Felice Anno Nuovo! Pizza Sfincione to greet the new year.

[norma427]

Matt,

If seems some people like anchovies and some don't, like you children.

Look at these two faces..same thing

Norma

[Matthew]

Matt,

I am sure your nonna is going to be proud!  Your pie looks picture perfect!    Let us all know how it tastes.  Did you have any problems with getting the dough stretched onto the pan?  You did a great job!

Thanks,
Norma

Sorry Norma missed this.  It was extremely easy to stretch with zero spring back.  I poured it right out of the container into the pan, pressed it out gently added some EVOO & then let it proof for about 2 more hours.

Matt

[Matthew]

Epic win Matt. It's starting to seem to me that using a starter, as you did, is the true ticket to the artisanal level with this type of pizza. What do you think ?

Thanks Jose. I couldn't agree more on the results using a starter.  That being said, you can achieve similar results using a poolish as seen in my photos posted in the "pizza in teglia" thread.  Another key point is to handle the dough as least as possible.  My stretched dough was so bubbly that I had a really hard time trying to spread the sauce without popping the bubbles. 

Matt

[norma427]

ninapizza23,

I was wondering if the place you told me about in Brooklyn.  Is it called Gino’s Focaccerria?  If it is, is this Sfincione really like a foccacia?  Here is a link for you to look.  When you said in the Pizzarium thread there is a good place in NY is this what you were referring to?
On their menu it says it is called Spincione.  Is that right?

http://www.eatingintranslation.com/2007/03/ginos_focacceri.html  Is it really called Spincione?
www.foodiebytes.com/menu/ny/brooklyn/ginos_focacceria.html
   
Thanks for all your help!

Norma

[norma427]

My oldest daughter and I went to bakerboy’s Black Lab Bakery, today.  I must say this is the best focaccia I have ever tasted.  My daughter echoed my comments, also.  Although Barry had left for the day when we got there, I got to meet his wife.
The focaccia was so light and tasty.  The ingredients were different in each slice and the toppings were amazing.
When we got in our car, for the trip home, I took each slice out and the smell was wonderful.  We ate 4 slices on the way home. 
After we returned home, we each had two more slices.  As for the topping, they were all so different,  each one had a different taste, but we enjoyed them all.
My hats off to bakerboy and all the kinds of bread and foccacia they make at Black Lab Bread!

Thanks to our visit, we will be going there, again.

Thank you bakerboy!

Norma

[norma427]

more pictures

[norma427]

more pictures

[Infoodel]

Holy Cannoli Norma those look great! Bakerboy if you read this - awesome work!
Love the name btw 'Black Lab Bread'

[norma427]

Infoodel,

There were really great and only 1.50 a slice for the Tomato Pie!    Here is the website if you want to look why the name was chosen.  Look in the middle, a liitle down in the page. www.blacklabbreads.com


BTW, they do sell Cannoli, but we didn't try any this time.

Norma

[Jose L. Piedra]

Put me down for an entire tomato pie (pics DSC01194-6 in reply 106- thanks for the upload Norma). I bet I could eat the whole thing without feeling as though I'd swallowed a basketball later. The pics exemplify exactly what it is I dream about achieving at home.

-JLP

[norma427]

JPL,

I ate 4 slices total and am not full..they are so light.  This is something I want to achieve, also.  I am sure many people want to achieve the same thing.  Barry is a professional baker, though, so he already had a head start on all of us.

Thanks,
Norma

[norma427]

These are some pictures of the higher hydration dough I made tonight with one of the starters that Toby helped me with.  I used high gluten flour and mixed with the natural starter that was made with rye flour and then fed with Caputo. 
The flour and natural starter were mixed with my Hamilton Beach mixer.  You can see the pictures of how the dough looks.  The dough with starter is going to be left out at room temperature for 24 hours to ferment.
The last two pictures were after the dough was fermenting for 3 hours.
I will post pictures whether the Tomato Pie turns out well or not.

Norma

[norma427]

The pie is finished using the natural starter made with rye and then fed with Caputo.  Thanks so much to Toby, that helped me though the process of trying a starter and taking me step by step in the process.

