very nice i will love to know where did you learn this way how to make the biga (just curious) :) then i love the pizza how it come out

@KitchenCraftFood

3 жыл бұрын

Ciao Vito! I appreciate the compliment. That means a lot coming from you. The discussion boards at pizzamaking.com have been very helpful to me in regards to dough/preferment science. When I have questions, this is where I start. Are you familiar with the site?

@dsantos8066

3 жыл бұрын

You two are my pizza inspiration! So awesome to see real recognizing real here. Great stuff Tim, I'm a new subscriber and really enjoying the content.

@bobby_4747

3 жыл бұрын

If you and Vito did a video together, the pizza universe would explode 😂

@CANADIANPIZZALOVER

Жыл бұрын

First time on your site and I'm very impressed with the excitement you exude and your finished product. As Vito Iacopelli would always say..."TAKE A LOOK" I did and now hooked. Thank you Michael Ontario,Canada

@JS-uz8xp

Жыл бұрын

@@KitchenCraftFood perhaps Vito was looking for some credit here. Pretty similar methods you share

Love your channel and share your recipes with many family members. After watching all your pizza videos I ordered the entire Lloyds selection of pans; two sized Detroit, grammas, Sicilian and bar pizza.

I appreciate hearing your rationale for why the cheese slices go down first, Tim. Gonna start my biga tonight!

That dough looks incredible. I like how this pizza goes with the sliced cheese on bottom. Very classic! Nice work.

@KitchenCraftFood

3 жыл бұрын

Thank you! Truly appreciated!

Great dough work. I learned something!

That is a nice pie, and what I love about sicilian is you can really great creative with a cooked sauce. I've been using chef johns for my chicago deep dish but your sauce will definitely be on my next sicilian and chicago

I've been following since your partner video with Ethan (or Cook with an E at the time) and arguably one of my favorite things about your videos, besides your chill and composed demeanor, is that you actually show yourself taking the first bite of whatever you've made and showcasing your immediate reaction. It just adds a great personal touch.

@KitchenCraftFood

3 жыл бұрын

Thank you so much! I truly appreciate you support!

Really great instruction! You have a wonderful channel! Love your recipes & videos! Much respect to you sir!

@KitchenCraftFood

Жыл бұрын

Thank you so much! I really appreciate it. Thanks for taking the time to get our some of my work.

Another great one the family really enjoyed it.

You are a great host and make some Brilliant stuff on here! Great work!

@KitchenCraftFood

3 жыл бұрын

I very much appreciate that! Thank you!

Excellent explanation of how to this pie!!!

Thanks for sharing the recipe. I made my first pizza in my life and it turned out great! I used fresh tomato mixed with tomato purée to make the sauce. It’s delicious!

@KitchenCraftFood

3 жыл бұрын

Sounds great!

This is what I have been looking for!!! Thank you 😊

@KitchenCraftFood

2 жыл бұрын

Happy to share. Thanks for watching!

I appreciate the math lesson. I struggle with dough calculators but your simple method is a great help. I was using a 13x18 but they are tricky getting into a 16" box. I bought 16x16 pan and now I can multiply by .13

@KitchenCraftFood

3 жыл бұрын

Glad it helped Robert!

Can't belive how small your channel is for such a high production quality Here before you really blow up!

Hello from Toronto, Canada! Nice job with this pie - looks incredible. Definitely copping a Lloyd Pan to make this.

@KitchenCraftFood

3 жыл бұрын

Welcome to the channel! Yeah, the pre-seasoned Lloyd pans make it so easy.

Made this tonight and it was delicious! First attempt and surprised myself how easy it was if you follow step by step! Used my new Lloyd pan as well! Will be making this over and over again....

@KitchenCraftFood

2 жыл бұрын

Awesome. Glad to hear it!

that looks insanely good !

That looks like a professional looking pie, made at home. I'm about to invest in some Lloyd's pans now. Just need to figure out my thin crust recipe, too.

Great lookin Pizza! Nice job!!

Looks delicious! I haven't tried the sauce on the cheese yet. I'm going to try that.

focaccia pizza is great deep dish. The biga makes that crust taste amazing.

