Thanks to life's little twists, I haven't baked a pie since Dec and am now just getting back to the forum too. I was pretty geeked when I read the "How to get rid of the water" thread in which Brian Spangler generously shared this formula and Pete-zza generously worked out the numbers http://www.pizzamaking.com/forum/index.php/topic,11994.0.html
. Never having experienced a coal oven, Hew Haven, or Apizza Scholls pie, and having just enough time to pull it off, I gave it a whirl using whatever I had on hand. So this is not about the pie but about Brian's dough and crust.
Well, I made a few calculation errors and one boo boo, but the short story is two floured thumbs up. Taste's vary of course as witnessed in prior threads about Apizza Scholls char level and bake but I found this crust to be more flavorful than any other I have made with commercial yeast and at least I liked it in its cloned form.
Wife: I think this is overcooked.
Me: Chew, crunch, chew, crunch.
Wife: I like it softer.
Me: Chew, crunch (now on second slice).
So of course, I baked up the second one same as the first. I think I am a closet char head.
Great oven spring and crumb too. The timing, which I also miscalculated, is also pretty convenient. Whip up a polish the night before and have pizza for dinner the next day. The char level should be adjustable for taste and I plan to experiment with that with the two balls I stuffed in the fridge yesterday. So I decided to post about this in a separate thread for those that might have missed the original. The only mods I made intentionally was cake yeast instead of IDY and 60% hydration.
Sorry for the poor photos, grabbed the wifeís camera since it was handy but obviously made a miscalculation there too.