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[Jackitup]

Very good Loo! I topped this with sausage, pepperoni, caramelized onions, fennel and mushrooms. Baked at 450 for 6 minutes on a screen placed on the stone then slid directly on the stone for another 6 minutes or so. Topped with Stella mozz. with a bit of cheddar and some fresh grated parm when fresh hot from the oven. All and all, a very good pie and excellent crust. Crust is put on my recipe file for future use ;-).
Jon
PS....I did the dough in the food processor for about a total of not much more than 45 seconds, kneaded breifly to bring into ball and rose in a warm spot for 3 hours and rolled out. Flour was 400 grams to make a 18" pie. Most important...the Warden loved it 

Loo's recipe:
AP Flour 100% (for mine I used the Kyrol Hi Gluten I have on hand)
Water 50
Corn oil 3
Salt 1
ADY 1
TF = .09

[loowaters]

Nice looking pies!  I saw what you did with the pepperoni in the thread you started about nuking it.  I loves me sum crispy pepperoni.

This dough is a nice starting point for a lot of different things you can do.  Some have tinkered, like me, with milk as a portion of the liquid.  Others have tried rice flour.  You can up the oil a bit for a slightly more tender bite.  Plenty of ways to tinker with this base recipe.

Loo

[mrmojo1]

no doubt!!  great looking pie!!!  crust looks awesome!   and Loo, i love your recipe.  its just great!!  i use it every week!! lately ive been experimenting with using a little olive oil with a brush on the skin after docking and before the sauce. after about 8 times ive concluded it takes away a bit from the sweetness of my sauce.  i now prefer it without!  i dont see any barrier to moisture benefits with the olive oil on this crust (the oil preventing water from the sauce seeping in).  it has a nice chewy bite layer without the olive oil, and even with the addition of cooked cheese and salty sausage the sauce maintains much more of its sweetness, which is the taste im always tryin for. 

[Jackitup]

Thanks Loo, Terry,

Terry, I've had the opposite experience with the olive oil brushing. I find it helps keeping the gummy laye down and I like the taste of the extra olive oil. When I want a sweeter sauce I like adding a bit of honey.
Loo, I have tried the rice flour thing in the past and it's very good and surprising the flavor it adds. It does change the texture alot if too much is used.
Jon

[mrmojo1]

Hi Jon, thanks for the info.  i use sugar in my sauce recipe about 3 tsp. which i hear from people as being a lot.  an old friend that worked at aurelios said their sauce had buttloads of sugar in it.  ive tried brown sugar and it didnt do it for me.  now i have never tried honey...that i may have to try!  the olive oil, i am still wishy washy on it.  i cant decide.  i think maybe i should get a better higher quality oil and see if i like the taste of that better.  At the beginnign right out of the oven my crust has  great crisp bottom, but after about 30 min it gets chewy.  i found keeping it on a mesh rack helps, but i think the water vapor still seeps in, and the olive oil hasnt helped me keep that bottom crisp longer.  anyone have any tips?  i would like the 1st and last piece i eat to have that slight crunch!!  thanks!

-=ter