Sicilian pizza, anyone?


 
Brett-EDH

Brett-EDH

TVWBB Hall of Fame
Cooking like a madman today. Made a chicken ragu with sausages, smoked pork belly and now rising some dough for Sicilian pizza.

Sauce, cheese and bake pics to come.

Here’s the dough proofing.

14” x 14” sheet pan with 1259 grams of dough.

And a 1/4 sheet pan with around 332 grams dough (for the non dairy eater at home).

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Randy said:
Kind of like waiting for Christmas as a kid
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I just sat Dow for the first time since noon. Watched football as I cooked and imbibed a bit. The pizza’s almost proofed. First bake will be at 545/605P. The oven has a 100° proof setting which is very helpful.
 
Made a lot of pizzas in my youth. Love sicilian and cheese free pizzas.
Just did a quick calculation. Same weight of dough as we use to use for the 14 rounds
 
Tony-Chicago said:
Made a lot of pizzas in my youth. Love sicilian and cheese free pizzas.
Just did a quick calculation. Same weight of dough as we use to use for the 14 rounds
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That’s a LOT of dough on your Neapolitans!

My 12” I cook on my steel are around 335g each ball. We like a thin, NY style crust. .
 
Sorry. Got that a bit off. For the neos, thin. For the chicago deep dish, well fat.
Iirc 27 ounces for a 14 fatty er deep dish. Same as you had for a 14x14. Cept totally different
 
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Tony-Chicago said:
Sorry. Got that a bit off. For the neos, thin. For the chicago deep dish, well fat.
Iirc 27 ounces for a 14 fatty er deep dish. Same as you had for a 14x14. Cwpt totally different
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That sound fully correct. I’m at 26 oz( correction, 44 oz) I think. I only bake with grams these days. Safer with very predictable results. Running a 65% hydration on this recipe cook.
 
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