You're most welcome. I think your pies with my formula look better than mine. I'm estatic it worked out for you.
Do you know the temp and bake time?
No, my pies didnít look better than yours. Your pies always look so perfect! I am glad your formula and methods worked out well for me too. If I get another chance this year to go to Steveís I am going to try your formula and methods again. At least my Kitchen Aid mixer did mix the dough well, with your methods.
I donít know exactly what the bake temperatures were in Steveís WFO, (because so many pies were going in and out), but we kept checking the hearth temperatures and they mostly ran in the middle to high 800ís. The bake time was about 1 minute 20 seconds, but that is just a guess. WFOís bake pies so quickly. I am just learning when to turn the pies, and when to dome a pie. It is a lot to learn when baking in a WFO, but I love it, and am lucky to have Steve as a friend so I can try his WFO.
Steve also made some very interesting doughs with different combinations of flours. Steve used cake yeast in all of his doughs. I thought I had taken more pictures of Steveís pie than I did, but that wasnít the case. There was too much watching what everyone was doing in stretching their doughs, dressing the pies, drinking beer, and socializing, that I didnít think to take pictures of all the pies that came out of Steveís WFO.
Thanks again for your help!