Yesterday I made TXCraig's Sicilian pie, after going through the whole thread (not too hard to do).
It was an incredible same day recipe.
The pictures show cold slices leftover from yesterday, a good bit overloaded with toppings, but still a big hit. The pictures do not reflect how tasty this pie was. Making it again with half the toppings will only improve it; this pie is definitely going into the rotation.
Mixed all dough ingredients together 10 minutes in mixer, followed by a few stretch-and-folds, then balled and into bag on counter. Dinner guest was late, so had to retard in fridge total of maybe 40 minutes (20 of that while stretched in the pan).
Dough had that nice beer smell from countertop fermenting.
525 degrees, direct on rack (no steel or stone), maybe 12-15 minutes (didn't really time the bake).
No oil in the recipe; used about a teaspoon of lard and a little OO to grease the pan. Pan was a regular steel 30x 40 cm pan. No problem removing the pie at all; could have used less oil in the pan.
HG Flour 444 g
cool tap water, 284g. (64%)
salt 8.8g (2%)
sugar 4.4g (1%)
LDMP [Hoosier Hill brand from Amazon] 4.4g 1%
IDY 2.22g (0.5%)
