I thought it was about time for me to try something different. So, yesterday AM I used PizzaGarage's recipe for the laminated DD using bakers percents. I made the pie last night, using some of the lessons & coaching herein. The crust was almost inedible. No doubt something that I did - not the recipe I was following. It had a 9 hour bench rise in balls @ 72 degrees. Rolled out just prior to making. Baked @ 445* on a preheated pizza stone (and a sheet of parchment on top as I thought the spring form might leak.)
I ordered the American Metalcraft hard anodized 15" pan for future pies (thanks for that post! ChicagoBob). This was was made in the only thing I have that resembles a DD pan - a 9" hard anodized Spring-form pan. 2.5" deep.
- Exactly how thick is the dough supposed to be rolled out to? I guessed about 1/4" - that was way too thick.
- How do you keep the sausage patty - I made an 1/4" thick 8.5" patty - from becoming rubbery?
- Is the top crust supposed to be held down by the weight of the sauce? Mine inflated from steam and well - you'll see....
- I baked this for a full hour, checking it at 25 min and then in 10 minute increments thereafter. I expected it to take about 30 minutes but it could have easily taken another 30 and probably not been done even then.
The pie consisted of the bottom pan coated in Crisco butter shortening, dough base, 8 oz provolone, sausage patty, 8 oz, mozzarella, basil puree, some onions, pepperoni, top layer of dough, tomato sauce parm. (then more tomato sauce @ 30 minutes to try to keep the top from further inflation)
IT was my first time out for DD, so I did not expect it to be great. However, I've made far better Detroit and Sicilian pizza's first time out. This was kind of a disaster. Wife and I only ate the insides out of once piece each and threw the rest away
Here's what the disaster looked like: