Author Topic: My Sicilian (old style)  (Read 4501 times)

0 Members and 1 Guest are viewing this topic.

Offline dmaclaren

  • Registered User
  • Posts: 7
  • I Love Pizza!
My Sicilian (old style)
« on: October 01, 2006, 02:00:12 PM »
Ok, I grew up with this type of pizza but with a twist, different sauce and toppings.

1.  Nice thick square pizza with a crust that is not too crunchy
2.  The sauce is a no cook sauce and is very thick
3.  The only topping on this is Romano cheese that is put on once the pizza is done.
4.  Best eaten at room temp!!!!  I would go further and say room temp only, but that is me.

Some people Iknow like to refer to it as bakery Pizza.

I have looked around and pieced together what I like.  I chose this recipe since I like simple amounts and simple process.  I have not used the overnight fridge process.  I always use the dough after the 2 hour rise since I never have that time when I think about making the pizza.


Dough
4 cups All-Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1/2 cups of warm water 
1 Cup cool water

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise 15 minutes
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture.
Mix in remaining flour.
Knead until smooth.
Let rise until doubled (1 to 2 hours).
Punch dough down and use or put in ziploc bag in the refrigerator until ready to use.  I have not tried overnight yet.

Oil bottom of pan and cook


Sauce:
Uncooked Pizza Sauce
 crushed tomatoes
tomato paste
Pecorino Romano
Oregano
garlic granuals
sugar
basil
Whisk all together(should be pretty thick). Allow flavors to blend for one hour
before using.


Sauce pizza very heavy.  Cook and once removed from the oven cheese it.

I will return to post pics after the cook.

Don




« Last Edit: October 02, 2006, 08:24:01 AM by dmaclaren »


Offline dmaclaren

  • Registered User
  • Posts: 7
  • I Love Pizza!
Re: My Sicilian
« Reply #1 on: October 01, 2006, 07:23:52 PM »
One Pic

Offline dmaclaren

  • Registered User
  • Posts: 7
  • I Love Pizza!
Re: My Sicilian
« Reply #2 on: October 01, 2006, 07:31:28 PM »
#2

Offline Y-TOWN

  • Registered User
  • Posts: 218
Re: My Sicilian
« Reply #3 on: October 01, 2006, 11:39:26 PM »
Looks like what I grew up on as well - can you be more specific with the sauce ingredient measurements :chef: - I'd like to exactly duplicate the sauce

Offline dmaclaren

  • Registered User
  • Posts: 7
  • I Love Pizza!
Re: My Sicilian
« Reply #4 on: October 02, 2006, 08:19:50 AM »
I think this was the best in flavor and dough.  I used all purpose for this one.  I did another with Bread flour and seltzer thinking I would get more air pockets but the difference was minimal.

I didn't put the measurements since I usually just wing it.  I need to be more exact on the sauce.  I think this was the best sauce to date.  It was nice and flavorful while still having a nice acid flavor from the paste.


Let me take a stab at this
Sauce:
Uncooked Pizza Sauce
14 oz  - crushed tomatoes
small can(6 oz) tomato paste
1/4 cup Pecorino Romano fine shread almost powder(I uses the course shaved since that is all the store had and I put it in the food prossor to bring to the best powder I could)
2- 3tsp Oregano
1 tsp garlic granuals
2 tsp sugar
1tsp basil

I let it sit for about an hour before use.  I put it on nice and thick. This seems to be just right for 2 pizzas.  I will get the pan measurement tonight on what I used.


Offline Y-TOWN

  • Registered User
  • Posts: 218
Re: My Sicilian (old style)
« Reply #5 on: October 02, 2006, 10:26:52 AM »
Thanks - I'll let you know how it came out for me  :chef: