Ventured into 4 minute land

[pythonic]

I was very pleased with this one.   Albeit it was with convection it was very good.  I also put foil and quarry tiles on the rack directly above the convection fan to increase top heat.  Baked in 4 mins flat.


Formulation:

All Trumps Bromated Flour - 380g - 66.6%
KAAP Flour - 190g - 33.4%
Water - 362g - 63.5%
IDY - 1 tsp - 0.38%
Salt - 10g - 1.75%
Oil - 25g - 4.385%
Sugar - 6g - 1%

Yields two 14in. and one 12in. pie.
72hr cold rise

[ogdred]

I'm envious! Still fighting to get below 6 minutes...

How high does your oven go? Any idea how hot the stone was before your bake?

[pythonic]

Not sure about the actual stone temp but I do a 550 preheat for 30mins.  Are you baking 6 mins to darken your crust more or melt the cheese?  I found by increasing the oil it helps with darkening the crust more.

Here is one I did in 5 mins without the convection and quarry tiles over it. 

[mkevenson]

Man, those pies are Heavy, compared to the ones I make. How many inches? A full meal at any rate!

Mark

[pythonic]

These are 14 inchers but they shrink down to 13 inches after bake.  I wanted big crust for the one above so it was a 16oz doughball.

[Chicago Bob]

Man, those pies are Heavy, compared to the ones I make. How many inches? A full meal at any rate!

Mark

  2 1/2lbs. of dough would make a pretty big pie!

[pythonic]

Lol sorry guys, this formulation made 3 pies.  Two 14in. and one 12in.

[ogdred]

Not sure about the actual stone temp but I do a 550 preheat for 30mins.  Are you baking 6 mins to darken your crust more or melt the cheese?  I found by increasing the oil it helps with darkening the crust more.

My oven goes only up to 500, which means I can get my stone to about 530 on the bottom rack, if i repeatedly open the door during an hour long preheat. I throw the broiler on during the bake for top heat, but have considered an arrangement like you have, with tiles above.

Ultimately, I am not worried about colour. I want the bottom crisper, and a bit more oven spring would allow me to stretch thin without the slices getting soggy...

[pythonic]

That sucks that the bottom rack of your oven isn't adequate for bottom the crispness you desire.  For additional oven spring try reballing 24hrs before baking.

[Jet_deck]

...Here is one I did in 5 mins without the convection and quarry tiles over it.

Dam that looks like two meals.  Pizza one and Crust two.  Good show.

[pythonic]

Dam that looks like two meals.  Pizza one and Crust two.  Good show.

Yep it sure was and it was the last of my 6lb loaf of Grande.  I did however find a little pizza place out by me (chicago south suburbs) that uses it and will sell to me at their cost.  Unfortunately they have gotten some bad reviews online and I don't know how much longer they will around for.  Their name is A Slice Above.