Soooo, I started A new spot to highlight my "EZ" Super Peel as much as Glutenboy's recipe done on the BS using Kyrol HG flour. Launched the pies at 680-690 the turned up to near full for the bake and the pies took 90-120 seconds to bake, closer to 120. Did a peperoni, onion and green olive pie, and a capicola, onion pie, both topped with homemade mozz and provolone. Pies came out a bit over charred. Waden Rosie says I have to back off on the charring a bit as she does not like it as much as myself so I guess the Warden wins and I will make future adjustments
Now the EZ Super Peel is simply an old linen, tie on apron from my dad's restaurant 20+ years ago and got to thinking about making a Super Peel from them, so I have plenty to dink around with. I will make a proper one from some light weight wood at some point. As you can see from the pics I am using a piece of cardboard right now and it works pretty slick. This is useful to me because I am pokey and slow at topping pie pies and when doing a higher hydration dough it sticks quickly to anything. So I stretch my dough to shape, and lay on the floured linen, take my time saucing and topping the skin and pull the linen from underneath and it will slide perfectly on a lightly floured peel and directly on your stone with no chance of sticking. Now mind you, I can top a skin faster but, I like taking my time and this allows me to do that without having the big 'schmeer job' of a stuck pie
What do you think?
ps....I used Garvey's sauce recipe from the Chicago Thin Crust thread and I liked it very much. I may try some other tomato paste brands as I found the Contadina brand a bit metallic tasting right out of the can, but after everything was added and mixed it was pretty damned good!!