Author Topic: Trying a different Sicilian pie tomorrow  (Read 33585 times)

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Offline Don K

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Re: Trying a different Sicilian pie tomorrow
« Reply #480 on: October 12, 2012, 09:08:27 PM »
It looks like albino pumpkin guts...
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #481 on: October 12, 2012, 10:18:23 PM »
It looks like albino pumpkin guts...

Don,

You sure do know your stuff!   :-D  That is almost exactly what it looked like. 

I took some more pictures after I left the dough ball sit out and since I have reballed it.  The possum is outside now and I can't get it to the freezer yet.   :-D  The dough ball sure must have power, because it just popped the lid again.   :-D

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #482 on: October 12, 2012, 10:52:35 PM »
These are the pictures of the dough balls since I brought it home.  The dough ball was left out, reballed, then let to sit out at room temperature more.  It still had plenty of power.  The dough ball felt somewhat clammy before the reball, but still did have gluten structure inside the dough ball.  I will see what happens to it after it is defrosted.

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #483 on: October 12, 2012, 10:53:18 PM »
Norma
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Offline Chicago Bob

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Re: Trying a different Sicilian pie tomorrow
« Reply #484 on: October 13, 2012, 11:08:44 AM »
It looks like albino pumpkin guts...
Speaking of which....what happened with your white one that was in your garden Norma?
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #485 on: October 13, 2012, 05:44:54 PM »
Speaking of which....what happened with your white one that was in your garden Norma?

Bob,

The white pumpkin in my garden is still there.  If you want me to take a picture of it I can.  I left it on the vine on the ground, in a cooler location, so it might not rot for Halloween.

Norma
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Offline Chicago Bob

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Re: Trying a different Sicilian pie tomorrow
« Reply #486 on: October 13, 2012, 06:43:42 PM »
Bob,

The white pumpkin in my garden is still there.  If you want me to take a picture of it I can.  I left it on the vine on the ground, in a cooler location, so it might not rot for Halloween.

Norma
Well, I was jus curious if it had grown more so if you don't mind maybe put a pic of that 'lil dude over on your garden thread. I hope it makes it to Halloween and you guys are able to carve it.  :chef:
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #487 on: October 13, 2012, 09:54:48 PM »
Well, I was jus curious if it had grown more so if you don't mind maybe put a pic of that 'lil dude over on your garden thread. I hope it makes it to Halloween and you guys are able to carve it.  :chef:

Bob,

That albino pumpkin didnít grow much, if any, after I took that picture.  I will take a picture tomorrow when it is light outside.  I will post it over on my garden thread.  It wonít be able to be carved for Halloween, because it is too small.  I saw some really neat pumpkins at an Amish farm today, but didnítí purchase any.

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #488 on: October 17, 2012, 07:58:14 PM »
This is what happened to the dough ball I had left at market last Tuesday.  I wouldnít really recommend for anyone to do what I did, but the final pizza did turn out okay with a few twists and turns. 

I left the unfroze dough ball out to warm-up yesterday.  The dough ball was very tight and would not open at all without some tearing.  I left it sit in a steel pan on top of the ovens for many hours.  I had oiled the pan and also the top of the dough.  For the pan I used corn oil and for the top of the dough I used garlic herb infused oil.  Very slowly the dough did spread and become less tight.  The dough never fully covered the pan though, because it still wanted to stretch-back some.  The dough did rise very much in the steel pan though.  At first I had thought maybe the yeast had died, because the dough sure was lifeless. 

The final pizza was good, but it can be seen how thick the pizza is in the crust TF.  I couldnít get the dough to mend after it tore (I guess from the added garlic herb olive oil), so I just took a part of the regular Lehmann dough and patched it up.  I didnít know if that would work when baking the pizza, or if that part would then drip dressings to the bottom of the steel pan.  Luckily, it did work and no dressings went to the bottom of the pan.  The sauce dressing on this pie was the same sauce I used on the Papa Ginoís clone attempt yesterday.  With the sauce applied on the top of the cheese, the sauce had a whole different taste.  It was good this way.  I thought it was also interesting how some spots on this crust were higher than other parts.

