Sunday's pies...

Here's the outcome of this dough, posted here:

I kept the stone temp around 600°F but there were fluctuations of 25°F. The second pie was baked at around 625°F, for about 9 mins using both stones.

Medium img 5711

Medium img 5713

Medium img 5717

Medium img 5718

Medium img 5719

Medium img 5721

Medium img 5729

Medium img 5731

Medium img 5732

Thumb 21432968 10155721735923887 3612497232957630580 n
Mike K.
posted over 4 years ago

Save 0

Mike, these keep getting better and better. The crumb on all the pies you make is phenomenal.

Thumb raji
Raj Irukulla admin
posted over 4 years ago



There's one thing I noticed yesterday about the crust. It was a tad too crunchy. My wife felt it was a little on the drier side. It could have been the oven or me leaving the pie in too long but the overall consensus was that they came out fantastic. And despite the full load of toppings for a friend of mine's birthday (per request), the center was not soggy or floppy.

With the next batch I think I'll up the hydro by 1% and the oil by 0.5%.

A word about Tony's flour, though... It is spectacular. I've said this before. I have been working with this flour for about 2 months now and have learned a ton. I think it really shines with lower hydrations but can hold higher ones without a hitch also. For my oven and the style of pies I'm focusing on a lower hydration around 60%-63%, combined with a shorter mixing time really brings out the best in the flour, imo.

My hat's off to TG and Nicky Giusto for sticking their heads together for 2.5 years and developing this flour.

Thumb 21432968 10155721735923887 3612497232957630580 n
Mike K.
posted over 4 years ago

Mike, Tony's flour is absolutely amazing. It's my most used flour at this point. And as you mentioned, it's so versatile.

- Raj   over 4 years ago

Sign In to reply to this post