Polish - Don't know you're process, but tell me if I'm close. I'm seeing a bread flour along the lines of Harvest King unless you've gotten your hands on some high-gluten flour from GM or KA. I guess high hydration (65% or above) from the airy rim, and also from the fact that those irregularly-shaped pies at Pepe's and Sally's must come from a loose, moist dough. I see a full-fat aged mozzarella. Calabro, perhaps? It's been said here, I believe, that that's Pepe's go-to brand. As far as tomatoes go, it's hard to tell much by looking, but that deep red looks delicious. I'm guessing an uncooked to minimally-cooked sauce with minimal seasoning. Salt and garlic...? The rich color of the cheese says a little parm and/or pecorino...? The color and char you've achieved in your home oven, along with the name Scott, scream baked on a steel plate. I'll assume a drizzle of evoo pre-bake. That's all I got. How'd I do?
- GB
