Ok, several years ago (more like 10), I made my first trip to Italy and was hooked on the pies. Sure, each trattoria / pizzeria varied a bit...but they all had that wow factor. I came home, and went about creating a pie as close to what I ate there as possible. I did a relatively decent job...and was loved by my friends and family. And then I discovered pizzamaking.com. Since that point, I've been working on my NY style pie (more of a NY-Nea pie) and Chicago and have enjoyed it.
So, I do have a question here, bear with me. This weekend I am going to make 4 pies...a NY Style Pie (Check), a stuffed Chicago spinach pie (Check), a cracker crust (thanks Deven) pie (Check) and finally as close to a Nea as I can get with my setup...but my note taking back in the day was terrible, and I want a Nea pie that I can make work as best as possible with my set-up. So, would any of you pro's or semi-pro's look at what my setup is, and let me know 2 things...what formulation would you use (as well as any other technique specific advice), and secondly, how and what would you alter to make the crust perimeter a bit on the crunchy side (at least the edges a step past crisp)? This is not a thing I look for...but everyone wants me to set the NeoNea pie apart from the others with more crunch before the chew than usual. Any takers on this absurdly long question?
Here's my setup:
Available Flours: KABF, KAAP, AT, CAPUTO OO
Oven, DCS convection w/ Infrared Burner: Gets to 600ish, outfitted with two Fibrament D's separated by fire bricks for about a 4 inch height baking cavity
Would like to serve this pizza approximately 30 hours after dough made.