Hey JD, looking great! Looking at the bottoms you got the temperature dialed in! These are around 90 sec? What did you change compared to the last bakes? Did you measure floor temp?
What's the topping on the second pie? Is that salsiccia and chives?
Great stuff!
Thanks Don, I'm much happier with the bottoms on these. I took your advice and moved the fire from the center much earlier, around 30 minutes. At that point it was around 700F, so I kept a good fire going and brought it to 850* at the
back of the oven. I liked baking all the way in the back, it was more even heat than the middle/front.
The margarita was actually 60s, the rest were more like 90s.
I made a few changes this bake:
1) Lower floor temp
2) Raised to 61.5% hydration, still miss that tenderness of 63% so I'm going to raise it again next time
3) Did not worry about protecting the cornice as much. I think the extra weight of dough from protecting the cornice causes that black ring to form. I was really happy with the consistency of color on this bake and I think this helped, but I did not get great spring as a result.
Yes Italian sausage & chives, it was pretty good.
Thanks Dylan & Deb!