Third Time the Charm...My Pretty Good Sicilian


This is my third attempt of trying to make a Sicilian like the ones I grew up with in NJ. It's close. Really close.

I finally got the cheese right. I happened upon a low-moisture, whole milk mozzarella being sold at $2.99/lb at the local Treasure Island, so I tried it. I think the brand was Stella. I mixed it with part skim Grande mozzarella I came across at Whole Foods. I never go there, but there was one near the el station I happened to be near and my girlfriend wanted to grab something. Glad I went it!

I did a roughly 60 whole/40 part-skim mix. I went a little overboard with the amount on the cheese but it finally tasted "right." I'm very excited that I was able to find local options to buy cheese that worked.

I found the crust to be a little more crunchier than bready, but it was still good. I used KA Sir Lancelot High Gluten flour. It was the last of my first bulk flour buy, so I'm going to order Trumps (from this site) and see how it goes.

I got Tony's book about a year-and-a-half ago and it was one of the best purchases I've ever made. Whenever I talk about the book to friends and co-workers, I get slightly embarrassed as I know I'm coming across as a total fanboy. "Tony says this," and "Tony says that." I'm sure we have all felt like that from time to time.

I've enjoyed making pizzas since I got the book, but this was the first time where I felt that I'm really getting close to making the pizzas of my memories. Thanks Tony!

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John C.
posted almost 3 years ago

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I hear ya, there is nothing like a food/taste memory. I started out using KA Sir Lancelot All-Purpose, it was the best brand they had in the the local grocery store. I eventually went with KA High-Gluten, Durum, Semolina, Diastatic Malt and Maldon Sea Salt to better follow recipes. The results were not disappointing, in fact they where delightful. I found this on-line forum about the time the High-Gluten supply was fully depleted, and instead went with 20 l.b. of Trumps All-Purpose and 20 l.b. of Ceresota. Every type or brand of ingredient mentioned in the Pizza Bible that I have tried has been worth the money.

I have yet to begin learning how to make the Sicilian Style, but I know that it is going to be great because I love Focaccia. I had no idea Focaccia was made with the same flour/dough as Sicilian until reading into the Pizza Bible. Have you tried to make the New Jersey Tomato Pie yet?

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Matthew D.
posted almost 3 years ago


You're definitely correct about the Pizza Bible nailing the ingredients. I was ignorant on how flour could make such a difference. My pizzas before the Pizza Bible flat out sucked. Realizing I had to make a better effort in procuring flour was the first step. I'm pretty excited about trying Trumps for my next pizzas.

I haven't tried the New Jersey Tomato pie yet.

Speaking of tomatoes, I've been making my own sauce using the crushed tomatoes commonly available in the grocery stores. This last batch I used Whole Foods Organic 360 (picked up on the same trip as the cheese). It was way better then the other canned tomatoes I used prior. I haven't been able to find 7/11 or the other tomatoes people tout. I'd like to know how they compare to Whole Foods.

John C.
posted almost 3 years ago


Great work John! The crumb on the pizza looks awesome. It makes me want a Sicilian right now :-) Thanks for sharing the pics and the steps you took to make it.

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Paul S.
posted almost 3 years ago


Whole Foods does have a good selection of produce. I got my Di Napoli tomatoes on-line from FG Pizza and Italian, they also have a host of other goodies, like an real-deal Sicilian pan that looks exactly like the one in your picture. If you check on Amazon it is all out there somewhere for some price, if just to compare product prices and shipping costs. The best deal that I found was at FG Pizza at fgpizza.com, they have a good bulk deal for Di Napoli tomatoes and shipping is not a deal breaker either, like at some of the Amazon merchants.

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Matthew D.
posted almost 3 years ago


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