This is one pizza we have talked very little about.
Anybody got a good handle on Sicilian pizza?
I did find this site:
Making a Sicilian Pie is a 2 step process. After putting the dough into the oiled pan
you put sauce on the pie and thats it putting into the oven for 12 min or so than you take
out and put a little more sauce on with dusting of grated and motz and any topping you
want putting the pie back in the oven for let say another 8 to 10 min.
Over the last year or so i have made many sicilian pizza's and the one thing that
stands out is the thickness of the rectangular pan vs the oven temp or type of oven
you are using. The reason being is pans come in a variety of thickness's and will effect
the outcome of your pie. If your pan is too thick the bottom will not cook or brown
quickly and your pie will be in the oven too long and over cook the cheese.
(Use cold cheese) The opposite can happen if your pan is to thin, the bottom may burn. In either case once you get the right thinckness down make sure you buy 2 pans. If you have a family as big as mine (6 people) you will want to make 2 pies using the same type of a pans. You can take the pizza out of the pan at the end process and lay it on the stone for
2 minutes to brown the bottom which is a technique i use. Or if the top needs a little more
put on the stone near the broiler. In the past i have made some sh-itty ones and some great ones.
If you wanna get to Carnigie Hall you gotta Practice!!
some old guy said that once!!