Ciao Vito! I appreciate the compliment. That means a lot coming from you. The discussion boards at pizzamaking.com have been very helpful to me in regards to dough/preferment science. When I have questions, this is where I start. Are you familiar with the site?
First time on your site and I'm very impressed with the excitement you exude and your finished product. As Vito Iacopelli would always say..."TAKE A LOOK" I did and now hooked. Thank you Michael Ontario,Canada
I've been following since your partner video with Ethan (or Cook with an E at the time) and arguably one of my favorite things about your videos, besides your chill and composed demeanor, is that you actually show yourself taking the first bite of whatever you've made and showcasing your immediate reaction. It just adds a great personal touch.
Love your channel and share your recipes with many family members. After watching all your pizza videos I ordered the entire Lloyds selection of pans; two sized Detroit, grammas, Sicilian and bar pizza.
Well, I tried this recipe and it was AWESOME!! I modified it a bit and added kalamata olives because I think the sharp taste of the olives enhances the flavor. It was sooo good. I will reduce the crust amounts on the next one because the thinner side of the pizza was crispier and had a bit more flavor. Really good food! Side note, I started the dough with my sourdough starter for the biga and then added commercial yeast when I added the remaining flour, water and salt.
Haven't ha Sicilian style pizza since I moved to Texas 0 years ago fo a job. I saw this and thought YUM!!! Though I would ad onions and ell peppers an mushrooms (cunhy veggies) and most importnt of ll, anchovies. Gotta make it befiore he Holidays. Thanks!!!!
Looks like something my son would enjoy... we currently live in Rome and he’s kinda over the Roman and Napolitan pizzas. We haven’t visited Sicily though (no thanks to C). He’s been asking for Domino’s ever since we found out they opened in Rome 😂 He’s been wanting pan pizza. I hope I could pull it off when I decide to give this a try.
I appreciate the math lesson. I struggle with dough calculators but your simple method is a great help. I was using a 13x18 but they are tricky getting into a 16" box. I bought 16x16 pan and now I can multiply by .13
First off this was one of the best pizzas I’ve made… however it threw quite a kink in my “I need a pizza oven” plans, as my wife told me this is definitely the best pizza you’ve made, see you don’t need that pizza oven.. I blame you sir. Great recipe, great results
That looks like a professional looking pie, made at home. I'm about to invest in some Lloyd's pans now. Just need to figure out my thin crust recipe, too.
Thanks for sharing the recipe. I made my first pizza in my life and it turned out great! I used fresh tomato mixed with tomato purée to make the sauce. It’s delicious!
Wow,Vito Iacopelli gave you a great review.My wife and I follow all Pizza recipes from you pros.We have an outdoor Woodfield pizza oven.We have perfected cooking our pizza in the outdoor oven,however,many indoor pizza recipes cooked in the electric oven haven't worked out so well.Today we made sicilian pizza using your recipe and it turned out great.Thankyou.Did you see my previous coment?We will look for your NY pizza cooked in home oven.Thanks
Made this tonight and it was delicious! First attempt and surprised myself how easy it was if you follow step by step! Used my new Lloyd pan as well! Will be making this over and over again....
Hi Chef , Your recipe produced a yummy pizza which my family enjoyed .. I hope I could post a photo for you . I baked two pizza one on 9x 13 pizza pan and other on 10 inches round baking dish .. Both pizzas were great .. I added Mushrooms , Jalepino , Onions to the pizza .. Also added Chilli flakes and pepper to the sauce . Sauce prepared with fresh tomatoes ..
That is a nice pie, and what I love about sicilian is you can really great creative with a cooked sauce. I've been using chef johns for my chicago deep dish but your sauce will definitely be on my next sicilian and chicago
Looks great! Like the tip about cheese first to preserve the crust. Most everyone does not have that much time to prepare/make it. Would use more yeast for shorter rise times, so that’s just me being more realistic
I have become addicted to high hydration dough. Your techniques for handling it is very informative. I do a poolish for all my breads and I love a cold rise. I will try the shaggy method. I always tell people breadmaking is easy if you let time do the work for you. Another perk is all you need is a big bowl and big spoon. No reason not to give it a try. However, I must warn you... store bought bread will never taste right to you again. You'll be hooked, like me. :o)
Very nice. This is very similar to the Serious Eats Prince Street Sicilian, though I only use roni cups and maybe some diced onion. No poolish or biga, just overnight, but surprisingly, this works well as a one day, started in the morning. PS You had me at Red Sox.
