Forgive me for being presumptuous and posting my pies from tonite here but, these came out awesome. The closest and best yet to a Neo pie even though I did it in my oven in the house. These were great and were very close in texture to Pizzeria Lola's wood fired pizza we ate at recently. The rim was crispy and crackly, bottom slightly charred and still had that hint of doughy softness all at once. I used a cheater starter that was fed daily for 4 -5 days. Started with 8 oz each of SI 00 flour and bottled water and 1/16t of ID yeast, and had it outside covered with a cheese cloth for a day to capture some wild yeast too. Rest of the time was at room temp. Dough breakdown was as follows, which made 3 300g balls:
starter 180g (90g flour, 90g water)
I made the dough following Craig's instructions somewhat. Mixed til well incorporated for about 5 minutes with the S hook and rest for 5 minutes and hand kneaded, another 5-10 minute rest and kneaded again and it was quite silky and smooth. Bulked and gave a 24 hour proof at 60-65 degrees. Turned the heat vent off to the bedroom and it was perfect on the floor against the wall. After that I balled into 3 balls and proofed for about 10 hours in oiled baggies. Now I almost gave up on this because there was NO action, NONE. So when I got ready to make the pies I had a thick pork chop ready for the grill as back up. Was going to toss the dough and thought well, I'll make a cheese pie first and see how it goes. WOW, I did not think I was going to get that kind of action from the dough. So, 1st was cheese, 2nd was 50/50 pepperoni and capicola with onions and 3rd was onion and cheese. At 550 on the Fibrament stone these had a 3.5 to 4 minute bake time. Again if you don't think this should be here then ask Peter to move it but I was very happy with these tonite and my closest yet to the dragon I've been chasing lately, maybe even got his tail. BTW, this was starter and dough all SI 00 flour.