Author Topic: Felice Anno Nuovo! Pizza Sfincione to greet the new year.  (Read 48016 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #25 on: January 03, 2010, 11:40:23 PM »
Terry,
Thanks for your advise.   :)
Norma
Always working and looking for new information!


Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #26 on: January 04, 2010, 06:43:21 AM »

M
Matt,
Did your grandmother say anything about using semolina in the dough?  Since you make Sicilian  pies you would know more than I do. Do Sfincione and (ďSfincione alla PalermitanaĒ) mean the same kind of pie?
Norma

Hi Norma,
In Italy, she use to use semola or 00, but now she just uses AP or bread flour since it's it's readily available.  She's 83 years old now so she doesn't bake much anymore.  There are many different versions of Sfincone & they all vary by region. Some of which like Sfincione di San Giovanni are prepared in Italy on special occasions (June 24th) . Another popular one is Sfincione di caltanisetta, which is a version that they do in Caltanisetta, Sicily.

Matt

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #27 on: January 04, 2010, 07:03:37 AM »
The question about what is woollen fabric intrigued me, in reply #13.  I searched the web and now think this type of fabric is some kind of fine woven textile, made from sheep's wool.

http://pix.popula.com/items/0224/vintage3/wool.html

As a side note, my oldest daughter was in NY over the New Year, visiting friends.  I had asked her if she would go to DiFariís and bring me a slice of Sicilian home so I could experience how this pizza tasted.  I donít know if Dom was having an off day or what happened, but my daughter went to DiFariís Saturday evening and she said Dom was taking a Sicilian out of the oven and it was so burnt (not charred), that she wouldnít buy any Sicilian for me.  She said when he tried to cut the crust it shattered.  She also said DiFariís was so dirty she wouldnít eat any pizza there. She told me DiFari's was so smoky and when Dom opened the oven door, so much smoke rolled out. I guess I will have to wait and go there to see if I have a different experience.  The only thing I could convince her to do was take a picture from outside.  :(

Norma

Matt,
Thank you for the additional information.  When you are baking a Sicilian pizza, do use a hydration of more than 70%?  I really donít know what the hydration was for the pizza I made because it was in volume measurements.
Thanks,
Norma
« Last Edit: January 04, 2010, 07:16:23 AM by norma427 »
Always working and looking for new information!

Offline Mare

  • Registered User
  • Posts: 23
  • Location: Chicago --> NJ
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #28 on: January 04, 2010, 05:52:06 PM »

I have no idea who Nick Malgieri is, nor have I  ever read his recipe. 

Really? :o  My post included a link to his recipe. ;D

It's worth a look, if only because Malgieri is a well-known baker, instructor, and cookbook author.  And he's Italian.

Mare 

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #29 on: January 04, 2010, 06:01:43 PM »
The question about what is woollen fabric intrigued me, in reply #13.  I searched the web and now think this type of fabric is some kind of fine woven textile, made from sheep's wool.

http://pix.popula.com/items/0224/vintage3/wool.html



Matt,
Thank you for the additional information.  When you are baking a Sicilian pizza, do use a hydration of more than 70%?  I really donít know what the hydration was for the pizza I made because it was in volume measurements.
Thanks,
Norma

Norma,
The last batch that I made was using Marco's formula using a poolish which was 40% semola & 60% bread flour @ 75% hydration, came out really good, probably my best to date.

Matt

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #30 on: January 04, 2010, 06:05:08 PM »
Hi Norma427,
I have access to a very authentic sicilian website where some recipes are written in dialect, if you need the recipe for the crust I could translate it and send it to you.

Could you please post the website.

Matt

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #31 on: January 04, 2010, 06:08:14 PM »
Matt,
I did see you posted that these were probably you best pies.  Did you happen to take any pictures?
I have been following that thread with interest. 
Thanks,
Norma
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #32 on: January 04, 2010, 06:22:20 PM »
Matt,
I did see you posted that these were probably you best pies.  Did you happen to take any pictures?
I have been following that thread with interest. 
Thanks,
Norma

Norma,
Sorry I didn't.  I made them on New Years Day & had a house full of people.

Matt

Offline apizza

  • Supporting Member
  • *
  • Posts: 435
  • Location: Wethersfield, CT
  • I Love Pizza!
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #33 on: January 04, 2010, 06:58:41 PM »
I have no idea who Nick Malgieri is, nor have I  ever read his recipe.  His topping are likely the same because they are the traditional toppings for sfincione alla Palermitana.

