Love this dough!
I usually make pies with sourdough starter, but decided to try something different this time. This dough was so easy to work with and really tasty. Brian, thanks so much for sharing the recipe and workflow!
I modified things a bit (for timing convenience) by increasing the yeast but refrigerating in my wine refrigerator overnight at 50 degrees. Sure enough, we had to change our plans - so into the regular fridge at 38 for an unplanned extra night.
What an easy dough to work with. Probably stretched it out to 13 1/2 or so (launched on my new GI metal 13 inch perforated peel - nice!).
My wife is a diehard NY style fan and has instructed me that I am to shred the chesse and not tear pieces onto the pie. She is the boss!
First was mushrooms and pancetta with a bit of roasted garlic.
Second was cheese and basil.
I will do this again.....My team from work is coming over the house on Friday. Guess what they are going to eat...............