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Author Topic: My Detroit/Sicilian attempt  (Read 1712 times)

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Offline Omega1379

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My Detroit/Sicilian attempt
« on: July 16, 2018, 08:49:53 AM »
Hey guys, i'm pretty proud of finally being able to make my own pizzas, so I thought i'd share yesterday's pizza feast that I fixed up.

I started with Norma's recipe (shout out to Norma, she's been a great help!) and made some modifications that are entirely optional.

Here is the dough formulation:

98% KABF + 2% VWG (or use 100% high gluten flour)
8% Seminola
75% Water
.65% ADY (Converted from .5% IDY)
2% Salt
1% Sugar
1% Honey
1% Butter
1 TBSP oil (Light OO was used).

Baked at 475F for 20 mins (On a stone preheated at 500F). I think I might add 2 extra minutes next time, but it was still great. The crust was chewy. Skillet/pans were coated with butter crisco and sprinkled with cornmeal.

Last night's photos: https://imgur.com/a/o0i4jhl
The first photo (From the cast iron skillet) is my dough after a 72 hour cold ferment. Square pizza was same day dough.

These photos are with the same formulation, but cooked at 475F for 30 minutes. The crust was a tad bit too well done for my taste (which is why I ended up being very liberal with bake times on the pizza from the gallery). Please pardon the out of focus pics and glare: https://imgur.com/a/BoTOkdS 





« Last Edit: July 16, 2018, 09:13:19 AM by Pete-zza »

Offline Satyen

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Re: My Detroit/Sicilian attempt
« Reply #1 on: July 16, 2018, 04:03:43 PM »
Looking good. Norma's Greek style is bullet proof.

Offline Quebert

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Re: My Detroit/Sicilian attempt
« Reply #2 on: August 26, 2020, 12:05:52 AM »
*BUMPY* Looks good! My roomie wants to make a skillet pizza and is set on some recipe from a female on Food Network.  I have 2 questions, what size is the skillet? and do you remember how much flour? I'm use to making Ny style so I'm sure if I winged it I would be painfully off with the dough ball size.

Offline erickso1

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Re: My Detroit/Sicilian attempt
« Reply #3 on: August 26, 2020, 12:19:39 PM »
That looks like a 12" lodge I have.  Heavy sucker. 

Serious Eats has a pan pizza recipe that has enough dough to use two 10".  Looks like it is about 700g total dough weight, 400g flour, 68% hydration.  If I were eyeballing mine lodge cast iron, I'd probably go 450-500 total dough weight for the larger cast iron.

https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

**edited my pan size and dough weights.
« Last Edit: August 26, 2020, 12:21:31 PM by erickso1 »

Offline tree_washer

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Re: My Detroit/Sicilian attempt
« Reply #4 on: February 20, 2021, 03:51:55 PM »
That looks like a 12" lodge I have.  Heavy sucker. 

Serious Eats has a pan pizza recipe that has enough dough to use two 10".  Looks like it is about 700g total dough weight, 400g flour, 68% hydration.  If I were eyeballing mine lodge cast iron, I'd probably go 450-500 total dough weight for the larger cast iron.

https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

**edited my pan size and dough weights.

Old thread, I know, but here's what I plugged in to the calculator that I use: Serious Eats Foolproof for 12"

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