Author Topic: Trying a different Sicilian pie tomorrow  (Read 40669 times)

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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #450 on: August 29, 2012, 02:40:36 PM »
Norma
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Offline weemis

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Re: Trying a different Sicilian pie tomorrow
« Reply #451 on: September 04, 2012, 11:27:50 AM »
Hey Norma,

Normally, I'm a WFO guy, but had a blue moon party to go to and wanted to bring some pizza to the party. I have a 50 lb bag of full strength (free sample) that I'm trying to get rid of, so when I read this post, I figured I'd give it a try. I made it twice in the last week. A 3 day cold ferment and a 22 hr cold ferment. It was kind of like a focaccia/sicilian hybrid. I had a plethora of over-ripe tomatoes, so I just used the dough recipe and topped it with sliced tomato, some thinly sliced candy onions and shredded mozz/provo with some fresh herbs, Olive Oil and grated parm post bake. I didn't have a steel pan, so I used a ceramic 17x11ish pampered chef pan my mom gave me years ago. I had to cut the temp back to 450ish to make it all work, but work it did!

Amazing! The 3 day ferment was noticeably better than the 22 hour.  I'd definitely ferment 3 days if I did it again! Thanks for the recipe and your documentation of it all! I'll be playing with this one much more, as it's now a delicious option for non-WFO deliciousness as I use up the flour! Hopefully pics next time!
Nick Gore - just a dough eyed wanderer

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #452 on: September 04, 2012, 09:51:50 PM »
Hey Norma,

Normally, I'm a WFO guy, but had a blue moon party to go to and wanted to bring some pizza to the party. I have a 50 lb bag of full strength (free sample) that I'm trying to get rid of, so when I read this post, I figured I'd give it a try. I made it twice in the last week. A 3 day cold ferment and a 22 hr cold ferment. It was kind of like a focaccia/sicilian hybrid. I had a plethora of over-ripe tomatoes, so I just used the dough recipe and topped it with sliced tomato, some thinly sliced candy onions and shredded mozz/provo with some fresh herbs, Olive Oil and grated parm post bake. I didn't have a steel pan, so I used a ceramic 17x11ish pampered chef pan my mom gave me years ago. I had to cut the temp back to 450ish to make it all work, but work it did!

Amazing! The 3 day ferment was noticeably better than the 22 hour.  I'd definitely ferment 3 days if I did it again! Thanks for the recipe and your documentation of it all! I'll be playing with this one much more, as it's now a delicious option for non-WFO deliciousness as I use up the flour! Hopefully pics next time!

weemis,

I am glad the dough recipe worked out for you and you liked it.  I can imagine from the longer fermentation time that your Sicilian pies had a better crust taste than mine do with your 3 day cold ferment.  I like GM Full Strength for this formulation, but KAAP also worked. 

Your choice of dressing sure sounds good.  :) I am also glad your ceramic pampered chef worked out okay for you. Good thinking to decrease the temperature when using a different pan.   

I think this is a easy method for a Sicilian pie.

I would be interested in seeing some pictures if you can post some another time. 

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #453 on: September 06, 2012, 08:21:23 AM »
I did another experiment of only proofing the dough in the steel pan for ˝ hr., instead of the usual 1 hr. or more.  The steel pan with the dough was placed on top of my oven to proof for ˝ hr.  The resulting crumb was lighter.  I would have thought proofing the dough for a longer period would have produced a lighter crust, but this was one time it didn’t.  The dough ball was warmed-up for a longer time before it was floured and placed in the steel pan though.  That also could have been why the crumb was lighter.

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #454 on: September 06, 2012, 08:22:20 AM »
Norma
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Offline Chicago Bob

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Re: Trying a different Sicilian pie tomorrow
« Reply #455 on: September 06, 2012, 10:28:06 AM »
That is a pretty dough Norma...looks like it would eat very nicely.... light.
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #456 on: September 06, 2012, 10:59:06 AM »
That is a pretty dough Norma...looks like it would eat very nicely.... light.

Thanks Bob!  :)  Steve and I really like Sicilian pies. 

