WFO Sicilian

[bakeshack]

This is my first time trying out this style and since the WFO was still quite hot from my NP bake this weekend, I figured I would give it a try.  It turned out really good and I will definitely do this again.  Maybe do a mix of 85% extraction spelt and whole wheat and ferment much longer. 

The dough was made 8 hrs prior to baking.  This is basically a Tartine formula although the hydration is much lower than I would use for my bread and I developed the dough during the 1st hr of bulk doing slap and fold technique for about 2-3 mins and let it ferment all the way up to the bake untouched.  I do not have the proper pan for this style so I just used the regular half sheet pan I have at home. 

75% CM 00
25% CM Spelt Type 85
78% Water
20% Leaven
2% Salt

The toppings on one half - potatoes (sliced thinly on mandoline), black pepper, and mozzarella, and, on the other half - onions, bacon, scamorza, rosemary, castelvetrano olives. 

Some pics.

Marlon

[Ev]

That looks really good! What temp do think the oven was at for this? Next day, no live fire?

[norma427]

Marlon,

I agree, what a tasty and moist looking crumb!   

Norma

[dellavecchia]

Stunning Marlon. Crazy crumb. I have done sicilians in the WFO in the past, but without the pan:

http://www.pizzamaking.com/forum/index.php/topic,14244.0.html

John

[bakeshack]

That looks really good! What temp do think the oven was at for this? Next day, no live fire?

Thanks!  The oven floor was about 680-700F and I had quite a bit of coals with a small fire going.  I baked it same day. 

Marlon,

I agree, what a tasty and moist looking crumb!   

Norma

Stunning Marlon. Crazy crumb. I have done sicilians in the WFO in the past, but without the pan:

http://www.pizzamaking.com/forum/index.php/topic,14244.0.html

John

Thank you, Norma and John!  I thought about baking it straight on the floor but the pie was too big for my peel and I didn't want to make a big mess for my first try!   

[bakeshack]

Some pizza al taglio from yesterday . . .

60% Spelt 85
40% Artisan 70
82% Water
15% Leaven
2% Salt

Hand mixed, 4 hours bulk, 14 hrs in the fridge.  Baked in a 600-650F oven for about 7 mins. 

Marlon

[bakeshack]

Made these in the WFO.  700F deck.  Baked for about 7 mins. 

50% Le 5Stagioni
25% Spelt 85
25% Semola
80% Water
25% Leaven
2.5% Salt

[dellavecchia]

Fantastic Marlon - Matt has got me hooked on using a small percentage of semola in all my sicilian doughs as well. I got the semola rimacinata from Caputo - what are you using?

John

[widespreadpizza]

John Did you find that semola locally?  Have you ever tried a 100% semola?  Nice pies Marlon,  curious though is your pan coating good for this types of temps?  -marc

[Jet_deck]

Made these in the WFO.  700F deck.  Baked for about 7 mins. 

It's like a Detroit at microwave speed.

[bakeshack]

Thanks guys! 

John, the brand I use is Divella.  I just saw it at my local deli and this is the first time I tried it in my formula.  I really like it. 

Marc, I am not sure about the pan at these temps although I did not see any of the coating getting charred or separating.  But I just got myself some Paderno pans and should be here today. 

It's amazing how different the product is when cooked at these high temps compared to those baked in my home oven.  This one is really soft and crunchy at the same time.  Very addicting. 

Marlon