JayT said:Looks great, but that finished pie pic looks like it is 1/8-3/16 off center.
The Hot Pepper said:I was gonna say tight crumb, saw you said it, but doesn't look dense just a tight crumb like a focaccia or kaiser roll, still looks airy.
What are you doing with all these pies? How many can you eat in a day? And you didn't tell me how you get that brick oven char!!!!!
JayT said:PIC1 explain this % hydration thing to me. Is there a chart somewhere?
grantmichaels said:I'm sulking a little because he rocked out the peel I bought for christmas before I could (tonight's the night, too) ...
The Hot Pepper said:What is NP, Neapolitan Pizza?
Also this puffy edge crust is nice!
JayT said:Thanks, Pic1, like I said, I am learning. I kinda know what you mean about hydration and %, but I am not sure about the starters and such. I did know that about the different oo flours. I have just been following recommendations from others as far as the amount of water. This dough I am fermenting right now is 5.5 cups of flour 3 OO 2.5 bread, 1.5 cups water and .25 cup olive oil. It seemed a little dense to me after the first rise, but we'll see. I only used 3/4 teaspoon of yeast. Maybe it needs more. I don't know.