Please share if you have one!
I have a steel baking sheet.
What do you think? You could lower the hydration some if you like, but this is my style.
Looks delicious! Where did you get this, if you don't mind me asking? Also, I don't have malt powder. Do you find it makes a big difference?
I settled on this version after a good amount of experimentation. This gives me the right balance of being freezable, suitable for long cold fermentation and crumb structure. The diastatic malt helps with the browning. It's not a deal breaker, as most flour is already malted. Enjoy! You can:
1. ferment at room temperature for around 4 hrs.
2. Cold ferment in the refrigerator from 24-72 Hrs.
3. Right out of the mixer, separate into 4 balls and freeze. I have used after being froxen north of 5 weeks. I defrost in the refrigerator and cold ferment. (#2)
Thanks. I didn't ask originally, but how do you make your sauce?
Just kidding. This is a one pie formula, I forgot to mention these balls make a nice thin 18" N.Y. pie. The main difference with this version, is higher % of IDY. I make the sauce in large freezer batches using #10 cans of tomato. The 28oz can will give you about 3 pies @ 8 oz, of sauce for each.
A great Kenji recipe.