Recipe link

[Lydia]

Here is a link to a recipe that incorporates the Sicilian tradition of bread crumb toppings, plus a few signature tricks his Grandfather used.

http://home.insightbb.com/~fselvaggio/sicilianrecipeMISCsicilianpizza.html

[Lydia]

Maybe someone can scale down this recipe.
Recipe from a post by Big Dave O http://www.pmq.com/cgi-bin/bbs/archive1.cgi?read=198

Meanwhile here's my recipe
> for a 40 qt mixer.
> 25# of a high gluten
> pizza flour.
> 13# Water at 70 degrees
>
> 5 oz. Sugar
> 4 oz. Salt
> 1 oz. Active Dry Yeast
>
> 8 oz. vegetable oil

> Pour water into bowl,
> add yeast, stir softly and
> let rest for 4 minutes to
> allow the yeast to dissolve
> totally. Add Sugar, Salt and
> Oil. Stir slightly with a
> whip. Add Flour. Mix on lowest
> speed for 10 minutes. After
> mixing is done place blob
> on a work table. At this time
> I take the internal core temprature
> of the dough with a thermometer.
> It should be very close to
> 80 degrees. Next cut, weigh,
> ball and tray. Place covered
> with plastic on oiled trays
> in a cooler no warmer than
> 38 degrees. This is a next
> day retarded dough and should
> rest in the cooler for at
> least 24-36 hours before using.
> This allows the natural flavors
> to form through the natural
> fermentation of the yeast
> and sugars. For medium thick,
> crust cut your dough balls
> these sizes. 10"-9oz.
> 12"-12oz. 14"-17
> oz. 16"- 22oz. 18"-26oz.
> Be sure to date the trays
> in the cooler so you know
> to use the oldest dough first.
> This dough will perform well
> for three days after you first
> start using it. Another thought,
> use a good scale on all ingredients.
> Wing it at you own risk. This
> dough also makes great bread
> sticks. We sold over 100 orders
> a day on average. Prettg good
> food cost too. 17 cents fot
> the dough, a dime for butter
> and parmesan cheese, 15 cents
> for packaging and sold them
> for $2.95 with a free 4 oz.
> cup of dipping sauce. If you
> would like any other recipes
> please E-Mail me at my website.
> If you have any interest in
> a video "how to make
> pizza dough" let me know.
> www.bigdaveostrander.com
> Good luck, Big Dave.

[Pete-zza]

Lydia,

If you go to the Sicilian Dough thread, at http://www.pizzamaking.com/forum/index.php/topic,1073.0.html, and look at Reply 1, you will see a link to a later (2003) version of Big Dave's "Sicilian" dough recipe.

You will have to be careful about the formulation you posted because at the time that the formulation was posted, Big Dave was prone to reciting the oil in fluid ounces, not by weight. In his later formulations, including the one I found, he started reciting oil by weight. As your post indicates, Big Dave used his "Old Faithful" dough recipe for all kinds of pizza. Hence, it may not be the best example of any specific style, including Sicilian.

It shouldn't be a big problem to downsize the Big Dave formulation you posted. He apparently used round pans rather than the traditional square or rectangular Sicilian pans, so some work would have to be done, using thickness factors, to calculate how much dough would be required for different size square or rectangular pans.

Peter

[Lydia]

Thanks. I'm glad I didn't try with this recipe yet. I wasn't looking for a all-purpose dough.