Author Topic: Trying some Sicilians with Caputo Semola added  (Read 1222 times)

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Offline norma427

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Trying some Sicilians with Caputo Semola added
« on: July 04, 2016, 06:33:42 PM »
A batch of dough was mixed to try out in the square 12” pans.  The dough had Caputo Semola added to the regular flour and also LDM.

The dough was sticky but became a little more manageable.  The dough balls were very soft after balling, oiling and putting them into the pans or plastic bags.  They almost felt like pillows.

Norma

Offline Jackie Tran

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Re: Trying some Sicilians with Caputo Semola added
« Reply #1 on: July 04, 2016, 08:25:12 PM »
That dough looks really nice Norma.  Looking forward to seeing your results.

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #2 on: July 04, 2016, 09:35:21 PM »
That dough looks really nice Norma.  Looking forward to seeing your results.

Thanks Chau!  You never know what going to happen even if the dough feels nice. 

Norma

Offline PizzaJerk

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Re: Trying some Sicilians with Caputo Semola added
« Reply #3 on: July 04, 2016, 11:17:18 PM »
Thanks Chau!  You never know what going to happen even if the dough feels nice. 

Norma

You got that right.
May I glorify the Lord in all that I do.

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Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #4 on: July 05, 2016, 09:42:28 PM »
The Sicilian pizzas turned out good, except for two.  There were sticking problems at the edges and the bottom of the pans on those two pies.  I guess I have to season the pans a little more. 

There was a different taste in the crust when using part Caputo Semola flour and the LDM.  I really liked that taste. The bottom crusts were nice and crunchy when using peanut oil.

Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #5 on: July 05, 2016, 09:47:01 PM »
Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #6 on: July 05, 2016, 09:49:49 PM »
Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #7 on: July 05, 2016, 10:16:21 PM »
This is one of the pizzas that stuck. 

Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #8 on: July 06, 2016, 09:48:08 AM »
If anyone is interested in the formulation I used for the above pizza this is the formulation.

Peanut oil was used to oil the pans on the advice of Tom Lehmann.

Norma

Offline HBolte

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Re: Trying some Sicilians with Caputo Semola added
« Reply #9 on: July 06, 2016, 09:55:49 AM »
They look good Norma!
Hans

Offline jkb

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Re: Trying some Sicilians with Caputo Semola added
« Reply #10 on: July 06, 2016, 10:59:15 AM »
This is one of the pizzas that stuck. 

Norma

I'd eat it.

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #11 on: July 06, 2016, 08:34:54 PM »
They look good Norma!

Thanks Hans!



Offline invertedisdead

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Re: Trying some Sicilians with Caputo Semola added
« Reply #12 on: July 07, 2016, 10:58:35 PM »
Norma your Sicilian looks great; crumb looks nice.
Ryan

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #13 on: July 08, 2016, 03:25:05 PM »
Norma your Sicilian looks great; crumb looks nice.

Ryan,

Thanks!  I gave Steve my friend 2 pans and 2 leftover frozen doughs.  He made 2 fine looking pizzas and his didn't stick at all.

Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #14 on: July 18, 2016, 08:57:50 PM »
A smaller batch of Sicilian dough was made today with the 00 Americana flour and the Caputo Semola.  Either the 00 Americana flour can't handle the amount of water that was used, or there was too much ascorbic acid added.  The dough was almost like a batter.  I then added Semola until it could get a little better under control.

Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #15 on: August 03, 2016, 08:13:33 AM »
These are some of the photos of the Sicilian pies made with the Caputo 00 Americana flour and the Caputo semola flour.  The sticking issue with the pans is better now.  The cheese wasn't spread to the edges on the first few Sicilian pizzas.  The last Sicilian pizza with half sausage had the cheese was spread to the edges.  The pans were oiled with a lot of vegetable oil.  It makes me wonder why Detroit style pans don't seem to need a lot of oil to get a crispy bottom crust, and it seems like a lot of oil is needed in the pans I am trying now.  :-\  Always seems there is something new to learn.

Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #16 on: August 03, 2016, 08:16:41 AM »
Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #17 on: August 03, 2016, 08:20:03 AM »
Two photos from my cell phone.

Norma

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #18 on: August 10, 2016, 07:17:52 AM »
Another Sicilian with the 00 Americana flour and the Caputo semola.  Pies slide right out of the pan now with no sticking issues.

Norma

Offline Pab

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Re: Trying some Sicilians with Caputo Semola added
« Reply #19 on: August 17, 2016, 01:16:46 PM »
Interesting topic this one. Yes i m sure it is all about how the pan is seasoned and how it retains its seasoned layer of fat/oil. It may be all down to the pan steels content. I know that cast pans that are years and years old after time become a Jurassic non stick pan out performing modern so called non stick pans that fail after a short time of use.
Here at home we have a dish which accomplishes a Sunday roast called "Yorkshire Pudding" derived from pre Victorian times. And i read that a Yorky pan should never be washed!

And the above pizzas look devine :P
« Last Edit: August 17, 2016, 01:18:33 PM by Pab »

Offline norma427

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Re: Trying some Sicilians with Caputo Semola added
« Reply #20 on: August 17, 2016, 09:33:46 PM »
Interesting topic this one. Yes i m sure it is all about how the pan is seasoned and how it retains its seasoned layer of fat/oil. It may be all down to the pan steels content. I know that cast pans that are years and years old after time become a Jurassic non stick pan out performing modern so called non stick pans that fail after a short time of use.
Here at home we have a dish which accomplishes a Sunday roast called "Yorkshire Pudding" derived from pre Victorian times. And i read that a Yorky pan should never be washed!

And the above pizzas look devine :P

Pab,

I still wonder how the pans bake differently than other steel pans I have.  I agree that it has to do with hhow the pan are seasoned with a layer of fat/oil.  Good to hear you have a dish at home accomplishes a Sunday roast called “Yorkshire Pudding” derived from Victorian times.  Interesting to hear a Yorky pan should never be wash.

I posted at Reply 4 http://www.pizzamaking.com/forum/index.php?topic=43726.msg437831#msg437831 that the pans were not steel.  I did wash the pans later in the same thread.

Thanks about the pizzas!  When I find time I want to try some Sicilians with a higher thickness factor.

Norma

Offline Pab

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Re: Trying some Sicilians with Caputo Semola added
« Reply #21 on: August 18, 2016, 01:37:45 PM »
Hello Norma,

Perhaps the truth might lay in cast iron and the use of Trans Fat. Trans fat i mean as animal fat(beef dripping etc). The thinking must be in overtime, building layer upon layer of fat so therefore retaining its residual medium properties.

By the way to me, the best chips ever you will eat(fries to your good selves) are fried in beef dripping. A taste of slight sweetness and muskiness.

cheers

Pab
« Last Edit: August 18, 2016, 02:08:03 PM by Pab »


 

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