Baked this pie late Saturday night. This dough started off as a poolish, consisting of:
630 gm water
100 gm semola rimacinata "La Molisana" (semolina flour)
500 gm AP flour
2.5gm brown sugar
4 gm fresh compressed yeast
Once whisked together, I left it to ferment in the fridge for 48 hours, after which I incorporated the rest of the dough ingredients:
remaining 400 grams of AP flour
20 grams of salt
25 grams of soybean oil
Hand kneaded until smooth, with a couple stretch and folds, scaled, balled and back to the fridge for another 48 hours.
This pie was "zesty", because of the sauce ingredients. Inspired by Norma's "Tomato Pie" thread, I added some fresh, ripe tomatoes to the canned, peeled italian tomatoes, but with a couple of my own touches - some minced garlic and red onion, fresh oregano, a splash of balsamic vinegar to up the acidity, freshly ground black pepper, and of course salt and sugar. I took care not to pulse the daylights out of the sauce, and it had a nice, thick consistency to it.
The doughball was stretched open to fit the rectangular pan with my fingertips, from the center out, followed by a gentle pat down
Once the whole milk mozzarella slices were laid on top of the dough, I went ahead and ladled on the sauce (upside down pie - L&B ish) - all the way to the edge - which would prove to be a good thing, because I ended up with a charred sauce line in spots, where the dough comes in contact with the pan. A healthy swig of EVOO over the sauced pie, and to the bottom shelf of the oven at 300deg celsius for about 8 minutes. I transferred to the top shelf (no broiler) and let it finish there for the last 5.
The bottom was nicely browned. This dough sprung up like a champ. Decent, open crumb, considering the "low" hydration. Soft interior, good flavor and bite, and the cheese baked into the surface made for a nice change of pace. Enough of me blabbering - pics: