Still zeroing in on the 5Stagioni. The only differences from last time is that I cut the HR down to 65.5%. It's been a little warmer here, so they were a little more risen when baked. The oven was as hot as I've ever had it, and bake times were about 45 seconds on the first pie and 40 seconds on the rest. These pies had the paper thin crispy shell and yet were still ans tender as you can imagine. I still can't quite seem to get the look just the way I want it (though the pies looked better in person than in the pics), but everything else about them is right there.
One thing about 40 second bake times - other than the crust, stuff doesn't cook in 40 seconds. The difference in the mushrooms between a 40 and a 60 second pie is stark. Cheese doesn't melt, and I tore it half the size I used to - I'm going to try cheese cut like di Michele next time. The asparagus was all but raw; though the pie (asparagus birds nest with pancetta and lemon evoo) was still pretty good.
