3 pies tonight. The dough was a 24 hour SD dough - 64% hydration, 2% salt, 80% KABF, 20% Caputo 00.
The dough balls were very small, 170 grams each. The plan was to roll them out to 12" pies, Thin Roman Style.
The first one, a pepperoni pie was rolling pinned out to 12" - it shrank back to about 11" on the launch. So, the TF was about 0.063. It baked for about 4 minutes. We were underwhelmed with the pizza prepared that way.
I fired up the oven to go hotter and stretched (no rolling pin) to the other 2 doughs out to a bit less than 10" each (TF about .08). 2 minute pies, much more to our liking.
- pepperoni pie, rolling pinned out.
- bacon, lettuce and tomato/BLT mostly mozzarella with a drop of cheddar.
- Salami with sweet and spicy jalapeños. The cheese was a mix of cheddar and mozzarella. (We planned the cheese for the BLT, oops..)
First time I have made such little personal size pies.