Root’s Country Market: Heart of Lancaster County Arts and Craft Show 2012

These are some pictures from this years Arts and Crafts Festival at Root's Market.  I didn't open a food stand outside this year, but do have my pizza stand at Root's Market.  This was the 25th year that Root's Country Market and Auction had the Heart of Lancaster County Arts and Crafts Show.  I did have a food outside for 2 years at this event.

This year Root's Arts and Crafts Festival was voted in the top 100 in the US.

I did get to help my friend to make some dough and also to work in the trailer a little.

Norma

The progress of the attempts for a Sicilian pizza for market 5/15/2012

The Sicilian dough that was bulk cold fermented for 3 days, then divided and balled and fermented one more day worked out reasonably well. I only made two pies out of the 3 dough balls and froze one to see how that works out. One dough ball that was used was from a plastic bag and one was from the plastic container. The taste of the crust was great since the dough had longer to ferment. The one problem I still am having is how much to stretch out the dough before putting it into the oiled steel pan. Either I stretch it too big or too small. When it is in the oil and the stretch is too small, it wants to slide around and takes some effort to get it stretched the full way in the steel pan without it wanting to stretch back, even after it is left to rest for awhile.


Steve brought some Orangecello to celebrate. The Orangecello went well with a slice of Sicilian pizza. :)

Formulation I am using.

 http://www.pizzamaking.com/forum/index.php/topic,18281.msg178345.html#msg178345

Norma
 

Sicilain Pizza worked out well today! 5/01/2012

Using the exact same formulation as before with the GM Full Strength flour, this attempt was the best so far. The things I did differently were to bake for 15 ½ minutes as timed on the stopwatch of my cell phone, placed the sauce randomly on the cheese, added some cheddar to the blends of mozzarellas and used less oil to oil the steel pan. There was no gum line this time and the taste, tenderness and moisture of the crust was very good. When tasting a slice my taste testers and I got the nice taste of cheeses with some sauce in almost every bite. I think maybe I would add a little more corn oil to the pan in a future attempt. The last picture is after the remainder of the pie sat out for about 5 hrs. The crust was still moist and tender without a reheat. I guess these slices could be sold cold. We liked the addition of some mild cheddar cheese. The dough was opened when it was cold and then left to proof for 1 ½ hrs with the metal lid on the blue steel pan at room temperature on top of the deck oven.


Norma