Back in action on some NY style pies. My dough over proofed in the bulk I think. I had a harder time than usual stretching so pies were a little smaller. but they tasted great and got great oven spring. I wish I could practice stretching way more. I usually get some thin spots, probably from the way it’s being balled so I’m working on that.
All Trumps 62% hydration dough. 24 balled CF.
Baked 550 on my steel with the broiler on for two of the pies.
Pie 1: Mozz ricotta, pecorino, Sicilian oregano, garlic powder
Pie 2: 7/11 tomatoes, oregano, pecorino, mozz, hormel pepperoni.
Pie 3: 7/11 tomatoes, oregano, pecorino, mozz (jacked up stretching on this one) and used all broiler so cheese over cooked.
Pie 4: Same as Pie 3 except I took my time and stretched the dough as even as possible and got it to 15”
