My first experience trying to make a Difara's square pie went pretty well. I will need to modify a few things, but I was quite happy with my results.
Yesterday evening I made two dough balls, one with a thickness factor of 0.1075 and the other at 0.11. I used a combination of All Trumps (60%) and Caputo Pizza 00(40%), 65% hydration, 1.5% salt, and 0.5% IDY. I used my KA mixer to make the dough. I poured all the water (46 degrees) into the mixer, added about 2/3rds of the flour mixture and used the paddle attachment to "wet knead" for about two minutes. A rest period of 15 minutes followed and the remaining ingredients were added using the dough hook attachment. Once all the ingredients combined and a dough ball formed, I hand kneaded the dough for a few minutes. Next the two dough balls were placed in the fridge. Each dough ball read 70 degrees when entering the fridge.
I started off this morning making the pre-cooked tomato sauce. I sauteed some roughed chopped garlic in Berrio mild olive oil for a few minutes then added some chopped ripe plum tomatoes and a chunk of prosciutto. I simmered the tomatoes in the olive oil and garlic with sea salt and pepper for about an hour until the tomatoes were soft and most of the watery liquid evaporated. I then added a can of whole peeled Italian tomatoes; draining some of the water from the can. I simmered the mixture for another hour and added some fresh oregano and fresh basil about five minutes before taking it off the heat.
After about 20 hours of cold fermentation, I removed the 0.1075 dough from the fridge and allowed it to reach room temperature(2 hours). I heated my pizza stone with the oven set at 550 degrees for an hour. I oiled my rectangular pan with the same olive oil I used above and massaged the dough into the pan. I found a Chicago Metallic heavy gauge steel pan at Marshalls Home Goods for $6.99. It is 12.25x9x1 inch pan; pretty small, but enough to feed my wife and I. I wanted to keep the experiments small and cheap until I'm completely happy with recipe.
After shaping the dough in the pan, I covered it with the pre-cooked sauce and placed it in the oven on the pizza stone. It cooked for about 5 minutes until the edges were slightly browned. I removed the par-baked crust and let it cool for about 3 hours. I reheated the stone again for an hour at 550 degrees, added more Berrio oil to the pan, dressed the par-baked crust with fresh mozz, whole milk mozz, a sprinkle of padano, some more pre-cooked sauce and a drizzle of extra virgin olive oil. It cooked for another 5 minutes until the cheese melted and the crust got dark and charred then finished the pie with some fresh basil.
It was without question my favorite homemade pizza to date, however, I believe the sauce was a little too overpowering in terms of taste. I think by looking at the pictures that I may have added too much. The crust was very tasty with a good amount of charring, the problem being it was a little too crisp and dry. It actually was a very enjoyable crust, but not chewy enough to be like Difara's. This is where advice and experimentation will be needed. How can I darken and char the crust, but not dry it out too much? Higher hydration? Less Caputo? Add oil to the dough formulation? I also think that the crust needs to be slightly thicker and hope the 0.11 will be the right thickness. I will be making the 0.11 dough tomorrow.
Overall I'm very pleased with my first attempt and think I should be able to get very close to a successful clone. I hope you enjoy the pics!