Author Topic: Cloning Artichoke Basille Siciliian Slice?  (Read 643 times)

0 Members and 1 Guest are viewing this topic.

Offline Bende

  • Registered User
  • Posts: 36
Cloning Artichoke Basille Siciliian Slice?
« on: October 03, 2013, 07:35:19 PM »
Hey guys,

Anyone had any luck mimicking the sicilian slice from Artichoke pizza in NYC?  When they nail that slice, I think its mindblowing.  It's definitely a haearty slice.  What I can't figure out is the cheese.  It's a dense, rich cheese.  Maybe a dried mozz / cheddar combo?

Any advice?

Ben


Offline Bende

  • Registered User
  • Posts: 36
Re: Cloning Artichoke Basille Siciliian Slice?
« Reply #1 on: January 15, 2014, 08:45:53 PM »
Hey guys - giving this one more shot.

Anyone have any advice on how to get close to something like this at home?  Nailing the dough consistency seems like the toughest thing.

I think I can get close to the toppings with a cheese combination that combines a heavy dose of low-moisture cheese combine with a lot of aged cheese like a pecorino.

Ben


 

pizzapan