Sicilian pizza

[Randy]

This is one pizza we have talked very little about.
Anybody got a good handle on Sicilian pizza?
I did find this site:
http://www.buddyspizza.com/secret.htm

Randy

[Foccaciaman]

Here is a couple of things on the Sicilian that I have found and tried:

1. Cooked on cookie sheet or baking pan

2. Pan is oiled

3. Recipes all seem to come using AP Flour

4. Breadcrumbs on top(which I add to my Chicago sometimes)

5. Make dough, add toppings pushing them into the dough as far as they will go.

6. Add sauce to top, then the breadcrumbs.

7. Let pizza sit 1 1/2 - 2 hrs. covered

8. Bake 20 - 30 min on middle rack 400-425

9. Almost forgot most common ingredient in Sicilian, Anchovies. (well it is and island you know)  

10. The Sauces that I have for Sicilian also call for anchovies.

Dough recipe:
1.5 tsp yeast
3 c. AP flour
1 Tb sugar
1 tsp Kosher salt
2Tb Non-fat dry milk powder
1Tb room temp butter
1 1/4 c warm water

[Pizzaholic]

As a native of the Motor City(go wings :'(next year) I can say that Buddys is probably my favorite, and will try the recipe that you gave FoccociamanTHANKS
If you are close, I will be eternally greatful.
I had no idea that it is called Sicilian.
I bet it would taste well with hi gluten flour too, donno.
The dough somehow seems to be fermented a bunch when I have had it. Buddys was on the Pizzapolooza show that the foodtv had.
I love this kinda pizza. Thick crust that crunches, lotsa cheese, and real good sauce. Can only eat about 2-3 pieces and fullup!!(well ok  sometimes more if feeling like a glutten) The edge pieces are the best because the cheese covers the whole thing and the cheese around the edge carmalizes and is a bit crispy. Man am I cravin pizza now!!!
Although, looking forward to true NY and True Chitown pizzas next time I visit.
Going to Mi this summer, and Buddys is on the list of things to do, as always.
If anyone has more info about the recipe
POST IT PLEASE!!!
I think this is why I am a
Pizzaholic

[Randy]

 Now we are getting somewhere, thanks for the information everyone and maybe we will have a few other comments.

Randy

[Pizzaholic]

DO NOT STOP THE FLOW OF INFORMATION WITH THIS ONE PLEASSSSSSSSSE!!!!!
I will try to find information when I go to visit. Dont think I will dumpster dive though.
Keep searching for info
Pizzaholic

[Steve]

http://www.pmq.com/mag/2004march_april/secretrecipe.shtml

[DKM]

Thanks, people  

I'll be adding that one to my recipes.

DKM

[Wayne]

I'm going to make this tomorrow.  We just got  abig sack of pizza dough mix that they use in the resturaunts and are going ot try it out.

[Nathan]

This is one pizza we have talked very little about.
Anybody got a good handle on Sicilian pizza?
I did find this site:
http://www.buddyspizza.com/secret.htm

Randy

The next time I'm in Detroit I'm gonna try this place.  I was looking up "best pizza Detroit" on Google a couple months ago and ran across their site.  I'll let you know my opinion.  Hopefully it'll be good.

Guess I should have read the whole thread before I posted.     I hadn't read Pizzaholics post.  Anyway, I can't wait to try it.

[bakerboy]

Randy, pizzaholic.  I too really like this style of pizza.  Its probably the kind i'll be baking at my bakery.  At the old pizza shop i ran we used the same black steel pans as seen in Steves' link.  I will have to say that i got a chuckle out of the bit at the end of randys' link where it stated that the black steel pans are "specially seasoned".....read: "we never wash them".  We never did either, just wiped them out well, kinda like an old seasoned cast iron pan.
My goal is to develop a nice focaccia style dough without being heavy and doughy on the inside like alot of them tend to be.  Rather, crispy on the bottom with the crunchy characteristics the pizzaholic described....making that corner piece the most prized.  In order to accomplish this i'm flirting with the idea of not using pans of any sort and baking the pies directly on the stone.  The few times i tried this at the old pizza shop they turned out great.  However, some people (myself included) kinda like the crispiness that comes from the dough "frying" in the oil used to season the pan.
Although i haven't got the chance to work at it yet, i'm thinking of using high gluten, durum, and semolina in the dough along with about 5% olive oil keeping the entire dough at about 65%-70% hydration, alittle on the wet side.  soon as i get something together that works i'll post it.

[Pizzaholic]

I did try to make this style a while back.
I used a recipe from Peter Rs book, his
foccacia recipe. Very wet dough. Though I have nothing
to compare textures of dough with.
I made the dough and put it in a sheet pan and
mashed/stretched it out as best as possible, covered it
and let it rise in the pan. (almost overflowed the pan)
Then carefully topped it with stuff and baked it how the
recipe said.
I was real close to my target. Had a great flavor and was fun to
deal with the blob that almost overflowed the pan.
I did go out and buy 2 high walled pans that have yet to be
used. I guess I will have to do that sometime soon.
With the 2 new pans I will have 8 corner pieces instead of four!
I didnt have any luck with getting information on the Budddys when I went to Detroit last year.
Maybe next visit.
Bakerboy - I dont see how you can get the results without a pan?
Pizzaholic

[Artale]

This is one pizza we have talked very little about.
Anybody got a good handle on Sicilian pizza?
I did find this site:
http://www.buddyspizza.com/secret.htm

Randy

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!! 

[Irish Jimmy]

Buddys pizza is great, also try Nikki s  pizza down in Greektown. If your looking in the phonebook, I think Buddys would be listed in Dearborn. Pennsylvania Sicillian pizza is great also.