Looks amazing. It reminds me a little of the Sicilian-style pizza we got at Perry's Pizza in Dinkytown and Stadium Village in Minneapolis at the U of MN. But yours has much better ingredients.
Looks great! I am still more interested in Al Taglio. I want to see a lighter airier crumb. Large open bubbles. That is what i am searching for. Great vid. Oh Yeah, Go Sox!
You'll get better oven spring and an even airier crumb if you par-bake the dough before topping it. Still, this is as light of a crumb as I've had when it comes to Sicilian pizza.
It would be great to find a recipe that incorporates a biga but also provides the ease of being able to cold proof until the desired time. I greatly appreciate not only the flavor imparted from a cold proof, but the flexibility for preparing 1-3 days in advance.
I have made this pizza twice and loved it, but 2 issues that come up - maybe you can offer advice. I get large dough bubbles, and it tends to stick to the pan. How can I prevent these? Thanks!
K+C, question for you: For pan pizza's like Sicilian or Detroit seems you don't opt for using a steel to help cook the base. Is that right? I'm about to cook a Detroit and previously in my non-convection oven I had a pre-bake it a bit to turn out, but that was before I acquired a steel. Any guidance on getting that steel cranking hot for an 1hr and using that or is it generally preferable to do a pan sans steel/stone?
Hey Mike. I suggest performing a test with the steel. Place a pan pizza directly on the steel to bake, then compare it with pizza placed directly above the stone (on a different rack). You could also move the oven rack to it's lowest setting and try a pizza in that position, closer to a heat source.
Killer channel, beautiful videos. Just made this recipe today and it came out great! Any thoughts on how you would modify this to make more of a Grandma style?
I really thought you did a great job explaining how and why you created your pizza recipe.I will try your method soon.Do you have a recipe for a NY style Pizza for cooking it in a regular home oven?Thanks Nick
thanks for another amazing recipe. question about working with biga I always end up with lamps in my dough, once I add the biga even after knead very good with my kitchen aid... what am i doing wrong?
I just started your channel after watching this video. Was wondering if you could do a recipe for cold fermented focaccia? My favorite restaurant in NYC, Superiority Burger does this type of focaccia as a special on certain days. The owner learned it from a bakery in Jersey City, NJ called Bread + Salt. Personally I like it because it’s not as “bready” as normal focaccia. It’s supposedly not very easy but I like how you teach stuff, that’s why I was asking. Thanks.
Looks like a fun mix of the Sicilian and Detroit style going edge-to-edge with the cheese, creating that burned cheese edge on the crust. It would be good to find a 3-day version of this dough to build more dough character. Also, what are your thoughts on doing an initial par bake before cheese and sauce to ensure there are no doughy bits? Totally not needed with this dough?
What is the size of the dough ball in ounces please?? I own a pizzeria and I grew up in NYC loving Sicilian pizza so I really want to add it to my menu. This is the first video I have found that is very detailed for it.
Hey Marc! Thanks for stopping by. Ounce measurements and baker’s percentages are located in the description box directly below the video. Click “Show more” on desktop or the arrow on mobile to reveal it. Hope that helps!
Well done, great dough and good technique to spread it! The topping is probably a bit far from the sicilian taste, but superb result. Greetings from Sicily :)
Really love the channel-are those big maple(?) boards you work on inside and outside something you’ve made or bought? Remodeling and making the wishlist…
I think a lot of ppl would really appreciate you adding.US CUSTOMARY measurements as well as Metric measure. I do not have a scale so I have to use a conversion chart. Not impossible to do, but takes me an extra half hour,& this takes a lot of time as it is .. TY for your consideration of this request.
