Last pie made from a 50lb sack of TG's flour


This was a 4-day cold-ferment, 63% hydration, 550F bake for 8 mins.

Fresh basil, meatballs, salami, mushrooms, olives and red onions. The crust had a very nice texture, was crisp on the bottom but very creamy in the cornicione. A very nice balance.

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Mike K.
posted over 2 years ago

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Beautiful! is that with your home oven?

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Don OReilly
posted over 2 years ago


That didn't take long to go through that whole 50lb bag.

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Raj Irukulla admin
posted over 2 years ago


Yup, Raj. All gone. Need to get more.

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Mike K.
posted over 2 years ago


I've noticed your fermentation times are getting longer. Experimentation, or are you getting better results with 3-4 days?

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Raj Irukulla admin
posted over 2 years ago


Raj,

That was more of an accident. I wanted to use the dough after 2 days but somethings came up for the next two days so I had to go 4 days this time. Crust was nice, though.

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Mike K.
posted over 2 years ago


Nice work. How many pizzas did you get with the 50 lb bag?

Gil W.
posted over 2 years ago

I didn't count, Gil, but according to my waistline, too many :)

- Mike   over 2 years ago


Don, yes that was made in my home oven.

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Mike K.
posted over 2 years ago


Haha looks like I'm never getting a bag that size

Gil W.
posted over 2 years ago


I am interested to know if you degased the dough at 48 and 72 hours or if you just left it to itself until the bake.. I frequently have dough left over and I am not quite sure yet how to treat it after 48 hours...

Ken K.
posted over 2 years ago


Ken, I degassed it after 72 hrs by knocking it down or run it through the mixer for a few secs, then divide, ball and let them rest.

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Mike K.
posted over 2 years ago

Thanks, Mike. I will have to show my wife that you have gone through a 50# bag of Tony's flour to show her that my orders or 20 or 25# are "conservative"....!! (Actually, she was skeptical at first when I got into this and I was ordering lots of different flours, but now she is sold, having tasted the product. She made a couple of Sicilian's yesterday while I was out playing golf, in fact, and she has commandeered some of Tony's flour and All Trumps for breads...)

- Ken   over 2 years ago

Ken, those Sicilian pies are flour hogs.

- Raj   over 2 years ago


That they are! We like them a lot and they are excellent for entertaining because of the ability to make them in advance. We have been finding our way with them and have discovered that where thin crust pizza benefits from a minimalist approach with sauce, Sicilian's with a thicker slathering of sauce appeal to us because of the volume of crumb. They are a titch greasy, but at least the olive oil is heart-healthy ;-)

Ken K.
posted over 2 years ago


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