Test Pie

◆ How many pie?

pie

◆ What tools do you have?

↳ Speeds 2–8

Ingredients

For 1 PIE

Type 00508 g

Water315 g

Salt (dough)14.2 g

Instant Dry1.52 g

San Marzano D.O.P.85 g

Salt (sauce)0.9 g

Olive oil (sauce)1.3 g

Fior di Latte51 g

Whole-Milk LMPS20 g

Aged Provolone8 g

◆
Dough
1
Mix and rest
Combine 508g Type 00 (508g flour total), 315g water, 14.2g salt, and 1.52g instant dry. Mix on low until shaggy, then rest covered.
⏱ Autolyse20:00
2
Ball and cold proof
Divide into 2 balls of 419g. Place in oiled containers, refrigerate at ~38°F / 3°C for 25h.
⏱ Cold1500:00
3
Bulk ferment
Knead briefly to bring together. Cover and rest at room temp (~72°F / 22°C) for 4h. Do 2 sets of stretch-and-folds in the first hour.
⏱ Bulk240:00
4
Final proof
Pull balls from the fridge and let them come to room temperature.
⏱ Proof60:00
◆
Sauce
1
Build it
Keep raw — bright and bracing. Crush San Marzano D.O.P. by hand into a bowl. Season with salt (~1.0% of tomato weight), and finish with olive oil (~1.5%).
◆
Cheese
1
Prep
Cube or tear the cheeses. Pat low-moisture varieties dry. Pre-portion ~79g per pie (65% Fior di Latte, 25% Whole-Milk LMPS, 10% Aged Provolone).
◆
The Fire
1
Stretch
Hand-stretch each ball to 12" (30 cm). Avoid the rolling pin — keep the bubbles in the rim.
2
Build the pie
Sauce in concentric circles, leaving a half-inch border. Cheese to the edge of the sauce. Drizzle olive oil and any aromatics last.
3
Bake
60–90 sec at 900°F (482°C) on stone or in wood-fired oven
⏱ Bake02:00

No notes yet. Be the first.

No pies yet. Be the first.