First bake of the year, and first since the fall, so was pleased that my mediocre skills produced a good looking Margherita right off the bat. Artistic quality then dwindled as the drinking progressed, but all tasted great!
Craig’s method, 61%/2.8%/2.2% Ischia, 24x24 @ 62F then out for a few hours 75-80F, outstanding dough. Forno Bravo Andiamo oven 900-1000F with fast bakes early, 7-800F later easily added another 30+ seconds bake time.
A few highlights and topping combos:
Margherita w/ Aleppo and Chili Oil; Clam and Bacon; Pesto w/ Chicken before & after; ‘Nduja mixed with Ricotta topped with diced Persimmon; White pie (homemade ricotta, a little heavy cream & oregano) with zucchini, yellow squash @ purple fingerling potato; Spanish meats and chili oil; lower temp Margherita; Dessert Ring of Nutella with Ricotta & banana, topped with powdered sugar, was a hit.
Any advice for keeping the cornice properly formed would be greatly appreciated. As the first and last pies were Margherita and probably aesthetically best despite 200F bake temp difference, perhaps too heavily topping the pies lead to inconsistency? Or perhaps ruining it when stretching the dough after initial formation, or when loading?