Finally got the time to fire my first pies tonight. Started a little rough as the first pie almost flopped across the entire deck
which the peanut gallery that attended found ohhhhh so amusing! By the end of the night I was getting into a nice rythm but still have a lot of work to do. Went with TXCraigs NP dough recipe which was great! I made 3 different doughs changing yeast% and Hydration% and ball temps. It is amazing to me how each one feels and cooks so different when making such subtle % changes. The overall winner for this hot night was 62% hydration and 1% culture and 73 degree dough balls. I want thank TXCraig for posting his recipe as it will save many of us newbies countless hours just to get to this point and truly a great baseline recipe.
I also purchased tools from John C which worked like a dream. Cant say I would ever imagine changing one thing about em and will try to get some pictures next time of them in action. Thanks John!
The pies were cooking in around 75-80 seconds without having to dome any of the pizzas but still couldnt figure out how to keep the basil from burning. Maybe i will try soaking them in EVOO before as other people suggest. I know I can jsut put it on at the end but the research I do it appears they put the Basil on before it goes into the oven?
Anyway, here are a few of the photos and any advice would be greatly appreciated as always. I did forget to take under the crust photos wihch I will make sure to take next time.