All-Edge Sicilian, Experiment 1
No-knead Sicilian dough. Yielded 917 grams dough. 366 grams in pan. A little more than 1/3 cup sauce. 2 to 3 ounces mozzarella. A little Parm. Cooked 5 minutes with sauce. Added mozzarella, cooked 15 minutes more.
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Uploaded on January 9, 2012
Taken on January 8, 2012
All-Edge Sicilian, Experiment 1
No-knead Sicilian dough. Yielded 917 grams dough. 366 grams in pan. A little more than 1/3 cup sauce. 2 to 3 ounces mozzarella. A little Parm. Cooked 5 minutes with sauce. Added mozzarella, cooked 15 minutes more.
188
views
0
faves
1
comment
Uploaded on January 9, 2012
Taken on January 8, 2012