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Author Topic: Trying to learn more about “Tomato Pies”  (Read 232166 times)

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Offline angmazz78

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Re: Trying to learn more about “Tomato Pies”
« Reply #1080 on: December 04, 2017, 09:30:04 PM »
Any chance you can post the recipe for the dough here?

Another pie attempt tonight.
Working with the DiFabio clone dough, still PFM Power flour.

10 oz. ball not quite to 14" this time. I think if I go too thin, the crust can't handle the topping moisture. This one was a multi day ferment, frozen, then thawed about a week later.

This time, I again brushed the skin first with EVOO.
I think this is the key for my limited oven, to get the crispiness.

Topped with WMM, Cheddar, braised garlic and brussel sprouts, portobello,
then Italbrand tomatoes, black pepper.
Less cheese and tomato on this one.

Stone for 7 min, and broiler/steel for 1 min.

The pie tasted great, my first with brussel sprouts, nice garlic
but more importantly it was crispy across the entire bottom!

The broiler time is tricky, too long and its going to get scorched.

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