@CDN - Thank you so much, I can't wait to give your recommendation a try too! Gonna be good eats I bet.
@Tonymark - I preheated my oven at 500 for about two hours with my stone in the lower middle of the oven and then lowered it to 475 when I loaded the pie onto the stone. I think I am just going to go with 475 for the preheat and bake tonight if that sounds like a good plan. And how long do you preheat with your stone at 475? I think I am going too long for this kind of pie.
@Norma - Thank you so much Norma, I don't know why I liked the cooked sauce, maybe it is because I like my tomatoes pretty salty and garlicky. Cooking them down for about an hour really infuses them with the flavor. I tried letting them sit in the fridge overnight once in the herbs and even hit them with my stick blender to make them smooth like my sauce but it was a bust. I guess I'll just have to go against the grain from most people and have cooked sauce on my pie! (And uncooked for when I have people over for a party that prefer otherwise.
) BTW, does your MM pies have a good bit of chew? My pie was pretty chewy, but I really liked it. (Probably that extra VWG I added to the KABF)
@Peter - Thank you too Peter, it's good to hear that you think I did okay for my first attempt. I am hoping this dough tonight isn't overfermented. BTW, is overblown and overfermented the same word? I have really been quite lost on the meaning of both words, but from what I can tell it means that the dough has let the yeast activity go to it's breaking point and the dough ball has a tendency to de-gas itself and becomes very slack and prone to tearing when stretching, almost like a dough without enough gluten formation. Does this sound correct?
I will definitely give the honey formulation a try, I may even top it with a little bit of honey if I can find a good topping combination that would work with a sweeter touch. I may take the dough with the honey/molasses formula and adjust the thickness factor to the one I made last night if that's possible without throwing off the ingredient weights. Last nights pie was just right for me in thickness, I honestly think that may be why I liked it so much. Not to thick and definitely not too thin.
Once again though, thank you all for the encouraging words. It really helps to keep someone trying to achieve better in their baking journey to see people appreciating what you achieve in the kitchen. I know I love looking and complimenting good pies, makes me want to get out there and try them for myself! Have a great day guys and gals. -Cory