Quote taken from this thread, reply #115http://www.pizzamaking.com/forum/index.php/topic,11015.100.html
I think they look sweet - in a savory kind of way. Seriously, nice work - some of the best pies I've seen come out of a home oven.
What was the cook time? From the pictures, it looks like you lost a good bit of the water in your sauce during the cooking process. I noticed that when I was able to get my cook time down from 2:30-2:45 to 2:00-2:15, my sauce has a much "wetter" look which I was trying to achieve.
The crust looks great. Sorry it was "doughier" than you like. Do you think it would be better if you knocked the hydration down a couple turns? 64-65% maybe?
Thank you Craig. You have a keen eye for detail. TBH, I haven't even advance to thinking about the consistency of the sauce. I've been stuck on the crust for 3 weeks now.
The cook time is a bit hard to quantify. With my oven broiler on, the top heat and stone heat is still quite uneven. The bottem of the pie finishes in about 45 seconds while the top remains white, so I have to pick up the pie with the metal peel and rim it against the broiler to finish it off. I have to rotate the pie 4-5 times to accomplish this and it takes around a little more than a minute I think.
I'm not sure "doughier" was the right word. Perhaps "had more chew than I like" would have been more appropriate. With the margherita, I had room fermented the dough for about 8 hours, divided and balled, into fridge for 9 hours until I got off of work, proofed for 3 hours till bake. I was attempting to overproof the dough to see if I could force more leoparding pocks to appear, but to no avail.
I believe that the dough had sort of a dense chew to it b/c it was overproof. The acids undesireably strengthened the dough. As a test, I repeated the same recipe (AP flour, 69% HR, same kneading technique), but this time upped the yeast and feremented/proofed the dough for a total of 4 hours. The texture (IMO) was much improved. The pie was excellent. The dough had a very tender consistency to it and gave way to the teeth easily. Almost a melt in your mouth texture. It was so good, I almost wondered if I had just tasted something very close to a "real" NP pie. This is the only picture I have of this pie as I did not have intention of posting it. I will try to recreate it in several days.
Out of curiosity I will repeat the bake but I will lower the HR by about 4% to see the difference. I'll report back later.