Steve and I made another attempt at the focaccia di recco yesterday. I used Peter Reinhart's recipe this time and mixed the dough on Monday evening. The dough was really easy to mix with the flat beater only on my Kitchen Aid mixer. KAAP was used as the flour and the dough was divided into two dough balls. Since Peter Reinhart's recipe has no oil in the ingredients I had forgotten somewhat how this recipe turned out when stretching the dough and also in the bake, but thought I had recalled that the dough did want to stretch back some and also stick together when stretching into a skin.
I think I used to much olive oil when starting to roll the dough. When trying to stretch this dough by hand it sure wasn't as easy to stretch as the skin was last week. The skin wanted to stick together in many places. The skin also wanted to tear. Steve and I did manage to place it into a steel pan I had. I also had oiled the steel pan yesterday and had seasoned it in the oven one more time. As can be seen the pan was highly seasoned at one time.
I think I only used this steel pan one other time, but can't recall what I used this steel pan for. I think this steel pan would make a really nice Greek style pizza though. I might have to try this steel pan for a Greek style pizza sometime. I wonder though if any pizzerias that make Greek style pizza do offer this large of a Greek style pizza.
Steve rolled out the second dough ball and he also had problems when stretching by hand. The skin wanted to stick together too. We didn't put any extra olive oil on the bench for the second dough ball before Steve rolled it out. We both placed the skin over the pan. Steve brushed olive oil on the top skin, cut the slits, sealed the two doughs together and brushed with olive oil and grated some sea salt over the top.
The pizza baked okay and when Steve went to slice it, it was very crispy and flaky. I know we should not have tried this experiment when we were busy, because we were then too busy to be able to taste it for a long while. I was surprised though at how many passerby's stopped and asked what kind of pizza the focaccia di recco was and how many customers wanted to taste that pizza. We told them it was only an experiment and we weren't selling any of the slices, but did explain to them what kind of pizza it was. Two Italian ladies I know we did give slices to after it had cooled down for a long while. Both recalled their grandmother's made something like this type of pizza.
The cheese did melt well on this pizza and didn't oil off.
When Steve and I went to try this pizza it wasn't as crispy or flaky anymore and we thought that detracted from the overall taste. I also reheated a slice but that slice still wasn't as crispy or flaky as when the pizza was slice. I also wonder what was up with that, when slices usually get crisper after a reheat.