April 19, 2022 - 1:32pm
Another pan pizza
Another in my series of "pizza in teglia alla romana". I treated myself to a new 400mm x 300mm baking tray. Originally I was going to get the blue steel version, but it was never in stock, so I opted for the alusteel one.
I'm glad I did; it doesn't stick and doesn't need the curing and careful storage of the blue steel version.
Lance
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Your pizza looks great. I am a fan of aluminum bakeware as well.
Thanks Marta. Yes, the aluminium coated steel seems to work well; I guess it's a similar construction to the aluminized steel bread pans of Chicago Metallic and the like.
Lance
This is my latest pizza ala, Siciliano. I sourced two dedicated Siciliano pizza pans One is imported from Italia blue steel the other is aluminum. I have yet to season/use either. This was made in a well-used 1/2 Sheet pan.
Thanks Will; all those blue steel pans look the same! I'm sure there must be one Italian factory that makes them all. What size is yours?
Nice pie - you are a master of the neat crust!
That being said, The dimensions are such that they can fit in a standard 30" range oven. In my tiny space, storing things like large pans is akin to doing a puzzle! So, I am reluctant to pull them out to measure if I am not ready to use them. Smile... Here is another Siciliano pie.
Looks great! I would love to see a crumb photo of your next one.
Cheers Dave - yes I forgot to snap a crumb shot. I'll add it in next time I bake this style.
If you get it right, it's soft and fluffy, melt in the mouth style.
Lance
And if it’s not too much to ask. What’s on it and in it? It looks really good. I have a Lloyd’s pan for that type of pizza but haven’t used it enough to figure out the proper dough ball size.
However, I don't. It would be nice to be on a first-name basis? That being said, give me the size of your pan and the particulars of your pizza dough formula, and I will work out your dough weight. On second thought, enjoy this calculator. You will need the thickness factor ranges.
Grandma - .120 - .140
Siciliano - .150 - .190
I am sure you can figure it out from there. Any questions don't hesitate to ask!
Pizza Dough Calculator (pizza-dough-calculator.herokuapp.com)
Thanks Don, the topping is a chunky tomato sauce with anchovy pieces, capers and mozarella. The base I make with strong Italian flours at high hydration, but I'm sure American flours would work too.
I used 500g flour to fill the pizza pan. Here's the recipe if you'd like to have a look: https://docdro.id/7LH6qfl
Lance
Anchovies!? Capers! Puttanesca pizza Why not?
My pan is 300x300 so I figure about 700g TD should do it.
Don
Lance that is a delicious looking pizza. I've just had lunch and I'm hungry again seeing it!
Will your pizza is also making me hungry and all I have planned for dinner is a salad. 😂😂
Benny
If you were any skinnier you would fade away into nothingness! Smile... Thank you! You my friend could easily write a book on artisan bread baking. So.. any compliment from you is a huge accomplishment!
You are too kind Will, I am just another baker here trying to bake good homemade bread like you.
I do try to keep in shape so try to eat vegan a few days per week.
Benny
Thanks Benny. It can be a tricky style to get right. I go for 75% hydration, some use 80%, but even at 75% it has the consistency (and stickiness) of chewing gum when you get it out of the mixer!
Lance
That pizza looks great. And the pan looks much better than the heavy, cracked pizza stone I'm currently using. Anybody know of a UK blue steel or alusteel pizza pan stockist?
I got mine from amazon.de (not the UK site) - it's about the only place to get them in the UK without heavy postage charges. Just search for Paderno Backblech.
Lance
Thanks Lance. On the case.