Hi all my Recent Sicilian pie aka grandma style.
Came out really nice id say!
Hi all my Recent Sicilian pie aka grandma style.
Came out really nice id say!
My first Sicilian pizza was made last week. I used a heavy aluminum sheet pan, as I had no heavy steel pan for the job. The crust stuck like crazy but the pie was delicious (Central Milling High Mo... (more)
Has anyone tried the enameled steel pans at fgpizza.com? They no longer sell the black steel.
Hi. I'm in need of a recipe for a Sicilian dough that will fit a full sheet pan. this is for my job. Can anyone help me?
My very 2nd approach to the Sicilian. Aside from a few things I did not have but used the best I could find at the time. (Cheese , pan, flour, etc)
Again because I have such an excess of the Caput... (more)
I always have people reach out to me about my Grandma pizzas. It's the most popular slice we have at several locations. A lot of the questions people ask me are about the pushing and rise technique... (more)
I was reading about Pequod's Pizza in Chicago the other day so I thought I would experiment with a cast iron pan. I didn't quite follow the recipe from The Pizza Bible though. For dough I used the ma... (more)
I've been cooking out of the pizza bible for about a year now, mostly focusing on new york style, but decided to try Sicilian yesterday :)
I was pretty happy with how it came out,... (more)
I am interested the difference in the directions between the preparation of the Sicilian dough WITH starter and the Sicilian dough WITHOUT starter.
With the Sicilian dough WITH the starter, the do... (more)
Earlier today I tried making a Sicilian pie for the first time. For a first try, it was pretty good, but there's a bunch of things I'd like to improve upon.
I noticed the bottom was a bit too cru... (more)
1. The dough recipes that Tony has in the book vary in amount between 1100 gm for the dough with starter and 990 gm for the dough without the starter for the same size pizza. That is about a 10% d... (more)
My first attempt at a Sicilian. I followed Tony's recipe exactly using All-Trumps flour and did a cold ferment for 2 days. I let it rise in the pan for about 2 1/2 hours before par baking in an Allie... (more)
What is the recommended temperature for baking the best Sicilian pizza (using the 2 steps method) and how long?
The book is registered to do so at 450 degrees Fahrenheit, while in the ... (more)
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 mozz... (more)
I thought I would make the Sicilian pizza dough in the book today, so I have made the dough in The Pizza Bible. Looking around the internet, I have seen "Sicilian pizza pans" from 12" square to 17" ... (more)
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 forge... (more)
My latest creation ... a Burratina Di Margherita with sliced Calabrese sausage links on a Sicilian crust. Unique ingredients include burrata cheese, Cerignola olives, lightly sautéed cherry tomatoes,... (more)
How do I adjust the amount of preferment based on flour weight?
I attempted my first Sicilian style pizza last night. I made half La Regina from the book, and changed it up on the other half for some members of my family (potato & roasted garlic). I'm happy with ... (more)
Been using and comparing The Pizza Bible recipes to a bunch of other recipes I have and am finding a trend. Im finding all of the Pizza Bible recipes to be limp and flat compared ... (more)
I have started experimenting with Paneangeli Mastro Fornaio yeast (found it on Amazon). Imparts a nice flavor vs Flesichman's or similar. Anyone else using it? Tips?
Another crack at at the Sicilian but first time using my Sicilian pan this time , wow what a difference!
Sauce simple San Marzano hand crushed and a can of 6 in 1 ground tomatoes. Pinch of basil ... (more)
I think I sorted out all the issues with the Sicilian. Here's pics from the latest batch. I could have used a little more topping, but other than I was happy. I've been making thinner pizzas for s... (more)
Testing pics. Just tried making a sicilian the other day. Hope this picture upload works. Let's see. fingers crossed.
I'm following the Sweet Grandma book recipe and curious about the recommended temperature. The Grandma is not par-baked and the temp is set for 500F.
I'm modifying the recipe to reproduce th... (more)
Guidance sought.... We did a mini-marathon, eating at Capo's and Tony's on Sat. Chicago cracker crust and Quattro forni at Capos and Napolitano and Sicilian at Tony's. As suspected, my texture for ... (more)
My first try at the Sicilian, using the Sicilian dough w/ starter. Went with tomato sauce like how I used to have it growing up.
Didn't have the right pan but I def need work on how to stretch it... (more)
So I recently was on a big family vacation and my wife asked I make some pizzas while on vacation. Because we rented a house to accommodate 3 large families I wasn't sure if it would have the tools I... (more)
Saturday night has turned into pizza night at my house. We just finished a delicious Grandma pizza. It’s toppings are so simple. I have to say Sicilian style pizzas are fast becoming my favorite. I’v... (more)
poolish was made 2 days prior, 45 hour proof from mix to bake, had trouble with sticking after par bake(new pan). Nothing a little spatula work couldn't fix.
Turned on Broiler during final 30 sec... (more)
A friend requested that I do a crust that would be strong enough to support his meat-based diet, so I thought a Sicilian crust would do that (with toppings, we will call it a "Meatza"). Until I saw ... (more)
I got one of these pans..Allied metal 12 x18 black metal sicilian pan..do I need to season it or not?.....I google it and getting mixed opinions....thanks for all replies.
Made four thin-crust pies and a Sicilian for friends and family yesterday. The Sicilian had good oven spring but could have used a tad more sauce. I used my regular formula for the Sicilian but raise... (more)
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.
Used Camaldoli sourdough starter in this recipe, it's a lot like Tony's Sicilian dough only wetter. I've learned so much from the book!
Here's the post from my blog http://pamstacticalkitchen.... (more)
Big Congrats to Tony and team on another successful Pizza Expo in Vegas!
Matt with the big WIN! Bringing home another trophy to Capos.
Another pizza night well done i think.
Made Master... (more)
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 g... (more)
The last 2 pies I made (sicilian with starter) the dough has stuck to the bottom of the pizza pan during the parbaking. I've followed the recipe in the book (except for the 2nd pizza stone... (more)
I have been making your Sicilian recipe for a few months at my home. It has turned out terrific.
But the last two times now in my pizza restaurant I am having issues.
It is not rising after i... (more)
I have been using the Allied Metal BB series pans for the past few years for Sicilian style pizza and like the quite well. i was thinking of adding a couple more until I saw that the price of the 12... (more)
Did a Sicilian style tonight for my wife to take to a pot luck. I made the dough without starter due to time constraints; I think a starter would have made it just a little better. Also didn't have t... (more)