Got Sicilian? Who's hungry!


Who's hungry - Sicilian style.

2 day CF
Sicilian dough w/o starter , KA bread flour
No par bake.

Tomatoes , fresh mozzarella/ finished with fresh basil.

Mangiamo!

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Salvatore C.
posted over 1 year ago

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Looks yummy! Can you tell us about your pan? What are the dimensions? How about the surface--problem w/sticking? Would you recommend it and the vendor?

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Maria .
posted over 1 year ago

Hi Mara,

The pan was actually a gift and I love it. Here the link to it ; Winco SPP-1218 Sicilian Pizza Pans, 12-Inch by 18-Inch https://www.amazon.com/dp/B00H54TS6G/ref=cm_sw_r_cp_api_krrjzbHFQRA2P.

I don't have any issues with sticking, I don't go super heavy on the oil either, a nice thin coat seems to work for me. End result is a nice brown crisp crust without either overcoming the top or bottom. Keep in mind this bake I didn't parbake it and I did use fresh homemade mozzarella(torn by hand, not sliced)

I am buying another one of these pans and I highly recommend them, best results for me aside of having any professional pans.

- Salvatore   over 1 year ago


Great, thanks Sal. Do you get the mozz curds from Amazon as well?

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Maria .
posted over 1 year ago

Family friend owns a deli on Arthur Ave, BX,NY. So he sends them over to me by the pounds or whenever my mom visits me from ny she will bring me some. Otherwise I found some local places in Chicago that I can get some from as well. Amazon is my last resort for that, I'm all about getting the freshest stuff I can but at times sometimes your can as the local stuff isn't as good.

Another friend of mine got me in touch with a local farmer so I will try their stuff out soon hopefully it's good bc it will be easier on my pockets lol.

- Salvatore   over 1 year ago


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