Made this Pie again tonite and for those who have asked, here is as close as I can get to a "Recipe" and procedure for this pie
I have included a couple pix of the dough at different stages to try to give you an Idea of what it should look and feel like
1 1/2 C Bread Flour
1 3/4 C Room temp water
1 tsp IDY
Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at
room temp for 4 to 5 Hrs.
All the poolish.
2 C to 2 1/4 C bread flour.
1 Tbsp Barley malt syrup or Honey.
1 tsp IDY.
1 1/2 tsp Kosher Salt or 1 tsp table salt
1 TBsp EVOO
Put poolish in mixer bowl.
Add barley malt syrup or honey.
Mix till blended well.
Add 1 1/2 C flour, Honey, Oil and Salt and mix well at low speed.
Gradually add flour a little at a time (up to about 2 1/4 C) with mixer running at speed 2 or so.
Knead dough for about 5 minutes at a medium speed of say 5 or so.
Kneading is important as to develop gluten.
What you want as a final results will be about twice as thick as a pancake batter.
This dough can not be handled by hand. See pix below.
Pour dough into well oiled bowl, cover with plastic and let proof for about 1 1/2 hrs. Don't look for a doubling in size, maybee 50 0/0.
Pour dough into well oiled pan (mine is 12 X 13 inches), about 2 TBSP and press out as far as it will go without springing back. It probably won't fill the pan on the first press, wait 5 minutes and do it again and it will probably still not fill the pan, don't worry, wait 5 minutes and press again and it should fill the pan and stay there.
Put an into a preheated 500 degree oven and bake for about 5 minutes until it just starts to brown.
Remove Pie from oven, Reduce oven heat to 400 degrees, top Pie, return to oven for about 5 or 6 minutes until the bottom is as crisp and brown as you like it.
Please feel free to ask questions, I know I'm terrible at writing this stuff up (Feely Disease Again)
And if you try this, please let me know how it turns out for you
Mangia Bene and keep bakin Pie