first sicilian...

[neo8175]

This is my first attempt making a sicilian pie. Using my digital scale, I measure all the ingredients and added them to my bread machine. Water, followed by KABF, salt, sugar, OO and yeast (fleischmanns IDY). I removed the dough after a knead cycle of 8.5 mins. I put it in a zip lock bag w/ some OO for 24 hrs.

I let the dough warm to room temperature for 1 hr. I put 2 tbl of OO in my 16 x16 sicilian pan and then stretched out the dough almost to the edges. I let the dough rest for an hr and then stretched it more so it filled in the edges. I let the dough rest an addt'l hr and baked the dough at 550 degrees on top of quarry tiles for 5 mins. I then added the sauce, cheese and toppings and baked for 9 mins. I removed the pie from the pan and put it on top of the stone for 1 min to darken the crust.

Flour (100%):    515.63 g  |  18.19 oz | 1.14 lbs
Water (64%):    330.01 g  |  11.64 oz | 0.73 lbs
IDY (.32%):    1.65 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp
Salt (1.75%):    9.02 g | 0.32 oz | 0.02 lbs | 2.65 tsp | 0.88 tbsp
Oil (2%):    10.31 g | 0.36 oz | 0.02 lbs | 2.29 tsp | 0.76 tbsp
Sugar (1%):    5.16 g | 0.18 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
Total (169.07%):   871.78 g | 30.75 oz | 1.92 lbs | TF = 0.12012

[parallei]

Looks mighty tasty Neo.  Good job.   It is still a bit to warm around here for doing much in the oven at high temps.  Soon though....

[Jackie Tran]

I agree Paul, it looks delicious.  Right now, I'm asking myself why I don't make these. 

Chau

[c0mpl3x]

looks a little dense, are you doing a cold rise or a bench rise?

[neo8175]

24 hr cold rise. any suggestions to make it less dense.

[dellavecchia]

24 hr cold rise. any suggestions to make it less dense.

Great job on this sicilian. I have never used a bread machine to knead dough, but you might try and do a room temp rise and up the hydration to the high 60's (if not 70's). You will need to adjust the yeast downward for a room temp rise - or at least let the dough come to room temp for 3-6 hours before baking to allow for further gluten development and yeast activity. That will alleviate the denseness in the crumb. If it doesn't, you may need to adjust your knead time in your machine. Let us know how it turns out.

John

[Jose L. Piedra]

A nice one. If you want to make it less dense:

-Do an all-room temp rise, as John said, or alternately leave it out for 2.5-4 hours after the 24 hour cold rise.

-After you knead the dough, let it sit about 15-20 min and then do a brief re-knead, let rest again, then briefly re-knead again. The more well-kneaded it is, the less dense the crumb will be. Decrease the initial knead time if you think that re-kneading would lead to over-working the dough.

-Don't let it rise in the pan for an hour. If springback is a problem, let it rest in the pan for about 15 minutes.

[Jimbo53]

That looks delicious, made my first Sicilian pie today hope to have pics uploaded soon.