Author Topic: Trying a different Sicilian pie tomorrow  (Read 43281 times)

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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #25 on: March 21, 2012, 09:55:28 AM »
Norma,
Your Sicilian certainly looks handsome. I am really liking the sauce stripes, reminds me of my hometown pizzeria. I am not sure I could add anything more to what John and Tom said about the malt.  The only other thought I had to get maximum lightness, regardless of the recipe, would be to par-bake your crust.  

Jim,

Thanks for your thoughts too!  :) Glad you like the stripes.  I think next week I will get rid of the dollops and just use stripes. I had tried some parbakes in some of my other Sicilian pies I have made and want to try and make this one without a parbake. 

Norma


Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #26 on: March 25, 2012, 09:24:54 PM »
I mixed another Sicilian dough today for an another attempt on Tuesday.  This is the formulation I used with Better for Bread flour.  I change the ADY to IDY and dropped the dry malt.

Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #27 on: March 25, 2012, 09:26:17 PM »
Norma

Offline JimmyG

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Re: Trying a different Sicilian pie tomorrow
« Reply #28 on: March 25, 2012, 09:38:52 PM »
Looks like a solid recipe Norma. :chef: I cant wait to see your results Tues.
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #29 on: March 25, 2012, 09:54:58 PM »
Looks like a solid recipe Norma. :chef: I cant wait to see your results Tues.

Jim,

Thanks for saying the formulation looks like a solid one.  :) The dough was sticky again and I gave it a few stretch and folds, but would like it I ever get a decent formulation not to have to mess with it too much for market.  That is why I didnít give it many stretch and folds.  If some formulation ever works out okay, I will try to add more yeast for a one day cold ferment.  It seems customers that visited market last week were interested in the Sicilian pizza.  My one customer had a few slices and he said he would buy that every week.  Hopefully, something works out.

Norma

Offline JimmyG

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Re: Trying a different Sicilian pie tomorrow
« Reply #30 on: March 25, 2012, 10:04:14 PM »
Norma,
 I am certain it will work out great. Say, are you still planning on using the lard to grease the pan or are you going to change up your "bench oil" (I am not sure if that is the correct term but i am going with it :) )?
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #31 on: March 25, 2012, 10:17:40 PM »
Norma,
 I am certain it will work out great. Say, are you still planning on using the lard to grease the pan or are you going to change up your "bench oil" (I am not sure if that is the correct term but i am going with it :) )?

Jim,

Thanks for having confidence in that it will work out.  :) I plan on using either peanut oil or corn oil this time to grease the steel pan.  I have had some luck with both of those kinds of oils in a steel pan.  I have both kinds of oils at market, but havenít decided which one I want to use.  I just call the oil to grease the pan ďpan oilĒ.  I really donít know the correct term either.   :-D

Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #32 on: March 26, 2012, 06:06:14 PM »
This is how the dough ball looked after about 24 hours of cold fermenting.

Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #33 on: March 27, 2012, 09:45:03 PM »
The Sicilian dough and pizza went well today.  The dough ball was only left to warm-up for about an half of an hour, because last week it wanted to become too big when trying to put it into the steel pan.  The colder approach to opening the dough went better, but not perfect. That dough was placed into the steel pan easily and was left at room temperature for 2 hrs. for the second rise.  The pizza was dressed with a blend of two mozzarellas, white cheddar, then the tomato sauce was added in strips, and the whole pie was sprinkled with Romano cheese and some Sicilian oregano.  I had seasoned the steel pan more today with corn oil.  The pan was also oiled with corn oil.  The final Sicilian pizza was light and had a nice crisp on the bottom.  There wasnít any trouble with getting the pie out of the pan today.  The only problems with this baked was where the strips of tomato sauce were added the crumb seemed to want to be not have as much oven spring and near the middle of the pizza it didnít want to brown as much.  Any ideas how to avoid the last two things I mentioned?

