First attempt at Sicilian


My first attempt at a Sicilian. I followed Tony's recipe exactly using All-Trumps flour and did a cold ferment for 2 days. I let it rise in the pan for about 2 1/2 hours before par baking in an Allied Metal Sicilian pan using a pizza steel on the top rack and a pizza stone on the lower rack. I highly recommend the pan, which gave it a crisp almost fried bottom. The pizza also did not stick at all. I topped it with Tony's Calabrese sausage, Margherita brand pepperoni, Marzetti green olives, and whole milk Mozzarella from Wisconsin. Baked it with sauce on top to give it a more concentrated flavor. Very pleased with the results! The crust had a nice even crumb and great flavor. Thanks Tony for a very detailed book with clear directions. I will definitely be making more of these!

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Robert Romanowski
posted almost 2 years ago

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Excellent result. We enjoy this type of pizza, as well. Curiously, the crumb that you (and we) obtained looks identical, yet the crumb at Tony's in SF was much more uniform with smaller bubbles and a little less chew. I liked that style as well, but I never had any responses to explain the difference...

Again, great job!

Ken K.
posted almost 2 years ago

Thanks Ken for your words of encouragement! Our crumbs look very identical. One of the many joys of pizza making is trying to figure out answers to these questions. It is certainly both an art and science. I wonder if I let the dough rise too long in the pan prior to parbaking causing a larger crumb. Or it might have to do with the way I stretched out the dough in the pan. I wonder if pressing it out more uniformly in the pan would cause a smaller crumb. Will have to experiment and keep you posted!

- Robert   almost 2 years ago

Robert- Mix time, rising in the pan and stretching will all affect the crumb structure. Increased mix time and excessive stretching/pressing will lead to a tighter crumb structure. Increased rise time will contribute to a more open crumb structure.

- Raj   almost 2 years ago


Great job Robert! Sicilian pizzas are a crowdpleaser. Looks like you nailed it.

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Raj Irukulla admin
posted almost 2 years ago


Perfection! I think you nailed it Robert.

Brian Dietrich
posted almost 2 years ago


I have to agree with all other posters, Sicilian looks awesome! Excellent job.

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Mike K.
posted almost 2 years ago


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