Fun fact, I was also months in the making 😍

I don’t know a single person from NYC that forgot about a Sicilian slice. 😅 If you get a chance make your way to L&B’s Spumoni Gardens in Brooklyn. They got a great square. Also try cast iron square pans if you can spare the cost. After they are seasoned, they brown in a way that a sheet pan couldn’t The technique of triple baking is done at L&B’s to reinforce the dough allowing for more sauce and toppings without making the pizza soggy.

Not forgotten at all, just a lot harder to find a good one than a regular pizza. I jave had very few really good Sicilian slices, even in NYC.

Such an underrated style - those both look insanely good

My pick is the Scarrs NYC Style. Cheese, cheese and more cheese I always say. Thanks Adam for sharing these awesome recipes 👍👏

@AdamWitt

7 ай бұрын

No probs duder. Thanks for watching. That Scarr's slice was transcendent.

When I make my thick crust Sicilian-adjecent pie, I also do a triple bake....cheese next (usually the dry ones, parmesano) waterproofing, Oven. sauce let it dry out a bit in the oven...then end in cheese (The more the merrier) and do the final melt. hey wait that's quadruple hehehehe. back in the 1970s a Sicilian friend of mine who spoke no English made a delicious bread crumb dish with minimal ingredients...Fond food memories. Adam our Polska Sensei, I really enjoy the way you try to use optimum ingredients for optimum results. Ghee was in inspired choice. There is something I'd like to see you tackle. it's a Pie Crust comparison. I went through several (starting with julia child in the 60s) But in the 90s on TLC I watched Biba Caggiano, A Bolognese restaurant owner (Sacramento, Biba's) who made a crust with 2 C flour, 2z3 c butter, 1 large egg, 1 T sugar (I use less), pinch salt, 3T white wine. Since the 90s this is my go to pie crust. I'd like to see you put your investigatory prowess and intelligence into seeing which you might prefer. All the best to everyone, In Mexico February is the Month of Love and friendship. Love to you all Jim Oaxaca Retired and still cookin up a storm.

pizza looks excellent! so did the beef sandwich you made on pro home cooks! 🌟Merry Christmas!

@AdamWitt

7 ай бұрын

Yo! Thank you! Mike is the man. Merry days to you as well :)

Good stuff

After the final stretch you should let it rise in the pan for 4-6 hrs before baking. That is the key to getting airy crust

THat first pizza looked INSANE

Adam! Wow! The 4 Main Food Groups: Pizza, Beer, Pizza & Beer... Thx...

You are the George Moetz of pizza dude!!!

Nice

NOICE!!!!!!! 😎👍🏻👍🏻

Should've went to L&B Spumoni Gardens in Brooklyn for the best Sicilian pizza

Che bella! ❤

How many grams of dough do you use for the Sicilian pizza?

Please let me know how you made the whipped ricotta! Did you use store bought ricotta or did you make it yourself? Did you whip it with cream, whole milk, water, etc.? Any information / tips on how you made whipped ricotta would be appreciated. I searched KZread and the other recipes are for dips or toast spreads. Thank you!

@AdamWitt

7 ай бұрын

I made it myself, I wrote the recipe out and it's up on Patreon. It's a whipped black pepper ricotta. One of the special recipes I developed.

@AdamWitt

7 ай бұрын

but essentially, it's whipping ricotta in a food processor and emulsifying olive oil into it. I bought the ricotta from the store, then whipped it with some stuff.

Wow

Back 50+ years ago Turano bakery had the best Sicilian style pizza available… I think you can still pick them up at their bake shop once in a while... Full Pan Mamma Susi Pizza $24.99.....MAMMA SUSI'S Bake Shop 6501 W. Roosevelt Rd. Berwyn, IL 60402 They do have the recipe online...Mamma Susi's Pizza Recipe

The pizza style that would later influence Detroit Style Pizza.

Where can i get that shirt?

@AdamWitt

7 ай бұрын

I got it on Etsy

@ilmari23

7 ай бұрын

@@AdamWitt thank you!

Napoleon pizza, is like a giant biscuit, with pizza toppings. pretty much what already happened, in the video, except round and with a meat topping, like sausage or chicken.

What size pans do you use?

@AdamWitt

7 ай бұрын

12x18

@jonnywech

7 ай бұрын

@@AdamWitt Thank you. Would love to see you do a bialy episode!

I just realized I didn't start with the blind bake first for the sicilian pie....

👍👍😍😍👌👌

00:45 would not have been sent by Zeus, it would have been Jupiter. ;-)

Ok hear me out, the Pompeii pizza but with sour cream and onion chips instead of bread crumbs

@AdamWitt

7 ай бұрын

Demonic. I like your style.

@juliagregory5696

14 күн бұрын

struth omg wft geez im gona do that for me tea tonight

Don’t sweat the pronunciation mangling, Sicilians are a famously forgiving people.

The carnivore in me Says fk dat but the omnivore says hells ya

why flour the counter lol just slap and fold

The pan you’re using is coated aluminum, not steel. aluminum is far superior for baking, than steel.

@juliagregory5696

14 күн бұрын

many thanks i didnt know that hi from australia

Lightly flowered huh lol

@juliagregory5696

14 күн бұрын

shit that flour went right up my nose and made sneeze

First