Wow, video production quality reaching new heights ! Great recipe as we've come to expect from you.

@KitchenCraftFood

3 жыл бұрын

Wow, thank you!

You’re amazing at details and process

@KitchenCraftFood

2 жыл бұрын

Thanks so much. I really appreciate that!

You're killing me man. That pizza looks amazing. I just bought a LloydPans, because I HAVE to make this. Keep them coming.

@KitchenCraftFood

3 жыл бұрын

Thanks man! Doing my best!

@Finn959

3 жыл бұрын

These are non stick right?

Haven't ha Sicilian style pizza since I moved to Texas 0 years ago fo a job. I saw this and thought YUM!!! Though I would ad onions and ell peppers an mushrooms (cunhy veggies) and most importnt of ll, anchovies. Gotta make it befiore he Holidays. Thanks!!!!

Well, I tried this recipe and it was AWESOME!! I modified it a bit and added kalamata olives because I think the sharp taste of the olives enhances the flavor. It was sooo good. I will reduce the crust amounts on the next one because the thinner side of the pizza was crispier and had a bit more flavor. Really good food! Side note, I started the dough with my sourdough starter for the biga and then added commercial yeast when I added the remaining flour, water and salt.

@KitchenCraftFood

3 жыл бұрын

Olives were a nice addition, and I like how you used a starter for the biga. Nicely done!

Looks great! Giving it a try tomorrow with my new Lloyd Pizza pan!

@KitchenCraftFood

2 жыл бұрын

Nice! Hope you enjoyed the pizza.

I love white Sicilian pizza with onion slices. I am going to try to make one with your recipe. Thank you.

@KitchenCraftFood

3 жыл бұрын

Hope you enjoy!

Looks Great!

Bravo. Nicely done

new viewer - love the enthusiasm, easy sub

Great looking pizza! This is almost exactly like the Detroit style pizza I make. Looks delicious!

Wow,Vito Iacopelli gave you a great review.My wife and I follow all Pizza recipes from you pros.We have an outdoor Woodfield pizza oven.We have perfected cooking our pizza in the outdoor oven,however,many indoor pizza recipes cooked in the electric oven haven't worked out so well.Today we made sicilian pizza using your recipe and it turned out great.Thankyou.Did you see my previous coment?We will look for your NY pizza cooked in home oven.Thanks

I really thought you did a great job explaining how and why you created your pizza recipe.I will try your method soon.Do you have a recipe for a NY style Pizza for cooking it in a regular home oven?Thanks Nick

The best style. I grew up on it. Don’t get me wrong I love a thin coal fired but I always resort back to pan style. Great video.

@KitchenCraftFood

3 жыл бұрын

Thanks man!

this was just what I was searching for Delicious

Looks like something my son would enjoy... we currently live in Rome and he’s kinda over the Roman and Napolitan pizzas. We haven’t visited Sicily though (no thanks to C). He’s been asking for Domino’s ever since we found out they opened in Rome 😂 He’s been wanting pan pizza. I hope I could pull it off when I decide to give this a try.

@KitchenCraftFood

3 жыл бұрын

I'm sure you can pull it off! Give it a try and I hope to hear back from you what you think about it.

You Killed This!

Made the biga last night around 11 😂 making the pizza today, I’m very excited 🙏🏻 thank you for the recipe

looks delicious!

Looks amazing. It reminds me a little of the Sicilian-style pizza we got at Perry's Pizza in Dinkytown and Stadium Village in Minneapolis at the U of MN. But yours has much better ingredients.

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌹❤️👍

@KitchenCraftFood

3 жыл бұрын

You're very welcome!

Really love the channel-are those big maple(?) boards you work on inside and outside something you’ve made or bought? Remodeling and making the wishlist…

Very nice. This is very similar to the Serious Eats Prince Street Sicilian, though I only use roni cups and maybe some diced onion. No poolish or biga, just overnight, but surprisingly, this works well as a one day, started in the morning. PS You had me at Red Sox.

