MEAT wrote:As for pizza what do you like Chef?
Thin or thick?
New York, St Louis, San Francisco or Chicago style?
I guess you can't go wrong with cheese/sauce/meat of any style.
Lately it's been Sicilian style pizzas cooked on 11 x 17 inch sheet pans. Man o man you can really hurt yourself with one of these bad boys lol
Pizza a la Palermitana (Sicilian Pizza) The Sicilians call this 'sfincione'. It differs from the pizza delivered in familiar flat boxes. This pizza dough is allowed to rise a little before being put in the oven, and has ingredients pressed into it to be discovered within, not on top of the dough.
Lehmann Sicilian Dough Recipe for 17 x 12" Pan
75%, Bread flour, 12.7 oz.
25%Semolina flour 4.2 ozs
2.5%, Salt (table salt), 0.42 oz. , (a bit over 2 1/8 t.)
5.0%, Olive oil, 0.85 oz. , (1 T. plus 2 1/8 t.)
0.67%, Instant dry yeast (IDY), 0.11 oz. , (a bit over 1 t.)
65%, Water, 10.98 oz.
Total dough ball weight = 29.26 oz.
Thickness factor (TF) = 0.13
173.17%
INGREDIENTS:
1/4 cup olive oil
2 cups onion, large dice
28 ozs sicillian pizza dough (above)
1/3 pound mozzarella cheese, cubed
15 black olives, pitted and halved
1 1/2 cups light tomato sauce
1 cup toasted bread crumbs
1 tablespoon oregano
1 tablespoon olive oil
METHOD
Heat oil in skillet. Add onion and sauté until golden over medium heat.
Oil a 17x12 pan. Spread dough in an even layer in the pan, pushing gently into shape.
Push pieces of mozzarella and olive as deep into dough as they will go.
Spread onions in one even layer over dough. Pour tomato sauce over onions. Top with layer of bread crumbs. Sprinkle with oregano.
Allow pizza to sit, covered, for two hours. It will rise to be breadier than the average pizza.
Preheat oven to 425° F.
Bake for 25 - 30 minutes on the middle rack of oven. Sprinkle remaining tablespoon olive oil over pizza before serving.
Yield: One large pizza
I mess around with the "noo yawk" style too , cooked either on a screen or on a stone in a 500° oven, but the sicilain is the bomb!
Chef
!! BOOM! 