Man, as incredible as your food is looking, the production value of your channel is stealing the show for me. Compliments to the camera person/persons. Focus, depth of field, and angle choices are on point and keep attention. Editing/sound mixing/music choice perfectly balanced. I could keep going hah.. By the way, what cameras are you running?
Thanks Jeremy! I appreciate that. It's myself and a good friend who shoot the videos (he's a photographer), and I cut/edit/mix the footage. We've been using a Fujifilm X-H1 and X-Pro2 to shoot, but we're in the process of migrating to Sony.
@@KitchenCraftFood Awesome! Looking forward to seeing some of that Sony slow motion haha. I've got a dual BMPCC6K setup that I can't wait to use more once covid clears up. I've got the Koda 16 coming today also, so I'm looking forward to trying some of your recipes.
This looks absolutely magnificent. There is a place in San Francisco called Golden Boy which is about the best Sicilian pizza attainable outside of Sicily. Your's looks like a close match! Question, though. Can the 15 hour initial rest be shortened (or lengthened) at all? 15 hours puts me at weird hours of the day night. :P
Yep, you can extend/shorten the fermentation period. I would recommend to (1) increase or decrease the ambient temp or (2) slightly increase or decrease the amount of yeast in the dough.
Hi, love the content on the channel !!! Im trying to figure out the math for the biga. If its 50% of dough, wouldn't that be 50% of 480, or 240 g of biga flour and 120 g of water ?, or is that just a general guideline ? THX !!
Quick question: I know it's been a while since you posted the video, but why did you use all-purpose flour for the biga/sicilian, compared with your bread flour for the same-day/grandma pie? Thanks, and beautiful pizzas!
I just like to provide options to my viewers. Using both AP and Bread flour shows that either one can produce a solid pizza. That’s pretty much it. Thanks for checking out my channel!
@@KitchenCraftFood Nice! Thanks for the reply. There wouldn't be any benefit to using the higher protein flour with the biga, or the slightly higher hydration you used for the Sicilian?
How's your Kitchen Aid holding up mixing for 10min at number 6 speed? I've burnt up an old beast of a Kitchen Aid doing that so I've been keeping my new professional model just at speed 2 like the manual recommends....but would love develop more gluten at higher speeds!
Hey. Love your recipes and videos. For scaling up or down depending on pan size, do you also adjust the amount of yeast and is it active or instant yeast? Thanks!!
Yes, you should scale the yeast along with the other ingredients. For this recipe, I used instant yeast. Check the description box for more info. Thanks for watching!
Just a tip when you set this up to premier 24 hours later it gets buried by all of my other subscriptions. I think 12 hours or something would work better
Honestly, it was an accident 🤣. I meant to premiere it yesterday, but the TH-cam default for premieres is 24 hours ahead and I forgot to change it before publishing. There's a reminder button though in case I make the same mistake twice 🙂.
Looks awesome, but I’m an idiot. How do I get accurate measurements in grams for my dry/liquid ingredients with standard measuring spoons/cups? Thank you from a measuring novice.
ok. second video. I subscribed! Great recipes, will try this one tomorrow (it's too late right now.) My question: second video, second Boston hat (Kenmore square and RedSox). Do you wear Boston hats in all your videos? Do you have a Boston connection?
Great looking pizza and so very well presented! I've seen what the Biga pre-ferment can offer with Neopolitan pizzas. What would you say it offers on sheet pan pizzas like this one? Flavour or do you think it added to the texture too? Great work btw - keep it going!! :)
Thanks! Yes, I noticed that using a biga with this dough improved the flavor, but mostly the texture. It was noticeably lighter and airy than a straight dough. Not nearly as dense.
Thanks man. I purchased that Japanese gyuto from chefknivestogo.com years ago. Unfortunately, I don't think they carry it anymore. I noticed you were recently making lumache. That's an awesome shape. Hard to find in the states.
My grandmother was Sicilian. She made deep dish square pizzas from fresh bread dough. Then she'd add a bit of pasta sauce. No mozzarella at all. Then she'd spread anchovies and split sardines over the top. A bit of parm and olive oil and into the oven. After cooking she'd put them in the fridge where they'd be very salty and fishy and the best pizza I've every eaten. I made one last week but since I'm gluten intolerant I used eggs and cheese for the crust. Still it turned out close to the ones she made.
