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Author Topic: First Sicilian style, and it went really well  (Read 1212 times)

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Offline OrlandoPete

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First Sicilian style, and it went really well
« on: February 08, 2021, 02:55:30 AM »
I have been making NY style pies for the past year. Only about once a month unfortunately, but my oven which will not go over 500 has left me struggling. On the stone, my crusts have been too pale on top, but if I went too long on the bake the cheese would burn. On a screen, I got slightly better results but the crust was too brittle. My pizzas have been just fine, but nothing special.

Maybe I gave up on NY style too early, but I grabbed a 14x14 Lloydpans square pan and gave a Sicilian style a go. I used a recipe from a YouTuber: Kitchen & Craft and it literally changed the game for me. On the first try I got a golden brown crust/undercarriage with this darker pan. Cheese didnít burn due to being under the sauce and toppings. Baking in olive oil in the pan gave an amazing flavor to the crust. Iím not going back. I will now be trying some different crusts with this pan...thinner bar style and mid-thickness grandma. Anyway, the pics. Forgot to grab a bottom shot. Sopressata and pepperoni...
« Last Edit: February 08, 2021, 03:58:38 PM by OrlandoPete »

Offline mikep

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Re: First Sicilian style, and it went really well
« Reply #1 on: February 09, 2021, 07:13:57 PM »
Nice job.

Offline iBob18052

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Re: First Sicilian style, and it went really well
« Reply #2 on: March 07, 2021, 04:40:17 PM »
I recently discovered Kitchen and Craft on YouTube. I have a 16x16 pan, not Lloyds, but it is hard anodized. I like how he gave a math lesson to figure out the formulas of different pan sizes by area. This week I came the closest to perfection by only par-baking for 5 minutes before adding sauce and whole milk mozzarella and baking until cheese started to brown in 450 oven.

Offline OrlandoPete

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Re: First Sicilian style, and it went really well
« Reply #3 on: March 08, 2021, 12:11:19 AM »
I recently discovered Kitchen and Craft on YouTube. I have a 16x16 pan, not Lloyds, but it is hard anodized. I like how he gave a math lesson to figure out the formulas of different pan sizes by area. This week I came the closest to perfection by only par-baking for 5 minutes before adding sauce and whole milk mozzarella and baking until cheese started to brown in 450 oven.

Dang, 16x16! Thatís a serious pie. I havenít played around with par-baking yet. I didnít need to for this Sicilian style, but I will need to for my NY style because my cheese is browning well before my crust.

Offline killerasp

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Re: First Sicilian style, and it went really well
« Reply #4 on: March 10, 2021, 02:29:15 PM »
aside from the type of pan you are using, using oil vs crisco on the pan also makes a huge difference in the dough caramelization as well.

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Offline Peter B

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Re: First Sicilian style, and it went really well
« Reply #5 on: July 05, 2021, 01:51:19 PM »
aside from the type of pan you are using, using oil vs crisco on the pan also makes a huge difference in the dough caramelization as well.

What is that difference?  Does oil brown more or less than Crisco?
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Offline pvura

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Re: First Sicilian style, and it went really well
« Reply #6 on: July 07, 2021, 09:37:22 PM »
I have been making NY style pies for the past year. Only about once a month unfortunately, but my oven which will not go over 500 has left me struggling. On the stone, my crusts have been too pale on top, but if I went too long on the bake the cheese would burn. On a screen, I got slightly better results but the crust was too brittle. My pizzas have been just fine, but nothing special.

Maybe I gave up on NY style too early, but I grabbed a 14x14 Lloydpans square pan and gave a Sicilian style a go. I used a recipe from a YouTuber: Kitchen & Craft and it literally changed the game for me. On the first try I got a golden brown crust/undercarriage with this darker pan. Cheese didnít burn due to being under the sauce and toppings. Baking in olive oil in the pan gave an amazing flavor to the crust. Iím not going back. I will now be trying some different crusts with this pan...thinner bar style and mid-thickness grandma. Anyway, the pics. Forgot to grab a bottom shot. Sopressata and pepperoni...

Looks wonderful! I am also running into the same problems with NY style as you due to the lower / weak oven temp. Pale crust, brittle, overcooked cheese, etc. No matter the formula, getting the same results.

I was hoping you could answer some questions I have about the sicilian you baked:

1. What temp. was this sicilian baked at? convection or conventional and how long did it take?
2. Did you get a nice browned crust on the bottom?
3. I am seriously considering buying a lloydspan 14 x 14. Would you say it is worth the investment (in other words, is it safe to buy the pan for $50+ and, assuming I have a good dough formula, can I get good crusts with my not great oven?) I would love to make the investment but obviously don't want to spend the money if it leaves me with the same disappointing results as a stone baked NY (pale, dry, etc.)
4. Is your lloydspan still in good condition? It has great reviews but some Amazon customers said it scratches very easily. Do you have the same issue?

Apologize for so many questions. Thank you!

Offline Pizza_Jools

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Re: First Sicilian style, and it went really well
« Reply #7 on: July 11, 2021, 03:18:30 PM »
I also used the Kitchen and craft recipe and had very good results with it the first time I used it.  My dough ended up rising a bit less (probably because I used a packet of yeast that was already opened) and used an 11x13 pan,  but the resulting pie was great,  very airy and chewy, with a lovely golden crust.  Building that layer of cheese was a definite win, as it allowed the entire pie to rise and cook evenly. 


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