Thanks Guys!! This was my first try at making 16" pies in the home oven and the results weren't bad. Not a perfect 10/10, but that was b/c the crust and the baking was screwed up a bit. I used a not active acidic starter and I should have known better. Also the use of the pan had some pluses and minuses, but more minuses IMO. All easy things to fix for the next couple of times. Even I can't get things perfect on the first shot.
Jason, the dough formulation is something I've used before for my previous pies. I don't recommend people use recipes as posted but rather only as guidelines. It's easy to make up your very own recipe.
This one is 100% HG flour, 73% hydration (with starter), 10% starter, and 2.3% salt. Each dough weigh 455gm with a TF of 0.08.
I'm guessing the pan was a workaround to get a larger pie on a smaller stone? Can your oven handle a 16-17" stone?
Yes, if you look at the 2nd pic in reply #28, the round stone is 16" and the oblong one is 14" x 18" or approx. so.
I really wanted to make a 16" pie but my short handle wooden peel is only 14", thus the reason for the pan to set the crust first then slip off onto the stone. I wasn't happy with this b/c crust did not brown enough on the bottom while in the pan.
I then removed the round stone and tried to use my make shift 16" peel with the long handle (the one I made for the wfo) to load a 16" pie onto the oblong stone. I forgot that it is 14" front to back so I ended up with 2" hanging off which required me to fold over and make a 1/4 calzone.
Anyways I totally forgot that I have 2 - 16" pizza screens out in the garage, so next time I try this again I will build the pie on the screen and slip it off once the crust is set. That should produce a much better result in the home oven. Also next time I bake in the WFO, I will be doing 16" pies so that there is more pie for guests to eat between bakes since I'm only baking one at a time.