That looks REALLY good - reminiscent of a Mozza pie to me.
Thanks Robyn - I've heard of Mozza pies before (Nancy Silverton's pizzaria) but I'm not familiar with them. If her pizza dough is anything like her focaccia dough, it's probably made with a sponge and a mixture of flours, as well as some EVOO.
Those are awesome. The rims must taste just like a perfect baguette.
72% can't be easy.
The rims definitely had great flavor
Surprisingly, this 72% hydrated dough wasn't that tough to work with. Doughs that approach 80% that call for the use of a peel (mine is steel) get a little tricky. Thanks!
If those came out of a skillet I'm impressed! Great looking pies in every aspect.
Yes, I have a square shaped (hence the shape of my pies - LOL), cast iron skillet similar to the one in the pic below. It's around 12" x 12". In order to get more bang for the square inch
, I opened the doughs in a squarish shape. The fun part was finessing the dough out of the peel and onto the target square