Sicilian Pizza pie on horseback. Featuring Caciocavallo cheese
launchpad pre-bake-off systems (ingredient) check off.
Faiccos Italian specialties (Bleecker street Greenwich Village) homemade sweet & hot Sopresatta
Imported sharp Provolone
Imported Sicilian Caciocavallo
No name low moisture mozzarella, I saw some sandwich-ready slices of the mozzarella on the counter. I asked, Boars head? He replied, no. I asked for a pound. He came out with an unmarked loaf about 2/3 the size of a Grande loaf of whole milk. Don't you know, with my big mouth was embarrassed to ask the brand! Grrr.
The dough is 19 hours into the cold ferment. even with a well-oiled top, the plastic moved and the dough got cold burn. Grrr. I flipped it on the oiled 16X16 well covered to continue the cold ferment/retard.
The main ingredient check, all systems go!
Bake-off at "T" minus sometime this afternoon. Smile...
I Like to have fun with my baking. (I am easily amused)
Comments
At just about 24 Hrs. of cold retard, the dough is looking very nice! I am thinking of a two-hour room temperature warm-up before I begin.
Switching gears, the topping cheeses will be, the main player Caciocavallo shaved directly on the base, grated on the sauce, with an after-bake finish. in addition, one square for each pie slice, low moisture mozzarella.
The soppressata drained and dried black olives. Drained and dried Italian plum tomatoes hand crushed for a garnish
That's plenty. Too many toppings will only serve to confuse the sophisticated palate.
The tomato juice with be used undiluted to baste the base before the parbaking.
I Got your $11.00 slice right here! That sounds better than, I got your $100.00 nine slice pie right here!
I am happy with this bake. The crisp was maintained while the height was increased. This is under the weight of heavy-duty toppings!
I Got your $11.00 slice right here! That sounds better than, I got your $100.00 nine slice pie right here!
I am happy with this bake. The crisp was maintained while the height was increased. This is under the weight of heavy-duty toppings!
It’s only money. You NYers live large! Start spreading the news. That’s a nice pizza. If you can make it there and you can’t make it anywhere. Here’s to you Will and Frank
Don