Pepperoni Sicilian

[Count Porcula]

I have made very few Sicilians since my son was born in February. I think yesterday was the second one. I had to have it.

I couldn't get Grande cheese, so I went with Publix provolone and Boar's Head mozzarella. Expensive, but cheaper than driving to Orlando to get Grande, and they always work. I bought Boar's Head pepperoni because it is now cheaper than the Hormel bagged stuff, and it's better. I would guess I have about $12 invested in this pie, which contains over a pound of dough, 8 ounces of sauce, and 12 ounces of cheese.

I decided to reduce the salt to see if the dough rose higher. I went down to 1.5%. Seems nice and fluffy, but I can't be sure there was much of a change.

It was a magnificent experience. I really needed it. My thin pizza is just okay, but I have never had thick pizza anywhere, in any city, made by anyone, that comes close to being as good as my Sicilian.

My wife said I had to keep this "new recipe." She was annoyed because I kept experimenting. She said this one was good because I used less sauce. I have been putting 8 ounces of sauce on these since about 2010! Okay, dear. I'll keep using "less sauce."

As an experiment, I tried piling garlic sauce on top of King's Hawaiian rolls. Not bad, but they are too sweet. No wonder Hawaiians are so healthy.

 

[Brokenhandle]

That looks delicious! I'll have to try one of those sometime!

Ryan

 

[LoydB]

That looks great! My wife and I usually go with New York or Chicago Tavern style pies. Then I tried this recipe, with actual brick cheese (though a mix of mozz and white cheddar comes close), using pepperoni I made myself, and fell in love with it. Worth checking out, it looks very similar to what you're doing.

Detroit-Style Pan Pizza Recipe

Detroit-style pizza is its own thing: topped with brick cheese, pepperoni, and red sauce, and a lacy, crispy cheese crust all the way around the edges. Here's how to make it.

www.seriouseats.com

 

[Count Porcula]

I'm always working to improve my NYC pizza, but my Sicilian is so perfect, I don't have any interest in new recipes. While I'm busy trying a new recipe, I could be making a mind-blowing Sicilian, and I only have so many pizza days left before I go to that big pizzeria in the sky.

I gave up on Chicago-style because I finally realized that no matter how well I did it, it was second-class compared to Sicilian and required more work. The best Chicago-style in existence wouldn't be as good, so why bother?

I'd like to be able to make an NYC crust like a place I used to visit in Miami, of all places. I haven't been able to duplicate it yet.