Matt

If you're interested, here's his site.
http://www.nickmalgieri.com/


Offline Jose L. Piedra

  • Registered User
  • Posts: 364
  • Location: Montreal, QC
  • Ebeddu e cavuru, e beddu davveru!
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #34 on: January 04, 2010, 11:03:30 PM »
This thread is awesome. I've learned more about the authentic Sicilian pizza in two days than I have trying to research the matter for over a year. Let's all take note of how far ahead of the hipster curve we all are here, and congratulate ourselves accordingly (especially those who provided the recipes and other insights). I'm going to be the coolest kid on my block when I make these before it hits the mainstream  ;D

-JLP
 
Scarsu d'ogghiu, e riccu di provolazzu ::)

Offline ninapizza23

  • Registered User
  • Posts: 132
  • Hap pye faces from Venice
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #35 on: January 05, 2010, 12:16:00 AM »
Hi Norma427,
my advice to you is to put small pieces of anchovies on top so in case you want to sell them and some people may not like the anchovies they may want to pull them out. I had 3 guests last year for the xmas holidays they loved my sfincione. If you go to Brooklyn on 18th ave there is one guy that makes the sfincione, octopus salad, arancini, and other sicilian specialties, also a couple blocks down there is a bakery(I think the best in this country) that makes cannoli with ricotta imported from Palermo, cassata, cartocci and yes sfincione. Very clean, built brand new, you need a number and get in line because they are bbbbbbbbbbbbbbusy.
Norma if you need 00 flour or semolina flour extra durum I can get it for you in small amounts or a 50lbs bag.
Norma I got the same impression about di fara like your daughter after I saw his video. About the whool fabric don't go crazy, my mother is very old fashioned and 87 yrs old, she uses a light whool blanket that she made herself to cover the bread, I put the dough in the oven covered with a cotton towel. As soon as I have a chance I will look for that website and send you the translated version. I am very busy now, I have a guest pizzaiolo from Venice. Ciao



Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #36 on: January 05, 2010, 06:34:25 AM »
Jose L. Piedra,
I am glad you like this tread, as I do.  I have wanted to learn more about Sicilian pizza for awhile and am happy for all the people that contributed to what goes into making a authentic Sicilian Pizza.  Hope you post pictures when you make your Sfincione. 
Thanks,
Norma
      
ninapizza23,
Thank you for more information you have given me.  When I get to Brooklyn, I will go to the place you are talking about and try their Sfincione. Sounds absolutely delicious.  Do you remember what other street might be near 18th ave, or is it a short street?  Brooklyn is such a big place and I know by going there different times it can take long to get from one place to another.  Do you happen to know what train stops nearest the place you are talking about? Wow, that bakery sounds fantastic.  I have tried to make my own cannoli and it is hard.  I gave up on that.  All the rolling of the dough and then getting them to stay on the rolls when putting them into the fryer.  I sure didnít try anything like the ricotta imported from Palermo.  Just you talking about all this is making me hungry.  :)
Thanks for saying you would get me some 00 flour or semolina flour extra durum.  What do you make that you use the semolina flour extra durum for?  Is that used in your Sfincione? 
Thanks for the tip on the wool fabric..I was just wondering what they were referring to when they said use a woollen fabric to wrap the dough in.
Donít worry about being too busy to translate the website.  I have all the time in the world to wait.  Enjoy your guest pizzaiolo from Venice.  You are indeed lucky.
Thanks for taking the time to answer my questions.
Norma
Always working and looking for new information!

Offline ninapizza23

  • Registered User
  • Posts: 132
  • Hap pye faces from Venice
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #37 on: January 05, 2010, 04:09:37 PM »
Norma427,
Gino's is located on 18th and 68st across from Dunkin Donuts, Villa Abbate Bakery is on 18th and 70th on the corner. I guarantee you will be hooked to their pastries that you will be making lots of trips to Brooklyn. I use semolina extra durum to make bread, pasta and I put some on the sfincione. I bought 50lbs for $16.00 wholesale. It gives a nice flavor and a nice crunch and color.

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #38 on: January 05, 2010, 04:41:51 PM »

I have access to a very authentic sicilian website where some recipes are written in dialect, if you need the recipe for the crust I could translate it and send it to you.

What about the link to the website?  I'd love to see it.

Thanks,
Matt

Offline ninapizza23

  • Registered User
  • Posts: 132
  • Hap pye faces from Venice
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #39 on: January 05, 2010, 07:42:37 PM »
Matt,
as I promised Norma I will have to find it ASAP and I will send it to you and her, I have a guest pizzaiolo from Venice in my house until the 16th. Be patient! this site is full of great recipes, can you read italian?

