Here are some photos of a recent attempt to make American-style Sicilian pan pizza:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJG8dTm4KS4005bKkOnIyiLVPwKycQJ1oHVQojiPFksL0qoaX9J5qHAEGlYyymt0aoYzU6-xxctKGK_VAJuIeFGH4E2NSFmO5-dcmimw8IiAym1vmZEfqIn02wuph788VC5Vu8tg/s400/pizza2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE9F7Nk2d-ecZwgG6AMB35G6LPUxqt4eonZNhrJ1N1bg6ujd_nZ8WWdwdAQGzNZsr2hyphenhyphent6t91D1laY3qwV4BUmPmUxSTR703B8kVa4V4txBri1tjxVWsU99ICu1Z7hpri7OGPlw/s400/pizza1.jpg)
The dough recipe is my own which took into consideration of the following two pizza blog posts:
Improved Tray Pizza - Round 2 - Pizza ManiacThe special characteristics of this pie are:
First Attempt at Tray Pizza - Pizza Maniac
- Pepper mixture in the dough, which is made from scratch
- Pizza sauce made from scratch- Half the pie is topped with Parmesan cheese, the other half with a mixture of mozzarella and white cheddar- Liberal application of basil, oregano and a mixture of peppers
I have been trying to make at least one pie a week. It takes a little effort since both making the sauce and the dough take time. However, the results seems to justify the effort as every time I have made one, it has been very well received.
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