Author Topic: Another semi successful first Sicilian attempt  (Read 862 times)

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Offline pwc123

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Another semi successful first Sicilian attempt
« on: March 01, 2014, 09:21:53 PM »
Whelp, learned a lot today. I loosely followed the recipe at Serious Eats: http://seriouseats.com/recipes/2012/07/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html

I added a little more water because after hand mixing my first batch I thought the result was too dry and even didn't incorporate all the flour. I also did a four minute par-bake because I was nervous that the toppings would brown before the crust had properly browned. My fear was founded as I ended up with the center undercooked and parts tasting doughy. I cooked for approximately 18 minutes at 500.

Overall it was alright, but it wasn't airy enough and far too dense. I found it too oily as well. I need to let the dough ferment longer (only did about 7 hours and 2 more in the pan at room temperature), be more gentle when spreading the dough and the most easy thing, cook it another few minutes! I think I should try another recipe too. I'm not all that discouraged considering this morning I didn't know what IDY was.. Also, don't use Norma's pictures as a benchmark early on.

Please excuse my cell phone pictures.
« Last Edit: March 01, 2014, 09:52:34 PM by pwc123 »


Offline norma427

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Re: Another semi successful first Sicilian attempt
« Reply #1 on: March 01, 2014, 10:14:52 PM »
Pete,

Your attempt at a Sicilian pizza looks good! 

Some of my first attempts were not that good.

Norma
Always working and looking for new information!

Offline pwc123

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Re: Another semi successful first Sicilian attempt
« Reply #2 on: March 02, 2014, 10:31:56 AM »
We all have to start somewhere!
Now I sort of want to buy a mixer...

Offline norma427

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Re: Another semi successful first Sicilian attempt
« Reply #3 on: March 02, 2014, 12:44:30 PM »
We all have to start somewhere!
Now I sort of want to buy a mixer...

Pete,

You are right that we all have to start somewhere.  I worked on a Sicilian thread for a long time and only got the results I wanted one time. 

I mixed for a long while at home without a mixer, but the finally caved in and purchased one.  :-D

Norma
Always working and looking for new information!

Offline pwc123

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Re: Another semi successful first Sicilian attempt
« Reply #4 on: March 16, 2014, 03:26:22 PM »
Getting better...


Offline Johnny the Gent

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Re: Another semi successful first Sicilian attempt
« Reply #5 on: March 16, 2014, 03:55:39 PM »
Getting better...

Mushrooms and peppers... :drool: Looks great!
Il miglior fabbro

Offline pwc123

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Re: Another semi successful first Sicilian attempt
« Reply #6 on: March 16, 2014, 05:14:23 PM »
Onions, peppers, mushrooms & pepperoni, kalamata olives and jalapenos..all drool worthy.

Next I need to try something with a less oily, more open crumb like I've seen you mastering in a few threads.

Offline pwc123

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Re: Another semi successful first Sicilian attempt
« Reply #7 on: March 23, 2014, 06:09:13 PM »
Today, mainly out of curiosity, I baked a dough made with whole wheat flour. It looked better than it tasted, unfortunately.

It lacked that lightness and the same crunch. Is it possible to make a Sicilian with 100% wheat? My hydration was 71% and it fermented in the refrigerator for about 40 hours.


 

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