Attempt 1 at Sicilian Style

[Pizzacrazy7]

Here's my first attempt at a Sicilian.  Turned out pretty good.  I basically used Jeff V's recipe and converted to "cups" and "tsp" type measurements since I didn't own a scale at the time with a few variations.  I have subsequencly purchased a scale so I can try recipes the "correct" way.  The dough really rose thick when cooked.  Sat in fridge for 2 days.  I didn't quite get that crispyness that you can see in Jeff V's pic along the edge though.  I used a spray for the pan instead of olive oil.  Maybe that was the problem.  Anyway, here it is. 

[JConk007]

Love It !!
Really Thick
I am not sure the proper thickness on this style my p hut pan came out really thick as well
I am going to try to take it down a notch next effort 1 1/2  +- inch max after rise.
Keep up the good work
john

[PizzaHog]

Excellent! 
I hope my first try tomorrow looks as good.  I noticed in some of Jeff V's photos it looked like some cheese browned over the edge.  That is common on Detroit style and gets crunchy. 
Now I'm hungry!
Hog

[Matthew]

PC,

Good job, my nonna would be proud.  My grandmother still makes it just like she did 60 years ago in Sicily. It's almost like focaccia, she tops it with fresh cherry tomatoes, a little freshly grated parmiggiano, olive oil & oregano.  The best!!!

Matt

[jeff v]

Nice one PC7.

Thickness is a personal preference I suppose, and I like mine a little thinner than you made yours. I think the olive oil will give you that crispness you referred to as well. Did you use a 12x17 pan? Was this the recipe w/ semolina, or the grandma style? I need to make one of these again.

Jeff

[Pizzacrazy7]

Jeff,
      This was off of your "Tale of 2 Sicilians" with KAAP Flour.  Can't find any Semolina around these parts.  Gonna have to order some stuff off the net I guess.

[jeff v]

The semolina definately gives some more crunch and a different texture. I like them both.

Good Luck,

Jeff

[pizzzzza]

This looks amazing and exactly like the crust I have been looking for!!

As i am new to the pizza making art....woul dit be possible for you to provide me with the recipe for this dough in normal measurements (cups, tbps, etc..) as you mentioned how you originally made this pizza as pictured?

I would definitely be in your debt!  thanks!!

[Corbs]

Here's my first attempt at a Sicilian.  Turned out pretty good.  I basically used Jeff V's recipe and converted to "cups" and "tsp" type measurements since I didn't own a scale at the time with a few variations.  I have subsequencly purchased a scale so I can try recipes the "correct" way.  The dough really rose thick when cooked.  Sat in fridge for 2 days.  I didn't quite get that crispyness that you can see in Jeff V's pic along the edge though.  I used a spray for the pan instead of olive oil.  Maybe that was the problem.  Anyway, here it is. 

What kind of oven were you using?