Final result, very good. Made 2 pies, 1 dough topped and started on a screen and finished on the stone and 1 par-baked, cooled, topped and finished on the stone. Both pies topped with sauce, onions, black olives, homemade venison sausage and pepperoni. 1st skin was topped as described and started for about 4-5 minutes on a screen in a 550 degree oven with the convection roast mode on then onto the stone for a couple minutes and done. 2nd was par baked same temp and mode for 3-4 minutes, cooled, topped and onto the stone for a couple minutes. The par baked one was the best texturally with both pies tasting very good and topped the same way. Warden Rosie thought the same thing without knowing which one was the par-baked one. The crust had almost a french fry kind of taste in the background, toasty potato flavor you might say. All and all a good trip. Dough was very soft and easy to roll out, could even drop the H2o down some more maybe to 20%. It was also more active than I thought it would be but not too bad. Maybe a bit more tweaking but not much, I liked it alot.
Jon
Here's the formula again:
Flour (100%)
Potato* (45%)
H2o (25%)
Olive Oil (4%)
Salt (2.4%)
Sugar (1.75%)
Yeast (.5%)
*Klondike rose, Red skinned Golden, nuked, cooled and riced
