Question; Dom Demarco's Square temperature?

[hotsawce]

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?

[pizzablogger]

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 750°F or so", but with the door being opened often, its less than that.

I speculate it is closer to 700°F or so in there, but that's a wild guess. --K

[Jose L. Piedra]

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.

[hotsawce]

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.

[Jose L. Piedra]

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

[hotsawce]

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.

[pizzablogger]

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!) 

[hotsawce]

Any updates on your square, pizzablogger?

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