Author Topic: Trying a different Sicilian pie tomorrow (Read 20351 times)

dmcavanagh · « **Reply #360 on:** May 28, 2012, 07:20:37 PM »

@cornicione54

When they figure it all out, they won't be able to wait to tell us all about it. Sit back, relax and let Norma and Jimmy do their thing!

cornicione54 · « **Reply #361 on:** May 28, 2012, 07:22:38 PM »

Thanks Norma and David. I look forward to reading more about the results in this continuing line of experimentation.

norma427 · « **Reply #362 on:** May 28, 2012, 07:54:33 PM »

Quote from: dmcavanagh on May 28, 2012, 07:20:37 PM

@cornicione54

When they figure it all out, they won't be able to wait to tell us all about it. Sit back, relax and let Norma and Jimmy do their thing!

Dave,

Lol, you crack me up!

Thanks for the laugh.

Norma

dmcavanagh · « **Reply #363 on:** May 28, 2012, 08:48:16 PM »

Norma

I was just playing around on a bread baking site, and found this http://www.sourdoughhome.com/pizzacrusts.html, it's kinda what I was explaining what I do when I want to use up some of my extra sourdough culture.! Just never know what you'll find on the WWW. Maybe this will be the seed for yet another experiment!

norma427 · « **Reply #364 on:** May 28, 2012, 09:12:22 PM »

Quote from: dmcavanagh on May 28, 2012, 08:48:16 PM

Norma

I was just playing around on a bread baking site, and found this http://www.sourdoughhome.com/pizzacrusts.html, it's kinda what I was explaining what I do when I want to use up some of my extra sourdough culture.! Just never know what you'll find on the WWW. Maybe this will be the seed for yet another experiment!

Dave,

You could be so right that what you found might be something to try with leftover sourdough starters.

I never thought to use up some of the starters that way.

I wonder if the skin wouldn’t need to be docked though. I did bake just plain skins in my oven and they ballooned up, but then went down after they were taken out of the oven. I did use them to make Panini sandwiches and thought they were great. The taste of sourdough would make them a lot better.

Are you going to try what you found?

Norma

dmcavanagh · « **Reply #365 on:** May 28, 2012, 09:27:09 PM »

Norma

I think I will give that a try. I have about 3 qt. containers full of sourdough culture and I really could use that space for better things (beer and cheese) so I may play around with this idea and see how things turn out. And now that I'm thinking sourdough, I think breakfast might be sourdough, buttermilk pancakes.

norma427 · « **Reply #366 on:** May 28, 2012, 10:21:09 PM »

Quote from: dmcavanagh on May 28, 2012, 09:27:09 PM

Norma

I think I will give that a try. I have about 3 qt. containers full of sourdough culture and I really could use that space for better things (beer and cheese) so I may play around with this idea and see how things turn out. And now that I'm thinking sourdough, I think breakfast might be sourdough, buttermilk pancakes.

Dave,

Good to hear you think you will give that a try. If you give your idea a try and it works out, I also might try it. I like the idea for more room for beer and cheese too. Sourdough buttermilk pancakes also sounds great!

Norma

sajata · « **Reply #367 on:** May 29, 2012, 12:03:26 PM »

Well Norma, as they say "Life Happens" i will no tbe able to make it out to try you handy work. It is still on my agenda but not today....

sorry. I was looking forward to it.

norma427 · « **Reply #368 on:** May 29, 2012, 09:13:58 PM »

Quote from: sajata on May 29, 2012, 12:03:26 PM

Well Norma, as they say "Life Happens" i will no tbe able to make it out to try you handy work. It is still on my agenda but not today....

sorry. I was looking forward to it.

sajata,

I know “life happens” and understand. I was looking forward to meeting you to, but anytime is fine. It was really hot at market today anyway and then we had some bad storms later today.

Norma

norma427 · « **Reply #369 on:** May 30, 2012, 09:49:31 AM »

The “epoxy” Sicilian attempt went okay. Being it was so hot at market, the dough proofed more in the steel pan than I thought it would. I don’t know if it was the “epoxy” method, the added IDY, or the heat proofing the dough in the pan, but the crumb was really soft. I think it was softer than any crumb I made before. I don’t know why the crumb was so soft. I wanted to also note that there was a really soft crumb when trying the Pizzarium “epoxy” dough. Both pizzas when getting them out of the steel pan were almost floppy, even though they were brown on the bottom crusts. The crumb did have a good taste.

This dough ball was also very easy to open, as were the Pizzarium and NY style Lehmann "epoxy" doughs.

Some of my pictures turned out blurry, but these are the ones that weren’t blurry.

Norma

norma427 · « **Reply #370 on:** May 30, 2012, 09:51:38 AM »

Norma

norma427 · « **Reply #371 on:** May 30, 2012, 09:55:17 AM »

Norma

norma427 · « **Reply #372 on:** June 13, 2012, 08:52:03 AM »

I found that using the top deck on my oven does help to make the bottom browner, with a crispier bottom, without making the cheeses on the top brown too much.

Norma

norma427 · « **Reply #373 on:** June 13, 2012, 08:53:00 AM »

Norma

norma427 · « **Reply #374 on:** June 13, 2012, 08:53:47 AM »

Norma

norma427 · « **Reply #375 on:** June 13, 2012, 08:54:33 AM »

Norma

norma427 · « **Reply #376 on:** June 13, 2012, 08:55:29 AM »

Norma

parallei · « **Reply #377 on:** June 13, 2012, 10:53:29 AM »

. If I ever make it out to your part of the world, can I pre-order one of those pies?

norma427 · « **Reply #378 on:** June 13, 2012, 02:04:38 PM »

Quote from: parallei on June 13, 2012, 10:53:29 AM

. If I ever make it out to your part of the world, can I pre-order one of those pies?

Paul,

If you ever make it out to my area, I would gladly make you one of the Sicilian pies, or whatever kind you want to try.

Norma

norma427 · « **Reply #379 on:** June 21, 2012, 07:19:41 PM »

These are a few pictures from a Sicilian pie that was made Tuesday. This pie was also baked in the top deck and the one side was browner than the other. I rotate the pie different times, but it is still hard sometimes to get consistent bottom crust browning. The one picture is of the lighter end of the bottom crust. The other end was a little browner.

Norma