Originally Posted by jasonsbeer
I'd like to add some new styles to my book. Can you share your recipe and advice?
Sure. This is a 61% hydration dough. depending on what flour you use, you may want to use a bit less or more water.
For each 16 pie I used 293 grams of flour, 179 g water, a slightly rounded .25 tsp instant dry yeast, 1 tsp salt and 1 tsp oil.
Mix and let rest 10-15 minutes, knead 4-5 minutes refrigerate 40-48 hrs. remove from fridge about 3 hrs before baking on a pre-heated stone as hot as your oven will go. 6-7 minutes.