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Author Topic: Sourdough Upside Down Sicilian  (Read 551 times)

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Offline Pizzaman106

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Sourdough Upside Down Sicilian
« on: May 30, 2021, 03:02:26 PM »
Used up some sourdough discard to make an Upside Down Sicilian! 75% hydration. 60% AP flour and 40% Bread Flour.

Offline billg

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Re: Sourdough Upside Down Sicilian
« Reply #1 on: June 03, 2021, 07:15:55 PM »
That looks delicious!!!!!!! :drool:

Offline 9slicePie

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Re: Sourdough Upside Down Sicilian
« Reply #2 on: June 04, 2021, 11:19:19 AM »
wow!

What is your work flow?  Do you parbake? (I'm "against" parbaking).  How long did you bake?  Which rack in the oven?

What's your sauce?  Cheese?

And, how much cheese do you use? Thickness of cheese?

Offline Pizzaman106

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Re: Sourdough Upside Down Sicilian
« Reply #3 on: June 05, 2021, 04:12:20 AM »
wow!

What is your work flow?  Do you parbake? (I'm "against" parbaking).  How long did you bake?  Which rack in the oven?

What's your sauce?  Cheese?

And, how much cheese do you use? Thickness of cheese?
Recipe if anyone is interested:

490 grams of King Arthur All-Purpose
10 grams of King Arthur Bread flour
350 grams of water
150 grams of sourdough starter
9 grams of salt

Mix the dough until relatively smooth

Bulk ferment at room temp for 5 hours with coil folds every hour.

Spread onto a pan and let proof for 2 hours. It should be done when it nearly doubles and gets bubbly looking.

No parbaking, cheese first, sauce, then oregano and EVOO.

Bake at 550 until golden brown. (Sorry, I did not time it).

I did not weigh the cheese, but I topped it with a layer of cheese that is the equivalent to topping a New York style pizza.

Hope this helps!

Offline mathematics28

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Re: Sourdough Upside Down Sicilian
« Reply #4 on: June 06, 2021, 06:47:54 PM »
Used up some sourdough discard to make an Upside Down Sicilian! 75% hydration. 60% AP flour and 40% Bread Flour.

Looks beautiful! Upside down is my favorite.

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Offline 9slicePie

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Re: Sourdough Upside Down Sicilian
« Reply #5 on: June 07, 2021, 01:02:16 PM »
Recipe if anyone is interested:

490 grams of King Arthur All-Purpose
10 grams of King Arthur Bread flour
350 grams of water
150 grams of sourdough starter
9 grams of salt

Mix the dough until relatively smooth

Bulk ferment at room temp for 5 hours with coil folds every hour.

Spread onto a pan and let proof for 2 hours. It should be done when it nearly doubles and gets bubbly looking.

No parbaking, cheese first, sauce, then oregano and EVOO.

Bake at 550 until golden brown. (Sorry, I did not time it).

I did not weigh the cheese, but I topped it with a layer of cheese that is the equivalent to topping a New York style pizza.

Hope this helps!
Thanks.  How do you make your sauce?

Offline Pizzaman106

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Re: Sourdough Upside Down Sicilian
« Reply #6 on: June 07, 2021, 01:37:58 PM »
Thanks.  How do you make your sauce?
I just used Bianco DiNapoli canned Whole Tomatoes and ran them through a food mill. Added some salt and 2 medium crushed garlic cloves. You can also used DiNapoli crushed tomatoes too if you prefer that. Sclafani, Jersey Fresh, Tomato Magic all also work too.

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