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Author Topic: Golden Sicilian Parbake  (Read 945 times)

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Offline MisterPKM

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Golden Sicilian Parbake
« on: March 24, 2018, 11:48:44 AM »
Greetings all,

I've been having great success with the Craig modified Sicilian recipe.

I have honed in on a good temp for the bake (465 for 15 minutes) and like the pizza it makes.

After watching Norma's great video with Frank Gianquinta on making Sicilian pies, i have been trying to make a similar Sicilian to Frank. He shows the bottom and it is beautifully golden and even. Then it goes back in the oven and comes out super crispy.

How much oil is recommended for this? I've been having a hard time with sticking in my blackbuster pan and am using 1/4 pure olive oil per pizza. Looking for that great even, golden, yet crunchy texture. Any help is greatly appreciated!

Offline MisterPKM

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Re: Golden Sicilian Parbake
« Reply #1 on: March 24, 2018, 11:50:27 AM »
Greetings all,

I've been having great success with the Craig modified Sicilian recipe.

I have honed in on a good temp for the bake (465 for 15 minutes) and like the pizza it makes.

After watching Norma's great video with Frank Gianquinta on making Sicilian pies, i have been trying to make a similar Sicilian to Frank. He shows the bottom and it is beautifully golden and even. Then it goes back in the oven and comes out super crispy.

How much oil is recommended for this? I've been having a hard time with sticking in my blackbuster pan and am using 1/4 pure olive oil per pizza. Looking for that great even, golden, yet crunchy texture. Any help is greatly appreciated!

Video:

Offline sear

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Re: Golden Sicilian Parbake
« Reply #2 on: March 24, 2018, 03:28:35 PM »
Greetings all,

I've been having great success with the Craig modified Sicilian recipe.

I have honed in on a good temp for the bake (465 for 15 minutes) and like the pizza it makes.

After watching Norma's great video with Frank Gianquinta on making Sicilian pies, i have been trying to make a similar Sicilian to Frank. He shows the bottom and it is beautifully golden and even. Then it goes back in the oven and comes out super crispy.

How much oil is recommended for this? I've been having a hard time with sticking in my blackbuster pan and am using 1/4 pure olive oil per pizza. Looking for that great even, golden, yet crunchy texture. Any help is greatly appreciated!

I recently made one and the bottom was perfect golden brown. 16" round pan 29oz dough - 2TBS vegetable oil spread evenly on bottom and sides - about 20 minute bake @ 475
I think vegetable oil gives a great taste.
extra crunch when reheating

Offline MisterPKM

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Re: Golden Sicilian Parbake
« Reply #3 on: March 24, 2018, 03:45:39 PM »
I'll try the veg oil.

Is it a Parbake then topped? No stone or steel?


Offline sear

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Re: Golden Sicilian Parbake
« Reply #4 on: March 24, 2018, 04:24:22 PM »
I'll try the veg oil.

Is it a Parbake then topped? No stone or steel?

I did a short parbake -6 minutes before topping. Straight pan on oven rack with convection oven

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Offline MisterPKM

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Re: Golden Sicilian Parbake
« Reply #5 on: March 24, 2018, 05:55:38 PM »
Also,

How long did you proof in pan??

Offline sear

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Re: Golden Sicilian Parbake
« Reply #6 on: March 24, 2018, 09:10:56 PM »
I left it in pan for 24hr @ 60F and 3-4 hr @90F oven proof
probably better to let rise a bit in something else and then put in pan and let it rise again.

Offline norma427

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Re: Golden Sicilian Parbake
« Reply #7 on: March 25, 2018, 07:47:12 AM »
Greetings all,

I've been having great success with the Craig modified Sicilian recipe.

I have honed in on a good temp for the bake (465 for 15 minutes) and like the pizza it makes.

After watching Norma's great video with Frank Gianquinta on making Sicilian pies, i have been trying to make a similar Sicilian to Frank. He shows the bottom and it is beautifully golden and even. Then it goes back in the oven and comes out super crispy.

How much oil is recommended for this? I've been having a hard time with sticking in my blackbuster pan and am using 1/4 pure olive oil per pizza. Looking for that great even, golden, yet crunchy texture. Any help is greatly appreciated!

MisterPKM,

Trying to recall what Frank did. Frank does say to cover the dough ball in oil and oil the pan and then proof before doing the parbake.  Regular vegetable oil might give a golden brown more crispy crust bottom crust.  Frank says to parbake for 10 minutes and then to finish baking for another 10 minutes.  If I recall right that was Sam's pan and it was a heavy steel pan.  A Black Buster pan might bake differently.  My Black Buster pans bake differently than my heavy steel pans. 

Norma

Offline MisterPKM

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Re: Golden Sicilian Parbake
« Reply #8 on: March 25, 2018, 04:11:35 PM »
Thank you, Norma!

Do you remember the temp he used? I love the videos!

Offline norma427

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Re: Golden Sicilian Parbake
« Reply #9 on: March 25, 2018, 09:59:23 PM »
Thank you, Norma!

Do you remember the temp he used? I love the videos!

MisterPKM,

Temperature was probably over 550 degrees F because a lot of pies weren't going in and out of the oven.  Glad you like the videos.

Norma

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Offline MisterPKM

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Re: Golden Sicilian Parbake
« Reply #10 on: March 26, 2018, 01:24:25 PM »
Well...

The veg oil and proof time was working beautifully......

Then I went to get the pizza from the pan....

I'm done with Blackbuster and WinCo. Completely stuck with a good 3/4 tablespoons of oil in the pan.

Anyone else ever have this? I'm looking into a Lloyd pan as a replacement.

Super disappointed

Offline MisterPKM

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Re: Golden Sicilian Parbake
« Reply #11 on: March 26, 2018, 01:49:58 PM »
After looking at Lloyd pans,

They don't seem to have a pan with the same dimensions as the WinCo (12 x 18). They have a 12x 16 Grandma pan and then a Dura Kote half sheet pan.

Anyone use these for Sicilians??

Offline sear

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Re: Golden Sicilian Parbake
« Reply #12 on: March 30, 2018, 02:31:37 PM »
Well...

The veg oil and proof time was working beautifully......

Then I went to get the pizza from the pan....

I'm done with Blackbuster and WinCo. Completely stuck with a good 3/4 tablespoons of oil in the pan.

Anyone else ever have this? I'm looking into a Lloyd pan as a replacement.

Super disappointed

I had some sticking with mine but it was in the pan with oil for 28hr.
Was able to get a rubber spatula under the slices and they came out.
Making another tonight in a different pan with a light spray of 'pam' on top of the coating of veg oil 

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