Have you ever had sfincione? It is interesting what we consider 'Sicilian-style' in America and what it actually is in Sicily.

Interesting.
I was trying to comment more on the lack of it being Detroit style than anything specific to Sicily or Sicillian style. Sauce under cheese not Detroit style.

Isn't Detroit style really more of the French bread style pizza

The most common example of Detroit style is the pan pan at Little Caesars. It's not like French bread pizza at all.

I really miss Joe's Pizza, 14th and Carmine in NYC.

How long did you let the biga go?

I get the best results after 12-24 hours.

What kind of flour were you using? Not that it makes a difference with biga, I'm just curious.

Nice leoparding on the corniche.

Any recommendations for quick rise or same day dough recipes? Overnight in the fridge always kills my immediate gratification need for pizza.

Try beer pizza dough?

Use self-rising flour (or make some yourself by combining two teaspoons baking powder with one cup of all-purpose flour for every cup of flour needed), mix with beer, roll into a dough ball, hand shape, top, and toss it into the oven.

Congrats, you've made your own non-frozen DiGiorno pizza from scratch

TechnoAg said:

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Any recommendations for quick rise or same day dough recipes? Overnight in the fridge always kills my immediate gratification need for pizza.

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Find a pizza place near you that you like and buy dough balls from them.

Thank you sir! I used King Arthur bread flour, let it go for about 18 hours. I found it difficult to incorporate the biga into the rest of the dough. I probably wasn't patient enough.

notjakefromstatefarm said:

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Thank you sir! I used King Arthur bread flour, let it go for about 18 hours. I found it difficult to incorporate the biga into the rest of the dough. I probably wasn't patient enough.

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I use 1 cup of flour, 1 half-tablespoon of yeast, 2/3 cup of water. You want your biga to be heavily hydrated, if it is a little soupy, that is okay.

I usually put it in with 3-5 cups if flour and 1 more cup of water, found that works best to incorporate it in the mixer.

I ended up using Mark Bittmans Basic Dough recipe and it wasn't too bad. Definitely not as good as OP's dough recipe which I used last time. This one was a little more difficult to work with. I made the dough in the morning and it spent a few hours in the fridge before resting on the counter to come back up to room temperature and going in the oven.

Brussel sprouts, capers, and prosciutto.

Jet's Pizza has fantastic Detroit style as well.

Pepperoni pizza for dinner tonight. Not a huge rise on the corniche, but I'm happy with the overall product

My Lloyd Pan for Detroit pizza arrived today. Can't use until next week though. I have a block Wisconsin brick in the fridge. Just need some pepperoni to slice if dough recs don't require something I don't already have in stock.

Any recs for a preferred dough? I have both ap and bread flower currently. Pretty sure my yeast is the packet "active dry".

Should have paid $1 more on Amazon for the smaller pan. I'll make it up in ingredient costs and food waste after 2 cooks

1st Detroit last night. Burned the crust. I used Kenji's recipe. Not sure if I left it in too long or I need to dial back the temp (550, pan on bottom rack).

The interior of the crust was great but the blackened outter made it bitter.

It might not have saved the crust, but the top looks like it could have been pulled a few minutes earlier and still been done.

Yeah - said to cook 12 - 15 minutes. When I checked at 11 in hindsight the crust was probably done - it about 2 minutes later I opened and it was smoking/I could smell it burning.

I have found, at least in my oven, that sicillian style/detroit style like that cooks best at around 475. It might take a few minutes longer but that seems to be where the toppings and the crust get done about the same time.

Garrelli 5000 said:

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Yeah - said to cook 12 - 15 minutes. When I checked at 11 in hindsight the crust was probably done - it about 2 minutes later I opened and it was smoking/I could smell it burning.

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Whenever doing a first-time cook, set the timer for the lower end, pull it, look, if it needs one more minute, give it another minute. It is a pita to pull it three possible times and check, but better to go through that and learn your oven and the recipe than to burn the crust on your first try.

NY-style pepperoni pizza

Very happy with how the crust turned out.

First ever homemade crust - I made this crust a couple months ago and defrosted a portion tonight. I used a michael symon recipe

Hot sausage, peppers, and onions

How did it taste?

Buzzy said:

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How did it taste?

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It was really good - though I didn't get much rise out of the crust

Some people don't like them, but I love it when the dough bubbles in the cornicione.

Vegan Pizza

Whole wheat dough, fido pizza sauce, Follow Your Heart vegan mozz, oregano dusted baked tofu, kalamata olives, roasted red peppers, caramilized onion.

Sorry to ruin your Pizza thread

Not really a fan of wheat doughs, but I'm sure there are people out there who like them.

How did it taste?

Crumb shot?

I enjoyed it for what it is. The tofu didn't really work for me on the pizza although I enjoy it this way on salads where I normally eat it. This was the best brand of vegan mozz I've used so whether vegan or lactose challenged it makes a great alternative to dairy.

MichaelJ said:

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First ever homemade crust - I made this crust a couple months ago and defrosted a portion tonight. I used a michael symon recipe

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Still had toppings so I defrosted my last chunk of dough and made another pie last night - this time the wife rolled the dough out for me and it looked much better - I should say - this dough is made for a grill recipe but I did in oven - and o just don't think the heat is there to get some of the good rise

I understand vegan pizza, but tofu for me on a slice of pizza is a nonstarter.

What is the dough recipe?