Got my best two pies yet today. In a home oven, one in ceramic, one on cast iron. Ceramic measured around 580 and cast iron was like 570. 200g ap flour, 2g ady, 2g salt, 4g sugar, 20g olive oil, 125g water and 48 hr cold ferment. Shaped into about a 14” pie using mostly cornmeal to keep it from sticking. First one is a classic pepperoni with mozz and parm, second is spianata piccante and fresno chilis with parm and a honey drizzle. Both of these turned out awesome and I’m already looking forward to next Friday!
by Key_Ice6961