Since Serious Pie is probably the best pizza I've ever had, I absolutely had to give this recipe a try. Now I need to get back to Seattle so I can compare it to my version!
I kept the poolish at room temp for 7 hours before making the dough. This dough ball was cold fermented for 41 hours. Cooked at 584 stone temp for about 5.5 minutes, with the broiler on for the last 3 minutes. Then I domed it close to the broiler for about 15-20 seconds.
Sauce was canned Cento whole SanMarzano's, pureed with a little garlic, a tablespoon of 'backyard herbs' (basil, oregano, rosemary), a dash of red wine vinegar, and a little salt and sugar. Best sauce I've done so far, thanks solely to the quality of the Cento tomatoes.
Topped with fresh mozz, andouille sausage, diced pancetta, and a little parmigiano reggiano.
I really enjoyed the flavor of this crust. It had a sweetness to it. It was quite light, with a bit of crunch and some chew, but not too much. My wife said this was the best crust I've done in my 3 or 4 years of pizza making. She appreciated the fact that it wasn't too chewy.
The one downside to this dough was that, even though it was extensible, once I placed it on the peel it seemed to shrink back a bit. Not a big deal all things considered though.
I have one more dough ball that I'll be cooking up Sunday evening, so I'll be curious to see how the handling characteristics change after a few more days in the fridge.
I don't know if it was quite up to Serious Pie level, but it was awful good!