Norma
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Offline weemis

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Re: Trying a different Sicilian pie tomorrow
« Reply #457 on: September 06, 2012, 11:03:02 AM »
Indeed beautiful! the steel pan does a beautiful job of browning, and your crust looks delicious! how long was the dough at room temp before going into the steel pan for proofing?
Nick Gore - just a dough eyed wanderer

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #458 on: September 06, 2012, 12:00:50 PM »
Indeed beautiful! the steel pan does a beautiful job of browning, and your crust looks delicious! how long was the dough at room temp before going into the steel pan for proofing?

weemis,

Those steel pans do a good job of browning.  I use a fair amount of corn oil to oil the steel pan.  The dough ball was at room temperature for about 2 hrs. and it was very warm and muggy.  If you want me to take a picture of the dough ball next week before I open it and put it into the steel pan I can.

Norma
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Offline fcbuilder

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Re: Trying a different Sicilian pie tomorrow
« Reply #459 on: September 07, 2012, 02:47:27 PM »
Beautiful as always Norma ;D

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #460 on: September 07, 2012, 06:13:32 PM »
Beautiful as always Norma ;D

FC,

Thanks for your kind comment!  :)

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #461 on: September 13, 2012, 08:43:45 AM »
I tried an experiment with not letting the dough proof in the pan as long to see what would happen.  After the dough ball was opened and placed in the steel pan with the metal lid on, I placed the tray on the top of my oven for ˝ hr.  I usually let the dough proof in the pan for an hour or more on the top of my oven. 

The resulting pizza had a gum line.  I am not sure if the gum line came from not proofing the dough long enough, but it appeared to me that is what caused the gum line.  The slices still tasted the same, but I sure don’t want a gum line.

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #462 on: September 13, 2012, 08:44:20 AM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #463 on: September 13, 2012, 08:45:00 AM »
Norma
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Offline Don K

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Re: Trying a different Sicilian pie tomorrow
« Reply #464 on: September 13, 2012, 10:28:57 AM »
Norma, when you make all these different kinds of pizzas, do you sell them at them at the market or do you just sell the Lehmann dough pies? Just curious.
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #465 on: September 13, 2012, 11:44:59 AM »
Norma, when you make all these different kinds of pizzas, do you sell them at them at the market or do you just sell the Lehmann dough pies? Just curious.

Don,

Right now I am selling NY style Lehmann dough pies, Greek pizzas and Sicilian pies at market.

Norma
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Offline Don K

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Re: Trying a different Sicilian pie tomorrow
« Reply #466 on: September 13, 2012, 11:56:01 AM »
Don,

Right now I am selling NY style Lehmann dough pies, Greek pizzas and Sicilian pies at market.

Norma
I have to go to Baltimore in a few weeks. I may have to make a detour on the way home and check your place out. How far are you from the PA Turnpike?
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #467 on: September 13, 2012, 12:22:06 PM »
I have to go to Baltimore in a few weeks. I may have to make a detour on the way home and check your place out. How far are you from the PA Turnpike?

Don,

The closest exits to the Pa. turnpike to Root’s would be either Lebanon, Lancaster http://wikimapia.org/9846406/PA-Turnpike-I-76-Exit-266-20-Lebanon-Lancaster or http://wikimapia.org/#lat=40.2314215&lon=-76.4377535&z=15&l=0&m=b&v=8&search=pa.%20turnpike%20denver%20exit  I am not sure which exit is closer to Root’s.  Steve lives right near the Denver exit.

It would be great to meet you if you can make it to Root’s.  :)

Root's is only about 20 minutes from Mount Hope Winery, right off of route 72.

Norma
« Last Edit: September 13, 2012, 12:25:58 PM by norma427 »
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Offline Don K

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Re: Trying a different Sicilian pie tomorrow
« Reply #468 on: September 13, 2012, 02:19:29 PM »
Don,

The closest exits to the Pa. turnpike to Root’s would be either Lebanon, Lancaster http://wikimapia.org/9846406/PA-Turnpike-I-76-Exit-266-20-Lebanon-Lancaster or http://wikimapia.org/#lat=40.2314215&lon=-76.4377535&z=15&l=0&m=b&v=8&search=pa.%20turnpike%20denver%20exit  I am not sure which exit is closer to Root’s.  Steve lives right near the Denver exit.

