You know the saying - one good pie deserves another. With the exception of a margherita or plain cheese pie, rarely, I repeat, rarely will I do back to back same flavor (topped) pies. I did in this case. First, a brief story: my mother in law (a saint!) brought me back some goodies from her son's farm in the north of Minas Gerais state - bacon, kale, mangos, farm fresh eggs (the orange yolkers) and a local cheese called queijo minas. She even took the time to remove the tender kale leaves from the stiff center vein, and as they do here, hand sliced the kale after rolling a few leaves up like a huge cigar. The result - finely sliced kale. Those that have had caldo verde, a potata based soup, typical of Portuguese cuisine will remember how the kale is sliced angel hair thin. I decided to use some of this excellent kale, along with bacon and garlic to top a NY pie.
The dough I had standing by was a hand mixed, 36 hour cold fermented (after a 4 hour RT poolish) 15% whole wheat, 85% AP flour dough, with 66% hydration, 2% sugar, 2% salt, 1% canola oil and .5% compressed fresh yeast. As I mentioned previously, I wanted the flavor addition from the whole wheat flour, without the bran particles to obstruct the open crumb formation I was after, so I simply sifted the whole wheat flour and set aside the bran.
I topped the first disk with DeCecco Passata, lightly sweetened with sugar, and seasoned with salt, marjoram, freshly ground black pepper and a pinch of dried cayenne. After I laid on some hand shredded whole milk mozzarella. I lightly drizzled EVOO and lime juice over the kale in a mixing bowl, then distributed "patches" of kale over the pie. Then came the local smoked bacon, followed by some garlic slices. EVOO over it all and onto the preheated soapstone (300 deg cel), middle rack, with both top and bottom elements on at max power. 5 minutes later, the pies were done. Good eats for sure!
First 3 photos of the first Kale, Bacon and Garlic pie
Last 2 photos of the second Kale, Bacon and Garlic pie
*EDITED: I only took photos of the 1st pie that I baked. I was wondering why they looked so similar, lol!