Brooklyn style Sicilians

[gdepozsgay]

After stripping and re-seasoning Walter's pans I was itching to make Sicilians. 48 hr. cold ferment and 3 hr. on counter fermenting in the pans. Par baked and sliced mozz. directly on the crust followed by sauce. One with pepperoni and mushrooms the other with hot Italian sausage and sun-dried tomatoes. sprinkled with shredded parm. and pecorino Romano. Best ones I have made. The crunch was just right and the bread very tasty.  

[waltertore]

thanks for sharing you great looking pie