Author Topic: My Take On Sicilian  (Read 7421 times)

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Offline JerryMac

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My Take On Sicilian
« on: February 06, 2008, 01:31:17 PM »
Hey Guys,

This is my version of "Sicilian"  :) :

Made basically the same as my NY dough except upped the water to 1 1/2 cups and flour to a total of
3 1/2 cups, including the poolish. Also added 1 Tbsp EVOO to the dough.

Of course baking is different  :)

Baked in a 12" X 13" pan well oiled, about 2 Tbsp.

First Par Baked the crust at 500 for about 4 minutes, just till it started to brown a little.

Removed pie from oven ant topped.

Returned pie to oven and baked at 400 for about another 5 minutes. Check the bottom at that point and see if it is as brown as you want it.

This dough has basically the same texture as Marcos "Pizza in Teglia", it has to be Poured, can not be handled by hand  ;)

The crust has a very thin super crisp bottom and the rest is as lite as air and tastes fantastic  ;D ;D

Remember, the flour and water amounts are approximate :( It's the Feely thing  >:D

Mangia Bene  :chef:
Jerry


Offline creampuff

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Re: My Take On Sicilian
« Reply #1 on: February 07, 2008, 06:57:19 AM »
Hey Guys,

This is my version of "Sicilian"  :) :

Made basically the same as my NY dough except upped the water to 1 1/2 cups and flour to a total of
3 1/2 cups, including the poolish. Also added 1 Tbsp EVOO to the dough.

Of course baking is different  :)

Baked in a 12" X 13" pan well oiled, about 2 Tbsp.

First Par Baked the crust at 500 for about 4 minutes, just till it started to brown a little.

Removed pie from oven ant topped.

Returned pie to oven and baked at 400 for about another 5 minutes. Check the bottom at that point and see if it is as brown as you want it.

This dough has basically the same texture as Marcos "Pizza in Teglia", it has to be Poured, can not be handled by hand  ;)

The crust has a very thin super crisp bottom and the rest is as lite as air and tastes fantastic  ;D ;D

Remember, the flour and water amounts are approximate :( It's the Feely thing  >:D

Mangia Bene  :chef:
Jerry

Holly Cannoli - I know that was 1 ScrumpdillyOious Pie

Offline JerryMac

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Re: My Take On Sicilian
« Reply #2 on: February 07, 2008, 07:51:52 AM »
Creampuff,

It Sure Was  ;D ;D ;D

Thanks
Jerry

Offline MWTC

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Re: My Take On Sicilian
« Reply #3 on: February 07, 2008, 05:15:04 PM »
My complements to the chef.  ;D

MWTC  :chef:

Offline sourdough girl

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Re: My Take On Sicilian
« Reply #4 on: February 07, 2008, 05:46:06 PM »
Jerry!

Well DONE!!   :chef:  :chef:

I'm going to try this recipe of yours as well, since I LOVED the NY version (even tho' I messed up and made it too thick... but there's always NEXT time to get it right!)

That pie looks absolutely delicious!!  Makes me hungry just looking at it!  I think I can SMELL it, too!!   :-D  Mmmmmm.....

~sd
Never trust a skinny cook!

Offline JerryMac

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Re: My Take On Sicilian
« Reply #5 on: February 07, 2008, 10:58:46 PM »
Sourdough,

Thanks for the comps  ;D ;D :-[

I swear the smell of food drives me almost as CraZy as the Taste  :o :o :o

Mangia Molto Bene  :chef:
Jerry

Offline JerryMac

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Re: My Take On Sicilian
« Reply #6 on: February 07, 2008, 11:04:04 PM »
MWTC,

The Chef Bows  :-[ :-[ :-[

Mangia Bene  :chef:
Jerry

Offline JerryMac

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Re: My Take On Sicilian
« Reply #7 on: February 07, 2008, 11:30:03 PM »
Hey Guys,

I forgot something, I roasted about a 1/2 Head of garlic (8 big cloves) at 350 for about an hour then squeezed them out of the skins and spread it on the dough after the Par Bake before any other toppings ;D

Roasted Garlic Rocks  ;) ;)

Mangia Bene  :chef:
Jerry

Offline MWTC

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!
« Reply #8 on: February 08, 2008, 12:40:11 PM »
Sounds even better !!!

Is that whole milk mozzarella?

What brand is it?

Is that oregano sprinkled on top, and did you sprinkle it on before the final bake?

MWTC  :chef:
« Last Edit: February 08, 2008, 04:36:48 PM by MWTC »

Offline scott r

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Re: My Take On Sicilian
« Reply #9 on: February 08, 2008, 04:14:38 PM »
That pizza looks just like one I grew up with.  Perfect bake on the bottom!!  I want to try this next week.  Could you give a more detailed dough recipe?