The pie turned out delicious.  It was almost what I was trying to achieve.  The only thing I want to change the next time I try this Sfincione type Focaccia would be to try an aluminum pan to bake the pie.  I wasn’t satisfied with how the black pan baked the dough.  I had to take the partially baked dough out of the pan and put it onto the screen to achieve a more crispy crust.  I did use olive oil in the pan, but can’t figure out if it was the pan or what.  The last time 2 times I baked the Sfincione type Focaccia in the aluminum pan, there wasn’t any problems with the crust browning. 

The pie was dressed with fresh mozzarella I had frozen. (Terry) tdeane, helped me though that process.  The other two cheesed used in the pie were Parmesan grated and regular Parmesan.  I used my regular sauce that I make each week which also was frozen.  I caramelized onions again because we really liked the taste of them, before.  Panko bread flakes were also used mixed with olive oil, Italian seasoning and oregano. 

The pie was parbaked at 450 degrees F for 10 minutes.  Then the dressing were added. 

This pie had the airy crust, that I wanted. 

This is the formula I used.  I used the Preferment Calculating Tool to figure out how much dough I thought I would need.  It still is confusing to me, but worked out okay.  I am still learning all this math stuff and calculating.

Total Formula:
Flour (100%):    488.62 g  |  17.24 oz | 1.08 lbs
Water (75%):    366.46 g  |  12.93 oz | 0.81 lbs
Salt (1.5%):    7.33 g | 0.26 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
Total (176.5%):   862.41 g | 30.42 oz | 1.9 lbs | TF = 0.13

Preferment: Natural starter Toby’s rye fed with caputo total 19.18 used for preferment
Flour:    18.91 g | 0.67 oz | 0.04 lbs          This part may not be right..but I used total 19.18 g
Water:    0.27 g | 0.01 oz | 0 lbs                 of preferment when measuring.
Total:    19.18 g | 0.68 oz | 0.04 lbs

Final Dough:
Flour:    469.71 g | 16.57 oz | 1.04 lbs
Water:    366.19 g | 12.92 oz | 0.81 lbs
Salt:    7.33 g | 0.26 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
Preferment:    19.18 g | 0.68 oz | 0.04 lbs
Total:    862.41 g | 30.42 oz | 1.9 lbs  | TF = 0.13

Norma

[norma427]

rest of pictures

Norma

[Jose L. Piedra]

Artisanal.

-JLP

[norma427]

JLP,

Thanks, this is what I was trying to create.  Something like a foccacia with a light and airy crust.

Norma

[Infoodel]

Beautiful!
I'm curious how long it took to proof/rise.
Toby

[norma427]

Toby,

Thanks, I let it rise at room temperature for 24 hours.  If I guess right it rose about triple or more.  I took the dough out of the glass container and then put it into the plastic container which I had oiled with olive oil for the 24 hour ferment. How long do you let you dough rise and do you cold ferment at all with the natural starters?
I appreciate you taking me though the process of starters so I could make a pie like this.
Anymore questions, just ask, you helped me so much. 

Norma

[Infoodel]

Toby,

Thanks, I let it rise at room temperature for 24 hours.  If I guess right it rose about triple or more.  I took the dough out of the glass container and then put it into the plastic container which I had oiled with olive oil for the 24 hour ferment. How long do you let you dough rise and do you cold ferment at all with the natural starters?
I appreciate you taking me though the process of starters so I could make a pie like this.
Anymore questions, just ask, you helped me so much. 

Norma

24 hours sounds reasonable for the level of starter you're using in the final dough.
You're probably aware I've got a bit of a soft spot for using levain/preferments rather than the marathon rise of a 'direct dough'. I almost never cold ferment - but that has more to do with my levain approach than anything. If I were to refrigerate my final dough with the percentage of preferment I typically use, I would likely end up with quite a sour tasting end result.

Toby

[norma427]

24 hours sounds reasonable for the level of starter you're using in the final dough.
You're probably aware I've got a bit of a soft spot for using levain/preferments rather than the marathon rise of a 'direct dough'. I almost never cold ferment - but that has more to do with my levain approach than anything. If I were to refrigerate my final dough with the percentage of preferment I typically use, I would likely end up with quite a sour tasting end result.

Toby

Toby,

Thanks for answering my questions.  I will have to try a regular pizza with this approach and see what happens.  I guess the crust would be very light and airy. 
There wasn't any sourdough taste in the crust.  This new idea of using the natural starters is very intertesting.  I have read about it, but wanted to experience what would happen.  I like how the crust turned out. 
Your use of levains/preferments is great!

Thanks,

Norma