Tonight was a good pie night. This dough used Marco's wonderful recipe with exclusively Ischica starter, non iodized sea salt, and Caputo pizzeria flour. It was subjected to a 68 degree long slow rise for between 16 and 26 hours depending on the pie. I changed the recipe a little to have a 63% hydration.
There was a tiny bit of toughness present that should not have been there. I am still playing around with the hydration, mixing times, etc. It did seem that the pies had a better texture with the doughs that were used later. Eventually I might go back to adding oil, which worked great to soften the crust texture in the past. First I want to check out every option I can with the mixing/handling technique and recipe to get the texture as close as I can. Then I will use my crutch if I have to.
At about 25 hours I noticed the sour flavor to start poking through a little more than I would like. Before that the pies had such an amazing flavor that it almost makes me want to abandon commercial yeast for good. I do have a batch of Raquel doughs in the fridge right now with no commercial yeast at all. I can't wait to find out how they taste. Up until now, I have been adding a tiny amount of IDY when I make that recipe.
This is sick, but I am now wishing I had a 900 degree oven. The maytag gets close, but it's max ambient temperature is about 800 unless I want to wait around all night to let it preheat. It really slows it's climb up in temperature after 825. The problem is that I have to keep the stone about 100 degrees less than the ambient temp, so this baby is still not quite as hot as what I would like. On the other hand, the oven does seem perfect for New York Style pies.
I must say that in the end these were some KILLER pies, and like many other wives on the forum have requested, mine now wants me to stick to Neapolitan pies for good. At this point there is no question that I will be building an outdoor oven some day to keep her happy. You know the oven isn't really for me right??
All I need is a house with a yard, and I am going to be all set!