First Sicilian attempted today - pic included

[Bluesology]

So I threw this together at work today - I used the formula I found in another thread regarding semolina dough:

Durum Flour - 100%
Water - 75%
IDY - .7%
Sea Salt - 2.5%
EVO - 5%

I made the Poolish yesterday afternoon with all of the water with equal weight durum.  I refrigerated it overnight and pulled it out this morning.  I let it sit out on the bench for about an hour before making the dough - added the remaining durum, salt and olive oil.  It came together nicely - I let it rise for an hour.  I then pressed it out by hand into an oiled sheet pan and let it rise for another hour.  I baked it in the convection at 350 for about 15 minutes.  The cheese came out a tad bit too dark but the crust was fantastic - great flavor and texture.  Next time - I think I'll put sliced cheese down first and then the sauce to emphasize the crust more. 

The quality of the picture isn't great - I took it with my cell.

Chad

[canadianbacon]

Hi Bluesology,

that pizza looks really great.  I love the thick dough, I'm sure it tasted really good.

[widespreadpizza]

Chad,  instead of changing cheese,  unless you want to,   start with the cheese off,  then add it 1/2 way through the bake. that seems to be the answer for me.  -marc

[Bluesology]

Marc - Thanks for the suggestion - that's a good idea - I guess my thinking was that the layer of sliced cheese would prevent the sauce from soaking into the dough.

[widespreadpizza]

Chad,  you know,  most of the time,  I sauce mid pie too.  Some sicilian /bakery pizza places do use the sauce to control spring,  but I'll take mine as tall and open as it gets.  -marc

[Matthew]

Chad,  you know,  most of the time,  I sauce mid pie too.  Some sicilian /bakery pizza places do use the sauce to control spring,  but I'll take mine as tall and open as it gets.  -marc

Hey Marc,
I do the exact same thing, the difference in spring is night & day.

Matt

[TronCarter]

I do sauce, toppings, cheese for the entire cook time, but I cover the top of the pan with AL foil for the first 10 minutes, then another 6 with it off.  It works the same.