I'm having an issue with getting the edges of my Sicilian to rise higher than the middle of the crust.
I have tried putting a thin layer of sauce on the dough when cooking for the initial 5 minutes prior to topping.....minimal effect.
I've docked the interior portion of the dough while in the pan and the cooked just the dough for 5 minutes prior to topping...minimal effect
I've docked and topped with sauce in the middle....some impact, but not much.
Should I be not only stretching the dough to the edge of the pan, but also pulling it up against the sides to form a more pronounced dough "rim" before cooking the dough?
The pics included in this post are from my Labor Day Weekend Sicilian (Saturday). You can see from the top shot that the crust ended up pulling away slightly from the edge of the pan while cooking. (and that I went overboard with the amount of Extra Virgin Olive Oil)
After about 10 Sicilian pizzas using various amounts of Ischia starter, hydrations, crust thickness, room temperature rests before refrigerating, etc, I must say I am very close to something I am ready to post a recipe about. I've got a thin-not too thick crust I was looking for.
I know the edge issue may be minor, but I would really like any ideas on how to get it to pop up a bit higher instead of being sloped downwards. I have a feeling I need to stretch the dough more when forming in the pan and making a lip, which I will do next, but any thoughts and comments are appreciated. Many thanks!