So with all the talk about the home oven NP pies, I decided to give it a try last night once again. Dough was mixed as follows:
San Felice STG 100%
Flour, water, and culture mixed, autolyse for 25 mins, added the salt after autolyse. S&F (about 3 full turns), rest for 10 mins, 2 more S & F session with 10 mins rest in between. Bulk ferment 24 hrs, balled, final rise 24 hrs.
I made a 2nd batch (while 1st batch was on autolyse), same method, bulk ferment for 2 hrs, balled, final rise 48 hrs and will be baked tonight.
The 1st batch fermented much faster compared to the 2nd batch as shown in the pics below (1st batch on top of the picture).
The oven was preheated for 1 hr at max temp, stone was 6 inches away from broiler and at 560F during this time. I inserted the probe blanket and ran the broiler for 25 mins. The stone came up to temp of 790F before I started baking. Bake time was about 70-80 secs with the broiler running the whole time. I did 2-3 turns before I pulled out the pie. I was quite happy with the texture and color, very similar to my pies baked in the WFO.
1) Clam pie - Fresh manila clams, preserved meyer lemon, reduced juice from the clam, white wine, butter, creme fraiche, parsley, chili oil for drizzling
2) VT smoked pepperoni, black olives.