Author Topic: Felice Anno Nuovo! Pizza Sfincione to greet the new year.  (Read 51611 times)

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Offline Jose L. Piedra

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #150 on: January 31, 2010, 12:09:36 AM »
Norma,

Did you let that dough rise in a pan and then turn it out onto a surface ? If so, was it difficult to do so at 85% hydration (did it stick to the bottom or sides, etc.) ?

-JLP
Scarsu d'ogghiu, e riccu di provolazzu ::)


Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #151 on: January 31, 2010, 06:54:57 AM »
Norma,

Did you let that dough rise in a pan and then turn it out onto a surface ? If so, was it difficult to do so at 85% hydration (did it stick to the bottom or sides, etc.) ?

-JLP

JLP,

I am going to finish making this today.  It is now sitting in a clear food safe container (12"x19").  I am letting it room ferment for 24 hours.  I plan on dumping it out of the container into a pan.  I will let you know more (if there were problems with it sticking to the pan) after I am finished, today.

Norma

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #152 on: January 31, 2010, 10:35:12 AM »
This is what the dough looks like after taking out of the container.  The dough was easy to take out.  I just used a spatula and helped it into the pan.  The dough then was easy to spread in the pan with my fingers.  I hope this pan is the right kind to use for this pie.  I am going to let the dough ferment for an hour or longer and then prebake or parbake (still not sure which term to use), before adding the dressing and then finish baking. Still am not sure if I made enough dough for this size pan.

Norma

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #153 on: January 31, 2010, 01:52:59 PM »
The Sfincione type pie that was made today was tasty.  The pie was first parbake or (prebaked) for about 7 minutes.  It was then dressed with mozzarella, sauce, and then bread crumbs that were mixed with olive oil, oregano, and Italian seasonings.  The pie was baked at 450 degrees F or about 25 minutes.  The crust still didnít brown enough, so it was taken out of the oven, cut with a scissors and put on a screen to make the bottom crust browner. 
In conclusion, although this pie was tasty, I think I would have parbaked it longer.  The pie seemed to rise very well while parbaking, but after the toppings were added and baked, again it seemed to lower the height of the pie.  I am not sure if this contributed to a lower pie or if I needed more dough.

This is the formula I used for this pie.

Measurement percent of flour      3rd foccacia attempt


Total Formula:
Flour (100%):    475.01 g  |  16.76 oz | 1.05 lbs
Water (85%):    403.76 g  |  14.24 oz | 0.89 lbs
Salt (2.7%):    12.83 g | 0.45 oz | 0.03 lbs | 2.3 tsp | 0.77 tbsp
Total (187.7%):   891.6 g | 31.45 oz | 1.97 lbs | TF = 0.1456

note: KAAP 138.35 g    Caputo 257.66 g   Durum 79.00 g

Preferment: Natural Starter   rye-wine 5g used Caputo to feed
Flour:    5.49 g | 0.19 oz | 0.01 lbs
Water:    11.14 g | 0.39 oz | 0.02 lbs
Total:    16.63 g | 0.59 oz | 0.04 lbs

Final Dough:
Flour:    469.52 g | 16.56 oz | 1.04 lbs
Water:    392.62 g | 13.85 oz | 0.87 lbs
Salt:    12.83 g | 0.45 oz | 0.03 lbs | 2.3 tsp | 0.77 tbsp
Preferment:    16.63 g | 0.59 oz | 0.04 lbs
Total:    891.6 g | 31.45 oz | 1.97 lbs  | TF = 0.1456

Norma

Offline Bob1

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #154 on: January 31, 2010, 02:09:00 PM »
Looks good Norma,
How would you rate the taste of the starter?  I will be curious to see how the wheat starters taste.  I have my Camoldi started for about a week now. 

Thanks,

Bob

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #155 on: January 31, 2010, 02:31:22 PM »
Looks good Norma,
How would you rate the taste of the starter?  I will be curious to see how the wheat starters taste.  I have my Camoldi started for about a week now. 

