Author Topic: Today's sicilian (A pictorial)  (Read 1320 times)

0 Members and 1 Guest are viewing this topic.

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Today's sicilian (A pictorial)
« on: March 29, 2015, 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

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #1 on: March 29, 2015, 09:13:41 AM »
Crumbelievable!
Il miglior fabbro

Offline zwarbles

  • Supporting Member
  • *
  • Posts: 205
  • Location: NY
  • I Love Pizza!
Re: Today's sicilian (A pictorial)
« Reply #2 on: March 29, 2015, 09:49:47 AM »
That looks scrumptious Johnny!!   :drool:
Pat

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #3 on: March 29, 2015, 09:58:07 AM »
Thanks zwarbles!

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

Offline zwarbles

  • Supporting Member
  • *
  • Posts: 205
  • Location: NY
  • I Love Pizza!
Re: Today's sicilian (A pictorial)
« Reply #4 on: March 29, 2015, 09:59:15 AM »
I don't care for anchovies, but the cheese looks mouth watering......
Pat

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #5 on: March 29, 2015, 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

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #6 on: March 29, 2015, 03:15:45 PM »
Undercarriage
Il miglior fabbro

Offline hotsawce

  • Registered User
  • Posts: 643
Re: Today's sicilian (A pictorial)
« Reply #7 on: March 30, 2015, 11:13:38 AM »
Awesome. What was your cooking method and temp?

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #8 on: April 19, 2015, 09:12:06 PM »
36 hour poolish in the fridge, followed by 48 hr cold fermentation. 70% hydration + 3% evoo (73% total). Topped as a simple upside down pie. Dough made with 30% semola rimacinata di grani duro, the rest AP.
Il miglior fabbro


Offline corkd

  • Supporting Member
  • *
  • Posts: 287
  • Location: syracuse, ny
  • I Love Pizza!
Re: Today's sicilian (A pictorial)
« Reply #9 on: April 19, 2015, 10:01:30 PM »
..Inspired by your efforts-- tartine bread workflow... 25% semolina, the rest local unbl BF... 75% HR,  ischia levain....I used EVO  in the pan & after dressing, not incorporated into dough.
Dressed with carmelized onion; grape tomato; uncured bacon; capers; ricotta pecorina....
My crumb not as open as yours, but still light & delicious.

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #10 on: April 20, 2015, 03:22:08 PM »
Looks and sounds great, corkd. I've tried without oil, and liked the results. A drawback with going no oil IMO is a less tender crumb after reheating - only an issue if you have leftovers.
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #11 on: April 21, 2015, 08:10:27 PM »
Very happy with a today's sicilian pizza pie! ;D

5 day CF, 70% hydration, topped with pepperoni ( great cupping action), with EVOO, chilli flakes and oregano post bake. Love the crumb!
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #12 on: May 01, 2015, 05:23:50 PM »
Yes. Only 63% hydration + 2.5% EVOO. But the crumb...
« Last Edit: May 01, 2015, 05:25:41 PM by Johnny the Gent »
Il miglior fabbro

Offline TXCraig1

  • Registered User
  • Posts: 15443
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Today's sicilian (A pictorial)
« Reply #13 on: May 01, 2015, 05:41:54 PM »
Awesome.
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15443
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Today's sicilian (A pictorial)
« Reply #14 on: May 01, 2015, 05:43:46 PM »
To anyone reading this, be sure you click on those pictures and see them in all their high res glory!
Pizza is not bread. Craig's Neapolitan Garage

Offline hotsawce

  • Registered User
  • Posts: 643
Re: Today's sicilian (A pictorial)
« Reply #15 on: May 02, 2015, 02:19:15 PM »
The crumb on that square is pretty insane, Johnny. What was your mixing/proofing/baking workflow if you don't mind me asking?

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #16 on: May 02, 2015, 04:57:49 PM »
The crumb on that square is pretty insane, Johnny. What was your mixing/proofing/baking workflow if you don't mind me asking?

I used 1ml of a CY solution (see below) in 629 gm of water then loosely whisked in 630 gms of flour. Covered and left on counter for 12 hrs. Next, 370 gms of flour added, along with 17 grams of salt. Loose folds until salt fully dissolved, then 25 gms of EVOO. A couple stretch and folds, and dough was left on counter for another 12 hrs. I then stretched and folded the dough mass again, and after an hour divided and balled. This sicilian dough ball proofed for ~ 7 hours at room temp before the floured patdown. I used a heavy steel pan for this pie- starting on the bottom rack, then moving to the middle to finish the top. 300 deg celsius oven, with the top heating element on for the last few minutes. Approx 9-10 minute bake time (I need to time it one of these days).

Thanks hotsawce! I used a speck of CY about the size of 1/4 grain of rice, which I dissolved in 5ml of water. From this solution, I used 1ml. So little CY, but after nearly 31 hrs at room temp leavening power was not an issue.
Il miglior fabbro


Offline Gags

  • Registered User
  • Posts: 339
  • Location: Huntington Beach, CA
Re: Today's sicilian (A pictorial)
« Reply #17 on: May 06, 2015, 01:25:47 PM »
Incredible stuff (as always), Johnny!!

I agree with Craig - these pictures alone are artworks!

I love the lighting in the pic of the ingredients...
« Last Edit: May 07, 2015, 12:27:11 PM by Gags »
"I'd trade it all for just a little bit more"

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #18 on: May 07, 2015, 07:43:27 AM »
Thanks guys!!

Gags- That pic was snapped in the late morning:soft,diffused natural light from the right and stronger light from the left.  :pizza:
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #19 on: May 16, 2015, 06:26:52 PM »
 ;D
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1685
  • Bake strong!
Re: Today's sicilian (A pictorial)
« Reply #20 on: May 17, 2015, 07:30:55 PM »
A different kind of sicilian pizza: Meaty bolognese sauce, whole milk mozzarella, diced onion and green bell pepper. Experimental dough made with unsalted butter and EVOO: 24 hr room temp + 24 hour cold fermentation. *Same base dough as the last pie posted- difference being this had an extra 4 hrs of room temp + 24 hrs in the fridge.
Il miglior fabbro

Offline TXCraig1

  • Registered User
  • Posts: 15443
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Today's sicilian (A pictorial)
« Reply #21 on: May 17, 2015, 08:58:34 PM »
The sage leaves on the previous is genius.
Pizza is not bread. Craig's Neapolitan Garage

Offline CaptBob

  • Supporting Member
  • *
  • Posts: 921
  • Location: Idaho Falls, Id
Re: Today's sicilian (A pictorial)
« Reply #22 on: May 17, 2015, 09:44:52 PM »
Damn Johnny!! Amazing............
Bob