Thick and pillowy upside down Sicilian inspired by L&B Spumoni Gardens in Brooklyn.
The dough is 65% hydration, with 4% oil. I cooked it in a 10×15 quarter sheet tray. 825 grams of dough, enough for 5.5 grams of dough per sq inch, which made for the perfect thickness
I’m pleased with how it came out, with one exception, I overcooked it a bit, and the crumb wasn’t quite as moist as I would’ve liked. The bottom was well browned and crunchy, and the crumb was light and tender enough. There was a satisfying amount of sauce and cheese, with that pleasant “sauce first” eating experience you get with an upside down slice.
All in all, very good for a first try.
I like food 
For my normal sheet pan pizza, I use about 650g of dough which is more thin and crispy. I can crank up the oven and it works out great. If I up the dough to 825g to get a thicker crust, do you have a temp and time recommendation so it fully cooks without over-browning the bottom?
LikeLike