This Star Tavern attempt almost reminded me of a Greek style pizza. I did not have my cut off pan at home so I used the regular pan and did oil the pan. The dough was a 10 day old cold fermented dough that I just didn't find time to use. I thought the dough ball held up well after 10 days of cold fermentation without doing any special mix, and the amount of ADY added was the regular amount I had used for a one day cold ferment. There were no speckles on top of the dough ball.
This also was my first garden pizza of the year. The chives are growing well. The other dressings were spinach put down right on the skin, then the blend of Sorrento whole milk mozzarella and Biazzo part skim mozzarella, cut chives, red and yellow sweet peppers, grape tomatoes, Sclafani crushed tomatoes (straight out of the can and put on in dollops), then more of the blend of cheeses and Greek oregano sprinkled on top.
The dough rolled out very well and did not tear at all when transferring it into the pan. It can be seen what temperature the pie was loaded onto the stone and how much the temperature on the stone dropped after loading the pie in the pan. The pie was easy to transfer out of the pan onto the pizza pan and back into the oven again. There was a little mess on the stone from some cheese melting during the second bake but it was not as bad as when I tried a Star Tavern pizza at market. The bottom crust had decent browning and was crispy.
I enjoyed this pie very much and really liked the fresh taste of the Sclafani crushed tomatoes applied in dollops instead of the traditional way of saucing a pizza. I also enjoyed the caramelized edges. I ate all but two slices.