Tonight's 2 pies:
First: 300 gm doughball opened to around 13.5", topped with pulsed Mutti tomatoes (seasoned with minced garlic, dried oregano, fresh basil, S&P, sugar & EVOO), whole milk mozz, diced red bell peppers, sliced sweet onions, and some sliced frankfurters. Out of the oven I topped a couple slices with shoestring potatoes and another with parsley & chilli peppers.
Second: an approx 475 gm doughball opened to around 14.5". Pretty thick dough, IMHO
. Sauce ladled over, then the mozz (hand sliced and chopped into 1/3" cubes. That's it. In the pic, you can make out some of the oregano and basil used for the sauce underneath the cheese. Despite this pie being very thick, I liked the mouthfeel. Very soft, tender crumb.
Dough: 24 hour refrigerated autolyse - only flour & water. After, with a few drops of water I made a pasted with the fresh CY and spread over the dough, followed by stretch and folds. Next salt, more stretch and folds. Last oil. 6 hour bulk fermentation in the fridge, then divided and balled, + 6 hours in the fridge + 3 hours on counter.
100% AP flour (10% protein)
1.8% non-iodized salt