After last week's bake (NY using starter), 12 year old critic (turned helper) asked for a Glutenboy dough this week. Breaking with my tradition of using Type 85 flour, I used a 50/50 mix of Central Milling's organic ABC Malted and High Mountain High Protein (which, in combination, gives around a =/- 13% protein level). 61% hydration and a 6 day cold ferment.
First pie was white, with garlic, basil, mozzarella and a little pecorino romano, broccoli plus (on my half) grilled red/yellow/orange peppers left over from last night's dinner. EVOO sprayed on top and convection baked at 550 for 4 minutes plus a minute and a half on low broil.
Second pie was half cheese on a tomato/garlic/basil/oregano sauce sweetened with a little agave (for the critic/helper), and half white with garlic, basil, shitake mushrooms, grilled portabello mushrooms (also let over from last night's dinner), and EVOO. Inspired by our local WFO place, who use fontina cheese one of their mushroom pies, I tried jarlesberg. What a great taste combination (maybe not quite as good as the fontina). I will definitely try that again.
As always, the Glutenboy crust was beautiful... easy to work with... good crumb, and really tasty. Apologies for the half-eaten upskirt shot... I forgot about it until we pretty much devoured the whole pizza. The bottom was a beautiful, deep golden brown.
12 year old critic/helper and I made another batch of GB dough right after finishing for next Sunday (7 day cold ferment coming up).