Author Topic: Tony's Sicilian dough without a starter  (Read 588 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Tony's Sicilian dough without a starter
« on: December 09, 2014, 07:01:04 AM »
It was a little late last evening but I wanted to try the new Allied Black Buster steel pan I received last week.  I used Tony's Sicilian dough without a starter.  The dough was sticky at 70% hydration after mixing.  I used the Central Milling low moisture diastatic malt at 2% as recommended, and used Red Star ADY.  GM Full Strength was used as the flour.  I measured the bottom of the steel pan and it measured 11x17, but the pan says it is 12x18.  I used the wrong measurements when using the expanded dough calculation tool.

I don't think the crust will stick when using the Black Buster steel pan but will see what happens today.

Norma
Always working and looking for new information!


Offline pythonic

  • Registered User
  • Posts: 2337
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Tony's Sicilian dough without a starter
« Reply #1 on: December 09, 2014, 07:46:53 AM »
Nice pan Norma.  I love my Allied Metal pan.
If you can dodge a wrench you can dodge a ball.

Offline mbrulato

  • Registered User
  • Posts: 1098
  • Location: NJ
  • I Love Pizza!
Re: Tony's Sicilian dough without a starter
« Reply #2 on: December 09, 2014, 08:48:25 AM »
Your Sicilians always come out great, Norma!  I look forward to this experiment  ;D
Mary Ann

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #3 on: December 09, 2014, 09:50:09 PM »
I thought Tony's Sicilian dough recipe with the low moisture diastatic malt worked out well.  The bottom crust was crispy and the crumb was moist.  I put too much Ricotta cheese on the one end though.  The dough in the steel pan was parbaked first before the dressings were added.  The pan with the parbaked crust sat a long while before I could finish dressing it and bake it.

The first two photos of the dough ball were taken at about 1:15 PM and the second two photos of the dough ball were taken at about 2:47 PM after the dough ball warmed up at room temperature.  I opened the dough partly on the bench.  The dough easily pressed into the steel pan.

The taste of the crust was very good.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #4 on: December 09, 2014, 09:56:09 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #5 on: December 09, 2014, 10:00:13 PM »
Norma
Always working and looking for new information!

Offline JD

  • Supporting Member
  • *
  • Posts: 1372
  • Location: NE Mississippi, but NY born & raised
Re: Tony's Sicilian dough without a starter
« Reply #6 on: December 09, 2014, 10:25:05 PM »
Loving that crumb shot Norma
Josh

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #7 on: December 09, 2014, 10:49:11 PM »
Loving that crumb shot Norma

Thanks Josh!

Norma
Always working and looking for new information!

Offline TXCraig1

  • Registered User
  • Posts: 13251
  • Location: Houston, TX
Re: Tony's Sicilian dough without a starter
« Reply #8 on: December 09, 2014, 10:51:23 PM »
Love the crumb and the especially the bottom coloration.
Pizza is not bread.

Offline TXCraig1

  • Registered User
  • Posts: 13251
  • Location: Houston, TX
Re: Tony's Sicilian dough without a starter
« Reply #9 on: December 09, 2014, 10:52:07 PM »
How did you bake it? Time, temp, oven?
Pizza is not bread.


Offline parallei

  • Registered User
  • Posts: 428
  • Location: Denver
Re: Tony's Sicilian dough without a starter
« Reply #10 on: December 09, 2014, 10:59:50 PM »
Looking good Norma. :chef:

Plus, I like your new nail polish. Quite stylish! ;D

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #11 on: December 09, 2014, 11:13:07 PM »
Love the crumb and the especially the bottom coloration.

Thanks Craig!  I don't know but think it was the Allied steel Black Buster pan that gave the bottom coloration.

How did you bake it? Time, temp, oven?

The crust was parbaked first until I thought the crust was set.  That only took about about 5 minutes or a little longer.  The parbake and final pizza were baked on the top deck of my deck oven.  I did not take the temperature but it is usually a little lower in temperature than the bottom deck.  I would guess the temperature was about 525 degrees F.  The oven was the Baker's Pride GP-61 that is propane.  I was surprised how long that parbaked crust could sit out and not dry out the crumb.  I would have to look at the times on the photos to see how long it sat out before it was dressed and then baked.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #12 on: December 09, 2014, 11:14:19 PM »
Looking good Norma. :chef:

Plus, I like your new nail polish. Quite stylish! ;D

Thanks Paul!  I am glad you liked my new nail polish.   :-D

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #13 on: December 10, 2014, 07:40:02 AM »
I wanted to mention that after the steel pan was oiled yesterday, the mostly opened dough ball was coated with the oil on both sides of the mostly opened dough ball, that was in the steel pan.  Does anyone know if coating the dough on both sides helps a par bake for a Sicilian pie or not?  I am wondering if that keeps the top of the crust from bubbling during the bake, and also if that might keep the crumb moister during the first and second bake.  I have par baked different Sicilian pies before, but don't recall that I coated both sides of the dough with oil when placing the dough in the pan before the proof.  I was somewhat surprised at how much olive oil was still in the pan after the bake.  I would have thought the bottom of the Sicilian pizza would have been greasier, but it wasn't.  I still have a lot to learn about par baking.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #14 on: December 15, 2014, 07:55:10 PM »
Another attempt at Tony's Sicilian dough was made this morning.  The dough was sticky but after 3 rests and stretches and folds the dough was okay.  The dough seemed to be better today.  I used a little bit different mixing method.  2% of the low diastatic malt was used again.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #15 on: December 18, 2014, 06:24:42 AM »
Chalk this attempt as a complete failure.  :-[ I would have posted the Sicilian pizza on the thread of shame, but I already have too many failures there.  First of all I have no idea why the ADY didn't fermented the dough more in the timeframe of over a day.  Maybe my ADY is going bad is the only reason I can think of.  I did put the ADY in warmer water and let it sit out for about 15 minutes before adding it.  The dough ball did sit out for over 2 hrs. to warm up.  The dough did not proof well in the steel pan.  I then probably made the wrong decision of not parbaking.  I just dressed the skin with sauce and baked, before adding the other toppings and baking again.  I then was paying more attention to making the cracker style pizza and trying to clean up at the end of the day, and wanted to be able to taste the cracker style pizza.  I forgot about the Sicilian pie in the oven.  I went to turn the oven off and saw the Sicilian pie was still in there.  It was burnt.  The one maintenance  man come by and asked me what kind of pizza that was while it sat on the deli case.  I said it was a pie I burnt.  The maintenance man said the shop guys would eat it.  I quickly sliced it and put it into a box for them.

Norma
Always working and looking for new information!

Offline jsaras

  • Supporting Member
  • *
  • Posts: 794
  • Location: Northridge, CA
Re: Tony's Sicilian dough without a starter
« Reply #16 on: December 18, 2014, 12:11:41 PM »
That's just called "well done" in my house. It doesn't look burned. There's no carbon.
Things have never been more like today than they are right now.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22649
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Tony's Sicilian dough without a starter
« Reply #17 on: December 18, 2014, 12:49:49 PM »
That's just called "well done" in my house. It doesn't look burned. There's no carbon.

Thanks Jonas!  There was no carbon, but I would think the crumb would have been dry.  I did not even look at the crumb.  I was pissed that I left it in the oven too long.   :-D

Norma
Always working and looking for new information!


 

pizzapan