Gratuitous pie pics.
I've been focusing on bread lately, though I've made a few pies with held over bread dough. Tonight, it was back to the pies!
A NY style made with 10% Ischia starter, KASL, about 70% hydration and a bit of oil. Everything mixed by hand, rested for 30 min, folded a few times (no kneading) and into the fridge overnight. Just folding seems to work fine and is great method when one is feeling lazy. Cooked at 500 in the oven for about 7 minutes. 6-1, California Gold Whole Milk Mozz, and some imported aged provolone. No crumb shot, but it had a good spring. I'm starting to like the California Gold Mozz for its buttery taste and messy stringiness.
I also made BTB's deep dish with semolina. But I forgot to add the semolina! Good, but better with the semolina. Same cheeses as above, 6-1 and mild Italian sausage.
Sorry for the crummy photo's.......