Regular one day cold fermented Lehmann dough made into a Sicilian pizza

I decided Tuesday to try a regular Lehmann dough ball I use at market posted on this thread http://www.pizzamaking.com/forum/index.php/topic,18407.0.html to make a Sicilian pizza in a small steel pan. I would have tried a larger steel pan, but didn’t have any dough balls scaled for the larger steel pans. Using the bigger dough ball for a smaller steel pan made the TF a little too thick, but the resulting pizza was almost like the Sicilian pizzas I have been making at http://www.pizzamaking.com/forum/index.php/topic,18281.0.html


Next week if I remember to scale some bigger dough balls, (the same amount as on the Sicilian thread) I will try them out in a bigger steel pan.

The first whole Sicilian pie was purchased before I could analyze it better. The second Sicilian pie Steve and I could taste and look at more. It tasted good to us. It would be a lot easier for me if I could just use the same dough for all my pizzas.

Norma