Pizza Making Forum

Pizza Making => Sicilian Style => Topic started by: Ev on November 18, 2012, 02:22:59 PM

Title: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 02:22:59 PM
I wanted to try a sicilian pie in a pan in the WFO. I used elements of both Normas' and Craigs' recent efforts. Baked in a greased 10 X 14 steel pan for 11 minutes at about 460. I didn't measure the actual hearth temp.
Flour 100 % ConAgra Occident
Water 80 %
Salt     2 %
Ischia  4 %
IDY     tiny pinch
RT ferment 12 hrs, 5 hrs in the pan in the kitchen oven with the light on.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 02:24:44 PM
More
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Chaze215 on November 18, 2012, 03:03:18 PM
Looks damn good! How did it taste?
Title: Re: Norma/Craig Hybrid in the WFO
Post by: norma427 on November 18, 2012, 03:18:15 PM
Steve,

Your crumb looks dynamite! 

Norma
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 03:56:04 PM
Looks damn good! How did it taste?

Pretty darn good, thanks! ;D

Nice, lite and airy. Just a tough of sourdough.

I forgot to mention, .13 thickness factor. Next time I think I'll try .12
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 03:57:28 PM
Steve,

Your crumb looks dynamite! 

Norma

 Thanks Norma. Maybe I'll mix up another for Tuesday! ;D
Title: Re: Norma/Craig Hybrid in the WFO
Post by: TXCraig1 on November 18, 2012, 04:19:47 PM
That looks perfect Steve. What was the dough weight?
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Tscarborough on November 18, 2012, 04:30:33 PM
Oh no, it is all wrong, he has THREE stripes of sauce not 2.....
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 04:34:14 PM
Oh no, it is all wrong, he has THREE stripes of sauce not 2.....

Yeah, but it's a bigger pan! :-D
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 04:53:58 PM
That looks perfect Steve. What was the dough weight?

Craig, since you asked the question, I had to go back and run the numbers again. For some reason, it looks like the formula I posted is not accurate. I know I used 300g of flour, 200g of water and 21g of starter(4% of total dough weight) and 6g salt, total 527
 Given that, it looks like the actual formula is this;
Flour  100%
Water  68%
Salt      2%
Ischia   4%
TF      .133
Title: Re: Norma/Craig Hybrid in the WFO
Post by: dellavecchia on November 18, 2012, 05:20:57 PM
Very nice Steve! I love the crusty cheese on the edges that you and Craig are getting. I will have to try this one out soon.

And I agree with Tom - you MUST have two stripes.  ;)

John
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 05:45:50 PM
I must be missing something. Why, pray tell, must it have only two stripes? ::)
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Tscarborough on November 18, 2012, 07:20:00 PM
To survive in the land of extreme pizza nerddom.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 07:36:20 PM
well alrighty then! :-D
Title: Re: Norma/Craig Hybrid in the WFO
Post by: norma427 on November 18, 2012, 08:13:44 PM
I must be missing something. Why, pray tell, must it have only two stripes? ::)

Steve,

If you made your pizza in a 10x14 steel maybe it still could be called a Detroit style if you gave it 3 stripes.  This is one blogger that gave it 3 stripes. http://lifeinbigbites.com/2012/06/25/detroit-style-pizza/   :-D

Norma
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 08:53:35 PM
Detroit style?

 Never heard of it! :-D
Title: Re: Norma/Craig Hybrid in the WFO
Post by: TXCraig1 on November 18, 2012, 09:10:03 PM
Steve, what cheese did you use?
Title: Re: Norma/Craig Hybrid in the WFO
Post by: norma427 on November 18, 2012, 09:27:13 PM
Detroit style?

 Never heard of it! :-D

Steve,

What do you think you think you have been trying experiments of mine and taking home slices of?  Also what do you think I will call the pizzas you tried week after week if I won't call them Detroit style pizzas? 

Norma
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 10:07:24 PM
Steve, what cheese did you use?

