Author Topic: Trying a different Sicilian pie tomorrow  (Read 29166 times)

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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #400 on: July 26, 2012, 08:54:37 AM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #401 on: July 26, 2012, 08:55:45 AM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #402 on: July 26, 2012, 08:57:40 AM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #403 on: August 01, 2012, 11:53:44 PM »
I tried another experimental Sicilian pizza with KAAP.  I used 15 grams less water in the formulation.  I am not sure, but think I like KAAP flour better than GM Full Strength flour in the same formulation.  The crumb is very moist, the other edges get nice and crispy and the bottom crust browns well.  I did use corn oil to oil the steel pan.

Norma 
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #404 on: August 01, 2012, 11:54:37 PM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #405 on: August 01, 2012, 11:55:46 PM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #406 on: August 01, 2012, 11:56:50 PM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #407 on: August 09, 2012, 06:35:33 PM »
This was just another Sicilian pizza made with KAAP and less water.  I think I am done testing the KAAP for a Sicilian pizza.

Norma
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Offline Pete-zza

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Re: Trying a different Sicilian pie tomorrow
« Reply #408 on: August 09, 2012, 06:49:08 PM »
This was just another Sicilian pizza made with KAAP and less water.  I think I am done testing the KAAP for a Sicilian pizza.

Norma,

Why is that?

Peter

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #409 on: August 09, 2012, 08:10:28 PM »
Norma,

Why is that?

Peter

Peter,

I do like KAAP and might use it to make the Sicilian pizzas for market, but first need to price a 50 lb. bag of KAAP to see how it compares in price to GM Full Strength flour.  I think I tested the KAAP enough and basically I had the same results as using GM Full Strength flour, but the crumb is a little denser, but still moist.  I also have a 50 lb. bag of GM Full Strength flour I need to use up.  I still would like to switch over to all non bromated flours for market pizzas, but am not decided on that.  I have to wait and see how much cheese prices, flours and other ingredients might go up because of the drought in the US.  Did you see any indicators of how much ingredients will go up for pizza in the next year?

Norma
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Offline Pete-zza

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Re: Trying a different Sicilian pie tomorrow
« Reply #410 on: August 09, 2012, 08:33:06 PM »
I have to wait and see how much cheese prices, flours and other ingredients might go up because of the drought in the US.  Did you see any indicators of how much ingredients will go up for pizza in the next year?


Norma,

Everything I have been reading points to significant increases in the prices of ingredients that go into pizzas, because of the drought and other shortages around the world. This article is typical of what I have been reading: http://www.newsday.com/news/world/global-food-reserves-falling-as-drought-wilts-crops-1.3894493.

Today it hit 111 degrees F where I am, which apparently set a new record for this date. This morning when I woke up it was a pleasant 78 degrees F.

Peter

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #411 on: August 09, 2012, 08:55:52 PM »
Norma,

Everything I have been reading points to significant increases in the prices of ingredients that go into pizzas, because of the drought and other shortages around the world. This article is typical of what I have been reading: http://www.newsday.com/news/world/global-food-reserves-falling-as-drought-wilts-crops-1.3894493.

Today it hit 111 degrees F where I am, which apparently set a new record for this date. This morning when I woke up it was a pleasant 78 degrees F.

Peter


Peter,

Thanks you for the link to what you have been reading.  I thought there would be significant increases in the prices of ingredients that go into pizzas, because of the drought and other shortages around the world.  For a one day a week pizza place like I have, it is tough if prices go up a lot and sales also donít go up.  I try to use all good pizza ingredients for my pizzas.  Now they also have that oil refinery fire, that they say are also making gasoline prices rise.  It doesnít look good.

A temperature of 111 degrees F is also hard to take.  It has been in the 100ís a few days in our area, but that is nothing like where you live, or where other members live.  I can imagine 78 degrees F felt pretty good to you this morning.

My air-conditioner in my van conked out about a month ago and I have decided not to get it fixed this summer, so when I go away it is usually quite warm.  I thought I used to survive without air-conditioners in a vehicle, so why canít I do the same now.  So far I have been managing okay with no air-conditioner in my van.

Norma
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Offline brogers

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Re: Trying a different Sicilian pie tomorrow
« Reply #412 on: August 11, 2012, 09:15:54 AM »
Looks fantastic, I will give this a try

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #413 on: August 11, 2012, 09:37:05 AM »
Looks fantastic, I will give this a try

brogers,

Thanks!  :)  If you need any help in what I do, let me know.

Norma
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Offline fcbuilder

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Re: Trying a different Sicilian pie tomorrow
« Reply #414 on: August 17, 2012, 12:09:41 AM »
Thank you Norma very much for all your hard work creating this recipe! Here are some pic's of my Sicilian pie using your recipe.
I used Kabf .The dough was meant for a smaller rectangle pan but last minute decided on a round deep dish pan ,so it was a little thin.
p.s. my kids devoured it!!

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #415 on: August 17, 2012, 06:55:13 AM »
Thank you Norma very much for all your hard work creating this recipe! Here are some pic's of my Sicilian pie using your recipe.
I used Kabf .The dough was meant for a smaller rectangle pan but last minute decided on a round deep dish pan ,so it was a little thin.
p.s. my kids devoured it!!

FC,

I am glad you liked the formulation.  Your pictures of your Sicilian pie look great!  ;D  I am also glad you kids liked your pie.  It is good to know that the formulation can be used in a round deep dish pan to make a thinner pizza.  I never tried that before, but might after your post.  It is also good to know that KABF can be used in the formulation.  Thanks for posting your pictures. 

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #416 on: August 17, 2012, 06:59:41 AM »
I was back to using GM Full Strength flour again for this past Tuesday.  I only took one picture, but the GM Full Strength seems to work just about the same as KAAP in the same formulation.

Norma
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Offline fcbuilder

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Re: Trying a different Sicilian pie tomorrow
« Reply #417 on: August 17, 2012, 01:50:52 PM »
Thanks again Norma, The pan was 16" dia. The pizza was great coming out of the oven but then got a little chewy when it was getting cold.Great reheated though ! Next time I will use Kaap it should help with that problem.

Offline Chicago Bob

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Re: Trying a different Sicilian pie tomorrow
« Reply #418 on: August 17, 2012, 02:14:23 PM »
FC,
That Sicilian is a beauty...
"Care Free Highway...let me slip away on you"

Offline fcbuilder

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Re: Trying a different Sicilian pie tomorrow
« Reply #419 on: August 17, 2012, 05:00:36 PM »
Thanks CB! norma hooked it up!


 

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