Sicilian pizza from Lehmann dough ball

I scaled a Lehmann dough to 1.95 lbs. for another attempt at a Sicilian pizza in my 11”x17” steel pan. The steel pan was oiled with corn oil and the dough was left to proof in the pan for one hour. The resulting pizza was very good. It browned nicely on the bottom crust and did have a nice texture with a good taste in the crust. My regular Sicilian dough pizza for market it a little lighter in texture though.


Norma