Author Topic: Food Lab Sicilian Style  (Read 174 times)

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Offline hotsawce

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Re: Food Lab Sicilian Style
« Reply #1 on: May 17, 2016, 09:49:56 PM »
Kenji has some pieces right, others not so right.

- Frankie definitely proofs the dough for a while in a sheet pan wrapped with plastic wrap. I've seen him check the dough, too, and shake his head when it wasn't proofed enough.
- Prince uses fresh slice mozzarella; not low moisture. It's a big part of their pizza and you really can't overlook it and replace it with low moisture sliced.
- Doubt the dough is 65% hydration. Probably 60 to 61.
- I have a fear his sauce uses way too much garlic. Prince street's sauce doesn't taste heavily of garlic to careful straddling the line between marinara sauce and pizza sauce...