Not sure if they're Sicilian or just pan pizza, but figured I'd change it up and try.
I used my new Detroit pan and found another pan in the kitchen.
These were done with Bonci's white dough recipe from his book.
I got in a time crunch and this dough proofed in the fridge for 48 hours.
I was afraid the yeast would be exhausted by this point, but it was still fine.
Each pie was made with a 300g portion of dough.
I par-baked for 5 mins after brushing the crust with olive oil and laying down a very thin sauce area.
Upon dressing with sauce, sliced garlic, oregano, basil strips, Italian sausage, parmesan, and mozzarella, I brushed the crust one more time.
Into the 450F oven for about 25 mins....
The crust had a nice brown / gold color and nice crunch.
The inner dough was soft with a nice, medium crumb.
The bits of carmelized cheese at the edge were tasty!
Unfortunately, the cheese for the smaller one was a bit too cold and didn't melt as well.
Sorry I didn't get more pics...had to take them over to a football party where they disappeared!
I think I want to try adding some wheat flour and rye flour next, just to mix it up some more.