Nice looking attempt on your tomato pie! The basil added a nice touch. How did your dough handle for this attempt?
Thanks Norma, I do like making, and eating, this style of pie.
The dough was interesting..... at first when I took it out of the fridge, it was a little wet, and I was worried it would be clammy and tear easily after sitting for so long.
So I reballed it, and put it in a container to warm up for an hour.
After that, it was still a bit sticky when I started to stretch it (I think this flour doesn't absorb water well), so I used some bench flour.
It banged out to 14" pretty easily using a mix of pushing, knuckle stretch and gravity stretch.
The gravity stretch is cool, but this dough seemed pretty soft and fragile, so I went easy on that and the knuckle. I think I'll commit the Robbinsville video to memory and stick with that from now on, dough permitting.
Now, that I have a hotter bake method, a nice guide for the stretching technique, and the tomatoes and cheese I like, its time to get serious with the dough.
I'll try Peter's clone dough #6 with either KABF or All Trumps, what do you recommend?
For me to get Pillsbury's Best Baker's Patent or XXXX, I think I'd have to buy 50 lbs !