Smoked Buffalo Chicken Ranch Pie
Tonites pie made with inspiration from BTB's crust, "awesome".
Flour Blend 100% (80% hi gluten, 10% semolina, 10% rice flour)
Cold Butter 18% (I ran out of olive oil so I used all butter)
The butter was ice cold and cut into the flour, salt and sugar mix in a food processor like one would with a pie dough. Then briefly mixed with water and yeast till it just came together. Proofed for 24 hours.
Then as shown in the pics I rolled between a layer of oiled plastic wrap and oiled foil, then into the oven for a par bake. I must say that the aroma from the par bake was incredible, very heady. Just that little bit of semolina and rice flour made a big difference on the aroma and taste. I can only guess that the rice flour added something different to the fermentation....a good thing. The texture after topping and baking was akin to that of a 'very' crispy biscuit or cookie, quite enjoyable. The pie was topped with homemade ranch dressing with Gorgonzola cheese crumbled into it, then onions, portabella mushrooms caramelized with cream sherry, thin slices of apples and leftover smoked beer can chicken from the smoker the day before. The chicken pieces were tossed with Frank's Hot Sauce that was sweetened with a bit of honey to give that "sweet heat" thingy. Then a sprinkling of parm, mozz and cheddar and some pre-fried maple bacon on top with a sprinkle of pizza seasoning . The overall taste of the pie was great, flavor of the crust came thru wonderfully and everything else was a great blend of flavors with nothing taking over, served extra hot sauce on the side. This will certainly go in the keeper file for several repeats. Here's some pics.