Author Topic: Today's sicilian (A pictorial)  (Read 176 times)

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Offline Johnny the Gent

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Today's sicilian (A pictorial)
« on: Yesterday at 06:57:43 AM »
Lower hydration formula than usual: 63% water + 3% EVOO= 66% total.

Topped simply with passata, basil, grated whole milk mozzarella, a couple passes of EVOO and anchovy fillets over ~1/2 the pie.
Il miglior fabbro

Offline Johnny the Gent

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Re: Today's sicilian (A pictorial)
« Reply #1 on: Yesterday at 09:13:41 AM »
Crumbelievable!
Il miglior fabbro

Offline zwarbles

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Re: Today's sicilian (A pictorial)
« Reply #2 on: Yesterday at 09:49:47 AM »
That looks scrumptious Johnny!!   :drool:
Pat

Offline Johnny the Gent

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Re: Today's sicilian (A pictorial)
« Reply #3 on: Yesterday at 09:58:07 AM »
Thanks zwarbles!

And a pic with the anchovies, almost drowned by the cheese boil.
Il miglior fabbro

Offline zwarbles

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Re: Today's sicilian (A pictorial)
« Reply #4 on: Yesterday at 09:59:15 AM »
I don't care for anchovies, but the cheese looks mouth watering......
Pat

Offline Johnny the Gent

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Re: Today's sicilian (A pictorial)
« Reply #5 on: Yesterday at 10:02:24 AM »
I had the top heating element on for the last few minutes - just enough to get some decent cheese browning, besides wringing out the "juice" from the WMM  ;D
Il miglior fabbro

Offline Johnny the Gent

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Re: Today's sicilian (A pictorial)
« Reply #6 on: Yesterday at 03:15:45 PM »
Undercarriage
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Offline hotsawce

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Re: Today's sicilian (A pictorial)
« Reply #7 on: Today at 11:13:38 AM »
Awesome. What was your cooking method and temp?