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Author Topic: Thinned Sauce "Washcoat" On NYC Sicilian Pies  (Read 459 times)

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Offline cbruno4444

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Thinned Sauce "Washcoat" On NYC Sicilian Pies
« on: July 26, 2019, 05:06:46 PM »
Hi - I've noticed that a lot of the slice joints around NYC seem to put on a very thin layer of sauce on top of their sicilian dough in the pan before par-baking it.  I've seen some places use a thin layer of sauce, while others use sauce that has been heavily diluted with water.  My local favorite actually heavily dilutes it until it's a pale orange color, pours it over the raw dough in the pan, and then pours it out of the pan.  It's THAT thin. 

What's the purpose of this?  Why not par-cook the crust naked, and just add the sauce and mozz later on?  My only thought is that maybe it keeps the smooth "gloss" off of the surface, and helps the subsequent sauce and and cheese to adhere better. 

Any thoughts?

Offline Jose L. Piedra

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Re: Thinned Sauce "Washcoat" On NYC Sicilian Pies
« Reply #1 on: July 26, 2019, 07:02:22 PM »
Keeps the top soft.

Offline hammettjr

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Re: Thinned Sauce "Washcoat" On NYC Sicilian Pies
« Reply #2 on: July 27, 2019, 05:40:29 AM »
Keeps the top soft.

That was my thought too. You wouldnt want a dried out crispy layer directly under the sauce and cheese.

CBruno, that's a great observation of the fine details going into the process of the slice shops. Thanks for sharing and welcome aboard!
 
Matt

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