Author Topic: Sicillian Newbie  (Read 2251 times)

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Offline EJB

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Sicillian Newbie
« on: September 21, 2009, 07:29:59 PM »
I have a pretty good handle on NY style but my wife has been asking me when I'm going to make her sicilian. Can anyone point me in the right direction on this forum where I can start with the detailed basics? I'm looking for information on not just a dough recipe but prepairation process, cookware, baking temp and time, etc. Thanks.

Offline Pizzacrazy7

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Re: Sicillian Newbie
« Reply #1 on: September 23, 2009, 10:03:19 PM »
I would try Jeff V's "Tale of 2 sicilians".  Its great and he has most of the other details there.  Definately use a black (aged) pan.
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Offline Trogdor33

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Re: Sicillian Newbie
« Reply #2 on: September 24, 2009, 12:44:53 AM »
The recipe he is referencing is:,7426.0.html (it took a little digging to find it, the title of the recipe says two, not 2)
For all you non-geeks who may be wondering what the name trogdor is all about, have a look here:


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Re: Sicillian Newbie
« Reply #3 on: September 24, 2009, 04:11:18 PM »
Hope this is of help/use:

Don't worry too much about the sauce preparation. I went off on a 'Blumenthal' tangent with seed pulp reductions and semi-dried tomatoes.  You could just use good quality canned tomatoes or maybe a 50/50 mix of marinara sauce and canned toms.
The quantities are for a thick crust sicilian but you can quite easily adapt it for thinner crust.

re: Bakeware - I used a regular 14"x10" aluminum pan - which has been 'seasoned' a little. To be honest, disposable pans are pretty good too. You need to watch that they don't brown/burn too much on the bottom though.
« Last Edit: September 24, 2009, 04:14:28 PM by Infoodel »

Offline IndyRob

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Re: Sicillian Newbie
« Reply #4 on: October 09, 2009, 08:02:16 PM »
I would suggest taking a step backwards and sit your wife down and have her describe 'her' Sicilian pizza.  Doing 'Bob's' Sicilian pizza might not do it for her.  There are some seriously different takes on what Sicilian pizza is/should be.