Author Topic: Trying a different Sicilian pie tomorrow (Read 20381 times)

norma427 · « **Reply #380 on:** June 21, 2012, 07:20:24 PM »

Norma

Jimbo53 · « **Reply #381 on:** June 21, 2012, 10:41:17 PM »

Norma,

That square pie looks like the picture in my head of what a Sicilian pie should look like. That bottom crust looks like it had the perfect amount of crisp to it.

Could you please link me to the recipe or worksheet to that perfect pie pictured above.

Thanks,
Jimmy

norma427 · « **Reply #382 on:** June 21, 2012, 11:06:37 PM »

Quote from: Jimbo53 on June 21, 2012, 10:41:17 PM

Norma,

That square pie looks like the picture in my head of what a Sicilian pie should look like. That bottom crust looks like it had the perfect amount of crisp to it.

Could you please link me to the recipe or worksheet to that perfect pie pictured above.

Thanks,
Jimmy

Jimmy,

Thanks for your nice comment!

The formulation I have been using is at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,18281.msg178345.html#msg178345 Right now I am using GM Full Strength flour, but I did try other flours like Better for Bread and it seemed to work well. I think the hydration could drop a percentage point or two if you decide to use some other flours. If you need help in how I mix, let me know.

Norma

JimmyG · « **Reply #383 on:** June 22, 2012, 09:24:22 AM »

Jimmy,
I've tried Norma's Sicilian recipe several times and believe me, it is one of the tastiest Sicilian I have ever tried. I think you will be very happy with her recipe.
Jim

norma427 · « **Reply #384 on:** June 27, 2012, 11:17:45 AM »

This was just another Sicilian pie made yesterday. I like the bottom crust browning better. It is hard to know exactly when to pull these pies out of the oven, and can’t really time the bakes in accuracy because my deck oven temperatures fluctuate because the doors are opened and closed many times. I don’t know how I did it on this pie, but the bottom crust was evenly browned. I also added the blend of grated Parmigiano Reggiano and Romano that I had purchase at Bova under the sauce. I liked the addition of the grated Parmigiano Reggiano and Romano cheese.

I think I have found the best methods for me to get a nice moist crumb and a decent crunch to the bottom of the crust in a steel pan.

Norma

norma427 · « **Reply #385 on:** June 27, 2012, 11:18:49 AM »

Norma

norma427 · « **Reply #386 on:** June 27, 2012, 11:19:52 AM »

Norma

norma427 · « **Reply #387 on:** June 27, 2012, 11:20:26 AM »

Norma

dmcavanagh · « **Reply #388 on:** June 27, 2012, 12:37:15 PM »

Norma

I know what you mean about the timing on thick pan pies like your Sicilian. I usually cook a pie like that for around 22-25 minutes. I like to start at a high heat like 500 for the first 5 minutes to get good oven spring, then I usually turn my oven down to 450-425 to assure that the dough cooks through without becoming burnt and/or dry. It's a balancing act and every oven is a little different.

Jimbo53 · « **Reply #389 on:** June 27, 2012, 02:47:35 PM »

Norma,

The pics above look awesome and delicious. Was it make using the epoxy method or the standard method you used back at around reply 26 of this thread.

Jimmy

norma427 · « **Reply #390 on:** June 27, 2012, 03:08:45 PM »

Quote from: dmcavanagh on June 27, 2012, 12:37:15 PM

Norma

I know what you mean about the timing on thick pan pies like your Sicilian. I usually cook a pie like that for around 22-25 minutes. I like to start at a high heat like 500 for the first 5 minutes to get good oven spring, then I usually turn my oven down to 450-425 to assure that the dough cooks through without becoming burnt and/or dry. It's a balancing act and every oven is a little different.

Dave,

You are so right about timing of thick pies. I am sure your methods and explanations will help others that might be having problems getting the right amount of oven spring and also how the inside dough will bake right. Thanks for the tips!

How long do you proof your Sicilian doughs in the pan?

Even in my deck oven I found the top deck works better. There is lower head space on that deck, but also a little lower temperature.

Norma

norma427 · « **Reply #391 on:** June 27, 2012, 03:09:35 PM »

Quote from: Jimbo53 on June 27, 2012, 02:47:35 PM

Norma,

The pics above look awesome and delicious. Was it make using the epoxy method or the standard method you used back at around reply 26 of this thread.

Jimmy

Jimmy,

Thanks for the kind comments about the Sicilian pizza.

I have been using the standard method. I was only experimenting with the epoxy method to see what would happen.

If you need any help in how I mix, or anything else, let me know.

Norma

dmcavanagh · « **Reply #392 on:** June 27, 2012, 03:19:29 PM »

Norma

I don't really time the pan rise, I just know when they're ready. I guess if I had to put a number on it, probably about 2-3 hours, a lot depends on ambient temperature in the house.

norma427 · « **Reply #393 on:** June 27, 2012, 03:49:38 PM »

Quote from: dmcavanagh on June 27, 2012, 03:19:29 PM

Norma

I don't really time the pan rise, I just know when they're ready. I guess if I had to put a number on it, probably about 2-3 hours, a lot depends on ambient temperature in the house.

Dave,

Thanks! You are right it all depends on the ambinet temperature and probably how much yeast was used in the formulation.

Norma

norma427 · « **Reply #394 on:** July 05, 2012, 07:03:51 AM »

This was just another Sicilian pizza. Somehow I forgot the oregano in the dressings. The dough ball sat out at hot room temperatures too long, but it still turned out okay.

Norma

norma427 · « **Reply #395 on:** July 05, 2012, 07:04:50 AM »

Norma

norma427 · « **Reply #396 on:** July 05, 2012, 07:05:51 AM »

Norma

norma427 · « **Reply #397 on:** July 23, 2012, 09:37:43 PM »

Just to see what would happen, I did a test batch of Sicilian dough using the same formulation as before, but used a little less water and KAAP. This was the dough ball that was mixed this morning in my Kitchen Aid mixer. I used the flat beater first, then left the dough sit for 10 minutes to try and hydrate the flour better, then mixed on speed 1 with the dough hook for 7 minutes. The dough felt about the same as before.

Norma

norma427 · « **Reply #398 on:** July 26, 2012, 08:52:09 AM »

The Sicilian pizza made with KAAP and a little less water turned out well. The crumb was a little more dense looking, but still was moist and soft to chew. The dough opened well and the bottom browned okay. Two of the pictures show what the dough looks like in the steel pan right after it was opened, and put in the steel pan, and after it had proofed. Three cheeses and Greek Oregano are used on the Sicilian pizza in addition to my regular pizza sauce. This was a one day cold fermented dough mixed in my Kitchen Aid mixer. The flat beater was used first to incorporated the ingredients, then was changed to the dough hook to finish mixing the dough.

My great-granddaughter and grandson where dancing to the Elmo pizza song after I made this pizza.

Norma

norma427 · « **Reply #399 on:** July 26, 2012, 08:53:25 AM »

Norma