Re: First Sicilian post-mortem

Quote from: gcpizza on June 07, 2024, 02:56:06 PMDefinitely get some shortening as soon as you can. You will be shocked by how much easier it is to form the dough to the pan. I used to spend a lot of time when using oil stretching dough. Letting it rest. Stretching it some more. And sometimes repeating that several times.  Using shortening I’m done in 2-3 minutes. It makes that much difference.

I seem to have different ideas about temperature and baking in a home oven than many here do. For thicker pan pizzas like a Sicilian I like to par-bake the crust on a preheated stone on the bottom rack at 450° F for 10-12 minutes until a few light brown spots appear on top. I then pull it out and let it cool for at least 10 minutes. If you want a “fried” bottom, remove the crust from the pan to a cooling rack. Once the pan is cool add 2-4 tbsp of olive oil to the pan and distribute to coat the bottom and sides. If you bought the 12×18 pan use 3-4 tbsp.  For smaller pans use less. Return the crust to the pan a…