I donít think any members would want to go though what I did to make this Sicilian pizza, but the crust did taste good.  I guess there is more than one way to skin a cat when making a pizza.  :-D  At least I learned something from this experiment and found out yeast is very sturdy.  I also learned that dough can be patched even if it is oily, yeast can be redistributed and a tight dough ball can be opened.  At least these were my experiences.   

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #489 on: October 17, 2012, 07:59:51 PM »
Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #490 on: October 17, 2012, 08:00:59 PM »
Norma
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Offline weemis

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Re: Trying a different Sicilian pie tomorrow
« Reply #491 on: October 18, 2012, 03:30:19 PM »
Interesting stuff, norma! Thanks for documenting the good, the bad and the ugly! Boldly going where no pizzaiolo has gone before!

your next big hit at the market... dough patch kits!
Nick Gore - just a dough eyed wanderer

Offline Ev

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Re: Trying a different Sicilian pie tomorrow
« Reply #492 on: October 18, 2012, 06:41:56 PM »
I took most of that pie home and ate most of it myself.  :-[ I never saw the patch again! :-D

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #493 on: October 18, 2012, 06:50:16 PM »
Interesting stuff, norma! Thanks for documenting the good, the bad and the ugly! Boldly going where no pizzaiolo has gone before!

your next big hit at the market... dough patch kits!

weemis,

Lol, dough patch kits!  :-D  That sure is a good one!!  I usually post about the ugly.  This is a picture that I had to laughed about.  Steve was looking at the pizza made Tuesday and the look on his face was funny and so was the strange looking pizza I made on Tuesday.  One picture can say a million words in my opinion.  Dave, the maintenance man at Root's took this picture and posted it on facebook.  I love the sweet look on Steve's face.   ;D >:D :angel:

I still am trying to figure out how to use the formulation in this thread to try out the same TF for the pizza I made at market Tuesday that is something like a Buddy's/Shields pizza.  

If all goes well until next weekend I am going to a party dressed like a pizza for Halloween.  :-D

Norma
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Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #494 on: October 18, 2012, 06:51:43 PM »
I took most of that pie home and ate most of it myself.  :-[ I never saw the patch again! :-D

Steve,

How did the pizza taste after it cooled down?  Good you couldn't see the patch!   :P 

Norma
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Offline Chicago Bob

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Re: Trying a different Sicilian pie tomorrow
« Reply #495 on: October 18, 2012, 06:58:07 PM »
EV looks like he's jus not quite sure what he wants to think of that pie.... 8)
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #496 on: October 18, 2012, 07:24:42 PM »
EV looks like he's jus not quite sure what he wants to think of that pie.... 8)

Bob,

That pizza sure was different looking.   :-D

Norma
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Offline Ev

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Re: Trying a different Sicilian pie tomorrow
« Reply #497 on: October 18, 2012, 08:14:14 PM »
Tell you what. That pizza right there, re-heated, was about the best tasting sicilian pie Norma has made so far!  :chef: Seriously!

Offline norma427

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Re: Trying a different Sicilian pie tomorrow
« Reply #498 on: October 18, 2012, 08:46:55 PM »
Tell you what. That pizza right there, re-heated, was about the best tasting sicilian pie Norma has made so far!  :chef: Seriously!

Steve,

Lol, that is hard to believe.   :o  What that dough went though was tough.  It sure had been abused, but am glad you enjoyed it. 

Norma
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Offline Chicago Bob

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Re: Trying a different Sicilian pie tomorrow
« Reply #499 on: October 18, 2012, 10:13:37 PM »
I took most of that pie home and ate most of it myself.  :-[ I never saw the patch again! :-D
Thought you would end up posting that it was one of her best.... ;)
"Care Free Highway...let me slip away on you"