This weekend's experiment (maybe I will never settle down) was 3 doughs @ 178 grams each, designed for 10 inch pies at .08 thickness factor.
I prepared them with 60% hydration, 2.8% salt, 50/50 KAAP/GM Neapolitan Hearth Flour. 1.5% Ischia to ferment at room temperature for 29 hours. Baked at about 700 to 750, about 2 1/2 minutes each, in my WFO.
What was different? - the introduction of KAAP. In the 700s, I have been using 70% KABF / 30% 00 (or the GM). Also, I decided to stretch the pies out further to about 11 inches. That brought the thickness factor way down, to well below .07. The dough was handling so well, I decided to go for it.
I have never achieved a crust that was so thin with an eggshell like crust but soft inside. And, the holes were mega. In fact, the holes were so big, I think some will tell me it was a defect.
Next week, I think I will do the same dough, perhaps a tad thicker. Really happy with it.
Criticism, suggestions, etc. welcome.
The pie - fresh tomatoes and basil salad with TJ's mozzarella.
One slice had a tunnel all the way through (well, all the way after a small bite).
Three slice sample.
Thanks in advance - Mitch