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First Sicilian Pizza

ThrillSeeker
ThrillSeeker Posts: 306
edited October 2016 in EggHead Forum
Tried my hand at a Sicilian pizza today. I made this dough on Wednesday and left half in the fridge until this morning. Put it in a 8x10 pan and left it covered until I got home from
work (10 hrs).

http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html

Cooked in the pan at 550 for 14 min. 

Dough was crunchy and brown but dense. Not as "airy" as anticipated. It was as good as the local pizzerias but not aa anticipated. 

I used Gold Medal bread flour. I have some King Arthur high gluten on the way. 

Also got a digital scale. 

Definitely will tweak and try again. 

Thanks for looking and thanks for feedback. 


Large BGE - Medium BGE - Too many accessories to name

Antioch, TN

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Comments

  • PSC
    PSC Posts: 148
    looks yummy
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Never cooked any pizza. Your pizza looks on point to me! Nice job. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • tikigriller
    tikigriller Posts: 1,389
    I love it when the pepperoni gets crispy around the edges like that and curls up!!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • ThrillSeeker
    ThrillSeeker Posts: 306
    edited October 2016
    Thanks @psc and @ bhedges1987 

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • ThrillSeeker
    ThrillSeeker Posts: 306
    @tikigriller I normally put the meat under the cheese so this was a little different for me. Plus those were turkey pepperoni (don't ask).

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • tikigriller
    tikigriller Posts: 1,389

    I have yet to make one as well, but that is a picture that makes me want to make one and make one soon!!!!!!

    And turkey Pepperoni would fall into the same category in my house as our Taco's that we use Ground Turkey instead of beef.

    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looking good.
    I think if you cold fermented your dough for 2-4 days you'd find it becomes more alive. Funny my wife and I were in Sicily around a year and a half in total and never once saw a rectangular Za. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • BilZol
    BilZol Posts: 698
    ThrillSeeker said:
    @tikigriller I normally put the meat under the cheese so this was a little different for me. Plus those were turkey pepperoni (don't ask).
    Looks great! I've found I like the turkey pepperoni more then the 'real' stuff. 
    Bill   Denver, CO
    XL, 2L's, and MM
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  • northGAcock
    northGAcock Posts: 15,172
    tikigriller said:
    I love it when the pepperoni gets crispy around the edges like that and curls up!!!!
    Respectfully, I like my pepperoni under the cheese. Italian Sausage on top....but for some reason, I like the pepperoni fat to sink into the dough. Crispy is not my thing on pizza. Still....that pizza OP made looks d@mn good and I would throw it back in a skinny minute.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
    NPHuskerFL said:
    Looking good.
    I think if you cold fermented your dough for 2-4 days you'd find it becomes more alive. Funny my wife and I were in Sicily around a year and a half in total and never once saw a rectangular Za. 
    This is great advice.  Usually Blakes on a Nebraska tangent ;) not here.  Your pies look purdy good brother!
    Sandy Springs & Dawsonville Ga
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