I just started your channel after watching this video. Was wondering if you could do a recipe for cold fermented focaccia? My favorite restaurant in NYC, Superiority Burger does this type of focaccia as a special on certain days. The owner learned it from a bakery in Jersey City, NJ called Bread + Salt. Personally I like it because it’s not as “bready” as normal focaccia. It’s supposedly not very easy but I like how you teach stuff, that’s why I was asking. Thanks.

First off this was one of the best pizzas I’ve made… however it threw quite a kink in my “I need a pizza oven” plans, as my wife told me this is definitely the best pizza you’ve made, see you don’t need that pizza oven.. I blame you sir. Great recipe, great results

@carolynniemann6934

9 ай бұрын

😂😂😂😎🤟

Cant wait to make it 👍👍👍😊

@KitchenCraftFood

3 жыл бұрын

Hope you enjoy it as much as I did!

Hi Chef , Your recipe produced a yummy pizza which my family enjoyed .. I hope I could post a photo for you . I baked two pizza one on 9x 13 pizza pan and other on 10 inches round baking dish .. Both pizzas were great .. I added Mushrooms , Jalepino , Onions to the pizza .. Also added Chilli flakes and pepper to the sauce . Sauce prepared with fresh tomatoes ..

@KitchenCraftFood

2 жыл бұрын

Wow! Everything sounds fantastic. I’d love to see some pics. Instagram is easiest. DM or tag me!

You sold me on subscribing, already have the same Lloyds pan 😀

Well done, great dough and good technique to spread it! The topping is probably a bit far from the sicilian taste, but superb result. Greetings from Sicily :)

I bought a Lloyds 16 × 2.25 stackable round pan. Great channel

@KitchenCraftFood

2 жыл бұрын

Lloyds pans are the best!

Hi, I am Holden, AJ's friend and this channel is awesome!

Looks like a fun mix of the Sicilian and Detroit style going edge-to-edge with the cheese, creating that burned cheese edge on the crust. It would be good to find a 3-day version of this dough to build more dough character. Also, what are your thoughts on doing an initial par bake before cheese and sauce to ensure there are no doughy bits? Totally not needed with this dough?

I have become addicted to high hydration dough. Your techniques for handling it is very informative. I do a poolish for all my breads and I love a cold rise. I will try the shaggy method. I always tell people breadmaking is easy if you let time do the work for you. Another perk is all you need is a big bowl and big spoon. No reason not to give it a try. However, I must warn you... store bought bread will never taste right to you again. You'll be hooked, like me. :o)

this channel is going places

@KitchenCraftFood

3 жыл бұрын

Thanks. I hope so too!

nice!

My grandmother was Sicilian. She made deep dish square pizzas from fresh bread dough. Then she'd add a bit of pasta sauce. No mozzarella at all. Then she'd spread anchovies and split sardines over the top. A bit of parm and olive oil and into the oven. After cooking she'd put them in the fridge where they'd be very salty and fishy and the best pizza I've every eaten. I made one last week but since I'm gluten intolerant I used eggs and cheese for the crust. Still it turned out close to the ones she made.

Looks great! Like the tip about cheese first to preserve the crust. Most everyone does not have that much time to prepare/make it. Would use more yeast for shorter rise times, so that’s just me being more realistic

@KitchenCraftFood

3 жыл бұрын

You could use more yeast and/or you could ferment the dough at a higher temperature. Either or both would speed up the process.

Lk 340 dn 👍 Super Sharing Yummy 😋 Recipe

Made a TON of pizza dough in my day. Made your Sicilian for the first time last night. Although didn't realize the biga needed an overnight ferment. Still came out tasty same day. Was curious as to why there isn't a bloom time for the yeast in the water like other dough methods? Is that subbed out for the biga fermenting overnight?

Killer channel, beautiful videos. Just made this recipe today and it came out great! Any thoughts on how you would modify this to make more of a Grandma style?

@KitchenCraftFood

3 жыл бұрын

Thanks! My first thought is to add some sesame seeds to the bottom of the pan before spreading out the dough.

@thejaysnyder

3 жыл бұрын

@@KitchenCraftFood Yeah good tip! Would also be great to see your take on making some bagels

I have made this pizza twice and loved it, but 2 issues that come up - maybe you can offer advice. I get large dough bubbles, and it tends to stick to the pan. How can I prevent these? Thanks!

beautiful

@KitchenCraftFood

3 жыл бұрын

Thank you! Cheers!

