Go to the Recipe: Sicilian Pizza
The coconut oil is a neat idea! I find a blend of oil and butter works well, too, and probably for the same reason. There’s a Detroit-style place in DC (Emmy Squared) whose write up in the Post mentioned that the pans are greased with butter and I’ve happily stolen the idea.
Reminds me of college, West Side Deli, East Lansing MI, every Friday night.
Or Galleria Umberto in Boston's North End, a James Beard winner.
Forgive me if I missed it, but in terms of placement of the pan in the oven: Does the pan go on/above the steel or in the smaller mini "oven" created by putting the pan on the lower rack with the steel directly above?
Omg! I live in Germany but there and was thinking the same thing!
The pan goes directly on the baking steel/stone.
50/50 by weight mix of Hellman's Mayo and room temp Salted butter. Best all-purpose baking grease there is, and makes killer garlic bread.
50-50 butter to mayo plus garlic, herbs, and parm are my goto for garlic bread too!!
This seems like a delusional man’s Detroit-style pizza. Missing blue steel pan and basic fingering technique for olive oil instead of adulterating taste with coconut oil. I think I am low-key offended.
Do all 2 cups of the reduced tomato sauce go on the pizza or is it just enough to cover?
all of it.
How do you determine how much dough goes into the pan?
The recipe is for one half sheet tray. All of the dough will be used. Unless you have another concern.
Made this last night; it was spectacular. I used a combo of low moisture full fat mozzarella and finely grated pecorino, as that’s what I had on hand. The texture of the dough was both crispy and tender, with the flavor from the semolina shining through. The idea of doing the bulk fermentation in a 9 x 13 pan, roughly proportional to the half sheet pan used for final stretching and baking is a stroke of genius! Even with a lower hydration than I typically use for a sheet pan pizza, I found it easy to stretch and form. Thanks for the recipe.
can i use semola instead of semolina flour? or can i swap out the semolina flour for more of the standard flour? I can't easily find semolina flour where I live
Can this recipe be hybridized with Kenji's to use a food processor for mixing the dough and then doing the cold ferment?
His recipe, while good, lacks a bit of flavor in the dough since it is a same day dough.
Basically, would this recipe work with a good processor instead of a mixer?
