Trying a different Sicilian pie tomorrow

[norma427]

I am now glad I didn’t have enough Better for Bread flour for the next iteration of the Sicilian pizza I am trying for market.  The Ceresota flour with the same formulation I used better worked out better in my opinion.  I kept the same TF as before.

The dough ball was opened cold and that also seems to work well.  The pan was oiled with not too much corn oil.  The dough was then proofed in the steel pan on top of the deck oven.  A blend of mozzarellas was applied, then the sauce.  The sauce was thinned some for this attempt and it was applied with a bottle in stripes.  A little of Larry’s Greek Oregano was sprinkled on last.  The pie baked well and the crumb was soft and moist, with a little crisp on the bottom crust.  The bottom crust baked evenly in this attempt. I think the only thing I might try for the next attempt is to apply more sauce in another row of stripes going the other way. 

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[JimmyG]

Norma,
Again, your Sicilian looks excellent. I am glad the Ceresota flour worked out well for you. It looks like you solved your "speed bump" problem as well. I noticed the sauce was applied much lighter this time. Was the sauce your regular remade sauce or was this a fresh sauces? I am also curious, what was your deck temp for this pie? In any case, a handsome looking pie all around.

[norma427]

Norma,
Again, your Sicilian looks excellent. I am glad the Ceresota flour worked out well for you. It looks like you solved your "speed bump" problem as well. I noticed the sauce was applied much lighter this time. Was the sauce your regular remade sauce or was this a fresh sauces? I am also curious, what was your deck temp for this pie? In any case, a handsome looking pie all around.

Jim,

Thanks!  I think the “speed bump” problems was solved, but will have to do more tests.  The sauce I used is my regular market sauce.  This time it was made with Full Red, garlic, herbs, a little sugar, a sprinkle of Kosher Salt, and Red Cow Parmesan cheese and wasn’t cooked.  The temperature on the deck was about 525 degrees F for this bake.

Norma

[FacciaPizza]

The crumb looks perfect to me. I would devour that pie.

[norma427]

The crumb looks perfect to me. I would devour that pie.

FacciaPizza,

Thanks!  Steve told me he liked this pie the best of all of them so far, but would like more sauce. I agreed with the more sauce idea.  He even told me he would rather eat this kind of pizza than a Neapolitan pizza.  I guess that is the Sicilian in him that makes him like this kind of pizza.  I think he is also going to try out the same formulation.

Does anyone know of a better way to apply the sauce?

Norma

[JimmyG]

Does anyone know of a better way to apply the sauce?

Norma,
I have seen several saucing methods for Sicilian Pies, one is the squeeze bottle "striping" approach you are currently using. Maybe you could try making a double row of sauce or crisscross like you were planning.

Another approach is to coat the pie in sauce over the cheese i.e. the L&B approach.
http://www.pizzamaking.com/forum/index.php/topic,17168.msg176003.html#msg176003
http://www.pizzamaking.com/forum/index.php/topic,17168.msg175986.html#msg175986
http://www.pizzamaking.com/forum/index.php/topic,17168.msg172935.html#msg172935

Alternatively, you could use the Umberto's approach to saucing, making irregular dollops of sauce all over the pie.
http://gothamist.com/2012/02/03/ny_pizza_gets_police_escort_to_lagu.php
https://pmq.com/mag/2004march_april/secretrecipe.shtml
http://www.comfortinthekitchen.com/wp-content/uploads/2011/10/umbertos.jpg

All of which in my opinion produce great results. For the most part, it comes down to preference, yours and your customers.

[TXCraig1]

I gotta put my vote in for the L&B method, although that last Umberto's pic (http://www.comfortinthekitchen.com/wp-content/uploads/2011/10/umbertos.jpg) looks friggin' incredible.

[norma427]

Norma,
I have seen several saucing methods for Sicilian Pies, one is the squeeze bottle "striping" approach you are currently using. Maybe you could try making a double row of sauce or crisscross like you were planning.

Another approach is to coat the pie in sauce over the cheese i.e. the L&B approach.
http://www.pizzamaking.com/forum/index.php/topic,17168.msg176003.html#msg176003
http://www.pizzamaking.com/forum/index.php/topic,17168.msg175986.html#msg175986
http://www.pizzamaking.com/forum/index.php/topic,17168.msg172935.html#msg172935

Alternatively, you could use the Umberto's approach to saucing, making irregular dollops of sauce all over the pie.
http://gothamist.com/2012/02/03/ny_pizza_gets_police_escort_to_lagu.php
https://pmq.com/mag/2004march_april/secretrecipe.shtml
http://www.comfortinthekitchen.com/wp-content/uploads/2011/10/umbertos.jpg

All of which in my opinion produce great results. For the most part, it comes down to preference, yours and your customers.

Jim,

Thanks so much for all the links for methods in applying the sauce.  I think I might try the Umberto’s method next week.  It would be easier applying the sauce that way, than fooling around with a bottle.

Norma

[JimmyG]

...although that last Umberto's pic (http://www.comfortinthekitchen.com/wp-content/uploads/2011/10/umbertos.jpg) looks friggin' incredible.

Craig,
In my opinion they have the best Sicilian in the state and they were voted best Pizza on Long Island.  Umberto's is definitely worth the visit next time your in NYC (only 30 mins outside the city in New Hyde Park, just off the Long Island Express way).

Norma,
You are most certainly welcome.   I should add, the top two links are the grandma style and the bottom is their Sicilian. While the sauce ingredients for the Sicilian and the grandma are different, their method for applying the sauces is virtual identical. I do believe that the Sicilian sauce is thinner than the grandma to deal with the extended baking time. Something to consider.

[norma427]

Norma,
You are most certainly welcome.   I should add, the top two links are the grandma style and the bottom is their Sicilian. While the sauce ingredients for the Sicilian and the grandma are different, their method for applying the sauces is virtual identical. I do believe that the Sicilian sauce is thinner than the grandma to deal with the extended baking time. Something to consider.

Jim,

Thanks for telling me the Sicilian sauce is thinner because of the longer bake.  I will take that into consideration.  I was surprised that my bake Tuesday really wasn’t that long. 

Norma

[JimmyG]

Norma,
Really, that is interesting. Do you have any ideas why that was or what your baking times were? I think 525F is right where you should be as far as temp is concerned.

[norma427]

Norma,
Really, that is interesting. Do you have any ideas why that was or what your baking times were? I think 525F is right where you should be as far as temp is concerned.

Jim,

I am not exactly sure how long the bake was, but it seemed to be about 8 minutes.  Steve and I both commented that the bake was shorter than what we thought it would be.  I can time it for you next week if you want.  I didn’t know that 525 degree F seems to be right for this type of pizza.

Norma