First Attempt at a Sicilian Pizza


poolish was made 2 days prior, 45 hour proof from mix to bake, had trouble with sticking after par bake(new pan). Nothing a little spatula work couldn't fix.

Turned on Broiler during final 30 seconds to finish it off.

Thanks for looking!

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SFPizzA ChAmP
posted about 3 years ago

Save 0

Great looking pizza! Well done. :-)

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Paul S.
posted about 3 years ago

Thanks Paul

- SFPizzA   about 3 years ago


Excellent job! I suspect the sticking will get better once the pan is seasoned. What kind of flour did you use? I see you used the Di Napoli tomatoes... an excellent choice.

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Raj Irukulla admin
posted about 3 years ago

Flour: Tony G. 00

- SFPizzA   about 3 years ago


Nice job and your dough looks great. Thanks for
posting.

Tony Gemignani admin
posted about 3 years ago

More to come....

- SFPizzA   about 3 years ago


How did you get the dough to be tacky? I'm using All Trumps & can't get it to be that way

Lowell Cohen
posted 22 days ago

Hi Lowell,

How much water did you use and at what temp?

- SFPizzA   22 days ago

Lowell, the tackiness is a function of hydration, or how much water you used in the dough. The Pizza Bible Sicilian recipe is a "wet" dough, meaning it contains a lot of water relative to the amount of flour. If you use a digital scale and measure the ingredients precisely in grams, you'll get a tacky dough. I've used All Trumps to make this recipe and it's turned out great.

- Raj   22 days ago


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