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Author Topic: It's hip to be square. A pictorial record of my progress.  (Read 1509 times)

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Offline GumbaWill

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  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #20 on: May 01, 2022, 05:26:10 PM »
The build

The bake
I got your $11.00 slice right here! That sounds better than I got your $100.00 9 slice pie right here! The base maintained the crisp and gained some height, even under the weight of some heavy-duty topping! Now if I can find a way to make more than one pie a day, maybe, just maybe I could learn to turn a profit! Smile...
You can't put a price on a fun day, stressing over nothing else but the pizza at hand!
« Last Edit: May 01, 2022, 05:32:50 PM by GumbaWill »
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #21 on: June 19, 2022, 06:52:51 AM »
Today, (Father's day) we have "The Pop-Pop" Sicilian pizza pie. The main changes from my last Sicilian pies follow.
1. The 70% hydration dough amount for the 16X16 pan is up from 21/2 pounds to nearly 3 pounds.
2. The par-bake method is what I call the modified Bellucci method.
A generous amount of Pecorino Romano cheese on the raw dough pre-par-bake.  4.5 oz. of full-strength sauce over the hard cheese, pre-par-bake.
 3. 3/4 cup of boiling water for a shot of steam at the par-bake start.

Everything is looking great! Nice and "beefy," hopefully airy too. Now the base can set up for a good few hours before the topped final bake.
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #22 on: June 19, 2022, 10:54:54 AM »

Everything is looking great! Nice and "beefy," hopefully airy too. Now the base can set up for a good few hours before the topped final bake.

The topping
1 lb. Aged dry Boars head Mozzorella
1 lb. Fresg Ganlbani Mozzorella
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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  • Location: New york New york
  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #23 on: June 19, 2022, 11:57:17 AM »
The topping
1 lb. Aged dry Boars head Mozzorella
1 lb. Fresg Ganlbani Mozzorella

The End game
Will Falzon
The Brooklyn Maltese

Offline foreplease

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Re: It's hip to be square. A pictorial record of my progress.
« Reply #24 on: June 19, 2022, 01:14:53 PM »
Looks good. Hope you enjoyed it!
-Tony

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Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #25 on: June 20, 2022, 01:21:22 PM »
Looks good. Hope you enjoyed it!

Everyone loved it! The little tank 2yrs old wearing the clothing his brother wore at four, ate a whole slice! Plus pulled pork! We had a great time. A little sad as my daughter moves to Georga very soon, and I am headed to Az.
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #26 on: July 09, 2022, 10:04:51 AM »
Hello, pizza fans!
 My wife headed out early to visit her mom up the state (slightly) in Putnum county. I decided to make an impromptu, rush job, same-day ferment siciliano pizza pie. The natural leaven was also rushed. I refreshed my stock net 55 grams of starter at 1:1:1. After only one hour on the bench, the prescribed 155 gams of the immature stater was pressed into action. Straight from the mixer (ten minutes #2) The dough ball was placed in the oiled 16X16 pan for one hr. of bulk. After examination, the bulk is now extended for a check at 2hrs. This time under plastic wrap. Stop around later for the epic, Anticlimactic, result? You just never know, with my experimentations.

Edited to add.
While the starter came to temperature, the four and water autolysed (1 hour)


« Last Edit: July 09, 2022, 10:13:58 AM by GumbaWill »
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #27 on: July 09, 2022, 11:43:23 AM »
The dough ball was placed in the oiled 16X16 pan for one hr. of bulk. After examination, the bulk is now extended for a check at 2hrs. This time under plastic wrap.

The bulk was called at 2 1/2 hours. Now for the stretch and proof. (Second rise) The oven is preheating to 550 degrees F.

Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #28 on: July 09, 2022, 01:24:33 PM »
The bulk was called at 2 1/2 hours. Now for the stretch and proof. (Second rise) The oven is preheating to 550 degrees F.

Par-bake (phase one) completed.
Now to cool, & rest. Later just to top and final bake. It looks pretty sweet.
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #29 on: July 09, 2022, 05:20:54 PM »
The end game...

Epic! My best Siciliano pie to date, barring none!
Will Falzon
The Brooklyn Maltese

A D V E R T I S E M E N T


Offline GumbaWill

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  • Location: New york New york
  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #30 on: July 09, 2022, 06:01:32 PM »

Epic! My best Siciliano pie to date, barring none!

 Look what I have created! The Brooklyn N.Y. Thick airy base Siciliano pizza pie! The one we remember from days gone by! My shiny, aluminum 16X16 pan is becoming more and more will-sesoned!

« Last Edit: July 09, 2022, 06:24:16 PM by GumbaWill »
Will Falzon
The Brooklyn Maltese

Offline foreplease

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Re: It's hip to be square. A pictorial record of my progress.
« Reply #31 on: July 09, 2022, 11:20:35 PM »
Will, this is another great write-up and good looking pizza. I liked what you said a couple months ago about not being able to put a price on an enjoyable day of making pizza and stressing over only pizza things.
-Tony

Offline naval2006

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Re: It's hip to be square. A pictorial record of my progress.
« Reply #32 on: July 11, 2022, 12:08:31 PM »
Your pizza looks outstanding. And the topics are Italian like the homemade pizza the mamma cooks at home on Fridays. Superb job. Prosciutto, minced fresh garlic and tomato slices are also classic toppings.

Offline GumbaWill

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  • Location: New york New york
  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Re: It's hip to be square. A pictorial record of my progress.
« Reply #33 on: July 26, 2022, 03:43:29 PM »
Cross-post because Sicilian pizza is very NYC!
 This is one very sweet Siciliano par-bakes base. Am I right or wrong?
« Last Edit: July 27, 2022, 12:25:23 PM by GumbaWill »
Will Falzon
The Brooklyn Maltese

A D V E R T I S E M E N T


 

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