this is a 50/50 KA bread/AP flour dough with the bread flour used to make a biga. hydration is about 65. used a steel on the top rack with oven set at 550 for 1.5 before cook.
I park baked the pie for 4min with sauce, parm, fresh garlic and shallots. the one on the left was then baked for 8 minutes and the one on the right for 7 min. I also kept the cheese in the fridge to help slow down the melting.
over all 90% satisfied. next round will be all bread flour with a shorter baking time and cheese at room temp.
by SnooCakes2213