End of summer pie - it is raining and in the 50's..........
Dough: Tartine method, 50/50 KASL/00, 62% HR, 24 hr in the fridge.
Bake time: About 4.5 min at 625 ish
Toppings: Fresh tomatoes from a friends garden, fresh mozz made in town this morning, a bit a sharp cheddar, bacon, a few grinds of pepper, olive oil.
Lesson learned: Keep the hydration at 70% for the longer bake time dummy!
Tasted nice though...