Great video, can't wait to try it. I'm no math guy, but your calculation for resizing the recipe due to pan size is confusing. If you're using a smaller pan than 3 x 18, wouldn't you 'reduce' the ingredients, not increase them by 19%? What am I missing? Sorry for the confusion. I'm using a 12 x 12 Lloyd's pan.
![How to Make Sicilian Pizza at Home [NYC Best Sicilian Pizza] at Legendary Angelo's Pizzeria](http://i.ytimg.com/vi/NhWS7hemPGg/mqdefault.jpg)
![How to Make Sicilian Pizza at Home [NYC Best Sicilian Pizza] at Legendary Angelo's Pizzeria](/img/tr.png)
very nice i will love to know where did you learn this way how to make the biga (just curious) :) then i love the pizza how it come out
Ciao Vito! I appreciate the compliment. That means a lot coming from you.
The discussion boards at pizzamaking.com have been very helpful to me in regards to dough/preferment science. When I have questions, this is where I start. Are you familiar with the site?
You two are my pizza inspiration! So awesome to see real recognizing real here. Great stuff Tim, I'm a new subscriber and really enjoying the content.
If you and Vito did a video together, the pizza universe would explode 😂
First time on your site and I'm very impressed with the excitement you exude and your finished product.
As Vito Iacopelli would always say..."TAKE A LOOK"
I did and now hooked.
Thank you
Michael
Ontario,Canada
@@KitchenCraftFood perhaps Vito was looking for some credit here. Pretty similar methods you share
I've been following since your partner video with Ethan (or Cook with an E at the time) and arguably one of my favorite things about your videos, besides your chill and composed demeanor, is that you actually show yourself taking the first bite of whatever you've made and showcasing your immediate reaction. It just adds a great personal touch.
Thank you so much! I truly appreciate you support!
Can't belive how small your channel is for such a high production quality
Here before you really blow up!
Love your channel and share your recipes with many family members. After watching all your pizza videos I ordered the entire Lloyds selection of pans; two sized Detroit, grammas, Sicilian and bar pizza.
You're killing me man. That pizza looks amazing. I just bought a LloydPans, because I HAVE to make this. Keep them coming.
Thanks man! Doing my best!
These are non stick right?
I appreciate hearing your rationale for why the cheese slices go down first, Tim. Gonna start my biga tonight!
The best style. I grew up on it. Don’t get me wrong I love a thin coal fired but I always resort back to pan style. Great video.
Thanks man!
Well, I tried this recipe and it was AWESOME!! I modified it a bit and added kalamata olives because I think the sharp taste of the olives enhances the flavor. It was sooo good. I will reduce the crust amounts on the next one because the thinner side of the pizza was crispier and had a bit more flavor. Really good food!
Side note, I started the dough with my sourdough starter for the biga and then added commercial yeast when I added the remaining flour, water and salt.
Olives were a nice addition, and I like how you used a starter for the biga. Nicely done!
You are a great host and make some Brilliant stuff on here! Great work!
I very much appreciate that! Thank you!
Haven't ha Sicilian style pizza since I moved to Texas 0 years ago fo a job. I saw this and thought YUM!!! Though I would ad onions and ell peppers an mushrooms (cunhy veggies) and most importnt of ll, anchovies. Gotta make it befiore he Holidays. Thanks!!!!
Looks like something my son would enjoy... we currently live in Rome and he’s kinda over the Roman and Napolitan pizzas. We haven’t visited Sicily though (no thanks to C). He’s been asking for Domino’s ever since we found out they opened in Rome 😂 He’s been wanting pan pizza. I hope I could pull it off when I decide to give this a try.
I'm sure you can pull it off! Give it a try and I hope to hear back from you what you think about it.
I appreciate the math lesson. I struggle with dough calculators but your simple method is a great help. I was using a 13x18 but they are tricky getting into a 16" box. I bought 16x16 pan and now I can multiply by .13
Glad it helped Robert!