Hey. Love your recipes and videos. For scaling up or down depending on pan size, do you also adjust the amount of yeast and is it active or instant yeast? Thanks!!

@KitchenCraftFood

2 жыл бұрын

Yes, you should scale the yeast along with the other ingredients. For this recipe, I used instant yeast. Check the description box for more info. Thanks for watching!

looks good ! I'm going have to buy a set of new pans

@KitchenCraftFood

3 жыл бұрын

Once you go Lloyd pans, you never go back.

@joealderete2149

3 жыл бұрын

@@KitchenCraftFood I saw them on amazon thanks for the tip :)

When choosing biga vs poolish, what are the considerations? Would Poolish work in this recipe?

Hi, love the content on the channel !!! Im trying to figure out the math for the biga. If its 50% of dough, wouldn't that be 50% of 480, or 240 g of biga flour and 120 g of water ?, or is that just a general guideline ? THX !!

Je m’abonne 100 fois 🙌

Looks awesome, but I’m an idiot. How do I get accurate measurements in grams for my dry/liquid ingredients with standard measuring spoons/cups? Thank you from a measuring novice.

How's your Kitchen Aid holding up mixing for 10min at number 6 speed? I've burnt up an old beast of a Kitchen Aid doing that so I've been keeping my new professional model just at speed 2 like the manual recommends....but would love develop more gluten at higher speeds!

Yum

Aside from requiring a long time to prepare, this seems like a very beginner-friendly recipe!

@KitchenCraftFood

3 жыл бұрын

It's super easy and the dough have better flavor and texture than same-day pizza dough. Definitely worth a try...just need to plan ahead!

Good cooking style good luck

@KitchenCraftFood

2 жыл бұрын

Thank you so much

How would describe the taste difference in this to a Detroit style?

It looks great. I prefer no toppings on my sicilian, but it's beautiful

@dfb8854

Жыл бұрын

Exactly, I like mine with just the sauce and maybe a little parmigiana

Any recommendations about how to make this without a stand mixer?

Looks great! I am still more interested in Al Taglio. I want to see a lighter airier crumb. Large open bubbles. That is what i am searching for. Great vid. Oh Yeah, Go Sox!

@KitchenCraftFood

3 жыл бұрын

You'll get better oven spring and an even airier crumb if you par-bake the dough before topping it. Still, this is as light of a crumb as I've had when it comes to Sicilian pizza.

oh yum 🤤

Can I make the biga 24 hours before or does it have to be 15 hrs only?

Love your channel...best one ever...🤌🤌🤌 Your knife is awesome, where is it from?😅

@KitchenCraftFood

3 жыл бұрын

Thanks man. I purchased that Japanese gyuto from chefknivestogo.com years ago. Unfortunately, I don't think they carry it anymore. I noticed you were recently making lumache. That's an awesome shape. Hard to find in the states.

@Abc-we4ry

3 жыл бұрын

@@KitchenCraftFood thanks buddy! Yes I did, love that shape😍😍😍

K+C, question for you: For pan pizza's like Sicilian or Detroit seems you don't opt for using a steel to help cook the base. Is that right? I'm about to cook a Detroit and previously in my non-convection oven I had a pre-bake it a bit to turn out, but that was before I acquired a steel. Any guidance on getting that steel cranking hot for an 1hr and using that or is it generally preferable to do a pan sans steel/stone?

@KitchenCraftFood

3 жыл бұрын

Hey Mike. I suggest performing a test with the steel. Place a pan pizza directly on the steel to bake, then compare it with pizza placed directly above the stone (on a different rack). You could also move the oven rack to it's lowest setting and try a pizza in that position, closer to a heat source.

Looks delicious!!!! What make this different from Detroit style?

@EricThompson-gs9ce

3 жыл бұрын

the location. A horse by a different name. Detroit Pizza does not cook the pizza sauce.

thanks for another amazing recipe. question about working with biga I always end up with lamps in my dough, once I add the biga even after knead very good with my kitchen aid... what am i doing wrong?

@KitchenCraftFood

3 жыл бұрын

Approximately how long are you kneading for?

