Author Topic: Today's Sicilian Pie  (Read 443 times)

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Offline mitchjg

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Today's Sicilian Pie
« on: December 25, 2015, 10:37:59 PM »
We're heading out of town for a couple of days and my son is holding the fort.  We are leaving some nourishment behind including a Sicilian Pie (less the two slices we just sequestered for sampling and quality control purposes  8) ).

70% hydration, 0.7% IDY, 2% salt, 4% olive oil.  0.13 thickness factor.  Stretch and folds, then overnight in the fridge.  Into the pan, dimpled and stretched it out a few times, let it rise and then parbaked @450 for 14 minutes.

Tomato Sauce, mozzarella, pepperoni - dusted with oregano and pecorino when it came out.  Baked at 450 for 13 minutes.

Really good all around - my only issue was the toppings slid off my slice when I was about 1/2 done with my sample slice.  I am guessing I should have let it set more.



Mitch

“We hate math,” says 4 in 10 – a majority of Americans


Offline Pizza Baker

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Re: Today's Sicilian Pie
« Reply #1 on: December 26, 2015, 07:01:24 AM »
Nice work as usual, Mitch.
Jim

Offline ponzu

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Re: Today's Sicilian Pie
« Reply #2 on: December 27, 2015, 01:00:18 AM »
The crumb in particular looks out of sight.

Offline jsaras

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Re: Today's Sicilian Pie
« Reply #3 on: December 27, 2015, 03:58:27 PM »
Yowza!
Things have never been more like today than they are right now.

Online TXCraig1

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Re: Today's Sicilian Pie
« Reply #4 on: December 27, 2015, 04:43:32 PM »
Very nice.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline parallei

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Re: Today's Sicilian Pie
« Reply #5 on: December 27, 2015, 10:25:33 PM »
Looking good. :chef:


 

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