Square with 15% Ischia

[TXCraig1]

Me make a square pie? Who would have thought it?

I grilled a couple steaks and steamed some crabs tonight for Mother's day. I didn't want another baked potato so I made a square pie to with dinner instead. My first ever. Not quite up with L&B yet, but not too bad. It's 80% HR, 15% Ischia. 10 hour room temp ferment.

[TXCraig1]

It had a pretty good amount of cheese on it.

Went will with the steak and crab.

[politon]

Nice pie Craig! Great browning on the undercarriage.

[TXCraig1]

Thanks. I put the pan on top of a stone that had been heating for an hour or so at 500F.

[hotsawce]

I haven't seen much of pizza blogger lately, but his method was AWESOME.

If I remember correctly, I did it something like this. Cooked on a stone on the very bottom of the oven at 550 for a few minutes to parbake the crust (just the crust) put on cheese, toppings, cooked under broiler for a short bit then put on some extra mozz and melted under the broiler for a finished pie

I wish he'd update us on his method!

[deb415611]

that looks great Craig, I'd be happy to eat that for mothers day.

[dellavecchia]

Fantastic bake - and only your first try. Looks delicious Craig. Did you use any sugar in the dough?

John

[norma427]

Craig,

Looks great!    Bet the taste of the crust was really good from using the starter.

Norma

[JimmyG]

Nice pie Craig. The crumb looks great, the bottom has a nice color to it and that is some fresh looking sauce. Were you using Caputo or another flour for this pie?

[TXCraig1]

Thanks all. It's 100% KAAP and no sugar or oil in the dough.

CL

[dmcavanagh]

Craig

Beautiful pie! Watch out, you may find yourself hooked on this style. And, they reheat much better then others in the rare case that you have leftovers. AP flour is definitely the way to go on this style IMHO.

[TXCraig1]

I do like it, and I can certainly see myself eating more of it.