65% hydration, 00 flour. I’m very happy with the end result. I’m hoping to start selling these at some farmers markets in my area. I used to sell in Vietnam from a cart. I was doing pretty well over there until covid happened. Now I’m back in the US and I’ve been working on my craft while I secure funds to start operating here. I’d appreciate any and all feedback.
Supafly36
I prefer a lighter bake on my pies that I eat
Avocadomistress
This looks great! Bravo!
cervicornis
That’s a nice looking pie!
One tip that has nothing to do with your dough recipe or oven and would be easy to immediately implement, is your opening technique. The cornicione (crust) here looks a bit undefined to me. I think you can press the rim out more carefully while you are opening the dough, which will make for a prettier final product.
I make a special effort to open my dough carefully, pressing the internal air bubbles out towards the edge and then setting a defined rim with my fingers, and then I dress the pie with toppings. Once you get the technique down it’s just as fast, it just takes some practice.
Good luck on your food cart idea, many of us daydream of selling pies, but few take the initiative to go and do it.
4 Comments
65% hydration, 00 flour. I’m very happy with the end result. I’m hoping to start selling these at some farmers markets in my area. I used to sell in Vietnam from a cart. I was doing pretty well over there until covid happened. Now I’m back in the US and I’ve been working on my craft while I secure funds to start operating here. I’d appreciate any and all feedback.
I prefer a lighter bake on my pies that I eat
This looks great! Bravo!
That’s a nice looking pie!
One tip that has nothing to do with your dough recipe or oven and would be easy to immediately implement, is your opening technique. The cornicione (crust) here looks a bit undefined to me. I think you can press the rim out more carefully while you are opening the dough, which will make for a prettier final product.
I make a special effort to open my dough carefully, pressing the internal air bubbles out towards the edge and then setting a defined rim with my fingers, and then I dress the pie with toppings. Once you get the technique down it’s just as fast, it just takes some practice.
Good luck on your food cart idea, many of us daydream of selling pies, but few take the initiative to go and do it.