The progress of the attempts for a Sicilian pizza for market 5/15/2012

The Sicilian dough that was bulk cold fermented for 3 days, then divided and balled and fermented one more day worked out reasonably well. I only made two pies out of the 3 dough balls and froze one to see how that works out. One dough ball that was used was from a plastic bag and one was from the plastic container. The taste of the crust was great since the dough had longer to ferment. The one problem I still am having is how much to stretch out the dough before putting it into the oiled steel pan. Either I stretch it too big or too small. When it is in the oil and the stretch is too small, it wants to slide around and takes some effort to get it stretched the full way in the steel pan without it wanting to stretch back, even after it is left to rest for awhile.


Steve brought some Orangecello to celebrate. The Orangecello went well with a slice of Sicilian pizza. :)

Formulation I am using.

 http://www.pizzamaking.com/forum/index.php/topic,18281.msg178345.html#msg178345

Norma