This pie is my reward for doing great on my diet. Steve turned me onto the FatSecret website. I've lost 7 lbs in 3 weeks. and I am eating some pretty tasty stuff that's low in calories. Thanks Steve!
I've been playing around with this recipe for a while. It's my basic cracker crust recipe. The hydration is 45%, and I used 1/8 teaspoon of IDY. It sat in the fridge for 17 days before pulling. It was a little stiff for hand stretching. I could have let it go another day or two, and It would have been an easier stretch. It was topped with sausage, whole mozz/prov mixture, olives, bell pepper, red onion, mushrooms. The sauce was Great Value crushed tomatoes with Garvey's Chi sauce/Pete's PJ clone sauce blend. I added some cayenne to up the heat.
It was very, very crispy, but it still had some chew. The crust had a lot of flavor, and the smell in the house was wonderful. It smelled like I was baking bread. The crust did not have a bready texture, but did have a slight sourdough taste. I thought it was one of my better crusts. My taster was impressed.
I will try to refine the process, I would like to get the time down to 14 days. Maybe a little more yeast and warmer water. I don't know how to define this style, so I thought the general pizzamaking thread would be a good place.
One bad thing about this pie. 1 slice has 594 calories. I used the FatSecret website to plug in the ingredients. It sure tasted like it too.