I wanted to share my first attempt at making a Sicilian style pizza. I’ve been making New York and Chicago cracker-thin styles from the Pizza Bible for a while now with much success (at least my bf and friends say so). I think the Sicilian might be my favorite of the three styles. I precisely followed Tony’s recipe for Sicilian dough with a poolish starter. I’m very pleased with the results for my first attempt. I got worried during the two-hour rise that it wasn’t rising properly. It never came close to reaching the lip of the pan, but increased in size nicely during the parbake.
P.S. I had the pleasure of eating at the original Tony’s Pizza at Union and Stockton after Christmas. Tony came to our table to ask how the food was (great as always!) and gave me some diastatic malt to take home with me after I shared I was using his book, the Pizza Bible blog, and the online store to buy flour. Thanks to all for building a cool community and sharing your pizza-making wisdom. I’ve learned lots from the posts!