Thanks,

Bob

Bob,

The natural starter used in this pie was first rye flour, until activated.  Then fed High-Gluten, then fed wheat.  In the finished pie you couldn't taste any sourdough flavor.  When smelling the starter and while the pie was fermenting, it smelled like sourdough. 
All the natural starters that I have been feeding were all started with rye, except one I started with wheat.

Will be good to hear how you like your Camoldi, when you make a pie.

Thanks,

Norma

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #156 on: February 05, 2010, 04:41:03 PM »
I am going to try another Sfincione foccacia style again this weekend.  I am now using a dough with 75% hydration.  The flours used are 2/3 KAAP and 1/3 Semola Di Grano Duro.. Matt advised using the Semola D Grano Duro flour and my daughter bought it in New York.
I am using another one of the starters Toby helped me with.  The dough was mixed by hand and is going to ferment for 24 hours.

I will post pictures tomorrow and and explain how the pie turned out.

Sounds like we are going to be getting a lot of snow..so it's time to make pizza.  :pizza:

Norma

Offline Matthew

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #157 on: February 05, 2010, 08:10:42 PM »
I am going to try another Sfincione foccacia style again this weekend.  I am now using a dough with 75% hydration.  The flours used are 2/3 KAAP and 1/3 Semola Di Grano Duro.. Matt advised using the Semola D Grano Duro flour and my daughter bought it in New York.
I am using another one of the starters Toby helped me with.  The dough was mixed by hand and is going to ferment for 24 hours.

I will post pictures tomorrow and and explain how the pie turned out.

Sounds like we are going to be getting a lot of snow..so it's time to make pizza.  :pizza:

Norma

Hi Norma,
Is that regular semola or "rimacinata"?  I think that you may have the wrong one, I hope that I'm wrong.  The rimacinata (reground) should have the exact same texture & feel as regular four.  I'm going to do up another batch tomorrow for my niece's birthday party.  I tweaked my formula a bit from the last batch of focaccia barese.

Matt

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #158 on: February 05, 2010, 08:26:58 PM »
Hi Norma,
Is that regular semola or "rimacinata"?  I think that you may have the wrong one, I hope that I'm wrong.  The rimacinata (reground) should have the exact same texture & feel as regular four.  I'm going to do up another batch tomorrow for my niece's birthday party.  I tweaked my formula a bit from the last batch of focaccia barese.

Matt

Matt,

I just took a picture of some of the bags.  Is this the right kind? 
Hope to hear how yours turned out.  What kind of other flour did you use, if any? I am just trying different things to see what happens.  ::)

Edit:  I guess I have the wrong kind..will try this for awhile and then see if I want to purchase the kind of flour Matt is talking about..

Thanks,
Norma
« Last Edit: February 05, 2010, 08:47:11 PM by norma427 »


Offline Matthew

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #159 on: February 06, 2010, 05:54:41 AM »
Matt,

I just took a picture of some of the bags.  Is this the right kind? 
Hope to hear how yours turned out.  What kind of other flour did you use, if any? I am just trying different things to see what happens.  ::)

Edit:  I guess I have the wrong kind..will try this for awhile and then see if I want to purchase the kind of flour Matt is talking about..

Thanks,
Norma

Hi Norma,
I am using the one pictured below.  The one that you have is for making pasta.  My last batch was mixed 50/50 with Caputo Pizzeria.  In todays batch I am going with 67/33 blend of Semola/Caputo.  Let me know what happens.

From the Divella website: (translated to English)

Semola di Grano Duro Rimacinata:
Durum semolina, characterized by the typical yellow color and fine grain (finer than the bran of wheat) is recommended for the preparation of bread wheat.
In many regions of Southern Italy, in fact, historically devoted to durum wheat, bread dough is used, alone or in addition to wheat flour, semolina of hard wheat semolina. The dough absorbs water faster and is easier to draw and to work with. The result is a fragrant and tasty bread with a more yellow crumb and a crust thicker and darker and that remains soft for several days.
It's recommended by itself or mixed with flour "00" Divella also for focaccia, pizza, fresh pasta and fresh pasta made with egg mix by hand or with machines for making bread and pasta.
Also good to give more fragrance and to get more prepared salted or fried golden and crisp.

