Next Attempt at a Sicilian Pizza with GM Full Strength flour 4/24/2012

The Sicilian experiment with the GM Full Strength flour went well yesterday. The only thing I think should have been changed is the bake time should have been a little longer. In the middle of the pie there was some gum layers at a few spots. The slices even tasted better after a reheat because the bottom became crisper and the middle crust still stayed moist. I think this was the lightest crust so far.

The last two pictures are of the reheat.

Norma

Half Failed Attempt at a Cracker-Style Pizza 4/24/2012

This is my half-failed attempt at a cracker style pizza, if it can be said that something is half failed. The crust was crunchy and I thought it was okay, but it sure wasn’t crackery. Some of my taste testers did like this pie and other ones didn’t. At least this attempt was better than my other attempts.

Norma

Another Greek Style Pizza Attempt 4/24/2012

I don’t know why, but when proofing the dough for the Greek style pizza in the steel pan it sure didn’t rise very much. These are the pictures of the Greek style pizza with Peter’s recent formulation using the GM Full Strength flour. The Greek style pizza was very good, but was thinner than most of the Greek pizzas I have made before. 

The dressings for this Greek style pizza were spinach, a blend of two mozzarellas, feta, sweet Italian sausage and chives and Greek oregano from my garden.  I love the crunchy edges from the cheese melting on the edges when a Greek style pizza is made in a steel pan.

Norma

My Pizza on the cover shot on Slice this week 4/23/2012

Meredith Smith posted my pizza on the cover shot of the slideshow at Slice the pizza I made at Steve home.


http://slice.seriouseats.com/archives/2012/04/my-pie-monday-mootzaleppo-bbq-brisket-dutch-oven-pizza-and-more.html

Slideshow of everyone’s pizza this week in MPM

My Pie Monday: 'Mootzaleppo', BBQ Brisket, Dutch Oven Pizza and More!

Norma's Wood Fired Halloumi and Sopressata Pie

http://slice.seriouseats.com/archives/2012/04/my-pie-monday-mootzaleppo-bbq-brisket-dutch-oven-pizza-and-more-slideshow.html#

I try to send it pictures of different pictures to MPM each week and love all the pies Slicers send in of their pizzas!

Link to where I made that pizza at Steve’s home.

http://learningknowledgetomakepizza.blogspot.com/2012/04/neapolitan-doughs-bake-in-steves.html

Norma

This Week in Pizza 4/22/2012 Norma’s Pizza hat on Paulie Gee

Posted by Adam Kuban, April 22, 2012 at 12:00 PM This week in Pizza 4/22/2012


Adam Kuban mentioned Paulie Gee wearing a “Norma’s Pizza” hat on Slice.

Thanks Adam! Never thought I would make it into the weekly pizza news with such a small pizza business. Thanks also to Paulie and him even being interested in wearing my pizza hat from a small farmers market stand that only operates one day a week.

http://slice.seriouseats.com/archives/2012/04/the-week-in-pizza-20120422.html

Norma

Norma's Pizza 4/22/2011

HomeBrewers Ball and wood-fired pizzas with Steve and Bob 4/21/2012

Steve had invited me to the HomeBrewers Ball at the Candy Factory in Lancaster and told me his friend Bob and him were going to be making wood-fired pizzas at that event with Bob’s mobile wood-fired oven. I sure was excited to go because I love HomeBrewed beer and also wood-fired pizzas. http://www.candyissweet.com/homebrewers-ball-2012/


The weather was calling from rain and maybe some thunderstorms. The rain and thunderstorm held off for awhile when the oven was heating, but after Steve and Bob started making the pizzas it really started raining. Even though there was protection, when it started raining, the pizza pans, peels, and everything else inside got wet. The pies were coming out of the oven very fast and Steve and Bob decided to stop making pizzas until the rain slowed down some. Everything was still getting wet from the rain, but the pizzas resumed. So many people at the Homebrewers Ball really loved the pizzas Steve and Bob made. Steve made an Ischia starter dough that was bulk, then room temperature fermented. I really liked Steve ingenious way of making sure his dough balls didn’t run together as the pictures show. The dough balls sure came of those contraptions easy.

Steve was brewing his beer for the HomeBrewers Ball when I went to his home at http://www.pizzamaking.com/forum/index.php/topic,18735.0.html

I cut the pies and topped each slice with basil after the bake. Baby Arugula also was put on and drizzled with Bob’s unique dressing after some of the bakes. I didn’t get pictures of those pizzas. I also kept mopping up all the water that was on everything.

Steve’s homebrewed beer and Bob’s different homebrewed beers were great! Bob built his WFO.

If anyone is interesting these were the home brewed beers that were served. The Devil’s Right Hand, Homemade Applesauce Cider, Rye IPA, “Ticket to Rye” Saison, Erma’s Disco Elixir, Hoperbole Rye, The Bird and Baby Brown Ale, Brown Recluse, Amarillo Brown, Pooh Bear Honey Brown, Me So Happy, Aletimate Warrior IPA, Chinook IPA, Bigler Blast IPA, Oak Aged Vanilla Sthout, Brownie Points, Imperial Smoked Porter, Gringo Breakfast Stout, Cherrywood Smoked Wheatwine, Baby Got Bock, Molasses Cookie, American Standard Strong Ale, Hobbit Winter Ale, Black Cherry Braggot, Trip O’Mango, Big Island IPA.


Norma