Continued Sicilian Experiments In The Blogger Kitchen
Close-Up of Most Recent Grandma Pizza. Adam, I slightly burnt the fior-di-latte under the broiler on purpose in your honor.
Since my two Sicilian recipes last week, some more research, making an additional batch to experiment with a few more items and seeing another picture of the DiFara Square, I have taken another step towards dialing in my “grandma slice”.
Still some work to do, but this four cheese extravaganza was another step in the right direction and is definitely something I would be glad to pay for. I just have to keep pushing it to get it all the way there!
Update: Another couple of pics of my home made Sicilian from Labor Day. An even better looking crumb!
Ittica d' Or Sicilian Sea Salt, San Marzano Based Sauce, Hand Grated Pecorino Romano, Basil, Fresh Chopped Garlic, Red Onion, Fior-di-latte, Cherrywood Smoked Mozzarella, 48 Month Old Parmigiano-Reggiano
Underlayer of Red Onion, Sundried Tomato, Cherrywood Smoked Mozzarella, Hand Grated Pecorino Romano, Sicilian Sea Salt and Sicilian D.O.P. Extra Virgin Olive Oil
I’ve been bummed over the last week, knocked into a veritable pizza funk by a dreadful couple days of pizza tasting here in Baltimore. The only right proper way to get out of a pizza funk is to make some pie yourself at home and to make sure to knock back some home made limoncello while doing so. Whether the pie turns out well or is dissapointing, at least you can rest assured that some thought, effort and some love were put into the finished product. Tonight’s pizza delivered me from my temporary funk and I’m ready to tackle some more pizza here in Baltimore and take one for the team, if need be. Happy eating and more later.
D.O.P. San Marzano Tomato and Spice Sauce and Cubed Fior-di-Latte Slathered Over the Under Layer
The crumb from a slice.....getting there.
Once I dial this recipe in, I’ll post it here for anyone that’s interested. It’s really good enough right now, but not quite where I want it just yet.
Crumb from another slice. More air holes of various sizes
Fresh basil from backyard and 48 month old Parmigiano-Reggiano added post-bake finish the pie. Hungry yet?
Upskirt- slightly burnt. About 30 seconds too long in oven.
“Once I dial this recipe in, I’ll post it here for anyone that’s interested.”
ooooooooooh. giiiiiiimmegimmegimme!
Seriously, that’s some nice looking sicilian. Here I am in Holland now and I can’t get a freakin’ sicilian without a long plane flight (it’s almost cheaper to fly to noo yawk than italy).
The pan – is it a special pan too? I hear-tell of a blue-steel pan but no-one here knows what I’m speaking about.
Thanks! Keep up the good work!
The pan is standard, but I just ordered two black steel pans specifically made for Sicilian style……so yes you are correct that there are special pans for it. They’re a little pricey, but will season well and transfer heat very effectively.
Thanks for the comment and take care in Holland!
yes please.
I am just starting to get somewhere with my traditional pies and you guys go and switch pies. Great looking Scicilian.
Do you butter or oil the pan before putting in the dough? What temp and time was this baked? Looking forward to seeing the steel pans. I love cooking on black steel skillets.
Still chasing,
Robert
Hey there Robert.
Yes, the pan was oiled before putting the dough into it. My pan is 13×18 and I measure 2 tablespoons of EVOO and then brush it all over the pan bottom and sides just before putting the dough into the pan.
As far as cooking times, I cooked the dough only (in pan), placed on a 535°F pizza stone for exactly five mintues. Then I took the pan out of the oven, topped it and placed the pan back on the cooking stone for exactly three minutes, at which time I put the broiler element on my oven to the high setting and moved the pan to the uppermost rack, which sits just below the broiler element, and cooked the Sicilian until the fior-di-latte just started to get brown specks on it.
Keep in mind dough cooking times will vary depending on the temperature of your dough when putting it into the oven, the hydration ratio used when making the dough and the targeted thickness factor of the finished crust, among other factors.
I just ate a piece of Sicilian from a reputable area pizza place and it was pretty good. Upon returning home, I heated up the last piece of my Sicilian and am eating it as I type this. I am absolutely brutal when it comes demanding more from my own pizzas, but I must say my Sicilian is quite a bit better than what I bought today from a shop, even though my last batch is now two days old. I’m on the right track with this one and will post the recipe, as well as a step-by-step video of the process, once I get it exactly where I want it and am able to prove to myself the recipe delivers consistent results on a repeatable basis.
I’m chasing right along with you!
Love the amount of sauce for this style of pie. I am also digging on the coloring on the bottom of the crust. I would have thought more oil was neccessary to get that golden color. I have become a fan of basil and parmigiano being added after cooking. Seems to have a fuller flavor, less blended.
Can I have your Sicilian recipe? The dough looks great
Thanks Domenico. Just getting back from vacation.
I’ll put my recipe up right here either this week or next week at the latest. –PB
That pizza looks outstanding Kelly! And the bottom of the crust looks just like Nonna’s. Yum!!! That would take me out of the deepest of funks for sure! Cheers. I hope to see you again when you visit NY!
Hope to se you soon as well. Thanks for the compliments, especially coming from someone who knows intimately about Sicilian pizza!
“I’ll put my recipe up right here either this week or next week at the latest. –PB”
Is the recipe hiding somewhere I can’t find it?
Thanks…looks great … was it a wet dough?
Larry
I’d also love to see the full recipe for this when you get it posted. This looks incredible.
I am working on some video footage for the recipe to better illustrate the recipe.