Usage: its size makes it particularly suitable for baking and the preparation of homemade pasta.

Dry gluten min. 13.00%
PROTEIN (NX5, 70) min. 14.00%
ABSORPTION 60-63%
COLOR (160 microns) 22.7 b
DEVELOPMENT TIME 1 '50 "- 2'
STABILITY ' 4'-6 '
« Last Edit: February 06, 2010, 06:08:07 AM by Matthew »

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #160 on: February 06, 2010, 06:04:25 AM »
Matt,

I just took a picture of some of the bags.  Is this the right kind? 
Hope to hear how yours turned out.  What kind of other flour did you use, if any? I am just trying different things to see what happens.  ::)

Edit:  I guess I have the wrong kind..will try this for awhile and then see if I want to purchase the kind of flour Matt is talking about..

Thanks,
Norma

Norma,

The specs & description for the above is as follows (translated from the Divella Website)

Durum wheat is characterized by an intense yellow color and is coarse & uniform.   Advised use is to prepare homemade pasta such as orecchiette, homemade noodles and meal.  At Divella we know that to get good pasta, using durum wheat semolina and water, the quality of the meal is vital!
And this meal, obtained only from the heart of the wheat grain, is ideal to mix by hand or with machines for making pasta.

Usage:  its coarse and uniform structure is particularly suitable for the preparation of soups in general, orechiette homemade noodles, etc..

GLUTEN dry min. 12.00%
PROTEIN ON DRY (NX5, 70) min. 13.00%
COLOR (160 microns) 22.7 b


Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #161 on: February 06, 2010, 07:45:29 AM »
Hi Norma,
I am using the one pictured below.  The one that you have is for making pasta.  My last batch was mixed 50/50 with Caputo Pizzeria.  In todays batch I am going with 67/33 blend of Semola/Caputo.  Let me know what happens.

From the Divella website: (translated to English)

Semola di Grano Duro Rimacinata:
Durum semolina, characterized by the typical yellow color and fine grain (finer than the bran of wheat) is recommended for the preparation of bread wheat.
In many regions of Southern Italy, in fact, historically devoted to durum wheat, bread dough is used, alone or in addition to wheat flour, semolina of hard wheat semolina. The dough absorbs water faster and is easier to draw and to work with. The result is a fragrant and tasty bread with a more yellow crumb and a crust thicker and darker and that remains soft for several days.
It's recommended by itself or mixed with flour "00" Divella also for focaccia, pizza, fresh pasta and fresh pasta made with egg mix by hand or with machines for making bread and pasta.
Also good to give more fragrance and to get more prepared salted or fried golden and crisp.

Usage: its size makes it particularly suitable for baking and the preparation of homemade pasta.

Dry gluten min. 13.00%
PROTEIN (NX5, 70) min. 14.00%
ABSORPTION 60-63%
COLOR (160 microns) 22.7 b
DEVELOPMENT TIME 1 '50 "- 2'
STABILITY ' 4'-6 '



Matt,

Thanks for translating for me. It would help if we knew how to speak Itatlian.  :-D I could see last night we got the wrong kind.   :(  The dough will see today how it does.  It has really multiplied itself.  This is a picture of the dough this morning.

Look at this snow stuff we are getting.  I tried to get out the back door and can barely open the door.  Who even knows where to start shoveling this snow.  It is really snowing and windy here the drifts are very high. lol

Norma

Offline Matthew

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #162 on: February 06, 2010, 07:51:21 AM »

Matt,

Look at this snow stuff we are getting.  I tried to get out the back door and can barely open the door.  Who even knows where to start shoveling this snow.  It is really snowing and windy here the drifts are very high. lol

Norma


You see, & you guys make fun of us Canadians. ;)  We have not seen more than 2 inches all winter so far.  My snowblower is resting peacefully in the garage.

