Author Topic: Sicilian Pizza Formula  (Read 6670 times)

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Offline mbrulato

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Sicilian Pizza Formula
« on: April 05, 2014, 08:05:47 AM »
I posted a few pictures of the Sicilian pie I made last night in Qarl's thread and Mitch requested the recipe.  So, I thought it would be easier to find here.

100% Best Bakers Flour (12.9% protein) 567g
  80% Water 454g
1.05% Salt 6g
   .9% IDY 5g
2.5% EVOO 14g

Here's my workflow:

Dissolve the IDY in water in my stand mixer bowl.  Then add EVOO.  In a separate bowl, add flour and mix in salt.  Add flour/salt mixture to stand mixer bowl and mix on low speed for 2 minutes.  Rest dough for 5 minutes and then mix at medium low speed for an additional 2 minutes.  On an oiled surface, do a series of 4 stretch and folds at 10 minute intervals.  Sometimes I do more than 4, but 4 works.  Due to the high hydration of this dough formula, I use a bench scraper to help with the stretch and folds.

I spray my Lloyd's pan lightly with EVOO from my Misto sprayer.  Here's the link to the pan if you are interested. http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/sicilian-style-deep-dish.  Put the dough in the oiled pan and cover with lid.  Periodically, I will hand stretch the dough until it completely fills the pan.  Then put the dough in the fridge for 24 hours and bring it to room temperature for 2 hours prior to baking.  Preheat the oven to 500 degrees.  Bake with sauce only for 15 minutes and then another 7 minutes with cheese/toppings.  Remove from oven.  Using a spatula, lift up the pizza, tilt the pan and slide the pizza onto a cooling rack to prevent sogginess and let cool for 5-10 minutes before slicing.  Enjoy!

For a SD version of Sicilian dough, follow this link http://www.pizzamaking.com/forum/index.php?topic=28922.0
Mary Ann


Offline mitchjg

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Re: Sicilian Pizza Formula
« Reply #1 on: April 05, 2014, 09:17:11 AM »
 Mary Ann:

I really appreciate you posting this.  It looks almost exactly the same as the focaccia recipe in Reinhart's Artisan Breads Every Day. Your salt is lower (his is 2%) and idy is lower (.7%). 

I love the recipe and it is my "go to".  Glad I am on the right track. In my attempt I lowered the hydration to 73 and upped the oil to 4.  I think I will try yours next but only after I try your sd version!

Thanks so much for taking the time. 

Mitch

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #2 on: April 05, 2014, 12:09:21 PM »
No problem, Mitch.  Glad I could help.  You could use this recipe for focaccia and ciabatta.  I love the sourdough version of this recipe.  I've even use remilled semolina flour in it.  So good  :drool:
Mary Ann

Offline Mdvpc

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Re: Sicilian Pizza Formula
« Reply #3 on: April 06, 2014, 09:50:56 AM »
Mary Ann-What size is your Lloyd's pan?

Offline Mdvpc

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Re: Sicilian Pizza Formula
« Reply #4 on: April 06, 2014, 09:53:49 AM »
Mary Ann-Also, pls let me know what depth your pan is.

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #5 on: April 06, 2014, 12:31:02 PM »
Michael,

My square pan is 14" with a depth of 2".
Mary Ann

Offline excl55

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Re: Sicilian Pizza Formula
« Reply #6 on: June 12, 2014, 05:11:12 PM »
great post ;) I will be trying soon should I substitute some flour and water for my Camaldoli sourdough culture?
Rico

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #7 on: June 13, 2014, 10:16:38 AM »
Rico,

I've had very good results using Ischia for Sicilian.  Take a look through this thread http://www.pizzamaking.com/forum/index.php?topic=28922.0
Mary Ann

Offline dulcevita

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Sicilian Pizza Formula
« Reply #8 on: August 23, 2014, 12:01:00 PM »
Yum!


Offline jsperk

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Re: Sicilian Pizza Formula
« Reply #9 on: September 08, 2014, 07:36:59 PM »
Your pie looks awesome. I had to try your recipe. One of my favorite Sicilian pies yet. Can't wait to try in my Detroit pans.

