Special thanks to Matt, andreguidon, and Toby for helping me get this far in making this kind of pie. I used adregudidon’s basic recipe under
http://www.pizzamaking.com/forum/index.php/topic,8963.0.html and just changed some things. I want to thank Matt for helping me with his information in trying this kind of pie. I also want to thank Toby for helping me with starters.
These are the best pies up to this date.
Three pies were made today. The dough was fermented at room temperature for 29 hours. The one pie was dressed with pizza sauce, caramelized onions, mozzarella and Panko bread flakes mixed with olive oil and Italian Seasoning.
The Chicago Deep Dish Pans were used this time. I greased the first two pans with olive oil and the third pans was greased with Crisco.
The second pie was dressed with sun-dried tomatoes, Kosher salt, an olive oil that I had mixed with fennel, red pepper flakes, dried oregano, and Italian seasoning.
On the third pie the dough was mixed with sugar, cinnamon, and raisins and after baking and cooling, then it was drizzled with an icing.
Total Formula:
Flour (100%): 2108.39 g | 74.37 oz | 4.65 lbs 702.76g Semola d Grano Duro
1305.63g KAAP
Water (75%): 1581.29 g | 55.78 oz | 3.49 lbs
Salt (1.50%): 31.63 g | 1.12 oz | 0.07 lbs | 6.59 tsp | 2.2 tbsp I didn’t use this whole amount of salt and added only this morning.
Total (176.5%): 3721.31 g | 131.26 oz | 8.2 lbs | TF = 0.6077
Preferment:
Flour: 100.15 g | 3.53 oz | 0.22 lbs
Water: 5.27 g | 0.19 oz | 0.01 lbs
Total: 105.42 g | 3.72 oz | 0.23 lbs
Final Dough:
Flour: 2008.24 g | 70.84 oz | 4.43 lbs
Water: 1576.02 g | 55.59 oz | 3.47 lbs
Salt: 31.63 g | 1.12 oz | 0.07 lbs | 6.59 tsp | 2.2 tbsp
Preferment: 105.42 g | 3.72 oz | 0.23 lbs
Total: 3721.31 g | 131.26 oz | 8.2 lbs | TF = 0.6077
The natural starter used was rye-high-gluten-semolina-durum
Norma
