A Nice 14 Inch Pie

[chickenparm]

Using the Lehmann's recipe for a 13 inch Doughball stretched to 14 inch.

Note: The Pie was NOT Cooked on a screen.I use the screen to let it cool off on and take pics.

62% 13 inch(meant for 14 inch) pie

Flour (100%):    223.72 g  |  7.89 oz | 0.49 lbs
Water (62%):    138.71 g  |  4.89 oz | 0.31 lbs
IDY (0.2%):    0.45 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp
Salt (2.0%):    4.47 g | 0.16 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Oil (2.0%):    4.47 g | 0.16 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Sugar (2.0%):    4.47 g | 0.16 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Total (168.2%):   376.3 g | 13.27 oz | 0.83 lbs | TF = 0.1

I really liked this pie.It may not look that great on top,since all I had was a little fresh mozz left,so I used that up.Yet the combo of everything was superb.The crust was excellent,crunch when you bite,lightly chewy to eat.

[chickenparm]

More pics...

[Jackie Tran]

Nice work Bill.  Looks nice and crispy.  Is this formulation any diff from your usual?

[tscaife]

Looks great! Thanks for sharing!

[chickenparm]

Thanks guys.I forgot to add a little more info.
 

Chau,Its a little wetter than my usual recipes.I tend to make 60% hydration doughs and KABF.

This is a 62% using Bouncer HG flour and a little AP thrown in.I would say about 20% AP was mixed in with this recipe.

I'm really starting to like this Bouncer flour,especially when a little BF or AP flour is thrown into the mix.

I'm still learning,and will try new experiments all the time,but this crust was wonderful in flavor,smell and texture.It was better than I thought it would be and I also did not cook the pie as long as the others.
 

[jever4321]

I agree. Good looking pie Bill!

[chickenparm]

Thanks Jay...It needed more cheese though,and better toppings.Gotta go to the store soon and get some fresh basil,tomatoes and other cheeses for the next pie toppings.
 

[norma427]

Bill,

I also agree, that is a nice looking pie with a really nice crumb! 

Norma

[chickenparm]

Thanks Norma! Im sort of going backwards now,I was aiming to make the largest pies I could,and achieved that,now Im going smaller.

I never made 12-14 inch pies before,always 15 and up.

I also amazed at how much of a difference the size of the pie can taste even when using the same ingredients and sauce/cheese etc.
 

[hammettjr]

Great job Bill!

I find it interesting that the Lehmann calculator implies that the 13'' recipe in the first post stretched to 14'' is equivalent to a 14'' recipe with a Thickness Factor of .086225
Matt

[chickenparm]

Great job Bill!

I find it interesting that the Lehmann calculator implies that the 13'' recipe in the first post stretched to 14'' is equivalent to a 14'' recipe with a Thickness Factor of .086225
Matt

Thanks Matt!

You pretty much said it all,either way seems to work fine with whatever math one chooses to use.I may just start using the recipe for the actual size and .08. like you posted.

I started the habit with .10 and just left it there.Then I made smaller dough and found I was able to stretch it just as much and larger at times,while having the same effect as the next size up.I cant always get the exact size,so I left me some room to play with.

As I get better at my doughs,I'm finding I'm able to make the exact sizes per recipe with no problems anymore.In the past the dough would sometimes shrink back a lot or tear,get thin spots easily.
 

[JConk007]

Whats your sauce Bill? You like a little extra ? I do on the NY,the NY guys around thin it and spread it sooo thin hardly taste your looks real nice . Just need a nice 16" Heavy duty stone in there your good to go ! nice work! I just  Made a 66% for tomorrows Bake at the mason supply yard.
John

[chickenparm]

Whats your sauce Bill? You like a little extra ? I do on the NY,the NY guys around thin it and spread it sooo thin hardly taste your looks real nice . Just need a nice 16" Heavy duty stone in there your good to go ! nice work! I just  Made a 66% for tomorrows Bake at the mason supply yard.
John

Hi John,

Thanks!...I love a bit more sauce than too little.That was one of the gripes I had in NY,there was sometimes not enough sauce on the pies.

Some of the pizza places,the owners told me that a bit more sauce=soggy pies/crust bottoms.Was bad for pies taken home or delivered,would get stuck to the box bottoms or cheese would slide too much or fall off the slices faster.

From a business stand point,that may be a good idea for them to serve the pies the way they do.

You're doing a 66% hydration? Whats the flour mix?

The sauce was something I do not normally mix up for myself,but it really did shine on this pie.I made this for my wife for her pizzas the other night,then made one for myself.This sauce will taste better after 2-3 days of fridge.It is very sweet though,might be too much for most.

28 oz of tomato puree walmarts great value brand(it was all I had at the time,but works very well at times)

1 tsp of salt
1 tsp of garlic powder
1/2 tsp of onion powder
1/2 Tbs of oregano flakes
1/4 tsp of dried basil(had no fresh stuff at the time)
1 tsp of sugar
Dash of black pepper

In another bowl,crush a can of whole peeled tomatoes and strain them.Discard the juice,and Put the crushed tomato pieces into the puree sauce and mix well.It gives a tomato taste bite back into the sauce.

Thats pretty much it.Im out of centos and 6 in 1's so this did a decent job.I do prefer a more simple tomato tasting sauce with some oregano,fresh basil and salt,little sugar,etc,but this one worked just fine.