After a 12 year break, I dived back in. A decent wooden peel was added, a 3/8" steel, a cheap digi thermometer and I utilized the standup mixer I bought in spring of 2020 (remember C-19?).
The kitchen oven got the steel up to 785F. King Arthur Bread and referred to printed recipes from 2010 for the details and sauce recipe. I'm quite happy with the results.
by SkaiHues
1 Comment
Nive job.
Do you roll it out or traditional stretch? Do you dock the bottom?
I’ve been struggling with thin crust pies.