Author Topic: A Tale of Two Sicilians  (Read 11553 times)

0 Members and 1 Guest are viewing this topic.

Offline jeff v

  • Supporting Member
  • *
  • Posts: 1932
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: A Tale of Two Sicilians
« Reply #25 on: November 12, 2009, 12:54:13 PM »

In any case, did you par-bake the crust at all? I know for some other thick crust pizzas I've made, especially those in a pan, I've found that I've needed to.


No par bakes here.
Back to being a civilian pizza maker only.

Offline torontonian

  • Registered User
  • Posts: 95
Re: A Tale of Two Sicilians
« Reply #26 on: November 12, 2009, 05:38:31 PM »
I baked the pizzas for dinner. They turned out great. I've never had a Sicilian before, but I liked the look of it so I tried it. I couldn't find my camera to take pictures, but it turned out very similar in look to a number of Sicilians on the site. The crust was very similar to focaccia bread, and was nice and crispy around the edges with baked cheese. My only knock was the rather strong olive oil taste. Not sure if this was from the 5% dough content, or the 1.5T in the pan (which seemed to want to collect around the edges when I went to lay it into the pan).

I was a little concerned when laying these out in the pans, since the dough was so wet. I did leave them in the fridge for an hour before topping as Jeff suggested, by which point the dough became much easier to stretch to the corners.

All in all a great experience. Thanks all for the help and advice!

-- Josh