My wife is in Vegas at the trade show for people who make and sell things for dogs, swearing up and down that she isn't having any fun whatsoever. So, while I made my typical batch of four dough balls--which I usually use to make two pies on the third and fifth days of cold fermentation--I don't really need to make two pies for me alone. I decided to tweak my formula a bit, lowering the IDY just a bit, from .2% to .17%, and to lower the TF from about .085 to .080. My plan is to make and eat one pie every night, eat chocolate chip cookies, and drink a range of refreshing whisky pours for every night she's doing her best not to have any fun in Vegas. Also, I ran into a shortage of KABF. I got about 85% of the flour total out of the dregs of the bag, but then had to resort to a combo of GMAP and KAAP to complete the recipe. We'll see what happens . . . isn't there a suspense or popcorn-eating emoticon?
Four pies, four nights, on the third through sixth days of cold fermentation.
I made the first pie last night: pepperoni, jalapeņo, and basil, 7/11s, Dragone with a little cheddar added (I need to do better with my grocery shopping). The cheese melted especially well, maybe because I'm stretching the dough better.
By the way, any suggestions are always welcome--especially with the dratted, uneven cornice. The uneven char is hard to fix, since I'm depending on a false oven ceiling to cook the top of the pie and I don't want to lose the oven heat by opening the oven door to turn the pie.