Airy Sicilian style?

[TheOGPorkchop]

Hey everyone, I am new to the pizza making game and I am trying to concoct the perfect game day Sicilian style pizza that doesn't feel like a brick in your stomach. I am by no means a professional and I have tried several different recipes and have yet to prefect this. I am looking for a very light airy yet crispy crust. If anyone is familiar with Quattro Goombas in Aldie VA, that is kind of the style I am going for. I have added a photo (hopefully it worked) of a similar crumb structure but this is not my photo. I have done some reading on higher hydration producing an airier crumb while also making sure not to use flour with high protein content.

I guess I am here looking for a gift from god of a recipe that might get me close, I'm just really fed up with trying all these different techniques and such and only ever getting thigh heavy dough. What do I need to do to get that light airy, crispy and crunchy deep dish Sicilian of my dreams?

[tennisman03110]

What does yours look like? I made my first Sicilian style using the 5 hour dough on this site, by Craig. It came out quite well.

You can see the forum about it. I also tell my procedure. I'm very much new to this style, but it worked great for me.

[TheOGPorkchop]

What does yours look like? I made my first Sicilian style using the 5 hour dough on this site, by Craig. It came out quite well.

You can see the forum about it. I also tell my procedure. I'm very much new to this style, but it worked great for me.

For me its a very tight dense crumb I haven't any pictures unfortunately as I didn't think to take any the last time I made dough. When you made it did you find it to feel lighter than usual pizza dough?

[Cogs]

Google:

Eventbrite Tour Stop #8 - Sicilian with John Arena

See post #2062-2064 in below thread

https://www.pizzamaking.com/forum/index.php?topic=53390.2060

I have no affiliation with any of the parties. All I can say is I watched the class, made the pie on three occasions and it’s really light and crispy. Highly recommend but it is $25.

[Santaniello]

Hey there,

I have been using a adaptation of a focaccia recipe I found on the perfect loaf. In my experience, a higher hydration will not give you the results I think you’re looking for. I think you’re best sticking with the recipe you have (you’re right about the flour as I would recommend regular AP), and trying to experiment with a couple percentage points lower in hydration. I.e. if you’re at 84%maybe try 80% and work your way up or down depending on what the crumb looks like.

I hope this helps and good luck!

[milkrate]

I made this one last week that was really light and crisp. 75% hydration and I included some diastatic malt powder. It had a decent parbake (I remove from the pan after the parbake to a cooling rack, and re-oil the pan - my goal is for the dough to basically fry in the pan). It had a very long rise in the oven on a 100 degree proof setting.

I've heard of parbaking the crusts a day or two ahead of time and freezing them to further remove moisture.

[The Dough Doctor]

Please explain to me how freezing a par-baked crust removes moisture from it as opposed to allowing it to set out on a rack at room temperature?
Tom Lehmann/The Dough Doctor

[milkrate]

I've heard it mentioned a couple of times on Pizza City, the theory being that moisture is pulled out of the dough - freezer air is a lot less humid than the air in the kitchen:
https://pizzacityusa.com/podcasts/john-arena-from-metro-pizza-in-las-vegas/ - mentions putting parbakes in a freezer around 19 minutes
https://pizzacityusa.com/podcasts/mark-hopper-from-farmshop-marin-in-larkspur-ca/ - at about 20 minutes