Offline JerryMac

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Re: My Take On Sicilian
« Reply #10 on: February 08, 2008, 11:36:29 PM »
MWTC,

The only "Whole Milk" I will use on a pie is "Whole Milk, Low Moisture" (Not an easy thing to find in the state of NC) "Whole Milk, Full Moisture" just produces too "Wet" of a Pie for my taste  >:(

What I used on this Pie was Sorentos, Part Skim Low Moisture  ;)

On top is not Oregano but Dry Basil, put on before the bake  ;) I love the smell and taste it gives to the finished Pie  :D  I also drizzle on a lot of EVOO before the bake  ;)

Mangia Bene  :chef:
Jerry

Offline JerryMac

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Re: My Take On Sicilian
« Reply #11 on: February 08, 2008, 11:43:30 PM »
scott,

I'm a Lazy "S***" when it comes to posting "Recipes" and procedures on this Forum  :( :(

This is a "Very" modified version of My NY dough and I WILL post the whole thing up here under this thread, Just give me a little bit  :-[

Mangia Bene  :chef:
Jerry

Offline JerryMac

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Re: My Take On Sicilian
« Reply #12 on: February 12, 2008, 10:41:51 PM »
Hey Guys,

Made this Pie again tonite and for those who have asked, here is as close as I can get to a "Recipe" and procedure for this pie  ;)

I have included a couple pix of the dough at different stages to try to give you an Idea of what it should look and feel like  :)

For Poolish:

1 1/2 C Bread Flour
1 3/4 C Room temp water
1 tsp IDY

Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at
room temp for 4 to 5 Hrs.

For dough:
All the poolish.
2 C to 2 1/4 C bread flour.
1 Tbsp Barley malt syrup or Honey.
1 tsp IDY.
1 1/2 tsp Kosher Salt or 1 tsp table salt
1 TBsp EVOO

Method:

Put poolish in mixer bowl.
Add barley malt syrup or honey.
Add IDY.
Mix till blended well.

Add 1 1/2 C flour, Honey, Oil and Salt and mix well at low speed.
Gradually add flour a little at a time (up to about 2 1/4 C)  with mixer running at speed 2 or so.
Knead dough for about 5 minutes at a medium speed of say 5 or so.
Kneading is important as to develop gluten.
What you want as a final results will be about twice as thick as a pancake batter.
This dough can not be handled by hand. See pix below.

Pour dough into well oiled bowl, cover with plastic and let proof for about 1 1/2 hrs. Don't look for a doubling in size, maybee 50 0/0.

Pour dough into well oiled pan (mine is 12 X 13 inches), about 2 TBSP and press out as far as it will go without springing back. It probably won't fill the pan on the first press, wait 5 minutes and do it again and it will probably still not fill the pan, don't worry, wait 5 minutes and press again and it should fill the pan and stay there.

Put an into a preheated 500 degree oven and bake for about 5 minutes until it just starts to brown.

Remove Pie from oven, Reduce oven heat to 400 degrees, top Pie, return to oven for about 5 or 6 minutes until the bottom is as crisp and brown as you like it.

Please feel free to ask questions, I know I'm terrible at writing this stuff up (Feely Disease Again)

And if you try this, please let me know how it turns out for you  :D

Mangia Bene and keep bakin Pie  :chef:
Jerry





Offline MWTC

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Re: My Take On Sicilian
« Reply #13 on: February 12, 2008, 11:10:07 PM »
Are you using malted barley syrup to increase the browning? Seeing that you cover the entire pie the results must be measured viewing the bottom.

And if so, what have you been experiencing?

MWTC  :chef:

Why don't you take some photos of the par-bake before saucing.
« Last Edit: February 12, 2008, 11:13:30 PM by MWTC »

Offline scott r

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Re: My Take On Sicilian
« Reply #14 on: February 13, 2008, 12:03:00 AM »
Thanks Jerry, I am going to try your recipe.  Looks beautiful!

Offline PizzaMuck

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Re: My Take On Sicilian
« Reply #15 on: February 25, 2009, 12:09:49 PM »
Tried this recipe, came out great!

Offline pjbear05

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Re: My Take On Sicilian
« Reply #16 on: March 25, 2009, 07:49:14 PM »
 ;D Hey Muck, saw your pix while cruising the thread and HAD to comment.

HEY FOLKS, take a real good look at Muck's 2nd picture above.  You see from the side view all those holes and air?  THAT'S what a Sicilian, is supposed to look like, and with a few more tweaks and fine tunes mine will.

Well done!  You make this ex-Detroiter Buddy's/Shields fan proud.
"Aw, Paulie?  You won't see him no more!"

Offline CrazyDman

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Re: My Take On Sicilian
« Reply #17 on: March 27, 2009, 10:11:33 PM »
The first set of pictures in your first post looks really really bad, But the pizza looks sweet.


Offline soflnoles

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Re: My Take On Sicilian
« Reply #18 on: June 28, 2009, 03:06:55 PM »
Made my first Sicilian pie last night using this recipe.  I would rate my pie a 8 out 10.  A lot better than the garbage the local pizza joints around here sell as Sicilian.

My one issue was the the center underneath the pie wasn't as browned as the outside but other than that it was excellent.

I used Jerry's dough recipe with Grande cheese, parmesean and Asiago cheeses with fresh tomatoes and fresh basil.

The dough was a nice thickness with the light and airy inside.

My wife who never orders Sicillian is hooked.

Jerry thanks for the recipe and instructions.