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #163 on: February 06, 2010, 07:55:23 AM »
You see, & you guys make fun of us Canadians. ;)  We have not seen more than 2 inches all winter so far.  My snowblower is resting peacefully in the garage.

Matt,

You could make big money today here with your snowblower.  :-D  Some drifts here are past my waist.  I only have a small snowblower and will have to cut though to be able to get to the bottom of the stuff.  The wind is really making the snow drift.  Some gusts of over 30 mph.

Norma

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #164 on: February 06, 2010, 08:38:41 AM »
Matt,

When you made the Focaccia Barese here, would you mind telling me what you used as topping?

http://www.pizzamaking.com/forum/index.php/topic,9946.msg88278.html#msg88278

   
You have inspired me to use my 12" Chicago Deep Dish pans to see how this current dough turns out.  :)

Thanks,

Norma

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #165 on: February 06, 2010, 09:03:01 AM »
Matt,

When you made the Focaccia Barese here, would you mind telling me what you used as topping?

http://www.pizzamaking.com/forum/index.php/topic,9946.msg88278.html#msg88278

   
You have inspired me to use my 12" Chicago Deep Dish pans to see how this current dough turns out.  :)

Thanks,

Norma

Sure Norma,

1 was made with dry cured black olives, cherry tomatoes, San Marzano Tomatoes, oregano & a tiny bit of scamorza.  The other one was similar but with the addition of roasted red peppers & artichoke hearts.  I added the cheese at about 20 minutes into the bake.  Baked at 475 for about 30-35 minutes.

Good Luck! :)

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #166 on: February 06, 2010, 09:09:32 AM »
Sure Norma,

1 was made with dry cured black olives, cherry tomatoes, San Marzano Tomatoes, oregano & a tiny bit of scamorza.  The other one was similar but with the addition of roasted red peppers & artichoke hearts.  I added the cheese at about 20 minutes into the bake.  Baked at 475 for about 30-35 minutes.

Good Luck! :)

Matt,

Thanks for telling me what you use for the ingredients.  :)  I don't have all those ingredients here right now, but will improvise.  Sure am not able to go to the store. lol 
Thanks a lot for telling me when you add the cheese and your bake time.  :)
The artichoke hearts and red peppers sound delicious. 
Will post pictures even if it doesn't turn out okay.

Thanks,

Norma


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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #167 on: February 06, 2010, 01:42:46 PM »
You see, & you guys make fun of us Canadians. ;)  We have not seen more than 2 inches all winter so far.  My snowblower is resting peacefully in the garage.
Yeah, and here in the Vancouver area people were wearing shorts yesterday. Convertibles with the top down. Not exactly Winter Olympics weather.

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #168 on: February 06, 2010, 02:39:14 PM »
Yeah, and here in the Vancouver area people were wearing shorts yesterday. Convertibles with the top down. Not exactly Winter Olympics weather.

Terry,

I would trade your weather any day with mine right now..LOL  Just got finished with my place..now onto my mother's.

You can see how high the snow is beside my van, also my foot beside the patio, and at the tool shed.  It sure is beautiful, but my arms are tired.

Maybe I won't even have time to try my pie today.   :o

Norma

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #169 on: February 06, 2010, 09:11:22 PM »
Special thanks to Matt, andreguidon, and Toby for helping me get this far in making this kind of pie.  I used adregudidonís basic recipe under http://www.pizzamaking.com/forum/index.php/topic,8963.0.html and just changed some things.  I want to thank Matt for helping me with his information in trying this kind of pie.  I also want to thank Toby for helping me with starters.

These are the best pies up to this date.


Three pies were made today.  The dough was fermented at room temperature for 29 hours.  The one pie was dressed with pizza sauce, caramelized onions, mozzarella and Panko bread flakes mixed with olive oil and Italian Seasoning. 

The Chicago Deep Dish Pans were used this time.  I greased the first two pans with olive oil and the third pans was greased with Crisco.

The second pie was dressed with sun-dried tomatoes, Kosher salt, an olive oil that I had mixed with fennel, red pepper flakes, dried oregano, and Italian seasoning.


