It's been a while since I posted pics but here are my latest pies. The first 4 pics were from my usual NP dough although this time using a long bulk method - 24 hrs bulk fermentation at 60-65F, 18 hrs balled (8 hrs at 65-70F and 10 hrs at 75-80F). The dough balls were in the last stages of their lives but still workable. For some reason, I always get distracted doing something and my dough balls always reach this stage when I get ready to bake them. However, I love the resulting texture and flavor (not sour at all) from this level of fermentation/maturation which is almost at the stage where the dough balls look blown up and disintegrating when being stretched. You have to take extra steps and be extremely delicate during stretching but it is worth it, at least for me. These were baked at 825F for around 70 secs.
1) Fennel sausage, wild boar salami, fresh mozzarella, fennel pollen
2) Craig's mushroom pie but I used fior di latte instead of bufala mozz
3) Duck salami, mushroom, hot honey (honey with calabrian chilies)
The last 4 pics were from a different batch of dough using cold fermentation, Central Milling flour, and cake yeast. The resulting pies were designed to be closer to Chris Bianco's style. These were cold fermented (bulk) for 2 days, taken out from the refrigerator for about 2 hrs, then balled, and let rise until ready. I used them 3 hrs after balling (I could still let the balls go for another 6 hrs or more and it should still be good). The dough was definitely stronger and had larger bubbles compared to my NP dough (although I used these dough balls at a much younger stage). It was still very easy to stretch. The crust came out darker even with a lower bake temp. It had a slight crunch/crispiness around the crust's exterior but the interior and the overall texture was still very tender and soft but different from the NP dough. Flavor is also very good although I personally prefer the flavor from the starter dough.
40% CM 00
30% CM ABC unmalted
30% CM AP flour
0.8% Fresh yeast
Baked at around 740F for about 2-2.5 mins.
1) Margherita with basil put on post bake
2) Fennel sausage, mushroom, pepperoni, red onion, fresh and dry mozzarella
3) Shrimp, garlic, calabrian chili oil