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Author Topic: Oh What The Heck!  (Read 6344 times)

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Offline norma427

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Re: Oh What The Heck!
« Reply #20 on: September 08, 2012, 10:38:41 AM »

Steve,

Those are two great looking Sicilian pies.  :chef: Wish I could have tasted a slice.  :P They sure look puffy using a TF of .15.   Did you let the dough proof in the pan for awhile?

Guess you want anymore of my Sicilian pies on Tuesdays.   :-D

Norma

Offline Ev

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Re: Oh What The Heck!
« Reply #21 on: September 08, 2012, 10:43:48 AM »
Norma, you silly girl, you know I love your sicilian pies!
Yes, they pan proofed about an hour and a half. Total room temp ferment was only about 6-7 hours.
When I die, I want my remains scattered all over Disney World. Also, I don't want to be cremated!

Offline norma427

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Re: Oh What The Heck!
« Reply #22 on: September 08, 2012, 10:48:22 AM »

Yes, they pan proofed about an hour and a half. Total room temp ferment was only about 6-7 hours.


Steve,

Thanks for posting how long they were pan proofed and the total time they were room temperature fermented.

Norma

Offline TXCraig1

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Re: Oh What The Heck!
« Reply #23 on: September 08, 2012, 09:15:13 PM »
Steve, thanks again for your help with this. It came out beautifully.

http://www.pizzamaking.com/forum/index.php/topic,20901.msg209177.html#msg209177
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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