August 22, 2023 - 8:11am
Flegling pizza pies
Two deconstructed pizza pies. Delivery order (bribe) for the Piesani at Classic Gold Auto in Tempe.
1. Cooper Mine road meat lover Sicilian
2. Classic New York style.
The dough will be 48hr.cold fermented and ready for 2:00 PM delivery tomorrow afternoon.
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For 2 pizzas ...wow you really go cheese heavy. That amount would be enough for 6 to 8 pizzas here.
Also interesting looking texture to the tomato, has that been cooked and reduced?
Moderate amount is what I call it. As for the sauce it is a traditional uncooked pizza sauce. Your eye is good. These are portioned and frozen. These are not yet fully defrosted. The finished products.
We stone grind our tomato and I suspect it creates a very different texture.
I put my tomatoes though a manual hand crank food mill.
Interesting breakup of the square pizza with that larger middle row. I really like it over the all slices the same size.
Those very centre pieces are going to depend on crust quality (structural integrity at the centre) as to how easy they are to eat. They are either going to be awesome for those who don't like crust...or a real challenge to handle. :)
As most people are fairly adept at managing a triangle slice...I'd almost be temped to turn the centre into a diagonal (either one way or both)
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I really appreciate your astute critique. Tell me a little about yourself? Location, nationality, and your bread making preferences.
Regarding the pie divide. Truth be told Zi had not made a Sicilian pie in a good few weeks. In my rush to deliver the pies and warm as possible, I fouled up the sectioning. Not a huge insurmountable foul up. I did in fact cut the middle section to more manageable sliced. Thanks for stopping by. I look forward to learning more about your bread making journey.
Kind regards,
Will Falzon