The first video is of Frank making a Sicilan pie from a frozen par-baked crust. Note there is not as much sauce on this par-baked crust as the one last Monday. Frank dresses the Sicilian pizza. Frank shows a different way to apply some extra pizza sauce at the end of the dressings. Frank also talks about different pizzerias he worked at. The cheese on the Sicilian pie was the cheddar I use at market.
Frank opens a NY style dough ball with oil. The dough ball is not overfermented. The dough ball was also frozen. I asked Frank if the skin sitting on the wooden peel wouldn't stick. Frank said no, it would not stick to the wooden peel while we waited for the Siclian pies to get finished baking. I told Frank my skin sure would stick to the wooden peel if I waited that long to dress the pie, and then waited that long amount of time to put the pizza into the oven.
I tried to shake the skin on the wooden peel and it stuck for me. Frank tells how to get the sticking skin off of the peel in a different way.
Photos from today.