Norma


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Re: Trying a different Sicilian pie tomorrow
« Reply #34 on: March 27, 2012, 09:46:13 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #35 on: March 27, 2012, 09:47:41 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #36 on: March 27, 2012, 09:48:40 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #37 on: March 27, 2012, 09:49:57 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #38 on: March 27, 2012, 09:51:33 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #39 on: March 27, 2012, 09:52:30 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #40 on: March 27, 2012, 09:53:49 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #41 on: March 27, 2012, 09:55:16 PM »
Norma


Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #42 on: March 27, 2012, 09:56:27 PM »
Norma

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #43 on: March 27, 2012, 09:57:28 PM »
Norma

Offline JimmyG

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Re: Trying a different Sicilian pie tomorrow
« Reply #44 on: March 27, 2012, 10:25:46 PM »
That Sicilian looks to die for Norma and remarkably similar to the one I grew up with on Long Island http://www.patiopizzany.com/apps/photos/. The only exception is that they stripped the grandma but regardless very close. The only suggest I may offer regarding the oven spring is to try and use a fresh tomato sauce. Due to its viscous properties of the cooked sauce,  water may evaporate more out of the fresh sauce during baking offering less weight in those areas. Other than that, great looking pie. I am really jealous I was not there to try it.
« Last Edit: April 03, 2012, 09:17:01 AM by JimmyG »
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #45 on: March 27, 2012, 10:53:57 PM »
That Sicilian looks to die for Norma and remarkably similar to the one I grew up with on Long Island http://www.patiopizzany.com/apps/photos/. The only exception is that they stripped the grandma but regardless very close. The only suggest I may offer regarding the oven spring is to try and use a fresh tomato sauce. Due to its viscous properties, the water may evaporate more out of the fresh sauce during baking offering less weight in those areas. Other than that, great looking pie. I am really jealous I was not there to try it.

Jim,

Thanks for your kind comments!  :) Thanks also for the link to the pizzeria where you ate pizzas.  They look very good!   :)

What do you mean by using fresh tomato sauce?  Do you mean I should purchase fresh tomatoes and grind them?  Do you think my TF is right, or do you think it should be lowered?

Norma

Offline JimmyG

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Re: Trying a different Sicilian pie tomorrow
« Reply #46 on: March 27, 2012, 11:22:42 PM »
Norma,
You are more than welcome, that truly looks incredible. What I meant by the "fresh tomato sauce" was to use crushed or whole canned tomatoes that have been pureed and not cooked. I thought you previously mentioned that you use a premade sauce in the previous posts. Regardless, the wetter the sauce, the better the oven spring will be in those areas. Maybe try adding some water to sauce. If nothing else works, make some speed bumps in the dough so the oven spring in the stripped areas looks deliberate  :-D. The TF may be a little too thick but not by much, given your results it is almost trivial. Try bringing it down to 0.13 next time and see if you like the results as much. If not, split the difference, ie .14.
« Last Edit: March 27, 2012, 11:24:31 PM by JimmyG »
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #47 on: March 28, 2012, 07:04:25 AM »
Norma,
You are more than welcome, that truly looks incredible. What I meant by the "fresh tomato sauce" was to use crushed or whole canned tomatoes that have been pureed and not cooked. I thought you previously mentioned that you use a premade sauce in the previous posts. Regardless, the wetter the sauce, the better the oven spring will be in those areas. Maybe try adding some water to sauce. If nothing else works, make some speed bumps in the dough so the oven spring in the stripped areas looks deliberate  :-D. The TF may be a little too thick but not by much, given your results it is almost trivial. Try bringing it down to 0.13 next time and see if you like the results as much. If not, split the difference, ie .14.

Jim,

I understand what you mean by fresh tomato sauce now.  I have some Centro and Classio Tomato products at market and might try them next week.  The sauce I used for this pie was Stanislaus Full Red with added herbs and garlic and some Parmesan cheese.  The sauce wasnít cooked at all before the pizza was made.  Steve also commented that maybe my sauce was too thick for this type of pizza.  Lol, the idea of speed bumps is funny!  :-D Iíll try dropping the TF down to .14% for next week.

Thanks for your help!   :)

Norma

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Re: Trying a different Sicilian pie tomorrow
« Reply #48 on: March 28, 2012, 07:04:42 AM »
Just about perfect Norma. These slices look absolutely delicious - well done.

John

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #49 on: March 28, 2012, 07:07:27 AM »
Just about perfect Norma. These slices look absolutely delicious - well done.

John

John,

Thanks!  What would you change either in the formulation or the way to apply the sauce?  Would you also drop the TF some?

Norma