Author Topic: Reverse Engineering Galleria Umberto Sicilian Pie (Boston)  (Read 1834 times)

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Offline paviod

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Reverse Engineering Galleria Umberto Sicilian Pie (Boston)
« on: July 14, 2013, 07:43:56 PM »
Has anyone attempted at recreating this unbelievable sicilian pizza? I've read on the boards that they're most likely utilizing a blend of 50% white cheddar, 25% Mozzarella and 25% Provolone but not sure and haven't seen anyone really dive deep into the science. Anyone insight on the dough and cheese blend would be great and challenge any experts on creating this sicilian pie.
« Last Edit: July 14, 2013, 07:46:14 PM by paviod »

Offline Johnny the Gent

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Re: Reverse Engineering Galleria Umberto Sicilian Pie (Boston)
« Reply #1 on: July 27, 2013, 11:01:03 AM »
That looks really good. To answer your question - I don't know of any attempts at reverse engineering this pie.  It would be useful if you could share some crumb/undercarriage pics.  Also, a description of the crumb texture, dough flavor, etc would help, too.  I'm interested in seeing how this thread develops.

Il miglior fabbro