here's are my latest pie's all the family were here and enjoyed it
all with the same toppin with the formula i learned from member forum dellavecchia - jhon on the keste clone thread
john i uper the salt as you can see to 2% and the fermenring time was great, just like you said.
its realy good.
60% cold water
fermrnting in room temp 24 hours 65-69f, form balls and another 4 hours total 28 hours.
on top: 2 pizza tuna on top, 1 pizza tuna under sauce.
fresh shempenion and portabela that were fried with just litel bit olive oil and after that drained all liquids from them.
green peper that was fried dry that way it absorbed the taste of fire.
my sauce: fresh red and very soft tomatoes that was cooked with fried fresh garlic in olive oil, with fried on low flame grated onion in olive oil and sugar.
all with fresh bazil and fresh oragano added with litel white wine with moscato spices, salt, peper litel bit butter all that in big heavy pot on low flame for 7-8 hour until it reached the right consisty for pizza. the tomatoes was pilled and were with no shell was choped in blender in pulses, i dident drained the liquid, every thing was there they just evaporated in the cooking procces. i made the sauce from 6kg tomatoes i keep some in the fridge for next pie's to come and some in the freez.