My very 2nd approach to the Sicilian. Aside from a few things I did not have but used the best I could find at the time. (Cheese , pan, flour, etc)
Again because I have such an excess of the Caputos Chef Flour I figured why not give it a try. The tomatoes I went with Cento being using for years. Cheese eh best I could find was Serrento blah was not a fan at all, I prefer to use my own fresh made but next time I will order some grande.
Overall I think it was ok my family enjoyed it but I think they were being bias lol. It browned nicely and the crumb was on the chewy-ish side,my guess due to the flour choice. In total it was a cool ferment of roughly 50 hours and before the pre-bake I allowed it to rest for about 3 hours.
Here are the pics.