A Tale of Two Sicilians

[jeff v]

After a couple of attempts at Sicilian pizza this has been my best one yet. Previous attempts were too bready, and not quite as thick as I wanted.  I used Marco’s recipe as a guide found here- http://www.pizzamaking.com/forum/index.php/topic,1073.0.html . Again this was a guide here is the formula I used for 2 9x9 pans-

Flour KAAP- 100%
Water-75%
IDY-1%
EVOO-5%
TF-.14          Bowl Residue -1.5%

I made a polish w/ 100% water, 75% flour, and 30% IDY all very cold and refrigerated for 12 hours.  I let some of the chill come off the mixed the rest of the dry ingredients, and finally the EVOO.  Side note-if you aren’t comfortable working with very wet dough dial down the hydration. I kneaded this batch entirely by hand because it was so wet, and my KA 600 is a bit big for this amount of dough.
After an hour or so I split into 2 and placed them in 9x9 pans w/ 1.5 T of oil in them, lightly pressed them out and put them in the cold oven for another hour. When it was time to bake I preheated the oven to 500, and put the dough in the fridge while the oven preheated for 30-40 min (I read that this helped w/ oven spring). Topped 2 different ways w/ 6in1 sauce, whole milk mozz, oregano, and sausage on one.

I’m used to a 2-3 day old dough and the way it tastes, but this crust was very good. I got the texture and “poof” pretty much right, but will give it a couple days bulk ferment in the fridge next time for taste.

Jeff

[jeff v]

Few more pics-

[Pete-zza]

Jeff,

Since Marco only posted one recipe in the thread you referenced, I believe the direct link to his post is http://www.pizzamaking.com/forum/index.php/topic,1073.msg9752.html#msg9752. (To get that link, all you have to do is click on the icon to the left of the title of the post. That will put the address for the post in the address bar, which can then be incorporated into another post by copy and paste.)

Peter

[jeff v]

That's a new one for me-Thanks Peter.

[zalicious]

Those look really, really good. How long was the baking time?

[jeff v]

Thanks zalicious.

I don't do too well in the timing department-I'm more of a watcher. If I had to guess I would say 7-9 minutes.

Jeff

Edited for spelling.

[JConk007]

Really Nice Jeff!!
As soon as I get done eating turkey I plan to try the cracker on this site then some type of deep dish Sicilian after that The indoor oven is more controlled ad common so I will experiment all winter til the first fire of spring On a brick or rack? Never removed from pan right and How much oil in pan? Thanks,

John C

[jeff v]

Thanks John, the cold has forced me indoors too! ( I'm in WI)

I used 1.5 tablespoons of oil in each pan, and baked them on the rack. Previous attempts were baked on a stone, and I didn't notice a difference. Pizza right was being eaten too fast for photos. 

Jeff

[aks801]

Jeff, those are looking great!  Unfortunately, now I am really hungry.  Those outside cooked edges really indicate to me that those are really "right": it's that think bit of crispiness on the outside of a Sicilian pizza that defines it for me (along with dollops of sauce on top).

Great job, and I look forward to shamelessly ripping off your recipe to try for myself at home.

[jeff v]

The corner's are a hot commodity around here too!

Rip Away,

Jeff

[steverino]

Beautiful stuff, Jeff!

Steve

[Fingerstyle]

Gorgeous pies Jeff! There's something especially beautiful about sausage tops. I was going to fry some for breakfast, now I think it's going on pizza.

Vic

[jeff v]

Thanks Steve and Vic. Hopefully tonight I will post the 80% KABF and 20% Semolina pie.

Jeff

[torontonian]

I'm thinking about giving this a try. Actually I have the poolish in the fridge right now.

I do have two questions though I hope someone can help me out on:

1) should there be any salt, or is this an error? Marco's recipe (from Pete-zza's link) specifies 2.5% salt.
2) My scale isn't sensitive enough to weigh yeast. I prefer the tsp-type measurements. How much yeast (IDY) and salt is being called for here? BTW, I am making the recipe with the 1000g flour + 750g water quantities from the original post.

Thanks!

-- Josh

[jeff v]

Hi Josh,

Glad to hear your giving this a try-hope it works well for you. Yes I put salt in the dough...my mistakefor leaving that out.

