 Re: The size of the pie
A pan? heaven forbid! Although they do have what they call Siscillian 1-1.5" thick that is cooked in a rectangular pan. But what I originally referred to is windowpaningly-thin and placed right on the oven floor. With my current recipe, 16.5 oz dough ball at room temp, one round of sretching around the left fist (using fingers in right hand) one round stretching across both fists and three good tosses and I have a near perfect 16" round pie (with minor adjustments), which after years of practice gets placed properly on my 16" stone, thanks to liberal amouts of cornmeal. To the cornmeal, last weekend I tried for the fist time semolina based upon posts I read on this forum - - much better.
You folk are great! Thanks for the feedback. |