On the third pie the dough was mixed with sugar, cinnamon, and raisins and after baking and cooling, then it was drizzled with an icing.






Total Formula:
Flour (100%):    2108.39 g  |  74.37 oz | 4.65 lbs   702.76g Semola d Grano Duro
                                                                                        1305.63g KAAP
Water (75%):    1581.29 g  |  55.78 oz | 3.49 lbs
Salt (1.50%):    31.63 g | 1.12 oz | 0.07 lbs | 6.59 tsp | 2.2 tbsp   I didnít use this whole amount of salt and added only this morning.
Total (176.5%):   3721.31 g | 131.26 oz | 8.2 lbs | TF = 0.6077

Preferment:
Flour:    100.15 g | 3.53 oz | 0.22 lbs
Water:    5.27 g | 0.19 oz | 0.01 lbs
Total:    105.42 g | 3.72 oz | 0.23 lbs

Final Dough:
Flour:    2008.24 g | 70.84 oz | 4.43 lbs
Water:    1576.02 g | 55.59 oz | 3.47 lbs
Salt:    31.63 g | 1.12 oz | 0.07 lbs | 6.59 tsp | 2.2 tbsp
Preferment:    105.42 g | 3.72 oz | 0.23 lbs
Total:    3721.31 g | 131.26 oz | 8.2 lbs  | TF = 0.6077
                     
The natural starter used was rye-high-gluten-semolina-durum

Norma
« Last Edit: February 06, 2010, 09:16:09 PM by norma427 »

Offline norma427

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #170 on: February 06, 2010, 09:13:21 PM »
rest of pictures

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #171 on: February 07, 2010, 05:33:57 AM »
Special thanks to Matt, andreguidon, and Toby for helping me get this far in making this kind of pie.  I used adregudidonís basic recipe under http://www.pizzamaking.com/forum/index.php/topic,8963.0.html and just changed some things.  I want to thank Matt for helping me with his information in trying this kind of pie.  I also want to thank Toby for helping me with starters.



Great Job Norma! Thanks for the kind words.  I've got to tell you, I was a little worried on the outcome when I found out that you were using semolina instead of semola.  I'm glad that it worked out okay for you.  How was the overall dough texture?  I made the batch below for my niece's birthday party last night, it lasted all but 30 seconds.  I also made a 12" round to snack on today, I'll take a picture of the crumb later on.
« Last Edit: February 07, 2010, 05:39:45 AM by Matthew »

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #172 on: February 07, 2010, 06:06:34 AM »

How was the overall dough texture?  I made the batch below for my niece's birthday party last night, it lasted all but 30 seconds.  I also made a 12" round to snack on today, I'll take a picture of the crumb later on.

Matt,

Thanks for saying I did a great job.  I have tried different flours in trying this kind of pie and the dough looked bubbly, so it was just another trial.  You really helped me out with all your posts and directions.  I don't know if using the Deep Dish Pans helped bake this pie better or not.  In my opinion they did.  I have to give Warren special thanks, also, because while attending his Bread Making Demo he talked about mixing bread and pizza by hand.  It seemed to work out well this time.  I have been going this route the last couple of pies and also because I don't have a decent mixer at home.  The dough texture was great.  It was moist, when the pie was finished.  In a way it reminded me of Black Labs Tomato Pie, but moister.  I really like the airy crumb.  It was tender when eaten.  Since I made three pies, I have leftovers.
Your pie looks delicious, also.  :) I would like to see how your crumb turned out, too. 

Thanks,

Norma

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #173 on: December 03, 2010, 05:36:53 PM »
Norma,
I'm going to my grandmother's house on Sunday for lunch & am going to surprise her by making the same sfincione that she used to make for us when we were kids; double layer with meat sauce & pancetta.  I'll post some pics on Sunday.

Matt

Offline Pete-zza

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Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #174 on: December 03, 2010, 05:44:37 PM »
Matt,

Imitation is the sincerest form of flattery. I hope you will tell us how she reacts to the surprise.

Peter


 

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