Craig, it was a rough 50/50 blend of cheap medium white cheddar and pre-shredded part skim mozz.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 18, 2012, 10:11:04 PM
Steve,

What do you think you think you have been trying experiments of mine and taking home slices of?  Also what do you think I will call the pizzas you tried week after week if I won't call them Detroit style pizzas? 

Norma

I know, Norma. I'm just funning with you. You know me. I can't help myself.  >:D

 ....and FWIW, Norma, I liked all your recent pies better than the one I made today. ;D
Title: Re: Norma/Craig Hybrid in the WFO
Post by: norma427 on November 18, 2012, 11:10:57 PM
I know, Norma. I'm just funning with you. You know me. I can't help myself.  >:D

 ....and FWIW, Norma, I liked all your recent pies better than the one I made today. ;D

Steve,

I do know you very well.  ;D There are more Detroit-style pizzas for Tuesday. 

Norma
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Chicago Bob on November 18, 2012, 11:36:11 PM
To survive in the land of extreme pizza nerddom.
:)   Tasty tasty tasty Steve...thanks for the pics!
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 19, 2012, 12:01:44 AM
You're welcome, Bob. ;)
Title: Re: Norma/Craig Hybrid in the WFO
Post by: shuboyje on November 19, 2012, 05:52:43 PM
I can see the obituary already:

Pizzamaking.com
Pizzamaking.com was the web's pre-eminent stop from home pizza making fanatics.  In recent months it's membership discovered Detroit style pizza and subsequently have all died of hearth attacks.

The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Pete-zza on November 19, 2012, 06:26:45 PM
The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.

Jeff,

FYI, Michigan is #10 in the country in terms of obesity, with an adult obesity rate of 30.4%, per the latest report (2011). The adult obesity rate in Michigan is predicted to rise to 54.2% by the year 2030. The reports did not single out Buddy's, Shield's, Cloverleaf, Loui's, Niki's, or Jet's :-D.

Peter
Title: Re: Norma/Craig Hybrid in the WFO
Post by: norma427 on November 19, 2012, 07:15:04 PM
I can see the obituary already:

Pizzamaking.com
Pizzamaking.com was the web's pre-eminent stop from home pizza making fanatics.  In recent months it's membership discovered Detroit style pizza and subsequently have all died of hearth attacks.

The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.

 :-D

Norma
Title: Re: Norma/Craig Hybrid in the WFO
Post by: dellavecchia on November 19, 2012, 07:59:13 PM
...hearth attacks.

Freudian slip.

John
Title: Re: Norma/Craig Hybrid in the WFO
Post by: shuboyje on November 19, 2012, 08:56:48 PM
ROFL, possibly autocorrect considering what I normally post about, lol.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 21, 2012, 08:32:10 AM
 I gave it another shot yesterday. This time I increased the hydration to 70%, decreased the thickness factor to .125% and omitted the IDY completely. 24 hr room temp ferment, including about 4 hrs. in the pan, uncovered. Baked in Normas' deck oven.
 I really liked this pie, especially the leftovers reheated in my toaster oven. The crumb was more open than my previous attempt, but not as light in texture. A little chewy, but in a good way, and I could really taste the Ischia culture. Oh!, and only two stripes this time! :-D
 I'll be trying this formula again in my home oven and probably the WFO as well.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Chicago Bob on November 21, 2012, 12:48:28 PM
I really like the look and description of the crumb on this one Steve, really like.
This one I am going to try soon, thanks.
Title: Re: Norma/Craig Hybrid in the WFO
Post by: norma427 on November 21, 2012, 08:03:48 PM
Steve,

That Detroit-style pizza was really good.  :D  Did you figure out why the crumb wasn't as light in texture as your last attempt?  I was trying to figure that out today, but with no conclusions.   :-D

Did the cheese blend taste good reheated?

Norma
Title: Re: Norma/Craig Hybrid in the WFO
Post by: Ev on November 21, 2012, 08:18:15 PM
Yeah, Norma, I don't know why the crumb was so different. I'm thinking maybe the lower TF and lack of commercial yeast may have something to do with it. That and the lack of any real mixing. Just a few stretch and folds early in the ferment process.
 The cheese blend was very good, IMO.