Just a light lunch

GlennM

"00" sourdough crust

ksmyrl

Holy cow. Home run. Details? Temp, stone etc?

JohnnyTarheel

Stellar!!

lkapigian

Beautiful 

stv8r

Wow looks amazing! Can't believe this post isn't getting more love?

caliking

i had to sit down and appreciate the beauty of this post. Farkin' outstanding, sir!

bluebird66

That looks great!

GrateEggspectations

Beautiful pie and setting. Well done. 

billt01

Glenn's pie game is on point

GlennM

Thanks for the comments.  The crust is made with sourdough starter

100 gr of starter (100% hydration)
230 gr of flour ( 200 "00" and 15 each of rye and semolina)
140 gr of water
6 gr salt ( 1 tsp)


3 x stretch and folds 30 min apart
proof until about 40% rise
ball it and put in the fridge for 48 hrs or longer
if it rises too much then just ball it again
Day of: take it out, dust it with flour, rest for an hour or so and "Bob’s your uncle"

Bake on a very hot stone, this will not burn but if it’s not hot enough the crust will be white on the bottom.  I launch on a sheet of parchment and remove it as soon as the crust is set 

Corv

Thank you! Sounds like my kind of pizza crust dough. The one I'd been using didn't use sourdough starter.

StillH2OEgger

That looks amazing! Nice work.

Stormbringer

Nice one!

GlennM

ksmyrl said:

Holy cow. Home run. Details? Temp, stone etc?

Hi
i have posted the recipe in the comments  ksmyrl 

Ozzie_Isaac

Bob is definitely your Uncle!  Wow.

CTMike

Dude, you crushed it. Crust looks great including the cornichione. I am going to try your dough recipe as I am still trying to find a sourdough recipe that I like that works at Neapolitan temperatures.  

To make the wife happy I would need to leave it in the oven a hair longer for a bit more leoparding. 

GlennM

CTMike said:

Dude, you crushed it. Crust looks great including the cornichione. I am going to try your dough recipe as I am still trying to find a sourdough recipe that I like that works at Neapolitan temperatures.  

To make the wife happy I would need to leave it in the oven a hair longer for a bit more leoparding. 

I could have gone a bit longer but I watch to be sure it is bubbling in the centre and the cheese is starting to brown. It’s a bit of a delicate balance at that point, going too far on the crust may start to burn the cheese. So many factors, stone temp, oven temp, dough recipe, toppings, etc   At least I seem to be getting consistent results now 

CTMike

@GlennM

I forgot to ask, how long do you let it rest between mixing and the stretch and folds? Also, at 476 g total weight, are you making a single large pie with this recipe or two smaller ones?

Thanks. 

Dyal_SC

  

Ozzie_Isaac

CTMike said:

@GlennM

I forgot to ask, how long do you let it rest between mixing and the stretch and folds? Also, at 476 g total weight, are you making a single large pie with this recipe or two smaller ones?

Thanks. 

I think he said 30 min.

GlennM

Ozzie_Isaac said:

CTMike 

I forgot to ask, how long do you let it rest between mixing and the stretch and folds? Also, at 476 g total weight, are you making a single large pie with this recipe or two smaller ones?

Thanks. 

I think he said 30

I do 3 stretch and folds at 30 min intervals. Since the dough goes into the fridge for 2 days I don’t think this is critical. I make one nice pie about 14"