Author Topic: Question; Dom Demarco's Square temperature?  (Read 1783 times)

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Offline hotsawce

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Question; Dom Demarco's Square temperature?
« on: June 25, 2010, 09:05:32 PM »
We already know Dom from Di Fara uses steel pans and parbakes his crusts....but what temperature does he cook them at? Is it the same temperature as the round pies coming out of his oven?


Offline pizzablogger

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Re: Question; Dom Demarco's Square temperature?
« Reply #1 on: August 03, 2010, 09:34:42 PM »
Yes.

Often a square is in an oven at the same time as a round.

Dom has told me that his ovens can reach "around 750F or so", but with the door being opened often, its less than that.

I speculate it is closer to 700F or so in there, but that's a wild guess. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Jose L. Piedra

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Re: Question; Dom Demarco's Square temperature?
« Reply #2 on: August 03, 2010, 11:21:41 PM »
I guess that explains why every picture of a Difara's Sicilian that I've seen looks like a slab of charcoal with toppings applied. Baking any Sicilian 700 is just insane, let alone one based on a par-baked shell.
Scarsu d'ogghiu, e riccu di provolazzu ::)

Offline hotsawce

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Re: Question; Dom Demarco's Square temperature?
« Reply #3 on: August 06, 2010, 12:55:40 PM »
Though I think he's overrated, has degraded his pies, and that the place is filthy, I will say the square is definitely above average and it has been the pie I've seen least burned or overcooked.

Offline Jose L. Piedra

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Re: Question; Dom Demarco's Square temperature?
« Reply #4 on: August 08, 2010, 11:08:51 PM »
I've never actually eaten one, but base my comments solely on various pics and videos that I've examined. I don't doubt that many of his Sicilians aren't actually burned, but it's really hard for me to comprehend how he could possibly avoid doing so when baking a par-baked shell at 700.

In any case, the sauce on his Sicilians is said to be truly epic, and I'm inclined to believe it. Many people insist that he cooks it with some pancetta; do you, speaking as someone who has tried it, agree, or have any other insights as to what goes in it ?

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

Offline hotsawce

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Re: Question; Dom Demarco's Square temperature?
« Reply #5 on: August 09, 2010, 04:21:49 PM »
No meat in his sauce anymore. I haven't a clue what is in it now, but I do know it's a cooked sauce.

Offline pizzablogger

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Re: Question; Dom Demarco's Square temperature?
« Reply #6 on: August 10, 2010, 10:53:20 PM »
No meat in the sauce now.

The square at DiFara is very, very good, with a pleasant crispiness and nice chew. I have yet to have a burnt one.....and in fact he applies olive oil to the pan after it is par baked as well....he just lifts a par cooked end up with his bare hands and douses the pan with a healthy squiggle of olive oil from an oliera.

I'd say it is definitely the best Square I have tried.....all for save what is now coming out of my kitchen oven (yeah right!)  :P
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline hotsawce

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Re: Question; Dom Demarco's Square temperature?
« Reply #7 on: August 11, 2010, 01:19:52 PM »
Any updates on your square, pizzablogger?

A year ago it looked unreal...can only imagine how far you've come.