Mark. Nice job once again. Overall, pizza looks as tasty as the one prior. You've really got the baking method in your oven down. How long are your bake times overall if you had to guesstimate?
Once again, thanks!!! I really appreciate the kudos and feedback!!!
If I start with bake (3 minutes), then switch to broil (90 seconds) it's near spot on 5 minutes.
If I start with broil (2 minutes), then switch to bake, I've baked off in the sub 4 minute range.
Last night I engaged the broiler and timed it so it would disengage 1 minute after tossing in the pie, the bake time was a bit longer than 4 minutes. I did this to get the stone as hot as possible for the bottom of the pie yet have the direct broiler heat for the first minute of cooking the top. I think it's the best of both worlds but a pain in the arse to manage well
The crumb looks good but not as good as the pie prior IMO. As far as texture is concerned, which pie did you like better and why?
Also I know you've already posted that this pie was lighter and less toothy in structure, but the crumb shot here looks like the gluten is more developed than the first in a detrimental way. It could be the yeast amount/ferment times or slightly more kneading.
The other possibility is that depending on the amount of starter used in the prior pie, it could have increased your hydration a % or 2.
Great question, and honestly I'm not sure. The "starter pie" was more "artisan" in my opinion, had more character to the crumb, had more taste to the crust but my wife commented it being "a little bready." She also said my rustic loaves were too crusty, so the hell with her taste-buds
The "IDY pie" was more like a NY slice to me, but done well
"Better" to me is real subjective 'cause I could be in the mood for either pie. If I was forced to choose, I'd probably go with the "starter pie" and cut back from 5% to a lower value and see what happens. It's almost like the difference between a good hamburger at a local joint and one at a steakhouse.
I agree about the hydration being thrown off a bit due to technique or starter consistency and don't know if my hands are calibrated to feel the difference of a percent or two, but they did feel similar.
Thanks again! And I'm looking forward to seeing if I can recreate the results this weekend