So tonight I made my first "Sicilian" Style pizza. I put Sicilian in quotes because I have not spent enough time to better understand the actual ingredients that should be used for this style or the techniques which may result in a better effort than my attempt.
This first go around was solely to get used to the process of getting dough into a square pan and then seeing what effect cooking the dough in a rectangular pan would have on the finished product.
Here is a detailed list of what I did in order to hopefully allow some answers to a few questions I have as well as any and all suggestions. Here goes.
I already had a rectangular pan in the house, which is a 9" x 13" pan with straight, non-sloped sides.Dough Bill
- 282 g King Arthur Bread Flour (100%)
- 175 g Filtered Water (62.05%)
- 7 g Sea Salt (2.48%)
- 23 g Ischia poolish [(8.38%) poolish is 50-50 water to flour ratio by weight]
Mixed 75% of flour and all of the other ingredients for 2 minutes on low speed in my Kitchen Aid mixer.
After initial mix, 20 minute autolyse
Mixed 4 minutes at low speed and began adding remaining flour slowly. Stopped adding flour after 6 minutes, as the dough started sticking a lot to the dough hook. I rubbed the dough and it felt right, so I stopped. 18g of flour did not make it into the finished dough.
After final mix, 20 minute autolyse
Quick hand form into a circle and into the refrigerator in a 6 cup glad plastic container.
34 hour cold rise in refrigerator, followed by a 50 minute "bench" rise as the container was left on top of my oven while it heated up.
Put exactly 2 teaspoons of EVOO into the pan and brushed evenly on the bottom and sides
. Was I only supposed to brush the bottom?
Dumped the dough directly into the pan. Should I have formed and stretched it a little before putting the dough into the pan?Toppings
- Drained and blended D.O.P. San Marzano tomatoes with cracked black pepper, fresh basil from the backyard, a little sea salt and some oregano.
- Fresh basil from backyard, julienned and put directly on top of sauce
- Fresh fior-di-latte from a local store, cubed
- 24 month old Parmegiano-Reggiano, finely grated
- Locatelli Pecorino Romano, shaved
- Spanish Manchego, roughly shaved
- Fresh basil from backyard, whole leaves put on top of cheese
- A little D.O.P. EVOO poured over top just before putting in oven
I did not put the sauce all the way to the edge of the dough, should I have done this to be more authentic, or does it matter?
Put pan in oven directly onto pizza stone, which measured 539°F when putting pan on stone.
Cooked 8 minutes. Took out to look at pizza. Cooked for 2 more minutes before removing from oven.
Let cool in pan for 2 minutes.
Removed from pan, sliced and ate.
The flavor of the pizza was pretty good, but the crust texture left a lot to be desired. In some places, there were bits of uncooked, nearly raw dough and in other places you could see that the dough wanted to form a good crumb, but did not.
I have just read it may be better to cook just the dough in the pan first and then put the toppings on the pizza and finish in order to fully cook the dough. I'm guessing
the pan retarded some of the heat from the stone and the oven, which isn't that hot to begin with and in combination with the toppings did not allow the dough to cook fully.
All in all, I thought the pizza was okay and was somewhat disappointed. The crunchy texture of the crust was nice, but there was not airy crumb to offset that. Also, I think my pizza was too damned thin. I'm thinking some onions and maybe sliced peppers would make this more homey as well.
Oh well, improvement comes from doing, so back to the drawing board. Any thoughts for improvement, flours to use, etc. are greatly appreciated. Thank you so much!