These are the photos from today. As the videos upload and process I will post them.
Frank made a Sicilian pizza today. He made the dough at his home and also par-baked it at home yesterday. Frank mixed the dough in the morning and let the dough out until he proofed and par-baked the dough. Frank par-baked in his home oven. As can be seen there was tomato sauce on the par-baked Sicilian dough. Frank refrigerated the par-baked Sicilian crust until he brought it to my stand today. The Sicilian pizza was finished at my stand. The Sicilian pizza was very good and something much different than when I made on my other Sicilian attempts. I don't know if I am going to try to make Frank's Sicilian pies at market but I might. I need to find a 16”x16” steel pan first. I do have other bigger steel Sicilian pans, but think they are too big. Frank made the Sicilian dough the same as he makes his NY style dough.
The weights for a big batch of Siclian dough or NY style dough are:
50 lbs. Flour (Frank uses AP)
3 gallons water
7 ounces salt (regular table salt)
7 ounces sugar
2 packets of ADY Fleischmann's
1 cup oil
I can not convert to smaller batches.
Frank used one of my frozen dough balls to make a NY style pizza. The dough still was really cold from defrosting.
Frank mixed a NY style dough using a regular bag of AP flour today. I could not take a video of the whole mixing process because it took too long and my memory card would not allow me to take any more videos. I found it interesting how Frank mixes a NY style dough by hand and how he balls too.
We became so busy talking and doing other things that I did not get my cheese grated for tomorrow. I will go in early tomorrow to get that done. I guess anyone can see how happy I was today.
I love listening to all Frank has to say and really enjoy watching him make pizzas.
Frank brought me some Flotta heavy pizza sauce with basil today to try out. We did not try it out today. Flotta is produced by Pacific Coast Producers. http://www.canned-fresh.com/