So, I made my first Sicilian yesterday, relying on Craig's(the master) experience in this thread, as well as Kenji's recent Prince St. (my favorite in NYC too) recipe. I apologize in advance for lack of precise measurements. I work with feel in making my dough, not out of some belief in innate talent, but rather laziness reinforced with decent results.
I used the non-knead method, AP flour, one packet IDY, and added 2 TBSP of olive oil. Obviously can't tell you where the hydration was, except to say less than Lahey's recipe, just enough water to incorporate all the flour. I let is sit at room temp for about 19 hours, then balled and into the fridge for another 31 hours. My total dough weight was 945g, but I cut it to 750g for a TF on my 12x17 pan of .13. I stretched a little while the dough was still cold using flour, put it in the pan and stretched a bit more with a bit less than 1/4 cup of OO, then let rise for about 3 hours at room temp. Then stretched to fit the pan and left for about a half hour.
Topped with whole milk low moisture mozz, then uncooked sclafani crushed with some salt, garlic powder, and red pepper (two or three quick pulses in the can with my stick blender), boar's head pepperoni, and some fresh grated parm. No par cook, preheated 550 oven on my steel on the bottom rack for 15 minutes. Then slid the whole pie out and gave it about 30 seconds on the steel. Sorry, no undercarraige shots.
It was the tastiest pie I've ever made.
