The pies came out pretty nice...I really like this dough/crust.
For a home oven, I don't know why I wouldn't make this all the time. A great flavor in two days.
The oven spring was great, puffy rim, slight crispy eggshell effect.
There was a slight nuttiness, more complex than my regular CF doughs.
Cooking in a different oven was interesting, the first pie was at around 550.
The ricotta pie was probably lower since the temp was getting too hot so we lowered the temp, maybe too much. Better browning and rim at the hotter temps.
The toppings could use some work...we just kind of winged it today.
Probably too many toppings on the ricotta pie for the size, but not everyone wanted the minimalist approach.
Props to the researchers of this recipe who did all the leg work.
My pics need some work.