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #10 on: September 08, 2014, 08:09:26 PM »
Your Sicilian football looks great!  Post some pics when you use your other pan  :P
Mary Ann

Offline jsperk

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Re: Sicilian Pizza Formula
« Reply #11 on: September 08, 2014, 09:45:33 PM »
Your Sicilian football looks great!  Post some pics when you use your other pan  :P

Will do. Hopefully this Friday. It's definitely how I will be doing my Sicilian pies for now on.

Not sure if it was the pan but I didn't get the crispiness I get when using my Detroit style pan. I had to take out the football pan and put right on the bottom oven rack to get the bottom crispy.

Thanks for the recipe. 

Online Giggliato

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Re: Sicilian Pizza Formula
« Reply #12 on: September 14, 2014, 07:46:28 PM »
That football pizza looks awesome and might be just the thing. Anyone have a link to a football shaped dark deep dish pan?

Online Pete-zza

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Re: Sicilian Pizza Formula
« Reply #13 on: September 14, 2014, 08:35:29 PM »
That football pizza looks awesome and might be just the thing. Anyone have a link to a football shaped dark deep dish pan?
Giggliato,

American Metalcraft makes such a pan:

http://www.amnow.com/Pizza-Supplies/Football-Pizza-Pans/Football-Pizza-Pans#.VBYzX2t5mSO

If you do a Google search on American Metalcraft Football Pizza Pan, you will find several sellers of the pans. Usually, you can do better than the AM list prices.

Peter


Offline jsperk

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Re: Sicilian Pizza Formula
« Reply #14 on: September 14, 2014, 09:10:28 PM »
That football pizza looks awesome and might be just the thing. Anyone have a link to a football shaped dark deep dish pan?

Here is one.

http://www.webstaurantstore.com/american-metalcraft-fball1hc-18-x-11-1-4-x-5-8-football-pizza-pan-hard-coat-anodized-aluminum/124FBALL1HC.html

Offline pythonic

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Re: Sicilian Pizza Formula
« Reply #15 on: September 26, 2014, 07:05:15 AM »
I had to try this recipe too.  Good stuff.

Nate
If you can dodge a wrench you can dodge a ball.

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #16 on: September 26, 2014, 07:23:42 AM »
That's a good lookin' Sicilian right there, Nate.  The crumb is perfect.  What pan are you using?
Mary Ann


Offline pythonic

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Re: Sicilian Pizza Formula
« Reply #17 on: September 26, 2014, 12:42:48 PM »
Thank Mary Ann.   Here is the pan I use. Allied Metal 1 inch tall 16x16 steel pan.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Gags

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Re: Sicilian Pizza Formula
« Reply #18 on: September 26, 2014, 04:20:54 PM »
Wow!! Looks just like the stuff I remember in NYC!

Now I wanna try this one!!

Thank you for posting!
"I'd trade it all for just a little bit more"

Offline jvp123

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Re: Sicilian Pizza Formula
« Reply #19 on: October 19, 2014, 06:51:54 PM »
Mary Ann,
After the 2 hour room temp rise do you push the dough down again before saucing or do you leave it "risen."
Thanks!
Jeff

Jeff

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #20 on: October 19, 2014, 07:45:55 PM »
Jeff,

I leave it risen because I like my Sicilians on the taller side  :-D
Mary Ann

Offline jvp123

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Re: Sicilian Pizza Formula
« Reply #21 on: October 19, 2014, 07:47:21 PM »
Ok thanks I am just now ready to sauce my first one up I've ever made.  Thanks and good timing on the response.  We'll see how it goes….
Jeff

Offline mbrulato

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Re: Sicilian Pizza Formula
« Reply #22 on: October 19, 2014, 07:53:19 PM »
Good luck.  I can't wait to see some pix.
Mary Ann

Offline jvp123

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Re: Sicilian Pizza Formula
« Reply #23 on: October 19, 2014, 08:00:11 PM »
Already messed up a bit out of habit and put the cheese on with the sauce.  I took off as much as I could and am just rolling with it.  It sort of has half the cheese on now as its baking the first pass.  Will post pics good or bad.
Jeff

Offline RICO

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Re: Sicilian Pizza Formula
« Reply #24 on: October 28, 2014, 01:00:10 AM »
Thank you for the recipe, it worked very well for me.  I'll try to post a picture or two if I can figure out how to do that.


 

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