Sicillian Newbie

[EJB]

I have a pretty good handle on NY style but my wife has been asking me when I'm going to make her sicilian. Can anyone point me in the right direction on this forum where I can start with the detailed basics? I'm looking for information on not just a dough recipe but prepairation process, cookware, baking temp and time, etc. Thanks.

[Pizzacrazy7]

I would try Jeff V's "Tale of 2 sicilians".  Its great and he has most of the other details there.  Definately use a black (aged) pan.

[Trogdor33]

The recipe he is referencing is: http://www.pizzamaking.com/forum/index.php/topic,7426.0.html (it took a little digging to find it, the title of the recipe says two, not 2)

[Infoodel]

Hope this is of help/use:
http://seriouseats.com/recipes/2009/08/sicilian-style-square-pizza-pie-recipe.html

Don't worry too much about the sauce preparation. I went off on a 'Blumenthal' tangent with seed pulp reductions and semi-dried tomatoes.  You could just use good quality canned tomatoes or maybe a 50/50 mix of marinara sauce and canned toms.
The quantities are for a thick crust sicilian but you can quite easily adapt it for thinner crust.

re: Bakeware - I used a regular 14"x10" aluminum pan - which has been 'seasoned' a little. To be honest, disposable pans are pretty good too. You need to watch that they don't brown/burn too much on the bottom though.
 
Toby

[IndyRob]

I would suggest taking a step backwards and sit your wife down and have her describe 'her' Sicilian pizza.  Doing 'Bob's' Sicilian pizza might not do it for her.  There are some seriously different takes on what Sicilian pizza is/should be.