I timed the bake to coincide with my pizza making buddy coming over to snatch his 50# of GM Full Strength, a case of 7/11 tomato puree, and 17.5 lbs of Ezzo 51mm pepperoni. The pepperoni was supposed to be 38mm Ezzo SS cup and char, but the wrong SKU was used and the dispatcher was not in any mood to consider trading a measly case when the semi's were piling up behind me... and I don't blame him!
So let the dough come up to room temperature over an hour and a half in it's container (pix1). Dusted it with my usual dusting mixture of 50% AP/50%Semolina. The dough seemed more fragile than a GM FS dough, but denser. It was not bucky, but I was afraid of tearing it. I forwent a knuckle stretch, and just opened it with my fingers and a few "thumps" on the bench. (pix2)
I opted for a parchment paper launch because I felt if it stuck, it would tear. I opened it as best we could.
Launched into a well preheated 525 degF oven. After 3 minutes I pulled it out to remove the parchment as it was really starting to darken around the edges.(pix3 ready to go back on the stone)
Pix4 right out of the oven, garnished with garden basil and some romano. Total bake time 10.5 minutes, that included the time to take it out of the oven, remove parchment, and relaunch on the stone.
Pix5 bottom shot, and looked good to me.
Pix6 Not much oven spring in the cornice, but the cornice has some bubbles and openings.
Pix7 sort of a top view of the cornice. I sauced it pretty far out.
Pix8 a better shot of the crumb around the cornice.
All in all an interesting pie. It had a nice crunch on the bottom, and a pretty decent "chew" to the center. There was no gum line. This was a hearty, filling pie. No way you are eating a whole pie yourself. We are two big guys, and we left 1/3 for my wife.
I thought the pie a little bland, and think it threw off the balance that I have had with my sauce and other toppings. I would add more salt to my sauce, and up the spice package for the next one. I think this wheat needs a real hearty sauce, perhaps Red November #2. My tasting buddy thought it was just fine. Next time more salt and spice IMHO.
I think the 70% hydration might be pretty optimum. I think I can work with this flour. It will never produce a light pie, but it is a flavorful flour for sure.