I dressed this pie with olive oil, grated zucchini, Kalamata olives, Italian herbs, Parmesan cheese, mozzarella, Feta, and tomato sauce.
The pie was really tasty, and had a nice crunch when eaten. The bake time was about 10 minutes and I baked on the stone at a little over 500 degrees F. The taste of the crust was good from the longer ferment time. I don't know why some of my side pictures of the crumb didn't turn out right, but I took two more pictures of a side shot, to show how the crumb looked.
A article about Forno Campo di Fiori and their pizza al taglio and the breads they make at their bakery.
A blog about Forno Campo di Fiori.
Forno Campo di Fiori- Rome
From this video Toby (foolishpoolish) referenced before, this shows how pizza al taglio is made at Forno Campo di Fiori- Rome at Reply 11 http://www.pizzamaking.com/forum/index.php/topic,12651.msg121415.html#msg121415
and in that post is the video.
This is a blog about pizza al taglio at Forno Campo di Fiori and how they don’t reheat slices and what the blogger had to say about the toppings being fresh and robust but was no shocker that the highlight here was the crust. It was gently crispy on bottom and chewy all around. The inside resembled a beehive and was so light that it seemed hollow.
A video from Forno Campo di Fiori.
In this blog if anyone is interested you can go down in the page and read about pizza al taglio and see pictures.
Some more pictures of pizza al taglio at:
Forno Campo di Fiori website where it says their team of experienced bakers who produce every day and offer the same bread, the same pizza and the same specialties 'that more' than 30 years delighting the palates of old and new customers.
These are the pictures from beginning of the dough, bake and end pizza of this attempt. This dough had a poolish that was left to ferment one day and then refrigerated for one day, before incorporating it into the final dough.