Another attempt at Sicilian


I think I sorted out all the issues with the Sicilian. Here's pics from the latest batch. I could have used a little more topping, but other than I was happy. I've been making thinner pizzas for so long, I'm having trouble adjusting toppings and sauce for thicker pies. :-)

Previous attempt here:

http://www.thepizzabible.com/posts/first-attempt-at-sicilian

Medium sicilian 2

Medium sicilian 1

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Raj Irukulla admin
posted over 2 years ago

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Damn, Raj!

Looks great! That was a 70% hydro?

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Mike K.
posted over 2 years ago

Mike, this was 69% hydration. Honestly, this pie looked better than it tasted. The dough was phenomenal, but it wasn't properly topped. Mediocre sauce and not enough cheese. Will post my latest tomorrow.

- Raj   over 2 years ago


Looking really good. What oven are you cooking in? Home? Temp? Stone or steel. Are you using a allied pan?

Tony Gemignani admin
posted over 2 years ago


Thanks Tony and Mike. This was a 12x12 Allied metal pan baked in my Bakers pride countertop. ~450-500. So, this pie looked pretty nice, but was mediocre at best. For the last ten years I've been making thinner pies, so I topped this without taking into account the added dough weight.

Tonight I made another Sicilian, along with 8 other pies. The Sicilian was considered one of the top two pies of the evening. Used a combination of Buffalo mozz and whole milk. Yowza. I'll post pics tomorrow.

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Raj Irukulla admin
posted over 2 years ago


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