First post as well. Hello all.
Dough recipe was based off of Glutenboy's All Trumps recipe. The recipe was cut down as i was only making 2 dough balls.
2x 30 gram balls
380 g - King Arthur's bread flour
232g - Water
1.1g - ADY (All safeway had
9.5g - Sea Salt
TJ's Quattro Formaggio cheese blend
TJ's Roasted Garlic pasta sauce
Dough was hand mixed in similar fashion to Glutenboy's protocol, and was refrigerated for 2 days before i made this pie. The crust was not as thick as i would have liked (my fault of course), but both the crumb and the crust were absolutely fantastic. Best homemade crust i have had to date.
Thanks to Glutenboy and to everyone else on this forum for providing such wonder information on your hard efforts... You have helped make yet another addict