Did a five-day cold ferment with a poolish starter. Think I prefer shorter fermentation, honestly. I get better structure with preferments and short fridge naps.
The slice on top is sliced nduja with straciatella, basil, and olive oil.
I mainly make NY style pies and my go-to is King Arthur all-purpose flour, sometimes blended with KA bread flour. The result is crisp and tender and it’s readily available. I’ve tried all trumps and 00, but King Arthur always wins for me.
I’m curious to experiment with Petra, Central Milling Company, and Cairnspring Mills, like I’ve seen at Ceres and L’Industrie.
What flour blends are you guys using?
Pictured are grandma slices reheating from Francesca’s in Hampton Bays
Buffalo chicken sourdough pie with scallions and Strianese tomatoes baked at 500°F on a Baking Steel.
Inspired by a similar slice from NY Pizza Suprema that left me unimpressed, topped with scallions and bleu cheese. Happy with how it turned out!