This week's pizza night: Sicilian style in 10×14 Grandma Pans (Lloyd). 75% hydration, 3 day cold fermentation. The crust turned out incredible – crispy and crunchy, chewy, airy, delicious. Pizza 1: salami, cup and char pepperoni, thin sliced jalapeno, and cream cheese. Pizza 2: Italian sausage, diced cherry tomatoes, shredded spinach, and crumbled feta. Both pizzas had tomato sauce, garlic salt, whole milk mozzarella and parmigiano reggiano.
by turlocks
1 Comment
I’m curious about the pan itself, is it like a Sicilian pan but not as high a lip? I always thought of grandma pizza in a regular sheet tray, but what do I know? 🙂