Author Topic: Trying a different Sicilian pie tomorrow (Read 20330 times)

norma427 · « **Reply #100 on:** April 11, 2012, 08:23:51 AM »

Norma

JimmyG · « **Reply #101 on:** April 11, 2012, 08:34:57 AM »

Norma,
Wow... that is just beautiful looking. The crust and sauce application was spot on and nearly identical to Umberto's Sicilian. Judging solely on appearances, I would say that this version is the best looking Sicilian to date. But then again, my pie preferences are biased towards Long Island eateries. In any case great job.

norma427 · « **Reply #102 on:** April 11, 2012, 08:52:17 AM »

Quote from: JimmyG on April 11, 2012, 08:34:57 AM

Norma,
Wow... that is just beautiful looking. The crust and sauce application was spot on and nearly identical to Umberto's Sicilian. Judging solely on appearances, I would say that this version is the best looking Sicilian to date. But then again, my pie preferences are biased towards Long Island eateries. In any case great job.

Jim,

Thanks for posting that you liked the results of the Sicilian pie yesterday.

I wonder what flour Umberto’s uses for their Sicilian pies. I also wonder how long Umberto’s bakes at what temperatures. Since I never tasted a Sicilian pie at Umberto’s, I have no idea is my Sicilian Pie is close to theirs.

Norma

JimmyG · « **Reply #103 on:** April 11, 2012, 09:14:24 AM »

Norma,
I am not sure about the baking time and temp. I have been using 525F for all of my square pies and do not think that temp is too far off the mark and your bake time sounds about right. When I head back to LI this summer I will make a trip to Umberto's and try to get some more info. I know they are tight lipped about the process in there, but they do have an open kitchen so I may be able to time their bakes and see what temps they are operating at.
The flour according to one of the other members was GM All Trumps http://www.pizzamaking.com/forum/index.php/topic,6608.msg163519.html#msg163519. However if the other flour is working out, I wouldn't change it. I think you are pretty spot on where you are at.

norma427 · « **Reply #104 on:** April 11, 2012, 09:41:26 AM »

Quote from: JimmyG on April 11, 2012, 09:14:24 AM

Norma,
I am not sure about the baking time and temp. I have been using 525F for all of my square pies and do not think that temp is too far off the mark and your bake time sounds about right. When I head back to LI this summer I will make a trip to Umberto's and try to get some more info. I know they are tight lipped about the process in there, but they do have an open kitchen so I may be able to time their bakes and see what temps they are operating at.
The flour according to one of the other members was GM All Trumps http://www.pizzamaking.com/forum/index.php/topic,6608.msg163519.html#msg163519. However if the other flour is working out, I wouldn't change it. I think you are pretty spot on where you are at.

Jim,

I also now believe the bake time and temperature might be about right, from you posts and now knowing the real bake time. Great to hear that when you head back to Long Island you will make a trip to Umberto’s to find out more information if you can.

Thanks for the link from the other member about Umberto’s using All Trumps. I don’t have All Trumps, but do have Kyrol flour I could try. I don’t know what a higher protein flour would do to the crumb.

Norma

dellavecchia · « **Reply #105 on:** April 11, 2012, 09:48:58 AM »

Wow Norma. Perfect amount of browning, excellent height, beautiful soft crumb. I love this pie you have created - it combines a lot of different techniques into one cohesive product.

I think the char on the outside brings real character to the pie. My vote is to keep your 14 minute bake time.

John

norma427 · « **Reply #106 on:** April 11, 2012, 10:30:09 AM »

Quote from: dellavecchia on April 11, 2012, 09:48:58 AM

Wow Norma. Perfect amount of browning, excellent height, beautiful soft crumb. I love this pie you have created - it combines a lot of different techniques into one cohesive product.

I think the char on the outside brings real character to the pie. My vote is to keep your 14 minute bake time.

John

John,

Thanks for your kind comments and telling me you would keep the 14 minute bake because of the char on the outside.

Norma

johnnydoubleu · « **Reply #107 on:** April 11, 2012, 11:47:08 AM »

Killer stuff Norma! Looks super delicious!

norma427 · « **Reply #108 on:** April 11, 2012, 01:25:18 PM »

Quote from: johnnydoubleu on April 11, 2012, 11:47:08 AM

Killer stuff Norma! Looks super delicious!

johnnydoubleu,

Thanks so much for your kind comments!

Norma

Jackie Tran · « **Reply #109 on:** April 11, 2012, 04:45:47 PM »

Norma, the crumb looks outstanding.

norma427 · « **Reply #110 on:** April 11, 2012, 05:19:06 PM »

Quote from: Jackie Tran on April 11, 2012, 04:45:47 PM

Norma, the crumb looks outstanding.

Chau,

Thanks,

it ate pretty good and was simple to mix the dough.

Norma

norma427 · « **Reply #111 on:** April 16, 2012, 05:24:55 PM »

I made one change to the formulation I used last week. I just wanted to see how All Trumps would work.

Norma

johnnydoubleu · « **Reply #112 on:** April 16, 2012, 06:26:52 PM »

Norma,

You are selling Sicilian slices from these pies? How is that going over?

They really do look fantastic!

How are you kneading? I love the look of the crumb.

norma427 · « **Reply #113 on:** April 16, 2012, 08:33:43 PM »

Quote from: johnnydoubleu on April 16, 2012, 06:26:52 PM

Norma,

You are selling Sicilian slices from these pies? How is that going over?

They really do look fantastic!

How are you kneading? I love the look of the crumb.

John,

I didn’t start trying to sell slices from the Sicilian pies I have been experimenting with, but hope to in the next couple of weeks. A few potential customers seemed interested in the slices that were left over after the taste testers tried them. Thanks for saying they look fantastic.

In the last couple few experiments all I do is mix with the flat beater with my Kitchen Aid mixer and when all the ingredients clump up on the flat beater, I just scrap them off, then mix about 8 minutes with the dough hook, then ball and brush olive oil on the dough ball.

Norma

norma427 · « **Reply #114 on:** April 18, 2012, 07:13:01 PM »

These are the results of the Sicilian pizza made with the All Trumps flour. I wasn’t as satisfied with using All Trumps as some of the other flours I have tried before in the same formulation. I don’t know why, but the dough didn’t proof as well and seemed to develop air bubbles in the dough while proofing. Also in the bake I had to pop some bubbles. Although the pizza seemed well baked there was a slight gum line and the crumb seemed denser. The taste of the crust was still good, but I think I will be using a lower protein flour from now on. I also changed the oil to peanut oil to grease the steel pan. I like the canola oil just as good and it isn’t as expensive.

Norma

norma427 · « **Reply #115 on:** April 18, 2012, 07:15:09 PM »

Norma

norma427 · « **Reply #116 on:** April 18, 2012, 07:16:10 PM »

Norma

norma427 · « **Reply #117 on:** April 18, 2012, 07:17:18 PM »

Norma

norma427 · « **Reply #118 on:** April 18, 2012, 07:18:32 PM »

Norma

norma427 · « **Reply #119 on:** April 18, 2012, 07:19:39 PM »

Norma