Another Sicilian pizza made with the regular Lehmann dough

This was another Sicilian pizza made with my regular Lehmann dough which the dough ball was just scaled big enough for my steel pan. The Sicilian pizza from the Lehmann dough is very good. I think that any Lehmann dough could be used for a Sicilian pizza. I used corn oil to oil the steel pan.

Norma

A gum line in the Sicilian pizza, guess from not proofing long enough :(

I tried an experiment with not letting the dough proof in the pan as long to see what would happen when trying to make a Sicilian pizza. After the dough ball was opened and placed in the steel pan with the metal lid on, I placed the tray on the top of my oven for ½ hr. I usually let the dough proof in the pan for an hour or more on the top of my oven.


The resulting pizza had a gum line. I am not sure if the gum line came from not proofing the dough long enough, but it appeared to me that is what caused the gum line. The slices still tasted the same, but I sure don’t want a gum line. :(

Norma

Sicilain Pizza with KAAP 7/24/2012

The Sicilian pizza made with KAAP and a little less water turned out well. The crumb was a little more dense looking, but still was moist and soft to chew. The dough opened well and the bottom browned okay. Two of the pictures show what the dough looks like in the steel pan right after it was opened, and put in the steel pan, and after it had proofed. Three cheeses and Greek Oregano are used on the Sicilian pizza in addition to my regular pizza sauce. This was a one day cold fermented dough mixed in my Kitchen Aid mixer. The flat beater was used first to incorporated the ingredients, then was changed to the dough hook to finish mixing the dough.


My great-granddaughter and grandson where dancing to the Elmo pizza song after I made this pizza.

Norma

Sicilian pizza made with the All Trumps flour 4/17/2012

These are the results of the Sicilian pizza made with the All Trumps flour. I wasn’t as satisfied with using All Trumps as some of the other flours I have tried before in the same formulation. I don’t know why, but the dough didn’t proof as well and seemed to develop air bubbles in the dough while proofing. Also in the bake I had to pop some bubbles. Although the pizza seemed well baked there was a slight gum line and the crumb seemed denser. The taste of the crust was still good, but I think I will be using a lower protein flour from now on. I also changed the oil to peanut oil to grease the steel pan. I like the canola oil just as good and it isn’t as expensive.


Norma

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

New Experiments with a Sicilian pizza and dough 3/27/2012

The Sicilian dough and pizza went well Tuesday. The dough ball was only left to warm-up for about an half of an hour, because last week it wanted to become too big when trying to put it into the steel pan. The colder approach to opening the dough went better, but not perfect. That dough was placed into the steel pan easily and was left at room temperature for 2 hrs. for the second rise. The pizza was dressed with a blend of two mozzarellas, white cheddar, then the tomato sauce was added in strips, and the whole pie was sprinkled with Romano cheese and some Sicilian oregano. I had seasoned the steel pan more today with corn oil. The pan was also oiled with corn oil. The final Sicilian pizza was light and had a nice crisp on the bottom. There wasn’t any trouble with getting the pie out of the pan today. The only problems with this baked was where the strips of tomato sauce were added the crumb seemed to want to be not have as much oven spring and near the middle of the pizza it didn’t want to brown as much as I wanted it to.

Norma