Nice crust!!! You got a recipe for that pie dough? Please share it... especially if it looks like that at 450!
1 Package(2 1/4 teaspoons) Active Dry Yeast
1 Cup Lukewarm Water(90-100 degrees)
1 1/4 Cup Ice Cold Water
1 Teaspoon Sugar
1 1/2 Tablespoons Kosher Salt
2 Tablespoons Olive Oil
5 1/4 to 5 1/2 Cups Bread Flour(I used Gold Medal)
In a small bowl put warm water and yeast and stir with a fork to combine...let sit for 5 minutes.
In another bowl combine cold water, salt, sugar, and olive oil stir to dissolve the sugar and salt.
Place 5 1/4 cups of flour in a large bowl, make a well in the center and pour in the yeast mixture and the cold water mixture.
Stir with a wooden spoon until well combined.
On a floured surface(use only enough flour so it doesn't stick) kneed the dough until elastic, about 10-12 minutes.
The dough should be a little sticky but not enough to stick to your hands.
I cut the dough in 11 ounce pieces for around a 14" thin crust pie.
With floured hands take a piece of dough and roll it inward on itself with your fingertips(so the top surface is round) Pinch and seal the bottom.
Lightly flour your hands so it transfers to the outer surface of the dough ball.
Do this for each ball of dough, then put each on in a gallon ziploc leaving only enough airspace in the bag for the dough to double in size.
Put the dough in the refrigerator for 10 hours up to 2 days.
Remove the dough from the fridge about 1 hour before using( you'll want it about room temp, it tends to pull back less)
