Nice job. Thanks for putting the report together. It should help others if they decide to venture into the City to try the places you visited.
Was there a particular pizza that you sampled and would like to try out in your own home, even if you don't have a very high temperature oven?
I would love to make a DiFara's Sicilian pie. I searched the forum and it looks like no one has attempted to reverse engineer it, although I have seen some people request it on the forum.
From watching Dom make the Sicilian and from tidbits from the reverse engineer Difara thread of a few years ago, I can assume this much:
- Dom pre-bakes the crust before dressing the Sicilian. The crust looked like it came out of the back of the restaurant at room temperature (they might have been in a cooler?). They must have been made the night before or early in the morning. They were already pretty charred on the edges and had a bit of sauce on the top, covering everything except the edges; probably to keep the top from burning and to keep it flat. I'm assuming he uses an Italian type 00 flour mixed with All Trumps or another HG flour.
- He adds olive oil to the bottom of the pan right before dressing the pizza. The olive oil is either Berrio Mild or extra virgin olive oil. The pan is metal(steel most likely) and jet black and has about a 1" lip.
- He uses fresh mozz and sliced whole milk blocked mozz, both Grande Cheese.
- He pre-cooks the sauce, most likely using Vantia SM DOP tomatoes.
I'm not sure if high temps are absolutely necessary for the Sicilian, what are your thoughts on that? Other things that would need further evaluating would be: What is in the sauce and how long is it cooked for? Is the dough identical to the dough used for his round pizzas or is it modified in some way? You would think he uses the same recipe for both doughs just to make things easier on himself, but who knows.