Wow, video production quality reaching new heights !
Great recipe as we've come to expect from you.
Wow, thank you!
That dough looks incredible. I like how this pizza goes with the sliced cheese on bottom. Very classic! Nice work.
Thank you! Truly appreciated!
First off this was one of the best pizzas I’ve made… however it threw quite a kink in my “I need a pizza oven” plans, as my wife told me this is definitely the best pizza you’ve made, see you don’t need that pizza oven.. I blame you sir. Great recipe, great results
😂😂😂😎🤟
That looks like a professional looking pie, made at home. I'm about to invest in some Lloyd's pans now. Just need to figure out my thin crust recipe, too.
You’re amazing at details and process
Thanks so much. I really appreciate that!
Made the biga last night around 11 😂 making the pizza today, I’m very excited 🙏🏻 thank you for the recipe
Thanks for sharing the recipe. I made my first pizza in my life and it turned out great! I used fresh tomato mixed with tomato purée to make the sauce. It’s delicious!
Sounds great!
focaccia pizza is great deep dish. The biga makes that crust taste amazing.
Wow,Vito Iacopelli gave you a great review.My wife and I follow all Pizza recipes from you pros.We have an outdoor Woodfield pizza oven.We have perfected cooking our pizza in the outdoor oven,however,many indoor pizza recipes cooked in the electric oven haven't worked out so well.Today we made sicilian pizza using your recipe and it turned out great.Thankyou.Did you see my previous coment?We will look for your NY pizza cooked in home oven.Thanks
this channel is going places
Thanks. I hope so too!
I like the style you explain it with❤
Made this tonight and it was delicious! First attempt and surprised myself how easy it was if you follow step by step! Used my new Lloyd pan as well! Will be making this over and over again....
Awesome. Glad to hear it!
Great dough work. I learned something!
this was just what I was searching for Delicious
Looks great! Giving it a try tomorrow with my new Lloyd Pizza pan!
Nice! Hope you enjoyed the pizza.
I love white Sicilian pizza with onion slices. I am going to try to make one with your recipe. Thank you.
Hope you enjoy!
Looks delicious! I haven't tried the sauce on the cheese yet. I'm going to try that.
Really great instruction! You have a wonderful channel! Love your recipes & videos! Much respect to you sir!
Thank you so much! I really appreciate it. Thanks for taking the time to get our some of my work.
Good cooking style good luck
Thank you so much
Excellent explanation of how to this pie!!!
Hi Chef , Your recipe produced a yummy pizza which my family enjoyed .. I hope I could post a photo for you . I baked two pizza one on 9x 13 pizza pan and other on 10 inches round baking dish .. Both pizzas were great .. I added Mushrooms , Jalepino , Onions to the pizza .. Also added Chilli flakes and pepper to the sauce . Sauce prepared with fresh tomatoes ..
Wow! Everything sounds fantastic. I’d love to see some pics. Instagram is easiest. DM or tag me!
Hello from Toronto, Canada! Nice job with this pie - looks incredible. Definitely copping a Lloyd Pan to make this.
Welcome to the channel! Yeah, the pre-seasoned Lloyd pans make it so easy.
This is what I have been looking for!!! Thank you 😊
Happy to share. Thanks for watching!
Looks Great!
I bought a Lloyds 16 × 2.25 stackable round pan. Great channel
Lloyds pans are the best!
You Killed This!
Hi, I am Holden, AJ's friend and this channel is awesome!
Cant wait to make it 👍👍👍😊
Hope you enjoy it as much as I did!
Bravo. Nicely done
Lk 340 dn 👍
Super Sharing
Yummy 😋 Recipe
that looks insanely good !
Another great one the family really enjoyed it.
That is a nice pie, and what I love about sicilian is you can really great creative with a cooked sauce. I've been using chef johns for my chicago deep dish but your sauce will definitely be on my next sicilian and chicago
Great looking pizza! This is almost exactly like the Detroit style pizza I make. Looks delicious!
Great lookin Pizza! Nice job!!
Looks great! Like the tip about cheese first to preserve the crust.
