In all the recipes I have ever researched I have never sent a comment or a liked message. I am an Italian (Sicilian) from Buffalo now living in the West Indies - Trinidad & Tobago. Castara Tobago - heaven on earth! Married a local from the village and own a traditional island restaurant right on the beach. Now given all that information, I crave my own cultural food regardless of all the fresh fish and local fruits and vegetables that come so naturally on this island. For all the recipes for authentic Sicilian dough that have hit the dumpster previously - thank you thank you for your recipe and video - a taste of home!- Making it for the 3rd time in 2 wks. Because of the tropical climate here I have had to reduce the water and increase the flour, but works for me. Manga. You are awesome
Just came across this recipe and yours was the first comment I read…. From a fellow Buffalonian… enjoy your warm weather and your pizza! Considering we have great food and pizza in Bflo I’ll trust your review!
Solid recipe Mike. Evan here with Pie95Pizza. We add the evoo in the beginning with the yeast. Finishing at the end is waste of time for me. And that salt and yeast thing is an old wise tale 💪🏼
I love you man!!! That was the best! I was born and raised in NY and a pizza nut since birth . Was always partial to the Sicilian style. Yours is the first I have seen and watched that has me very excited. Thank you so much, I'm going to make this week!!
Love watching guys make pizza to start with and you definitely got that right, lol. No frills here....just straight up what to do. I understand pizza dough better now thanks to you sharing what you've learned. Had a good laugh at 4:49. Thanks Buddy!
This is real deal stuff here exactly like L&b spumoni Gardens in brooklyn, NY I was raised on this… I’m definitely going to try this recipe over the weekend.
Great instructional video! Mike, can you please share more details of your sauce recipe (ingredients, amounts, method, etc)? That's currently the weakest part of my process. :(
Thanks so much for the detailed video. Can you tell me the size pan you used? I just bought a Lloyds 12X12" pan and I'll need to adjust the dough amount since I think your pan may be around 10X12. I think that because cheese slices are 4" all around and you got 3 of those lengthwise. is it 10X12" Thanks so much. 💕👍💕
Great video! Can you tell me roughly what size that pan and pizza are? It’s hard to tell. I don’t want to prepare it in a pan that is too small or too big. Thank you!!
What size are the pans you bake it in? Looked like you used doubled pans (two together). Are your pans a particular brand pan? I noticed they’re dark which I know is best. Thank you. I subscribed.
vittorio is coming for Vito's head trust me, this is a tremenedous instructional video on how to make a tnrue sicilian...scrw that detroit wana b pan pie...........can't wait to see his grandma pie video!
Just stumbled on this Chanel and this thing you call Sicilian pizza is pretty much just bread with cheese and sauce on top or a fake focaccia, would not eat it at all but thanks for the video at least as I like to learn your language you speak
Serious bakers use accurate measurements. My cup of flour may be different than yours depending on many factors but 640 grams of flour is always 640 grams of flour.
