This pie was the outcome of using, autolyse, sourdough starter, a hint of IDY (pinch)...sea salt, distilled water, long overnight rise in cool basement.. As you can see the dough was very very stretchable, almost like bubble gum, note the bubbles around the edge of the dough which had to be manually puntured quite nice I thought-- this is gonna taste great. So I stretched put on the toppings, onion, and dandelion leaves now summer is here. Muir Glen tomatoes, oil and oregano, mozz/prov cheese. and baked
This dough was very wet, it took longer than usual to brown and bake up, the pie had bubble blisters form with usually don't form on dough I make with mostly IDY... After it was done you can notice one of the bite marks that the dough has a lot of "gluten strings" in throughtout the bubbles along the edge. The crust was crisp, chewy, and light..however
one thing was I could'nt taste a hint of salt?? where was it??? I guess I'll have to add more than I usually do, not sure why.... maybe the sourdough starter overpowered??
Anyway, a most satisfying pie...I do like the basement rise vs the frig rise.... will keep tinkering. I think I will have to add some sugar for more browning which I like, to also produce more char on the bottom...but I have improved my overall attempt... enjoy!