I did my first attempt at a Sicilian style pizza working off of sourdough girlís previous thread on Tommyís Pizza. The pizza came out much better than anything Iíve previously made, which was great, but still room for improvement, which is why Iím writing this. Our internet was down when I made the dough so I had to use a number of crude conversions to come up with my final recipe. Anyways, Iíll outline the recipe and a few points, which lead to my questions which were all numbered. Of course, if anything else stands out, please feel free to mention.
Below are the proportions based on the lehmann dough calculator and my proportions in parentheses. Youíll see that some of my conversions were a bit off.
Flour (100%): 418.67 g | 14.77 oz | 0.92 lbs (419 g KA bread flour)
Water (62%): 259.58 g | 9.16 oz | 0.57 lbs (259 g)
ADY (.33%): 1.38 g | 0.05 oz | 0 lbs | 0.37 tsp | 0.12 tbsp (.75tsp)
Salt (2%): 8.37 g | 0.3 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp (2.1tsp)
Total (164.33%): 688 g | 24.27 oz | 1.52 lbs | TF = N/A
I made the dough on Tues. for a Fri night cook.
-I used 64g hot water to proof the ADY and the remainder was cold water (probably couldíve used ice cold water).
-All kneading was by hand
-I sifted the flour first but did not chill it.
1. I know keeping all your ingredients cold will slow fermentation time, but is there any thread that explains why this is so important? My ball did rise slightly over that time, but not too much. I also realize that I used twice the amount of yeast that I couldíve.
2. Would you recommend the KA bread flour over another type? I just bought some OO Caputo and am wondering what type of dough that is best suited for.
Took the dough out of the refrigerator 1.5 hrs prior, put it on a plate and left in the microwave with a cup of boiling water. On an 11x17 cookie sheet, I brushed 2T of olive oil (not extra virgin) and over a period of a Ĺ hr with 5 min intervals I formed the dough to the pan. It didnít completely reach each of the sides, but it was close enough and easy to work with. I came up with a 419g dough ball by 11x17x .13TF. Topped the pizza with a simple sauce made up of 28 oz LaValle whole tomotoes crushed by hand, with oregano, basil (.5 tsp each) 2T red wine vinegar, 1 tsp kosher salt, 3 cloves minced garlic, and half a red onion diced. On half I put the mozzarella under the sauce and Ĺ over the sauce.
3. Does .13 seem to be an appropriate TF for a Sicilian style?
Preheated oven to 550 and had four 8íí unglazed tiles on my lowest shelf. After 1 hr cooked the pizza. Being my first time, I opened the door twice to check on progress, which is why it probably took 22 min.
Pretty good pizza, my best so far with a very flavorful crust. Dough rose to about Ĺ inch or so. There were some mild/moderate air holes in the bread and it was very crunchy and maybe a bit dry due to the long cook time.
4. At pizzatools.com and on this site, Iíve seen some chatter about the black anodized sheets for Sicilian style. What is the benefit of such a pan? Will it improve my results potentially?
5. If I wanted a thicker crust, perhaps leaving in the pan to rise a little longer prior to cooking wouldíve helped?
Thanks again in my quest to really nail making this type of pizza