Great looking pizza and so very well presented! I've seen what the Biga pre-ferment can offer with Neopolitan pizzas. What would you say it offers on sheet pan pizzas like this one? Flavour or do you think it added to the texture too? Great work btw - keep it going!! :)

@KitchenCraftFood

3 жыл бұрын

Thanks! Yes, I noticed that using a biga with this dough improved the flavor, but mostly the texture. It was noticeably lighter and airy than a straight dough. Not nearly as dense.

@TheErdogan84

3 жыл бұрын

@@KitchenCraftFood brilliant, will be giving this a go very soon! Many thanks for the reply!

How long can biga be stored? Is it able to be frozen?

Best to make dimples in the dough with the fingers.

I want to try make at home

I'm a beginner cook and want to try this but I am used to working in Cups of flour. How are you measuring in grams?

Man, as incredible as your food is looking, the production value of your channel is stealing the show for me. Compliments to the camera person/persons. Focus, depth of field, and angle choices are on point and keep attention. Editing/sound mixing/music choice perfectly balanced. I could keep going hah.. By the way, what cameras are you running?

@KitchenCraftFood

3 жыл бұрын

Thanks Jeremy! I appreciate that. It's myself and a good friend who shoot the videos (he's a photographer), and I cut/edit/mix the footage. We've been using a Fujifilm X-H1 and X-Pro2 to shoot, but we're in the process of migrating to Sony.

@JKoehr27

3 жыл бұрын

@@KitchenCraftFood Awesome! Looking forward to seeing some of that Sony slow motion haha. I've got a dual BMPCC6K setup that I can't wait to use more once covid clears up. I've got the Koda 16 coming today also, so I'm looking forward to trying some of your recipes.

Do you see any big deal in using bread flour instead of AP?

Hey! Great vid. I've been making sicilian style pan pizzas for a while now, and every time I find that the dough shrinks a little - preventing me from getting a real dark, crispy crust on the sides. Wondering if you had any suggestions on why that could be. Thanks!

@ziggybongwater7915

Жыл бұрын

Your dough is probably still cold it needs to rest in a warm humid place for an hour or more. I live in a cold area where room temperature is like 15c on a very good day. Lots of wasted dough and bad pizzas until I started taking proofing temperatures seriously!

Does anyone else find if they add their yeast directly to the flour instead of a liquid first the yeast never completely dissolves? And you can still see it in the dough?

Good job and way to formal

Enjoy we thing your recipes accurate and wnderl👍

@KitchenCraftFood

3 жыл бұрын

Glad you like them!

@user-gm3ws9gb5y

3 жыл бұрын

@@KitchenCraftFood

Hi, do you prefer convection setting on for pan pizza's in general? I was wondering if we cook one more pizza on the other rack with convection on.

@KitchenCraftFood

2 жыл бұрын

My oven is convention-only so I haven't tested in a conventional oven. I generally cook at a slightly lower temp due to the increased air circulation.

ok. second video. I subscribed! Great recipes, will try this one tomorrow (it's too late right now.) My question: second video, second Boston hat (Kenmore square and RedSox). Do you wear Boston hats in all your videos? Do you have a Boston connection?

@KitchenCraftFood

2 жыл бұрын

Thanks for the support. Much appreciated! I grew up in the South Shore so that’s my connection :)

@Vicolegargoyle

2 жыл бұрын

@@KitchenCraftFood trying this recipe today! Thank you for sharing your knowledge with those of us who came late to wanting to make things.

Hi isn't 1/8th of a teaspoon of yeast 4.68 g? Regards

Great video, can't wait to try it. I'm no math guy, but your calculation for resizing the recipe due to pan size is confusing. If you're using a smaller pan than 3 x 18, wouldn't you 'reduce' the ingredients, not increase them by 19%? What am I missing? Sorry for the confusion. I'm using a 12 x 12 Lloyd's pan.

“ a little more Jupiter than Saturn.” As astrology buff and wannabe pizza cook, I really loved that reference.

@KitchenCraftFood

3 жыл бұрын

Ah, thanks 😀. Gotta give credit to my friend and cameraman for that one.