The Roadside Pie King's blog
Parigina - Neopolatan stuffed pizza

La Parigina. Neapolitan stuffed pizza.
What is special about Parmigina? Pizza dough on the bottom puff pastry on top.
Everything is on point. I just need to fill the canolii. I even got the kitchen back in order. Thank the Lord, for dishwashers!
Jewish Sour Rye

Hello, friends.
My new rye sour is taking to the rye flour like a horse to water in the desert! This means a "New York" Jewish Sour Rye bake no later than tomorrow. The formula I selected comes after a visit to my Pisani (Villager) Island 66 blog page. From there I was directed right back here. I landed at everybody's friend, and a fine baker David Snyder's blog.
For this exercise (performance) I will attempt David Snyder's, Jewish Sour Rye. Which is based on Greenstein's formula. Boy that was a lot of acknowledgements!
Onwards.
Traditional Sicililano sourdough 100% semolina bread.

My shaping could have been tighter, for a more vertical oven spring.
Many thanks to Mr Leo Maurizio at the Perfect loaf for another great formula. Formula link below.
Maurizio Traditional Sicililano sourdough semolina bread
Pizza Caprese Fresca.

Today's bake consists of two separate and distinct phases.
Phase #1 - The Mozzarella
Phase #2 The bake
Phase one is fresh mozzarella. This formula is 80% the ingredients going in. The other 20% boils down to (pun unintended) experience pulling/shaping the balls. My end game needs practice. Very pleased with my first crack at this!
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 sfincione Palermitano is born!
Inspired by, the pizza bible. However, this bake morphed into something completely different. Thick Brooklyn style. Specifically Armondo's, Canarsie-Brooklyn, Rockaway Parkway. (L train station) Thick Sicilian pizza.
The sfincione Palermitano is born. AKA, It's hip to be square
18X12 half sheet pan. 1,100 grams of dough. Three-day dough: Day one starter refresh/build. On day two, mix the final dough. 28 hr. cold ferment/Two hr. room temperature final proof. I realized I was out of barley malt. I substituted 2% Brown sugar. The rest is as written