I am pretty happy with this formulation. Time to lock in the par-bake timing. Then I will move on to scaling to a larger sized pie.
Lumpy ( I named the dough) is almost ready for the oven.
For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇
I couldn't be happier with the final product. Moist, not overly sweet, rich, and fudgey.
From King Arthur's big month of baking series.
Lunch time - Brooklyn Sicilian.
9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.
I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy! https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk
Experimental formula
100% Strong Flour 240 g
100% Water 240 g
1.2% Instant Yeast. 3 g
1.8% Salt 4.5 g
Sugar 3 ts
Olive oil 2 TBS
Unsalted butter 1 TBS
Formula 🔗 👇
https://mission-food.com/wprm_print/flammkuchen-tarte-flambee-german-pizza-with-bacon-and-onions
From Wikipedia, the free encyclopedia
Flammekueche
Formula courtesy of Ian Island66, by way of Tom Passin.
🔗 To Ian's blog post
https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbread
The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.
Formula revision:
*After many bakes, it is clear that cutting in cold butter is unnecessary. For this application melted butter is just fine.
