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Author Topic: TxCraig's Sicilian Pie  (Read 1271 times)

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Offline john_k

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TxCraig's Sicilian Pie
« on: July 31, 2022, 02:04:21 PM »
Yesterday I made TXCraig's Sicilian pie, after going through the whole thread (not too hard to do).

It was an incredible same day recipe.

The pictures show cold slices leftover from yesterday, a good bit overloaded with toppings, but still a big hit. The pictures do not reflect how tasty this pie was. Making it again with half the toppings will only improve it; this pie is definitely going into the rotation.

Mixed all dough ingredients together 10 minutes in mixer, followed by a few stretch-and-folds, then balled and into bag on counter. Dinner guest was late, so had to retard in fridge total of maybe 40 minutes (20 of that while stretched in the pan).

Dough had that nice beer smell from countertop fermenting.
525 degrees, direct on rack (no steel or stone), maybe 12-15  minutes (didn't really time the bake).

No oil in the recipe; used about a teaspoon of lard and a little OO to grease the pan. Pan was a regular steel 30x 40 cm pan. No problem removing the pie at all; could have used less oil in the pan.


HG Flour 444 g
cool tap water, 284g. (64%)
salt 8.8g  (2%)
sugar 4.4g (1%)
LDMP [Hoosier Hill brand from Amazon] 4.4g 1%
IDY 2.22g  (0.5%)

Offline TXCraig1

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Re: tx, Craig
« Reply #1 on: July 31, 2022, 03:30:31 PM »
Happy to hear it worked well for you!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline foreplease

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Re: tx, Craig
« Reply #2 on: July 31, 2022, 05:08:22 PM »
Nice work, John!
-Tony

Offline junep

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Re: tx, Craig
« Reply #3 on: November 21, 2022, 11:09:12 PM »
Happy to hear it worked well for you!
Craig can you tell me what L Diastatic Malt powder is?  I can't find any info on line. I know what DMP and non DMP are but don't know what the L refers to. Thanks for enlightening me! 😊June
Conformity is the last refuge of the unimaginative.

Offline Pete-zza

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Re: tx, Craig
« Reply #4 on: November 22, 2022, 02:38:27 PM »
Craig can you tell me what L Diastatic Malt powder is?  I can't find any info on line. I know what DMP and non DMP are but don't know what the L refers to. Thanks for enlightening me! 😊June
June,

You might want to check out the expressions DIASTATIC MALT and LINTNER VALUE in the forum's Pizza Glossary at:

https://www.pizzamaking.com/glossary.html#index_d, and

https://www.pizzamaking.com/glossary.html#linter

Peter

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Offline TXCraig1

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Re: tx, Craig
« Reply #5 on: November 25, 2022, 11:43:31 AM »
Craig can you tell me what L Diastatic Malt powder is?  I can't find any info on line. I know what DMP and non DMP are but don't know what the L refers to. Thanks for enlightening me! 😊June

L = Low. Referring to 20 degree Lintner. I think this is typically the lowest concentration you can buy. The main benefit is that it's easier to measure.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline junep

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Re: tx, Craig
« Reply #6 on: November 29, 2022, 04:43:04 PM »
June,

You might want to check out the expressions DIASTATIC MALT and LINTNER VALUE in the forum's Pizza Glossary at:

https://www.pizzamaking.com/glossary.html#index_d, and

https://www.pizzamaking.com/glossary.html#linter

Peter

I checked out the glossary (thanks for the link); unfortunately none that I researched are sold as LDiastatie malt, so when I used it I'll just use the plain DM unless NDM is called for. Thanks again, Pete!
Conformity is the last refuge of the unimaginative.

Offline Pete-zza

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Re: TxCraig's Sicilian Pie
« Reply #7 on: November 29, 2022, 05:12:04 PM »
June,

You are welcome.   ;D

Peter

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