After a recent trip to Italy and introduction to real Sicilian pizza (senza formaggio!) I'm in love...I'm looking for a decent Sicilian dough recipe I can start out with. Although I've been making my own basic pizza dough for awhile, right now I'm lacking a scale and was hoping for a recipe and set of directions I can use with measuring cups. I've spent the past week reading everything I can here and my head is swimming with too much information! I've tried to read and (re-read)^10 everything before posting this.
This is my equipment:
- King Arthur Bread Flour
- 18x12 aluminum pan, the shiny kind (unfortunately)
- Active dry yeast
- Kosher & "normal" fine grain table salt
- KitchenAid 4.5 qt mixer
Recipes I'm looking over:
- Jeff's recipe (<wwwpizamakingdotcom>/forum/index.php/topic,7426.0<dothtml>)
- Lehmann Sicilian Dough Recipe for abc's 18" x 12" Pan (<wwwpizamakingdotcom>/forum/index.php/topic,1073.20<dothtml>)
- For Jeff's recipe I don't know what to plug in for the hydration factor (75%??) using the pizza calculator tools. Also for the poolish, he provides the percents but how do I relate the poolish quantity to the total quantity I would make? Also Jeff uses IDY and I have ADY, is there a way to compensate?
- For the Lehmann, would I do a preferment/poolish? The directions say follow the NY directions which just looks like an overnight refrigeration
- Do you ever pre-bake a Sicilian pizza dough before topping and doing final baking?
For my current dough recipe, I put the dough into a corn-meal laden pan, poke generously with a fork, pre-bake for 7-8 mins, light spread of olive oil after pre-bake, top with sauce, cheese, toppings and then bake for 8-14 mins. From what I've read of the Sicilian dough recipes, one usually generously oils a pan, pushes the dough in and does the bake all at once @ 500+ deg F -- is this right?
I apologize for the very amateurish nature of these questions, the whole baker's percentage is all new stuff to me as are many of the techniques mentioned in the threads.
- pizza monster
I can't post HTML links as a new member so I wrapped the stuff with <>, hopefully it's obvious what to do. I'm not trying to subvert the rules, but I'm not posting links to outside sites.