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.
Norma
Photos from today.
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