Author Topic: Thin sicilian for Saint Nick  (Read 1279 times)

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Offline Johnny the Gent

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Thin sicilian for Saint Nick
« on: December 24, 2013, 02:00:17 PM »
Not sure if there is such a thing as a thin sicilian ??? Either way I'll leave a couple square slices for Santa.  ;D

This was a straightforward, direct dough, comprised of AP flour, 65% hydration, 2% EVOO, 1.8% salt, .5% compressed yeast. Lightly kneaded until cohesive yet shaggy, then left for 30 minutes before I slapped and folded the dough on the counter 5 times, at 5 minute intervals.  RT bulk rise for 3 hours, then balled and put into the fridge.

After 20 hrs the dough looked good so I removed a 450 gm d.ball and let it come to room temp, before saucing it (sweet sauce- Mutti tomatoes, sugar, salt, oregano, marjoram, smoked paprika and black pepper), cheesing it (whole milk mozzarella), topping with fresh italian fennel sausage made this am and thin slices of green bell pepper... It's been a while since I've made this style pie, and I had an irresistible craving for a sausage & pepper topped sicilianish pie, so I was very happy about how it came out - pics taken with cell phone:
Il miglior fabbro


Offline Gags

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Re: Thin sicilian for Saint Nick
« Reply #1 on: December 25, 2013, 09:16:40 PM »
Great job, Johnny!  Your pies always look good and this one's no different.
I just got the notion to try Sicilian and in my research, I saw this post.  Nice work!!
I ordered a pan from Detroit Pizza and hope mine turn out as good! 

Thanks for posting the excellent pix!  (with a cell phone no less!)
"I'd trade it all for just a little bit more"

Offline dmcavanagh

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Re: Thin sicilian for Saint Nick
« Reply #2 on: December 26, 2013, 07:33:33 AM »
Thin Sicilian would be very much like what many people refer to as "grandma" pie. Nice looking pie BTW!

Offline Johnny the Gent

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Re: Thin sicilian for Saint Nick
« Reply #3 on: December 27, 2013, 03:17:38 PM »
Great job, Johnny!  Your pies always look good and this one's no different.
I just got the notion to try Sicilian and in my research, I saw this post.  Nice work!!
I ordered a pan from Detroit Pizza and hope mine turn out as good! 

Thanks for posting the excellent pix!  (with a cell phone no less!)

Thanks Gags!  Let us know how your sicilian pie comes out in the new pan. I'm sure you'll get a lot of good use out of it.
Il miglior fabbro

Offline Johnny the Gent

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Re: Thin sicilian for Saint Nick
« Reply #4 on: December 27, 2013, 03:21:53 PM »
Thin Sicilian would be very much like what many people refer to as "grandma" pie. Nice looking pie BTW!

Thanks dmvanagh! Thin is a bit subjective - IIRC this pie was no thicker than .5" (topped and baked) in the middle .
Il miglior fabbro

Offline Johnny the Gent

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Re: Thin sicilian for Saint Nick
« Reply #5 on: December 30, 2013, 02:55:59 AM »
http://mobile.slice.seriouseats.com/archives/2013/12/our-favorite-nyc-pies-of-2013.html?ref=sl-mobile-featured

Found this interesting, Rizzo's in NYC makes thin crust sicilian pies. Link above to Slice's favorite NYC pizza reviews of 2013.
Il miglior fabbro

Online norma427

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Re: Thin sicilian for Saint Nick
« Reply #6 on: December 30, 2013, 07:33:29 AM »
Johnny,

I don't know if you are interested but I did purchase some Rizzo's dough balls and tried their pizzas the one time I visited NY.  The photos start at Reply 17 http://www.pizzamaking.com/forum/index.php/topic,16573.msg161679.html#msg161679 (3rd photo down and continue from there).

I used the one Rizzo's dough ball at Reply 86 http://www.pizzamaking.com/forum/index.php/topic,16573.msg162488.html#msg162488 to make a thin pizza.

At Reply 68 I did ask Rizzo's how they go about using their dough balls to make pizzas. http://www.pizzamaking.com/forum/index.php/topic,16573.msg162069.html#msg162069

I also used a Rizzo's dough ball to make a NY style pizza at http://www.pizzamaking.com/forum/index.php/topic,16768.msg163456.html#msg163456

Norma
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Offline apizza

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Re: Thin sicilian for Saint Nick
« Reply #7 on: January 03, 2014, 07:11:06 PM »
Johnny, I'd like to give this a try. Can you tell me what oven temperature you used?
Thanks, Marty

Offline Johnny the Gent

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Re: Thin sicilian for Saint Nick
« Reply #8 on: January 04, 2014, 05:34:20 AM »
Johnny,

I don't know if you are interested but I did purchase some Rizzo's dough balls and tried their pizzas the one time I visited NY.  The photos start at Reply 17 http://www.pizzamaking.com/forum/index.php/topic,16573.msg161679.html#msg161679 (3rd photo down and continue from there).

I used the one Rizzo's dough ball at Reply 86 http://www.pizzamaking.com/forum/index.php/topic,16573.msg162488.html#msg162488 to make a thin pizza.

At Reply 68 I did ask Rizzo's how they go about using their dough balls to make pizzas. http://www.pizzamaking.com/forum/index.php/topic,16573.msg162069.html#msg162069

I also used a Rizzo's dough ball to make a NY style pizza at http://www.pizzamaking.com/forum/index.php/topic,16768.msg163456.html#msg163456

Norma

Thanks for the links Norma!
Johnny, I'd like to give this a try. Can you tell me what oven temperature you used?
Thanks, Marty

Marty, my oven was set at 300deg celsius (max). I just measured the pan I used: 10" 13".
Il miglior fabbro

Offline Johnny the Gent

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Re: Thin sicilian for Saint Nick
« Reply #9 on: January 21, 2014, 03:24:03 PM »
Another "thin sicilian". Topped with homemade sauce, w.milk mozz, onions poking out of the cheese, ham and sliced cherry tomatoes. Cell phone pics:
Il miglior fabbro


Offline Johnny the Gent

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Re: Thin sicilian for Saint Nick
« Reply #10 on: January 21, 2014, 03:48:16 PM »
...double post deleted
« Last Edit: January 21, 2014, 09:22:11 PM by Johnny the Gent »
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