Most everyone does not have that much time to prepare/make it. Would use more yeast for shorter rise times, so that’s just me being more realistic
You could use more yeast and/or you could ferment the dough at a higher temperature. Either or both would speed up the process.
I have become addicted to high hydration dough. Your techniques for handling it is very informative. I do a poolish for all my breads and I love a cold rise. I will try the shaggy method. I always tell people breadmaking is easy if you let time do the work for you. Another perk is all you need is a big bowl and big spoon. No reason not to give it a try. However, I must warn you... store bought bread will never taste right to you again. You'll be hooked, like me. :o)
Very nice. This is very similar to the Serious Eats Prince Street Sicilian, though I only use roni cups and maybe some diced onion.
No poolish or biga, just overnight, but surprisingly, this works well as a one day, started in the morning.
PS You had me at Red Sox.
It looks great. I prefer no toppings on my sicilian, but it's beautiful
Exactly, I like mine with just the sauce and maybe a little parmigiana
Looks amazing. It reminds me a little of the Sicilian-style pizza we got at Perry's Pizza in Dinkytown and Stadium Village in Minneapolis at the U of MN. But yours has much better ingredients.
Looks great! I am still more interested in Al Taglio. I want to see a lighter airier crumb. Large open bubbles. That is what i am searching for. Great vid. Oh Yeah, Go Sox!
You'll get better oven spring and an even airier crumb if you par-bake the dough before topping it. Still, this is as light of a crumb as I've had when it comes to Sicilian pizza.
Best to make dimples in the dough with the fingers.
looks good ! I'm going have to buy a set of new pans
Once you go Lloyd pans, you never go back.
@@KitchenCraftFood I saw them on amazon thanks for the tip :)
It would be great to find a recipe that incorporates a biga but also provides the ease of being able to cold proof until the desired time. I greatly appreciate not only the flavor imparted from a cold proof, but the flexibility for preparing 1-3 days in advance.
I have made this pizza twice and loved it, but 2 issues that come up - maybe you can offer advice. I get large dough bubbles, and it tends to stick to the pan. How can I prevent these? Thanks!
Aside from requiring a long time to prepare, this seems like a very beginner-friendly recipe!
It's super easy and the dough have better flavor and texture than same-day pizza dough. Definitely worth a try...just need to plan ahead!
new viewer - love the enthusiasm, easy sub
K+C, question for you: For pan pizza's like Sicilian or Detroit seems you don't opt for using a steel to help cook the base. Is that right?
I'm about to cook a Detroit and previously in my non-convection oven I had a pre-bake it a bit to turn out, but that was before I acquired a steel. Any guidance on getting that steel cranking hot for an 1hr and using that or is it generally preferable to do a pan sans steel/stone?
Hey Mike. I suggest performing a test with the steel. Place a pan pizza directly on the steel to bake, then compare it with pizza placed directly above the stone (on a different rack).
You could also move the oven rack to it's lowest setting and try a pizza in that position, closer to a heat source.
Killer channel, beautiful videos. Just made this recipe today and it came out great! Any thoughts on how you would modify this to make more of a Grandma style?
Thanks! My first thought is to add some sesame seeds to the bottom of the pan before spreading out the dough.
@@KitchenCraftFood Yeah good tip! Would also be great to see your take on making some bagels
I really thought you did a great job explaining how and why you created your pizza recipe.I will try your method soon.Do you have a recipe for a NY style Pizza for cooking it in a regular home oven?Thanks Nick
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 🌹❤️👍
You're very welcome!
Enjoy we thing your recipes accurate and wnderl👍
Glad you like them!
@@KitchenCraftFood
I'm a beginner cook and want to try this but I am used to working in Cups of flour. How are you measuring in grams?
thanks for another amazing recipe.
question about working with biga
I always end up with lamps in my dough,
once I add the biga even after knead very good with my kitchen aid...
what am i doing wrong?
Approximately how long are you kneading for?
looks delicious!
oh yum 🤤
Looks delicious!!!! What make this different from Detroit style?
the location. A horse by a different name. Detroit Pizza does not cook the pizza sauce.
