Suburban Plowboy
Veteran Member
Here's something fun.
I make my own pizza, because pizza is THE best food, but since my son was born a while back, I have only made two Sicilians. Yesterday, I had to have one, and you see it below.
My thin NYC pizza is okay, but my Sicilian is the best pizza I have ever had anywhere. New York included. There is no close second.
I make a base recipe, and I also scale it for 3/4- and 1/2-height versions. The one below is 3/4. I make them in a 9x13 pan. Aluminum sheet pans with seasoning backed on work great, but lately I have been using a nonstick steel pan with higher sides to keep things from dribbling over the edge.
I had to spend a lot on this one because I was out of Grande cheese, which is not available near me. I used a combination of Boar's Head mozzarella and Publix sliced provolone. It works very well. Grocery inflation has made Hormel bagged pepperoni more expensive than Boar's Head deli pepperoni, which is better, so I went with Boar's head. I guess I have $12 in this pie.
I make the sauce with Stanislaus Saporito.
I used to leave a 1/2" bare rim, but now I put cheese all the way to the edge so some of it burns.
I ate 5 slices. I could not stop. My wife tried it and got mad at me, saying I had to quit changing the recipe. She said this pie was really excellent, and I should leave it alone. Um...it's the same recipe I always use, except I reduced the salt slightly to see if it rose higher. She said she liked it because I used less sauce. Well, I've been using 8 measured ounces since about 2010. Sure, dear, I'll keep using "less sauce." Anything for you.
Baked at 500 for around 12 minutes. I put the pan on a hot pizza steel, and when the timer went off, I took the pie out and set it on nonstick foil on the steel to make sure the bottom was crunchy. You can do it other ways, though. I used the foil because cheese and oil make a real mess when they hit a hot pizza steel, and they set off the smoke alarm.
I make my own pizza, because pizza is THE best food, but since my son was born a while back, I have only made two Sicilians. Yesterday, I had to have one, and you see it below.
My thin NYC pizza is okay, but my Sicilian is the best pizza I have ever had anywhere. New York included. There is no close second.
I make a base recipe, and I also scale it for 3/4- and 1/2-height versions. The one below is 3/4. I make them in a 9x13 pan. Aluminum sheet pans with seasoning backed on work great, but lately I have been using a nonstick steel pan with higher sides to keep things from dribbling over the edge.
I had to spend a lot on this one because I was out of Grande cheese, which is not available near me. I used a combination of Boar's Head mozzarella and Publix sliced provolone. It works very well. Grocery inflation has made Hormel bagged pepperoni more expensive than Boar's Head deli pepperoni, which is better, so I went with Boar's head. I guess I have $12 in this pie.
I make the sauce with Stanislaus Saporito.
I used to leave a 1/2" bare rim, but now I put cheese all the way to the edge so some of it burns.
I ate 5 slices. I could not stop. My wife tried it and got mad at me, saying I had to quit changing the recipe. She said this pie was really excellent, and I should leave it alone. Um...it's the same recipe I always use, except I reduced the salt slightly to see if it rose higher. She said she liked it because I used less sauce. Well, I've been using 8 measured ounces since about 2010. Sure, dear, I'll keep using "less sauce." Anything for you.
Baked at 500 for around 12 minutes. I put the pan on a hot pizza steel, and when the timer went off, I took the pie out and set it on nonstick foil on the steel to make sure the bottom was crunchy. You can do it other ways, though. I used the foil because cheese and oil make a real mess when they hit a hot pizza steel, and they set off the smoke alarm.
