Next Attempt at a Sicilian Pizza, best one so far...4/3/2012

I am now glad I didn’t have enough Better for Bread flour for the next iteration of the Sicilian pizza I am trying for market. The Ceresota flour with the same formulation I used better worked out better in my opinion. I kept the same TF as before.


The dough ball was opened cold and that also seems to work well. The pan was oiled with not too much corn oil. The dough was then proofed in the steel pan on top of the deck oven. A blend of mozzarellas was applied, then the sauce. The sauce was thinned some for this attempt and it was applied with a bottle in stripes. A little of Larry’s Greek Oregano was sprinkled on last. The pie baked well and the crumb was soft and moist, with a little crisp on the bottom crust. The bottom crust baked evenly in this attempt. I think the only thing I might try for the next attempt is to apply more sauce in another row of stripes going the other way.

Norma