I just started your channel after watching this video. Was wondering if you could do a recipe for cold fermented focaccia? My favorite restaurant in NYC, Superiority Burger does this type of focaccia as a special on certain days. The owner learned it from a bakery in Jersey City, NJ called Bread + Salt. Personally I like it because it’s not as “bready” as normal focaccia. It’s supposedly not very easy but I like how you teach stuff, that’s why I was asking. Thanks.
Any recommendations about how to make this without a stand mixer?
Looks like a fun mix of the Sicilian and Detroit style going edge-to-edge with the cheese, creating that burned cheese edge on the crust.
It would be good to find a 3-day version of this dough to build more dough character. Also, what are your thoughts on doing an initial par bake before cheese and sauce to ensure there are no doughy bits? Totally not needed with this dough?
What is the size of the dough ball in ounces please?? I own a pizzeria and I grew up in NYC loving Sicilian pizza so I really want to add it to my menu. This is the first video I have found that is very detailed for it.
Hey Marc! Thanks for stopping by. Ounce measurements and baker’s percentages are located in the description box directly below the video. Click “Show more” on desktop or the arrow on mobile to reveal it. Hope that helps!
@@KitchenCraftFood absolutely. I’m getting it prepared now so I can practice tomorrow when we are closed. Thanks again my friend
beautiful
Thank you! Cheers!
You sold me on subscribing, already have the same Lloyds pan 😀
Well done, great dough and good technique to spread it! The topping is probably a bit far from the sicilian taste, but superb result. Greetings from Sicily :)
“ a little more Jupiter than Saturn.” As astrology buff and wannabe pizza cook, I really loved that reference.
Ah, thanks 😀. Gotta give credit to my friend and cameraman for that one.
Really love the channel-are those big maple(?) boards you work on inside and outside something you’ve made or bought? Remodeling and making the wishlist…
I think a lot of ppl would really appreciate you adding.US CUSTOMARY measurements as well as Metric measure. I do not have a scale so I have to use a conversion chart. Not impossible to do, but takes me an extra half hour,& this takes a lot of time as it is .. TY for your consideration of this request.
Man, as incredible as your food is looking, the production value of your channel is stealing the show for me. Compliments to the camera person/persons. Focus, depth of field, and angle choices are on point and keep attention. Editing/sound mixing/music choice perfectly balanced. I could keep going hah.. By the way, what cameras are you running?
Thanks Jeremy! I appreciate that. It's myself and a good friend who shoot the videos (he's a photographer), and I cut/edit/mix the footage. We've been using a Fujifilm X-H1 and X-Pro2 to shoot, but we're in the process of migrating to Sony.
@@KitchenCraftFood Awesome! Looking forward to seeing some of that Sony slow motion haha. I've got a dual BMPCC6K setup that I can't wait to use more once covid clears up. I've got the Koda 16 coming today also, so I'm looking forward to trying some of your recipes.
This looks absolutely magnificent. There is a place in San Francisco called Golden Boy which is about the best Sicilian pizza attainable outside of Sicily. Your's looks like a close match! Question, though. Can the 15 hour initial rest be shortened (or lengthened) at all? 15 hours puts me at weird hours of the day night. :P
Yep, you can extend/shorten the fermentation period. I would recommend to (1) increase or decrease the ambient temp or (2) slightly increase or decrease the amount of yeast in the dough.
Great, thank you!@@KitchenCraftFood
Hi, do you prefer convection setting on for pan pizza's in general? I was wondering if we cook one more pizza on the other rack with convection on.
My oven is convention-only so I haven't tested in a conventional oven. I generally cook at a slightly lower temp due to the increased air circulation.
nice!
Hi, love the content on the channel !!! Im trying to figure out the math for the biga. If its 50% of dough, wouldn't that be 50% of 480, or 240 g of biga flour and 120 g of water ?, or is that just a general guideline ? THX !!
I think it is better with a lower temperature for those types of pizza, around 200 deg C and conventional oven.
