Author Topic: 90% Hydration Sfincione  (Read 859 times)

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Offline Anthony A

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90% Hydration Sfincione
« on: August 18, 2013, 12:01:06 PM »
I made some Sfincione with a leftover dough skin from the Pizza Romana that I baked the other day (See reply 23:http://www.pizzamaking.com/forum/index.php?topic=2627.20). This skin had fermented an additional 48 hrs after my 36 hr bulk rise, so it was probably a little past it's peak. Also, the crumb wasn't as open as my previous effort, but it was still a surprisingly light and tasty result considering the thickness.

The pie was topped with a sauce made of sauteed Onions, Anchovy, Tomato and Chili Flake and topped with Caciocavallo Cheese, Toasted Bread Crumb Pecorino Romano and Marjoram. I only added Marjoram to 1/2 the pie since the kids skeeve "the green stuff".
« Last Edit: August 18, 2013, 12:07:46 PM by Anthony A »


 

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