First Sicilian post-mortem

Made my first Sicilian pizza and let’s just say that there’s a lot of room for improvement. The main issues: gum line, too much cheese, and dough felt too heavy.

I mostly followed the Kenji’s recipe at Serious Eats but a few things went wrong:

1. Cheese: the recipe calls for mozzarella slices. I hand sliced the cheese from a block and most of the slices came out uneven and too thick. I wonder if I should just shred the cheese next time but I won’t get the same insulating effect with the sauce going on top of the cheese.

2. Dough: I used a stand mixer for about 10 minutes going from slow to medium-high. I stretched and folded it a bit (maybe not enough?) then let it cold ferment for 24 hours. I put the dough in an oiled pan and let it come down to room temperature and rest for a couple hours. I then applied olive oil all over the dough, struggled to stretch it out to the corners, and ended up with a few small holes. Before putting on the toppings, I let the dough sit for another 10 minutes but I probably sh…