Yum
Quick question: I know it's been a while since you posted the video, but why did you use all-purpose flour for the biga/sicilian, compared with your bread flour for the same-day/grandma pie? Thanks, and beautiful pizzas!
I just like to provide options to my viewers. Using both AP and Bread flour shows that either one can produce a solid pizza. That’s pretty much it. Thanks for checking out my channel!
@@KitchenCraftFood Nice! Thanks for the reply. There wouldn't be any benefit to using the higher protein flour with the biga, or the slightly higher hydration you used for the Sicilian?
@@tabootenente it’ll produce slightly different doughs. Have fun and experiment, but of you want to know what I prefer, then it’s the biga dough.
When choosing biga vs poolish, what are the considerations? Would Poolish work in this recipe?
More pizza videos please
Sure thing!
How's your Kitchen Aid holding up mixing for 10min at number 6 speed? I've burnt up an old beast of a Kitchen Aid doing that so I've been keeping my new professional model just at speed 2 like the manual recommends....but would love develop more gluten at higher speeds!
Hey. Love your recipes and videos. For scaling up or down depending on pan size, do you also adjust the amount of yeast and is it active or instant yeast? Thanks!!
Yes, you should scale the yeast along with the other ingredients. For this recipe, I used instant yeast. Check the description box for more info. Thanks for watching!
Just a tip when you set this up to premier 24 hours later it gets buried by all of my other subscriptions. I think 12 hours or something would work better
Honestly, it was an accident 🤣. I meant to premiere it yesterday, but the TH-cam default for premieres is 24 hours ahead and I forgot to change it before publishing. There's a reminder button though in case I make the same mistake twice 🙂.
Looks awesome, but I’m an idiot. How do I get accurate measurements in grams for my dry/liquid ingredients with standard measuring spoons/cups? Thank you from a measuring novice.
ok. second video. I subscribed! Great recipes, will try this one tomorrow (it's too late right now.) My question: second video, second Boston hat (Kenmore square and RedSox). Do you wear Boston hats in all your videos? Do you have a Boston connection?
Thanks for the support. Much appreciated!
I grew up in the South Shore so that’s my connection :)
@@KitchenCraftFood trying this recipe today! Thank you for sharing your knowledge with those of us who came late to wanting to make things.
Great looking pizza and so very well presented! I've seen what the Biga pre-ferment can offer with Neopolitan pizzas. What would you say it offers on sheet pan pizzas like this one? Flavour or do you think it added to the texture too? Great work btw - keep it going!! :)
Thanks! Yes, I noticed that using a biga with this dough improved the flavor, but mostly the texture. It was noticeably lighter and airy than a straight dough. Not nearly as dense.
@@KitchenCraftFood brilliant, will be giving this a go very soon! Many thanks for the reply!
Sounds delish...not sure I'd want to take that long to make a pizza...lol
Thank you. In my opinion, overnight fermentation is the bare minimum for great dough. Same-day just doesn’t cut it.
Love your channel...best one ever...🤌🤌🤌
Your knife is awesome, where is it from?😅
Thanks man. I purchased that Japanese gyuto from chefknivestogo.com years ago. Unfortunately, I don't think they carry it anymore. I noticed you were recently making lumache. That's an awesome shape. Hard to find in the states.
@@KitchenCraftFood thanks buddy!
Yes I did, love that shape😍😍😍
My grandmother was Sicilian. She made deep dish square pizzas from fresh bread dough. Then she'd add a bit of pasta sauce. No mozzarella at all. Then she'd spread anchovies and split sardines over the top. A bit of parm and olive oil and into the oven. After cooking she'd put them in the fridge where they'd be very salty and fishy and the best pizza I've every eaten. I made one last week but since I'm gluten intolerant I used eggs and cheese for the crust. Still it turned out close to the ones she made.
Great video, can't wait to try it. I'm no math guy, but your calculation for resizing the recipe due to pan size is confusing. If you're using a smaller pan than 3 x 18, wouldn't you 'reduce' the ingredients, not increase them by 19%? What am I missing? Sorry for the confusion. I'm using a 12 x 12 Lloyd's pan.
Je m’abonne 100 fois 🙌