Comments on: Pizza Siciliano (Sicilian Style Pizza)

By: butterflydeli

butterflydeli — Thu, 18 Mar 2010 16:55:34 +0000

Wow, can’t wait to try this out! Thanks for posting!

By: calou84523

calou84523 — Thu, 18 Mar 2010 14:47:44 +0000

I have, it seems to loose a little elasticity after its been frozen and thawed and doesn’t seem to rise quite as much after its thawed out but even with these limitations the pizza made from it are far superior than commercial frozen pizza.

By: nataleafromok

nataleafromok — Thu, 18 Mar 2010 13:19:03 +0000

this sound fantastic and will definately try this recipe. Can you freeze the pizza dough that you don’t use?

By: calou84523

calou84523 — Thu, 18 Mar 2010 03:05:45 +0000

Hope this recipe works for you. Remember when you bake, unlike cooking, (and making a pizza is more baking than cooking) you are using a formula not a recipe . . . in recipes you have more freedom to change proportions and ingredients to suit your personal tastes but in a formula proportions and procedures are very important . . . deviations usually change everything! As a former pizzaiuolo I can tell you that a soggy “pie” usually comes from (1) too “wet” a sauce or (2) too much sauce or (3) too many toppings (usually vegetables, which will produce liquid) or a combination. There are some ways to protect the “pie” (1) use a thicker sauce, (2) use less sauce, (3) use less toppings, (4) pre-cook liquid producing vegetables (onions, bell peppers, etc.), or (5) put a “shield” between the sauce and the toppings (you’re already doing that with the cheese) but we (the pizzaiuolos at Sally’s) used a light brushing of extra-virgin olive oil all over the “panned” dough before “building” the pizza on it . . . not only does the oil become a liquid barrier but it also adds additional flavour to the pizza so using a high quality extra-virgin is important. Hope these hints help and I hope my dough works for you, it never has let me down.

By: jillpickle

jillpickle — Wed, 17 Mar 2010 23:31:06 +0000

Hmm…all Sicilian pizzas I’ve had in NY so far have had cheese put down first and then the sauce and topping on top. Helps keep the dough from getting soggy and so far, I have to agree. I’m going to try your dough out though. Not had much luck with other dough recipes on here so far. Thanks for posting….!