It would be great to meet you if you can make it to Root’s.  :)

Root's is only about 20 minutes from Mount Hope Winery, right off of route 72.

Norma
I was just looking at a map. I may have actually been to Root's before! When I was a kid, we used to visit my dad's relatives in Pa. Most of them are in western Pa. (Brownsville/Uniontown), but we occasionally would travel farther to my uncle's house. I had to call my dad and ask him where my uncle lived, and sure enough, it was just outside of East Petersburg. I vaguely remember going to a big market with my sisters and cousins. My uncle bought us candy sticks there. This would have been in the early to mid '70's. It's a small world.

It's too bad that I don't have any homebrew to exchange with Steve. Even if I were to make a batch today, it wouldn't be ready in time.

Oh well, I have hijacked this thread enough. I haven't decided whether I will be driving or flying to Baltimore. If I drive, I definitely plan on swinging by your way. In fact, this might be the deciding factor on why I drive.  :chef: :pizza:
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Offline Ev

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Re: Trying a different Sicilian pie tomorrow
« Reply #469 on: September 13, 2012, 05:35:56 PM »
Don, we'd be more than happy to have you stop by. Like Norma said, I'm only a few minutes from exit 286 on the turnpike. Roots is a little farther but easier from the next exit westbound. It's on the same road you get off on. (rt. 72)
 Don't worry about the homebrew. I've got enough for all of us! ;) :-D
Keep in mind, Roots is a Tuesday only market. Any other day, I'd be happy to fire up the wfo or anything else you might want!
« Last Edit: September 13, 2012, 06:25:04 PM by Ev »

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #470 on: September 13, 2012, 06:36:03 PM »
I was just looking at a map. I may have actually been to Root's before! When I was a kid, we used to visit my dad's relatives in Pa. Most of them are in western Pa. (Brownsville/Uniontown), but we occasionally would travel farther to my uncle's house. I had to call my dad and ask him where my uncle lived, and sure enough, it was just outside of East Petersburg. I vaguely remember going to a big market with my sisters and cousins. My uncle bought us candy sticks there. This would have been in the early to mid '70's. It's a small world.

It's too bad that I don't have any homebrew to exchange with Steve. Even if I were to make a batch today, it wouldn't be ready in time.

Oh well, I have hijacked this thread enough. I haven't decided whether I will be driving or flying to Baltimore. If I drive, I definitely plan on swinging by your way. In fact, this might be the deciding factor on why I drive.  :chef: :pizza:


Don,

Don’t ever worry about getting any of my threads off-topic.  It doesn’t bother me.  It is a small world that you went to your uncle’s home (near East Petersburg) and remember going to Root’s with your sisters and cousins.  The candy sticks your uncle purchased for you would have been from Smith’s candies.  They have been at Root’s for many years.  Right near that candy stand was were my husbands parents had the caramel popcorn stand. 

Let Steve and me know if you decide to drive and stop at Root’s. 

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #471 on: September 13, 2012, 06:38:41 PM »
Don, we'd be more than happy to have you stop by. Like Norma said, I'm only a few minutes from exit 286 on the turnpike. Roots is a little farther but easier from the next exit westbound. It's on the same road you get off on. (rt. 72)
 Don't worry about the homebrew. I've got enough for all of us! ;) :-D
Keep in mind, Roots is a Tuesday only market. Any other day, I'd be happy to fire up the wfo or anything else you might want!

Steve,

The homebrew sounds good.   ;D  We are always happy to get visitors from the forum, right Steve.   ;)

Norma
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Offline Don K

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Re: Trying a different Sicilian pie tomorrow
« Reply #472 on: September 13, 2012, 10:28:41 PM »
Thanks for the invitation Norma and Steve. I will let you know. I don't have an exact date yet.
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Offline fcbuilder

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Re: Trying a different Sicilian pie tomorrow
« Reply #473 on: October 01, 2012, 10:23:10 PM »
I wanted to try out my new pans!

Offline Ev

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Re: Trying a different Sicilian pie tomorrow
« Reply #474 on: October 01, 2012, 10:27:31 PM »
That looks totally delicious, Frankie! :chef:


 

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