Norma's Detroit style inspired Sicilian

[Arctic Pizza]

I made this tonight, and thought I'd post some pictures

It was made inspired by Norma's Detroit style pan pizza recipe, 75% hydration, KAAP flour, 0.55% ADY, 1.5% Salt.  I made one change by adding 6% Evaporated Milk Powder. 
I have made these for a few weeks now, and am happy with the results.  The milk powder gives it a soft tender crumb, that I was looking for that reminds me of the L&B square, a good crispy bottom and very soft inside.  Pan was greased with butter and crisco.  Baked at 475 on a preheated stone until sides were browned, it was around 12-15 minutes.  I put a cast iron pan on the top rack to help bake the top of the pie.

Here are some pictures of a pie I made with pepperoni, fresh mozz, low moisture Polly-O, and grated parmegiano reggiano. 

[Qarl]

LOoks good. 

Nom Nom

[norma427]

Arctic Pizza,

Your Detroit style inspired Sicilian pizza looks very tasty.  Did you use Carnation milk powder?  The reason I asked is I have had some at home for awhile and didn't know what to try.  Your bottom crust looks really good.

Norma

[Arctic Pizza]

Arctic Pizza,

Your Detroit style inspired Sicilian pizza looks very tasty.  Did you use Carnation milk powder?  The reason I asked is I have had some at home for awhile and didn't know what to try.  Your bottom crust looks really good.

Norma

Yes, it's Carnation brand.  The pie has a really nice contrast of crispy bottom, soft middle, and I went for sauce over cheese, the fresh mozz, low moisture mozz melts into the top side which creates another texture. 

[norma427]

Yes, it's Carnation brand.  The pie has a really nice contrast of crispy bottom, soft middle, and I went for sauce over cheese, the fresh mozz, low moisture mozz melts into the top side which creates another texture.

Arctic Pizza,

Thanks!  I might try the Carnation milk powder in another kind of Sicilian dough I want to try tomorrow. 

Norma

[Arctic Pizza]

Arctic Pizza,

Thanks!  I might try the Carnation milk powder in another kind of Sicilian dough I want to try tomorrow. 

Norma

Also should point out that the recipe should be credited to Peter, the moderator (Pete-zza), and Trenton Bill.  Thank you folks, it has been a hit at several pot luck dinners.