Author Topic: Norma/Craig Hybrid in the WFO (Read 1684 times)

Ev · « **on:** November 18, 2012, 02:22:59 PM »

I wanted to try a sicilian pie in a pan in the WFO. I used elements of both Normas' and Craigs' recent efforts. Baked in a greased 10 X 14 steel pan for 11 minutes at about 460. I didn't measure the actual hearth temp.
Flour 100 % ConAgra Occident
Water 80 %
Salt 2 %
Ischia 4 %
IDY tiny pinch
RT ferment 12 hrs, 5 hrs in the pan in the kitchen oven with the light on.

Ev · « **Reply #1 on:** November 18, 2012, 02:24:44 PM »

Chaze215 · « **Reply #2 on:** November 18, 2012, 03:03:18 PM »

Looks damn good! How did it taste?

norma427 · « **Reply #3 on:** November 18, 2012, 03:18:15 PM »

Steve,

Your crumb looks dynamite!

Norma

Ev · « **Reply #4 on:** November 18, 2012, 03:56:04 PM »

Quote from: Chaze215 on November 18, 2012, 03:03:18 PM

Looks damn good! How did it taste?

Pretty darn good, thanks!

Nice, lite and airy. Just a tough of sourdough.

I forgot to mention, .13 thickness factor. Next time I think I'll try .12

Ev · « **Reply #5 on:** November 18, 2012, 03:57:28 PM »

Quote from: norma427 on November 18, 2012, 03:18:15 PM

Steve,

Your crumb looks dynamite!

Norma

Thanks Norma. Maybe I'll mix up another for Tuesday!

TXCraig1 · « **Reply #6 on:** November 18, 2012, 04:19:47 PM »

That looks perfect Steve. What was the dough weight?

Tscarborough · « **Reply #7 on:** November 18, 2012, 04:30:33 PM »

Oh no, it is all wrong, he has THREE stripes of sauce not 2.....

Ev · « **Reply #8 on:** November 18, 2012, 04:34:14 PM »

Quote from: Tscarborough on November 18, 2012, 04:30:33 PM

Oh no, it is all wrong, he has THREE stripes of sauce not 2.....

Yeah, but it's a bigger pan!

Ev · « **Reply #9 on:** November 18, 2012, 04:53:58 PM »

Quote from: TXCraig1 on November 18, 2012, 04:19:47 PM

That looks perfect Steve. What was the dough weight?

Craig, since you asked the question, I had to go back and run the numbers again. For some reason, it looks like the formula I posted is not accurate. I know I used 300g of flour, 200g of water and 21g of starter(4% of total dough weight) and 6g salt, total 527
Given that, it looks like the actual formula is this;
Flour 100%
Water 68%
Salt 2%
Ischia 4%
TF .133

dellavecchia · « **Reply #10 on:** November 18, 2012, 05:20:57 PM »

Very nice Steve! I love the crusty cheese on the edges that you and Craig are getting. I will have to try this one out soon.

And I agree with Tom - you MUST have two stripes.

John

Ev · « **Reply #11 on:** November 18, 2012, 05:45:50 PM »

I must be missing something. Why, pray tell, must it have only two stripes?

Tscarborough · « **Reply #12 on:** November 18, 2012, 07:20:00 PM »

To survive in the land of extreme pizza nerddom.

Ev · « **Reply #13 on:** November 18, 2012, 07:36:20 PM »

well alrighty then!

norma427 · « **Reply #14 on:** November 18, 2012, 08:13:44 PM »

Quote from: Ev on November 18, 2012, 05:45:50 PM

I must be missing something. Why, pray tell, must it have only two stripes?

Steve,

If you made your pizza in a 10”x14” steel maybe it still could be called a Detroit style if you gave it 3 stripes. This is one blogger that gave it 3 stripes. http://lifeinbigbites.com/2012/06/25/detroit-style-pizza/

Norma

Ev · « **Reply #15 on:** November 18, 2012, 08:53:35 PM »

Detroit style?

Never heard of it!

TXCraig1 · « **Reply #16 on:** November 18, 2012, 09:10:03 PM »

Steve, what cheese did you use?

norma427 · « **Reply #17 on:** November 18, 2012, 09:27:13 PM »

Quote from: Ev on November 18, 2012, 08:53:35 PM

Detroit style?

Never heard of it!

Steve,

What do you think you think you have been trying experiments of mine and taking home slices of? Also what do you think I will call the pizzas you tried week after week if I won't call them Detroit style pizzas?

Norma

Ev · « **Reply #18 on:** November 18, 2012, 10:07:24 PM »

Quote from: TXCraig1 on November 18, 2012, 09:10:03 PM

Steve, what cheese did you use?

Craig, it was a rough 50/50 blend of cheap medium white cheddar and pre-shredded part skim mozz.

Ev · « **Reply #19 on:** November 18, 2012, 10:11:04 PM »

Quote from: norma427 on November 18, 2012, 09:27:13 PM

Steve,

What do you think you think you have been trying experiments of mine and taking home slices of? Also what do you think I will call the pizzas you tried week after week if I won't call them Detroit style pizzas?

Norma

I know, Norma. I'm just funning with you. You know me. I can't help myself.

....and FWIW, Norma, I liked all your recent pies better than the one I made today.