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Author Topic: My Sicilian  (Read 461 times)

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Offline Jakethejake

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  • Location: USA
My Sicilian
« on: September 26, 2021, 09:18:57 PM »
Hey guys.  Just wanted to post a few photos of a Sicilian that I made today.  I’ve been playing around with various flours.  Today’s experiment used Tony Gemignani’s California Artisan Flour blend.  Hydration was 65%, 1% IDY, 3% sea salt, 1.5% EVOO.  Dough was cold fermented overnight and risen for about 5 hours.  I par baked it with sliced whole milk mozz, and a light coating of sauce, covered in foil for 12 mins in the Fontana with a deck temp of around 600F (rotated 1/4 turn every 3 mins).  Finished with more sauce, 1/2 Hot Sopressata, Fresh mozz, Pecorino, and Parmesan.  Finish baked until the top cheese was melted, garnished with fresh basil.  I’m very happy with my results.  Nice light, airy slices.  Great crisp on the bottom.  Nice ratio of topping, and great flavor meld.  Great weather to cook outside today too.
« Last Edit: September 26, 2021, 09:39:33 PM by Jakethejake »

Offline Chronic mole

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  • I Love Pizza!
Re: My Sicilian
« Reply #1 on: October 01, 2021, 11:53:35 AM »
Very nice - which pan did you use?

Offline Jakethejake

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  • Posts: 28
  • Location: USA
Re: My Sicilian
« Reply #2 on: October 01, 2021, 02:50:22 PM »
Very nice - which pan did you use?

Thanks.  I have a 12x18 Wearever steel pan that I used.  Nothing fancy.  seems to work well.

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