This is a continuation of my 'disappointing pies tonight" thread. But, since I am not really disappointed often anymore, I thought I would start a new thread.
This is the first pie from the new oven. Even though I had set the bake to 550 and the offset to +35, the stone was still only up to 550 when I launched after one hour of preheat. It probably would have gone higher, but the kids were getting hungry and cranky, so . . .
I like the new oven. The one thing I will say, is that the lower profile of the smaller top oven lead me to burn my hand on the top burner three different times. The angle for working the pie on/off the stone is shallower and I need to adjust my technique a bit.
Anyhow, this was 60% hydration and a 3 day cold rise. The dough was nearly overblown as I usually only do a 2 day rise.
This bake was 6 minutes 15 seconds. I probably could have used 30-40 seconds less. Nothing was burned, but it was slightly more well done than optimal I think. Though I would say it was slightly less done than the picture would suggest.
One half cheese. One half was garlic, ricotta, spinach and tomato per another thread in the forum. It is a nice pie and I will try it again sometime. Maybe a bit more spinach.
