Thanks, guys. As usual, this forum proves its worth.
I'll post what I've been doing. I lifted this somewhere on here, as the Lehman Sicilian Dough Recipe. I believe it was for an 18x12 pan. Mine is a 11.5x11 pan, so I reduced the recipe down to 85% of the original (rough calculation on my part). This then is what I've been doing:
100% King Arthur Bread Flour / 14.4 oz
2.5% Salt / 0.37 oz (about 1 7/8 tsp)
5.0% Olive Oil / 0.75 oz
0.67% ADY / 0.095 oz (a bit under 1 tsp)
58% Water / 8.33 oz (a touch over 1 cup)
Please note that the original recipe calls for IDY. I only like stocking one type of yeast (ADY), so I go with that. So, I warm up the water to 110 degrees, put in a little bit of honey, then put in the yeast. Let that set for about 7 minutes, then put into the flour, salt, olive oil mixture inthe bowl. I stir it up good, then turn it out onto a lighly floured countertop and knead it by hand. I give it a light coating of olive oil then set it in the fridge, covered loosely with plastic wrap.
When I press it out in the pan, I don't pound it down, but just stretch it out as needed. I forgot one step in my original post: I take the dough out of the fridge and let it sit on the counter about 90 minutes before putting it in the pan. Once in the pan, I let it sit as is for about 45 minutes.
Jeff, I do oil the pan with EVOO before putting the dough in. Perhaps I'm not using enough?
Peter, you mention a bromated flour. Might I possibly look for a flour that specifically says "bromated"? The King Arthur white bread flour sure works good for the NY-style pizzas: perhaps it is not the best for the Sicilian? Also, would a semonilla (not sure if I'm spelling that right) flour be better suited for the Sicilian?
As an aside, I'm making NY-styles tonight, and will shape the crusts like Valentine's hearts (hopefully...). One will be all-cheese for the kids, the second will be half cheese, half pepperoni so there is more cheese pizza for the little ones, plus some pepperoni for the 12-year old. Then, I'll do one with cheese, thinly sliced Boar's Head Canadian Bacon, some diced scattered onion, and a little goat feta. Should be great!
thanks in advance,