OK, another attempt.
This time I went the way of a bit drier dough, hardly any oven rise, and a crispy crust.
There was not much planning here, but I had a 4 day (I think) dough ball waiting to become a pizza.
Similar dough processing to the prior dough, and just Gold Medal AP.
The first try at tomato pie seemed a little bready, so this one I stretched with plenty of bench flour.
The dough was more extensible than the one day dough and pretty easily worked out to 14" ( I need a bigger peel) on the bench and then a few easy tosses. It looked smoother than the previous effort. Some of the dough didn't fit on the screen, so it was inelegantly folded over.
Here's the catch.....I couldn't follow up properly by heating up the stone and making the pie with in the next hour. I went and played in my roller hockey league, and returned hungry about 3 hours later.
The skin was covered with paper towels to help against dehydration.
The oven got up to about 500, and I wanted to eat, so in it went for about 7 minutes.
Then down to the broiler for another 7. In between I moved the stone down to the broiler to try and get some browning. I need my pizza steel.
This time I had some Muir Glenn tomatoes/sauce and some Italbrand tomatoes as the sauce.
Cheese, then sauce and sausage.
Fresh basil, oil, and pepper after the bake.
This pie was much tastier than the first pie (hello, sausage), and was much crispier.
It was still pretty moist, and closer to the edge I could hear myself crunching away.
I think less drying time would have been a happy medium, so I'll try that next time.
I'm wondering if the Trenton pies have visible bubbles in the cooked crust, or is it more of a cracker, layer kind of thing. This pie had a bit of bubbles, but not much.
Good stuff though.....I wish I could try a real tomato pie.
I like this style, though. The cheese first keeps the crust from getting too wet.