Trying a Sicilian Pizza to make at market 3/20/2012

The first Sicilian attempt went okay yesterday, but there sure is room for improvement. Number one, I should have know better to season the steel pan instead of just using lard to coat it. The edges of the pie wanted to stick to the pan. The crumb did have decent moistness and okay oven spring, but somehow the crumb seemed too heavy. I don’t know if that is from using the dry malt or not. The taste of the crumb was good. The dough was left in the steel pan to proof for 2 hours. I used the method of applying the blend of cheeses first and then placing dollops of tomato sauce on, then used a squeezed bottle to apply more sauce. Steve did like this pizza and so did some of my taste testers. I liked it, but want to improve more.

Norma