I used the expanded dough calculator to make 2 dough balls for 13-inch pies. I was planning on using my 12-inch cutter pan but Lo & Behold, my Emile Henry Rectangular Baking Stone arrived early from Woot (Iím planning on using it on the grill a lot this summer). Since I already have a baking stone in my oven, Iíll now be able to try Garveyís 2-stone method to evaluate how well that works for me. So, Iíll roll out the dough to 13-inches tomorrow.
There are a couple of, I hope, not too significant differences.
First, I ran out of KAAP flour so the dough is comprised of 42% KAAP and 58% Ultra Grain Blend AP flour. Thatís probably the most significant difference but hopefully not critical.
Second, Iíve got a case of Contadina Organic
Tomato Paste so thatís what Iím using. Well, not the whole case, just one can.
Third, the dough didnít seem to be showing much rise (the Ďfridge is 38į) so I left it on a kitchen counter for several hours today, then back in the fridge.
Iím just listing these things so if this works out well, or doesnít, other people may see some things they might want to change.