The two soaker doughs were put into the two steel pans at the same time, left to proof for the same amount of time and baked at the same time. I could taste a small difference in the soaker dough Sicilian pies, but Steve couldnít. I could detect a faint nutty and sweet taste in the crust. My other taste testers couldnít tell any difference from my other Sicilian pies that I made before. Steve and I did like the Sicilian soaker pie made with the GM Full Strength flour better than the one with the KAAP, but my taste testers couldnít tell any difference. I donít know if the amount of soaker preferment would be upped in that would make any difference or not. The soaker pies were very good.
The bake times for the larger Sicilian pie was different than for the smaller pies.
The four day cold fermented Sicilian dough with the GM Full Strength flour was the much better pizza, as Dave predicted it would be.
There was a much better taste in the crust that Steve and I could detect, but my other taste testers couldnít really tell the difference. They just said it was a really good Sicilian pizza.
There were different people that commented on the Sicilian slices that were sitting out. We told those people that they were just experiments, but some wanted to buy some slices. We did sell some slices, but Steve said get those slices put away, because he wanted to take them home.
A fairly large amount of corn oil was used to grease all the pans. I need to get better in judging how much to open the dough balls for a Sicilian pie, because I open them too far for the size of the steel pans. I guess that is something I will learn over time.
The crumb on the large Sicilian pie was very good. It was very light with a nice crunch on the bottom crust and really moist and in the crumb.
Since trying to sell the clone MM pies and them being a flop in not to many people being interested in them, maybe the Sicilian pies will do better. At least so far more people seem interested in them and they have only been sitting out for a short while.