Looking for the original recipe of the NY sicilian. went to prince st and scarrs, they're not what it was. Anyone have a recollection of the real thing?
Your correct that things are changing in some pizzerias. Prince is a bit closer to the old school Sicilian I remember in NYC from the 80's, but your right even that is a bit different. Scarr's is doing its own thing for sure. Here are 3 pointers.
1). All trumps flour was the most popular. It is a bromated flour, and that makes a different pizza, especially Sicilian, than the non bromated flours you are starting to see used now.
2) Dough was lower hydration than Scarr's and many of the newer Sicilian spots (although price street looks to be lower than scarr's). Try something in the high 50's for hydration. I would start at 58% hydration.
3) as mentioned, the naked par bake was not big... I think most places started with a light coating of just sauce on the first bake, and then added cheese and sometimes more sauce after the first bake.
