I just tried my first Glutenboy dough bake, and I think I'm in love!
50% Central Milling Organic Artisan Baker Craft; 50% Central Milling Organic Type 85 Malted, which made for a slightly strange looking dough after a 6 day ferment (the Type 85 caused it to go a little grey-ish on the outside... I got over that in a hurry when I tasted it). This was the best tasting dough I have ever had. In fact, it was so flavorful, I may actually cut back a bit on the Type 85 next time.
White pie topped with garlic, basil, kale, tomato and EVOO. Sapputo part-skim mozzarella and a little pecorino. 5 minute bake (3 minutes plus 2 minutes on convection) at 545 degrees.
The dough handled like a dream. I don't know if you can see in the photo of the bottom, but I could actually see the tomato and either basil or kale right through the pie (maybe next time I'll go a little thicker
). Nice crumb, nice crunch and chew.
I have one more dough ball left from this batch, which I will use tomorrow. Thank you Glutenboy... you are a credit to pizza making!