Sicilian Success.


I made my first Sicilian pizza starting with a poolish. I wasn't confident how it would turn out since I somehow only ended up with about 90 mg of starter and the recipe calls for 116 mg. But I forged ahead and I have to say it turned out quite good. The pizza was light with a crispy bottom, very flavorful and had a delicate chew. See attached photo.

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Brian Dietrich
posted about 2 years ago

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