It was not perfect but not that bad. I left the pie on too long. Should have been off in probably around 35 seconds, then just domed it off for about 10. Itís a timing thing I am working on when baking temps at 900-1000, It all happens pretty quick! When the oven cools down a bit, around 700-800 deck that is when I cook the rest of the pies and the bottom is much more forgiving in a 2:30 or 3 min pie. But, still working on 900 degree version. It is just hard for me to take a pie off in 30 seconds, just not used to it, but in this oven when the temp gets up there, that is about how long it takes.
The cheese is homemade and high butterfat. I figure the only way to cook it at those temps and not caramelize is to bake the pie for fifteen seconds, then put the cheese on. But that seems clumsy in only a 30 sec to one min pie. I may just use the homemade high butterfat cheese on the lower temp baked pies, easier to control. Working on it.
The sauce was the real test here. First time I hand peeled, seeded and strained tomatoes to make sauce. It did make a difference. By making your own, I am pretty sure you skip one heat cycle on the tomatoes, because I am not heating them in the can (canning) so the tomatoes are even more fresh tasting. Really all I did was boil them very quickly, then peeled and seeded them. I braised them in a pan for about a minute and added dash of Sea Salt and basil, I think that was about it but only for a minute or two to incorporate the basil and soften the meat. Then put in the fridge, Worked really great.
I did top the sauce with thin sliced fresh romas, that is what you see on top of the sauce. Also the sauce was hand crushed not blended.
I will do this again but only during tomato season. I love cento canned san marzannoís, and use those when I donít have the time or canít find fresh tomatoes here. Our season is a little short, July-Sept is about it. Sure wish it was longer!
PS: I don't have any stills of last nights bottom crust, but I did get one from the last bake, the deck here was around 750-800. I think this one was around a 90 second to two minute pie