Sicilain Pizza with KAAP 7/24/2012

The Sicilian pizza made with KAAP and a little less water turned out well. The crumb was a little more dense looking, but still was moist and soft to chew. The dough opened well and the bottom browned okay. Two of the pictures show what the dough looks like in the steel pan right after it was opened, and put in the steel pan, and after it had proofed. Three cheeses and Greek Oregano are used on the Sicilian pizza in addition to my regular pizza sauce. This was a one day cold fermented dough mixed in my Kitchen Aid mixer. The flat beater was used first to incorporated the ingredients, then was changed to the dough hook to finish mixing the dough.


My great-granddaughter and grandson where dancing to the Elmo pizza song after I made this pizza.

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
 

Trying a Sicilian Pizza to make at market 3/20/2012

The first Sicilian attempt went okay yesterday, but there sure is room for improvement. Number one, I should have know better to season the steel pan instead of just using lard to coat it. The edges of the pie wanted to stick to the pan. The crumb did have decent moistness and okay oven spring, but somehow the crumb seemed too heavy. I don’t know if that is from using the dry malt or not. The taste of the crumb was good. The dough was left in the steel pan to proof for 2 hours. I used the method of applying the blend of cheeses first and then placing dollops of tomato sauce on, then used a squeezed bottle to apply more sauce. Steve did like this pizza and so did some of my taste testers. I liked it, but want to improve more.

Norma