Size of pan for Sicilian pizza? amount of dough "per square inch"?

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)

Ken K.
posted over 2 years ago

Another Sicilian pie!!

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)

Salvatore C.
posted 4 months ago

Very first crack at Sicilian

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)

Salvatore C.
posted 6 months ago

Ciao from Sicily!!

Ciao everybody,
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)

nick L.
posted over 1 year ago

Got Sicilian? Who's hungry!

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.

Mangiamo!

Salvatore C.
posted about 1 month ago

Question about Sicilian dough instructions--difference in directions WITH versus WITHOUT starter

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)

Ken K.
posted over 2 years ago

help with recipe

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?

cynthia A.
posted over 1 year ago

Stretching Grandma PIes

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)

Tony Gemignani admin
posted 7 months ago

Pizza Day

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)

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Mike K.
posted almost 2 years ago

2nd attempt to the Sicilian

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)

Salvatore C.
posted 5 months ago

Cast iron pan

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)

Chuck W.
posted about 2 years ago

Allied metal 12x18 Sicilian pan

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.

Mark S.
posted over 2 years ago

SALUTE to the P-Unit!

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)

SFPizzA ChAmP
posted over 1 year ago

Baking Thin Sicilian at high heat

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.
-BUT-
I'm modifying the recipe to reproduce th... (more)

Eric G.
posted almost 2 years ago

Pizza pizza on vacation.

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)

Salvatore C.
posted 2 months ago

First attempt at Sicilian style

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)

JUSTIN W.
posted about 1 year ago

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 forge... (more)

Brian Dietrich
posted almost 2 years ago

Sicilian pizza: first attempt

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)

Ken K.
posted over 2 years ago

Made my first Grandma pizza (variation on Sicilian Style Pizza)

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)

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Paul S.
posted over 1 year ago

First attempt at Sicilian

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)

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Raj Irukulla admin
posted over 2 years ago

Texture "calibration" with quick trip to Tony's in SF

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)

Ken K.
posted almost 2 years ago

First Sicilian!

Hey Everyone!

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)

Shelby L.
posted about 1 year ago

Allied Metal BB series Sicilian pizza pan

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)

Ken K.
posted over 2 years ago

First Attempt at a Sicilian Pizza

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)

SFPizzA ChAmP
posted over 1 year ago

Random Sicilian style questions

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)

Ken K.
posted about 2 years ago

Another attempt at Sicilian

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)

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Raj Irukulla admin
posted over 2 years ago

Test

Testing pics. Just tried making a sicilian the other day. Hope this picture upload works. Let's see. fingers crossed.

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Raj Irukulla admin
posted over 1 year ago

My Grandma Style

Hi all my Recent Sicilian pie aka grandma style.

Came out really nice id say!

Salvatore C.
posted 3 months ago

Burratina Di Margherita

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)

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Paul S.
posted 12 months ago

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 g... (more)

Brian Papesh
posted almost 2 years ago

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

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)

Pam Kellstrom
posted over 1 year ago

Sicilian

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)

Chuck W.
posted about 2 years ago

First attempt at Sicilian

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)

Robert Romanowski
posted almost 2 years ago

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 mozz... (more)

John C.
posted over 1 year ago