Hi everyone, haven't logged in for quite some time.
But I am still alive and making about 2 pies a week.
Same old formula and ingredients. Here it is...
For a 16" pie:
440g All Trumps Bromated Flour
240g Room temp water
12g Kosher salt
1 TBS (Roughly) Regular olive oil
1/2 TSP Regular white sugar
Sauce is 7/11 ground tomatoes cooked slightly (ahead of time) with sugar and salt/pepper added for taste.
For this size pie I use 9oz of Grande whole milk mozz.
I use a Fibrament Stone that is custom cut to allow a 1" perimeter around my oven.
It is set on the lowest rack.
I pre-heat at 550deg for at least on hour.
Pie cooks for between 7-8 minutes depending on any toppings.
I mix for about 2 minutes on Speed 1, then 3 minutes on speed 2.
I typically have zero bowl residue.
Hand knead for about 1 minute and put dough ball into retarding pan.
Right into refrigerator for 3 days. Yes, 3 days.
I have found that is the perfect amount of time to add a substantial amount of flavor to the crust.
My dough can go 7 days if I need to push it. A little more difficult to work with, but I can make it happen.
I take the dough out 4 hours prior to cooking at let it warm up at room temp.
My pies are very thin, and come out crispy and wonderful.
I have been making them for about 8 years now