"Shoo fly pie and apple pan dowdy
Makes your eyes light up,
Your tummy say "howdy."
Shoo fly pie and apple pan dowdy
I never get enough of that wonderful stuff."
Dina Shore is the one I remember
OK You're the winner, (Even if you did cheat
Somehow I suspect you are a younger Guy
Anyway, here goes, just remember I'm technically deficient
1 1/3 C water at 110 degrees
1 Tbsp Honey
2 tsp IDY
1 1/2 tsp salt (kosher)
3 - 3 1/2 C good bread flour
1 1/2 Tbsp EVOO
1 tsp garlic powder
1 tsp dry basil
1 Tbsp dry parsley
1/2 Cup Kraft Parm, Romano, Asiago blend (in almost all stores in the refig cheese section)
Put Water, Honey, Yeast, IDY, Salt, Evoo in mixer bowl and add 2 C Flour
Mix till well blended
Add Garlic Pwdr, Basil, Parsley and Cheese Blend, mix well again
Here is where my "Artsey" comes in
Add more flour till you have a pretty wet dough and kneed for about 4 or 5 minutes on speed 5 or 6
This dough is verry wet, I would guess about in the range of 65 to 70 per cent
it will basically almost "Pour" out of the mixer bowl
Put the dough into a "Oiled bowl" and let rise for about 1 hr. till I hate to say it, Doubled
Here is what I do next, I "Pour" the dough out onto a piece of parchment paper on a peel, shape, and let rise for about another hour
Use your fingers to dimple the dough, spray with EVOO (liberally) and sprinkle liberally with kosher salt.
Slide your dough onto stone that has been preheated to 425 for at least 30 minutes.
Bake for about 7 minutes, remove the parchment, rotate 180 degrees, and bake for about another 7 minutes, to the browning that you like
Hope I got this right
Canadian, Anyway, you probably know who I am and how I bake, so please bear in mind that all of the above is based on "Feel"
Hope it comes out as good for you as me