I plan on sharing some of my experiences with this style of pie in this post. For the last couple of years I've really come to enjoy this style, for several reasons, the first that come to mind being:
- less equipment required than stone baking (no wooden peel, aluminum peel, stone, etc)
- less mess , less flour everywhere
- I can experiment with wet doughs - for AP flour I consider wet in the 70% and above range
- dough thickness - I have a wide range to experiment with, and can really load up on sauce and toppings (when I'm in that kind of mood)
Tonight, I ended up making some dough using the following formulation:
100% flour (low protein, 9.8%)
75% cold water
3% dried whole milk powder
2% grapeseed oil
I mixed all the dry ingredients except for the milk powder in a bowl. This was slowly incorporated into the water with a whisk. For easy cleanup, I did this all inside a rectangular plastic dough rising tray. Once the dough started to form one cohesive, rough mass, I sprinkled the powdered milk over it and began hand kneading it all together. This took about 5 minutes. Next, I measured out the oil and poured it on top of the dough mass. My little assistant (wife's nephew) filmed the next step (video link below). Notice the oil on top of the dough.
After a couple more minutes of stretching and folding and the dough is smooth - into the fridge it goes. Tomorrow I'll divide and ball the dough. I haven't decided yet on a doughball weight.
Here are the pan dimensions: 15" x 10".
More to come tomorrow...