This pie was a train wreck like LILO. It was a 14" pie with a TF of .10, I forgot to go for a TF of.097. I used the whole milk mozz for the cheese. As for the capocollo, it was nice looking but had a very bitter and sour taste. I let my taster have a bite, and they hated it. I don't know if it was a bad batch or if that's the way it is supposed to taste. We threw it out. So, I grilled some chicken tenders instead. The San Marzano tomatoes had a good flavor, but I think I liked the Classico crushed maters better. Since this pie was not going to be what I wanted, I decided to try getting a crisper bottom. I cooked the pie till it was getting close to being done and pulled it from the oven. I let it cool for ten minutes then put it back on the stone till I liked how the cheese and crust looked. It was crisper, but I don't think it was worth the extra trouble.
I dusted the peel with semolina flour but the skin wanted to stick. I used Bob's bump method and it still wanted to stick. I finally blew under the skin and that loosened it up. After all that, I still had trouble getting the pie onto the stone. You can see in the first pic that it ended up out of shape. The last pic shows the nice brown bottom, and you can see the folds in the dough where the skin compressed coming off the peel. This was one of my worst pies, but a good learning experiment.
I did learn something today. I went to Mario's NY pizza and had a Italian sausage pizza. I talked to the owner and he is from NY, which is where he learned to make pies. The pie tasted great. They took link sausage and sliced it paper thin. The taste was heavenly, and the crust was very light, crispy and flavorful. The crust was very thin but held up to the toppings. After looking at Mario's pie, I need to make my skins thinner. I think I will try .097 TF on my next pie. I am also going to use less cheese. I'll post pics and comments.