I made my first pie from the book and have some questions. I basically did something between the master class at the start of the book, and the NY style. (Basically, Master dough with Tiga, All Trumps Bromated flour, and sauce was the NY/Jersey but used 6 in 1 because I had some left over from the meatballs recipe, only toppings were sauce, cheese, and pepperoni).
My questions afterwards fall into three categories:
The placing the dough on a sheet pan and covering with plastic wrap is problematic for me. I have a (stupid) counter depth fridge, and with a family of four it can be somewhat difficult to find that much room in one place in the fridge. What I did was place each ball in the middle of a very lightly oiled gallon ziploc bag. Then, when it came time to use the dough, I simply cut the sides open and then could lift or flip out the dough. It worked pretty well. About the only thing that seemed a bit difficult was spinning the dough on the counter when starting the shaping process. But I think this was more due to poor technique (I watched a video later and realized I was missing part of the first step). Is there any particular reason that the dough should be raised on a sheet pan?
Second question has to deal with the dusting mixture. In the master recipe Gemignani notes using a 1:1 ratio of flour to semolina, whereas the NY recipe notes a 3:1 ratio. I just split the difference and went with a 2:1. Does the ratio make a particularly large difference, and is it more noticeable with wetter doughs?
Last question has to deal with the peel. I've typically always used a wooden peel, but recently bought a large metal one because I was tired of using a cookie sheet for ciabatta (wooden peel was too small, and the curve on the front didn't help with sliding the loaves on the stone). Alas, the wooden peel was a bit too small for a 13" pie, so I went with the metal one this time. Personally, it seemed like I used way too much flour on the peel (noted when sliding into the oven). I'm tempted to make a larger wooden peel, but was curious about something. Why do most (all?) wooden peels seem to have a curved leading edge, yet many of the metal ones seem to have a more straight edge?
Oh, and the little bit of left over dough makes an adorable little pizza fit for a toddler. Alas, I didn't take a picture of it. Got a picture of one of the full size ones though. Probably could have cooked it just a bit more, but it was tasty.