Sicilian Style Pizza


I have had Tony's Pizza Bible Book from the beginning and everything I make comes out perfect. The Sicilian is my favorite and cracker thin number two. The sicilian dough is light and fluffy with a great crispy bottom. I always use Tony's starter in all my dough. I cannot say enough about the Allied Metal pans for all Chicago style 13" round along with the 12''x12'' and 12''x18'' for Sicilian. Standard home oven at 450 and 48 hour rise in fridge. Thanks again Tony for a fantastic book. I also added a few photos of the 12''x12'' sicilian from yesterday. I like my cheese on top 60/40 Provolone & Mozzarella sliced at home with Margherita brand pepperoni sliced at home and sweet Italian sausage.
Brian

Medium pizza 4

Medium pizza 5

Medium pizza 2

Brian Papesh
posted about 2 years ago

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Brian, amazing job here! It's a picture perfect Sicilian. The bottom as well as the crumb look fantastic.

I'm a huge fan of the Allied pans as well. Where did you get your Allied Chicago Style pans?

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Raj Irukulla admin
posted about 2 years ago


Nice job!

I "third" the commendation about the Allied Metal pans. Out of curiosity, which flour did you use for your Sicilian pizzas?

Ken K.
posted about 2 years ago


The flour is Sir Lancelot Unbleached 14.2%. King Arthur. I switched from the All Trumps flour because I could not get the unbleached in my area Cleveland Ohio. As soon as I get the info on the distributor on the Allied pans I will let everyone know with a phone number.
Brian

Brian Papesh
posted about 2 years ago


My Allied Metal pans were purchased through peachsuite.com. I think they do not stock the pans, ordering from the manufacturer only when they receive an order. It took about 3 weeks for my pans, but well-worth waiting for. fgpizza.com would be another option, if they have the pans in stock. While more expensive, one could perhaps acquire them more quickly if they have them in stock.

Ken K.
posted about 2 years ago


Your Sicilian looks amazing.. Really nice job. Thanks for sharing. I'm hungry just looking at it.

Tony Gemignani admin
posted about 2 years ago


Thanks Tony, It's not me it's your FANTASTIC BOOK !!!
Brian

Brian Papesh
posted about 2 years ago


Hi everyone. You can buy the Allied Metal black buster coated Sicilian and Chicago Deep Dish pans from Peoples Restaurant Supplies in Michigan. Call Gary at 313-567-1944 he will be glad to help you.

13” round Chicago deep dish SRPS13 13” round x 1 7/8”
12x18 Sicilian B1218 12” x 18” x 1”
12x12 Sicilian B1212 12” x 12” x 1”

Brian Papesh
posted about 2 years ago


Here is my Sicilian from last week, came out pretty good, the dough was awesome.

Medium 20150819 172542

Bill F.
posted about 2 years ago


Sorry for double posting but I can't get 2 photos, can someone help me with that? Thank you.
All trumps with starter, 3 day ferment. Homemade sausage. I used to make a good Sicilian, now it's awesome. Thanks Tony!

Medium 20150819 172211

Bill F.
posted about 2 years ago


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