I think this is my best attempt yet.
I say I think, because I don't know what style I'd call it. Perhaps a little too puffy for NY style. It's around 11". I suppose with little less hydration, I could stretch it more?
Anyway - 50% KA bread, 50% KA Sir Gallahad, which is like their A/P, I think. Around 68% hydration. The tiniest bit of sugar, and a T or so of olive oil went into the 500 grams of flour. I'd say a gram of instant yeast. Brought together with a Danish whisk till no dry flour showed. 16 hours on the counter. Divided, shaped and put into individual containers and into the fridge overnight. I brought them out 2 hours prior to using, and started heating the oven/steel an hour before baking, at its hottest temp. Then I turned on the broiler for a few minutes while shaping and dressing the pie. Turned it back onto bake when I slid the pie in. And back onto broil for the last minute.
Total bake time was just about 5 minutes, 30 seconds.
The sauce was really good, the mozzarella is via Formaggio Essex, and there was a sprinkling of freshly grated parm before I put the mozzarella on. Toppings refrigerated until the last minute.
We were quite happy drinking this alongside...
We ate two pies.