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #40 on: January 05, 2010, 07:58:25 PM »
Matt,
as I promised Norma I will have to find it ASAP and I will send it to you and her, I have a guest pizzaiolo from Venice in my house until the 16th. Be patient! this site is full of great recipes, can you read italian?


Yes, I am fluent in Italian.

Matt

Offline ninapizza23

  • Registered User
  • Posts: 132
  • Hap pye faces from Venice
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #41 on: January 05, 2010, 10:03:53 PM »
norma427,
here is a picture of great  cannolis like the ones from Villa Abbate. Enjoy!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #42 on: January 05, 2010, 10:26:45 PM »
Norma427,
Gino's is located on 18th and 68st across from Dunkin Donuts, Villa Abbate Bakery is on 18th and 70th on the corner. I guarantee you will be hooked to their pastries that you will be making lots of trips to Brooklyn. I use semolina extra durum to make bread, pasta and I put some on the sfincione. I bought 50lbs for $16.00 wholesale. It gives a nice flavor and a nice crunch and color.

ninapizza23,
Thanks for telling me exactly where these two great places are.  :)  It is interesting to also hear what you use the semolina for. 
Those cannolis look like they are to great.  Thanks for the pictures.  Now, you are making me hungry, again.
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
« Last Edit: January 06, 2010, 12:34:09 PM by norma427 »
Always working and looking for new information!


Offline Essen1

  • Supporting Member
  • *
  • Posts: 3602
  • Location: SF Bay Area
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #45 on: January 06, 2010, 05:36:53 PM »
Norma,

It's funny that you'd post a link with pictures from David Lebovitz (second link from the top). He owns the building we have our business in, here in S.F.! He's currently living in Paris, France.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #46 on: January 06, 2010, 05:46:43 PM »
Matt,
You are sooooo lucky to be able go there.  :)  I don't know if this is still the place ninapizza23 is referring to.  Will wait until she says if this is the place. 
I hope you are going to take lots of pictures and let us know how all the pizzas taste.  :)
Just the Italian music and seeing these pictures is an experience.  :)
Thanks,
Norma

Mike,
I was just searching for pictures or videos since ninapizza23 mentioned Pizzarium.  I will look at that picture to see what you are referring to.  I looked at them so much I forget which one it is.  Okay, I looked..I guess he was there.  Funny how you find something out by coincidence.  ::)
Thanks,
Norma
« Last Edit: January 06, 2010, 05:49:17 PM by norma427 »
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #47 on: January 06, 2010, 07:32:01 PM »
Matt,
You are sooooo lucky to be able go there.  :)  I don't know if this is still the place ninapizza23 is referring to.  Will wait until she says if this is the place. 
I hope you are going to take lots of pictures and let us know how all the pizzas taste.  :)
Just the Italian music and seeing these pictures is an experience.  :)
Thanks,
Norma



Yes, Pizzarium is the place.  I am going to make some sfincione Palermitano this weekend.  I'm going to do a 50/50 bread flour/semola mix @ 80% hydration.

Matt

Offline apizza

  • Supporting Member
  • *
  • Posts: 435
  • Location: Wethersfield, CT
  • I Love Pizza!
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #48 on: January 06, 2010, 07:39:09 PM »
   
I'll be in Rome in March.  Can't wait! ;D

Matt

Of course we expect a report. Buon Viaggio!





« Last Edit: January 06, 2010, 07:41:17 PM by apizza »

Offline ninapizza23

  • Registered User
  • Posts: 132
  • Hap pye faces from Venice
Re: Felice Anno Nuovo! Pizza Sfincione to greet the new year.
« Reply #49 on: January 06, 2010, 08:28:42 PM »
Norma427,
this is one video:http://www.youtube.com/watch?v=bWPsyIUlZUM
the other one is:이태원 맛집 - 네모난 피자 '피자리움(PIZZA RIUM)'
This dough is a poolish with high gluten flour. After it is all mixed you do about 4 or 5 "rigeneri" meaning you mix the dough like a couple rounds in the mixer every 15minutes, then you throw the whole dough in a bucket and in the fridge for 48hrs. Take it out of the fridge and put in room temp. until ready. You stretch it out about the size of the pan, put it on your forearms and drop it in the tray that has been lightly oiled. The dough will be 80% hidrated so you're going to need some flour and expertise to handle this type of dough. Good luck!