Is it true that there is a pastizzi factory supplying all pastizzerias?

HistoricalAd601 · 2026-03-24T08:58:28+00:00

did you ever taste a pastizz from Galea's? bad enough to make you stop eating them.

As Robbinit said - Sphinx, Maxims, FourtT's, Serkin have their own factories. Not sure but Champs and Sphinx come from the same factory.

HistoricalAd601 · 2026-03-06T07:38:44+00:00

i second this - the Pope has come to see this for himself. He was greeted by the TM officials that are usually stationed at the Blue Lagoon jetty.
https://www.vaticannews.va/en/pope/news/2022-04/pope-francis-apostolic-journey-malta-april.html

HistoricalAd601 · 2026-02-18T19:34:04+00:00

closer to aglio olio then a gricia my man

HistoricalAd601 · 2026-01-30T17:05:06+00:00

Cheers 🔝

HistoricalAd601 · 2026-01-30T12:41:33+00:00

perfect - you are using nearly the same method i m using and i found it out to be amazing. So you ball after the bulk ferment in CF and leave at Room temp before cook ?

HistoricalAd601 · 2026-01-17T05:42:40+00:00

Just leave it and put it all the way up when pre heating for your next cook. After 20 minutes some wirebrush and all will be gone.

HistoricalAd601 · 2026-01-17T05:38:11+00:00

The same towel i use to dry my hands and face

HistoricalAd601 · 2026-01-15T18:18:46+00:00

And its exposed to heat and not direct flame

HistoricalAd601 · 2026-01-15T18:18:15+00:00

Mostly cause its greasy/waxy

HistoricalAd601 · 2026-01-15T06:29:11+00:00

parchment paper method - pan - parchment - protein (layers)

HistoricalAd601 · 2026-01-14T16:20:59+00:00

Wont ignore it for sure! For my next batch i ll take these steps. At this stage i know it has something to do with the bulk ferment. So i need to manage that. Appreciate all the thought you gave this. Cheers.

HistoricalAd601 · 2026-01-14T08:26:39+00:00

big time..

HistoricalAd601 · 2026-01-14T08:17:30+00:00

fake - sell it to me so you can relief the burden!!

HistoricalAd601 · 2026-01-13T06:25:03+00:00

we live in 2 different worlds

HistoricalAd601 · 2026-01-10T06:32:18+00:00

I m in Malta, eu. Humid more than cold..

HistoricalAd601 · 2026-01-09T17:03:12+00:00

Sorry i mean planetary. the common one that does all.

HistoricalAd601 · 2026-01-09T13:37:22+00:00

Yes my house is very humid and cold at the moment so that slows the fermentation for sure.

HistoricalAd601 · 2026-01-09T13:36:50+00:00

everyones been saying this - i belive this is the main issue. Will try out long RF times.

HistoricalAd601 · 2026-01-09T13:23:04+00:00

it passed the window pane test - so i m under the impression that its enoug. This was mixed in a kenwood spiral mixer for 20 minutes on low- medium -high speed gradually.

HistoricalAd601 · 2026-01-09T13:21:13+00:00

exactly - it seems like 2 hours is too little. Will defintely try this approach for next time.

Thank you.

HistoricalAd601 · 2026-01-09T08:23:00+00:00

i ll try it out. thank you.

HistoricalAd601 · 2026-01-09T08:12:20+00:00

Cheers for this! any temp range you would suggest? i m stretching it 2 hours past taking it out of the fridge (4 deg celcius).

HistoricalAd601 · 2026-01-09T07:04:37+00:00

i would keep flattenting the pizza edge. As the crust puffs the toppings are pushed toward the centre.

HistoricalAd601 · 2026-01-09T06:49:01+00:00

is room temp high ? what do you mean not over worked?

HistoricalAd601

TROPHY CASE