I made my first attempt today at this style pie. Overall, "Ok" to good. But, not great. I could use some feedback and pointers.
What I did:
80% overall hydration including 17% starter. 2% salt, 4% olive oil. The flour was about 20% Semolina (Bob's Red Mill), 20% KAAP and 60% KABF.
Using a danish whisk, I mixed the starter, water and flour until there was no dry flour. Took a minute or so. Then I added the salt and mixed it in. Then I did the same with the olive oil
I did stretch and folds every 15 minutes (about) for a couple of hours (or so). I then let it rise in the oven with the bulb on for about 10 hours. It had risen quite a lot (tripled?) and was nice and bubbly.
I scraped it out of the bowl onto the floured counter and pulled it into a rectangle (sticky!!!!). After lifting it and putting in the quarter sheet pan I spread it a bit more to have it cover all the corners and sides. That was pretty easy although the dough thickness was not terribly uniform when I finished.
I put it in the preheated 475 oven, turned it down to 450 and baked for 10 minutes.
Then, the toppings. One side had a drizzle of olive oil. a wad of raw spinach, some dollops of ricotta and some garlic.
The other side had a layer of mozzarella, some sausage, onion marmalade and a few olives.
Back in the oven for 15 minutes.
We found the spinach side to be much flatter even though the weight of the toppings was less. I think the water in the raw spinach crept into the dough preventing more rise.
The dough was good, but slightly boring. I am guessing it was because it was "only" a 12 hour rise.
The biggest negative was that the crust was a little too tough and chewy, especially on the spinach side.
My guess for next time is:
24 hour rise, not 12
cooked and dried spinach or a layer of mozzarella under the spinach. Or, perhaps I should have par baked for 15 minutes instead of 10.
I do not know about the chewiness. Maybe let it rise for an hour after spreading it in the pan?
I would really appreciate any feedback / guidance.