up golden brown and delicious I could do with more color so I'll use a bit more oil and/or place the pan directly on a stone which has been preheated to a higher temperature.


Offline Buffalo

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Re: Giving Sicilian Style a shot
« Reply #21 on: April 01, 2006, 08:28:01 AM »
Good Morning Locke....
What type of pan did you use for the pizza........was it "light" colored aluminum?
I have found, without fail, that the darker the pan - the darker the bottom crust.
Buffalo

Offline Wazza McG

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Re: Giving Sicilian Style a shot
« Reply #22 on: April 01, 2006, 04:12:01 PM »
Locke,

It seems you have varying voids through your whole pizza, similar that to Marco - only  his are huge.  I can always get great  varying voids on the outer crust, but fail, as it gets closer to the center.  Any advise? I am  thinking that you let it rise for a while after it is formed on the pan and place the toppings on gently?  Do you add a final shot of yeast?

Wazza McG
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!


 

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