The Roadside Pie King's blog

Locking in the Grandma Sicilian pizza

I am pretty happy with this formulation. Time to lock in the par-bake timing. Then I will move on to scaling to a larger sized pie.

Lumpy ( I named the dough) is almost ready for the oven.

Four pack.

For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇

I couldn't be happier with the final product. Moist, not overly sweet, rich, and fudgey.

From King Arthur's big month of baking series.

Lunch time - Brooklyn Sicilian.

9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.

Experimental formula

100% Strong Flour 240 g

100% Water 240 g

1.2% Instant Yeast. 3 g

1.8% Salt 4.5 g

Sugar 3 ts

Olive oil 2 TBS

Unsalted butter 1 TBS

Formula 🔗 👇

From Wikipedia, the free encyclopedia
Flammekueche

Crumb Formula courtesy of Ian Island66, by way of Tom Passin.

🔗 To Ian's blog post

The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.

Formula Formula revision:

*After many bakes, it is clear that cutting in cold butter is unnecessary. For this application melted butter is just fine.