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Author Topic: Pics of my scicilian  (Read 3545 times)

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Offline 007bond-jb

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Pics of my scicilian
« on: July 12, 2006, 09:23:28 AM »
I use 25% simolena flour in all my pizza styles & my dough is very consistant, taste fantastic, & easy to handle
Recipe:
3 cups bread flour
1 cup simolena flour
2 tbs IDY
1 tbs sugar
1 teas salt
1/4 C EVO
1 C water
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Offline Jack

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Re: Pics of my scicilian
« Reply #1 on: July 12, 2006, 11:05:18 AM »
Can you describe, or point us to, your process also?

TIA,

Jack
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Offline 007bond-jb

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Re: Pics of my scicilian
« Reply #2 on: July 12, 2006, 11:43:36 AM »
Ok I use the the procedure from the thin & crispy dough recipe here on this site. but I have ajusted the quantities of the ingrediants, (see above) for a Sicilian stye I don't dock, spread  EVO heavy on the bottom of the pan with a paper towel, pre heat to750 for 1 hr lower temp to 550 when the pizza is placed in the oven. cook for 4 to 6 min depending on how long the oven door was open. :chef:
No pre-bake jack
« Last Edit: July 13, 2006, 09:44:43 AM by 007bond-jb »
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Offline Jack

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  • Pizza; it's what's for dinner, breakfast........
Re: Pics of my scicilian
« Reply #3 on: July 12, 2006, 04:09:51 PM »
I was a litte surprised to not see a pre-bake.  Unless you respond back, I'll assume that there is none.

Thank you. 

Jack
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