Based on 1000g flour 1% IDY would be a little over a tsp, and 2.5% Morton's Kosher salt would be just under 2 Tbs.

Good Luck,

Jeff

[Pete-zza]

Josh,

Since you are in Canada, you may need to adjust the amount of Kosher salt that Jeff quoted if you are using another brand, such as Diamond Crystal. If you are using the Windsor brand, you may want to check the labeling information to calculate the proper conversion based on the weight (2.5 grams) used in Jeff's recipe.

Peter

[torontonian]

Thanks guys. That clarifies.

I will take Jeff's original comment and give it an extra day or two bulk refrigeration.

I'm also a little unclear on how much dough the 1000g/750g mix will yield. I have a 9x9 and a 9x13 pan to fill. Also how thick did you lay out the dough in the oiled pan? Looks like you ended up with a final thickness of about 0.5 to 0.75 inches.

Cheers,
Josh

[Pete-zza]

Jeff can check my work on this, but it he used a thickness factor of 0.14 and a bowl residue compensation of 1.5%, to make enough dough for two 9" x 9" pans, using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, I get the following:

Flour (100%): Water (75%): IDY (1%): Morton's Kosher Salt (2.5%): Olive Oil (5%): Total (183.5%): Single Ball:

355.65 g  |  12.55 oz | 0.78 lbs 266.74 g  |  9.41 oz | 0.59 lbs 3.56 g | 0.13 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp 8.89 g | 0.31 oz | 0.02 lbs | 1.85 tsp | 0.62 tbsp 17.78 g | 0.63 oz | 0.04 lbs | 3.95 tsp | 1.32 tbsp 652.62 g | 23.02 oz | 1.44 lbs | TF = 0.1421 326.31 g | 11.51 oz | 0.72 lbs

Note: Nominal thickness factor = 0.14; for two dough balls for two 9"x 9" pans; bowl residue compensation = 1.5%

If the above is correct, if Josh wants to scale the above dough formulation for two pans, one 9" x 9" and the other 9" x 13", then the dough formulation for that case is:

Flour (100%): Water (75%): IDY (1%): Morton's Kosher Salt (2.5%): Olive Oil (5%): Total (183.5%):

434.69 g  |  15.33 oz | 0.96 lbs 326.01 g  |  11.5 oz | 0.72 lbs 4.35 g | 0.15 oz | 0.01 lbs | 1.44 tsp | 0.48 tbsp 10.87 g | 0.38 oz | 0.02 lbs | 2.26 tsp | 0.75 tbsp 21.73 g | 0.77 oz | 0.05 lbs | 4.83 tsp | 1.61 tbsp 797.65 g | 28.14 oz | 1.76 lbs | TF = 0.1421

Note: Nominal thickness factor = 0.14; for dough for a 9" x 9" pan and a 9" x 13" pan; bowl residue compensation = 1.5%

Of the total dough batch weight, 326.31 grams (81/198 x 797.65 grams) will be for the 9" x 9" pan, and 471.34 grams (117/198 x 797.65 grams) will be for the 9" x 13" pan.

If Josh has already made a preferment with 1000 grams of flour and 750 grams of water, the total dough formulation looks like this:

Flour (100%): Water (75%): IDY (1%): Morton's Kosher Salt (2.5%): Olive Oil (5%): Total (183.5%):

1000 g  |  35.27 oz | 2.2 lbs 750 g  |  26.46 oz | 1.65 lbs 10 g | 0.35 oz | 0.02 lbs | 3.32 tsp | 1.11 tbsp 25 g | 0.88 oz | 0.06 lbs | 5.21 tsp | 1.74 tbsp 50 g | 1.76 oz | 0.11 lbs | 11.11 tsp | 3.7 tbsp 1835 g | 64.73 oz | 4.05 lbs | TF = N/A

Note: No bowl residue compensation

If the last table is correct, Josh will have too much preferment and will have to scale it back to fit his pan situation (the second table above) or make more than two pizzas.

Peter

[torontonian]

Peter - you are awesome. Thanks for clarifying!

[Pete-zza]

Thanks for clarifying!

Josh,

Let's wait to see what Jeff says. It's possible that I misunderstood what he did.

Peter