Good eye Scott. I recently ran out of my home made Polly-O mozz. I tried to buy more curd from my local Shamrock distributor but they could only source Polly-O whole milk mozz in water (Fiore Di latte). I rested the cheese on paper towels for about 45m prior to baking, but it could of had a bit longer rest. It was on the wet side, but I didn't mind it b/c it contrast my NY style pies quite a bit. But Im not sure this polly O is the best for NP. I'm sure there are many other better cheeses, but this is what I can get now that taste decent and it's versatile enough to use for several different styles of pizza.
I use to get a really good Bufala that melted well and tasted great for NP, but I can't get it anymore. I can source Trader Joe's Bufala, but I have to buy it at the minimum the day before and drain it 24 hours in advance other wise it's pretty watery.
Thickness factor - I use to stretch my NP too thin which I don't like as much. The 2nd pie is definitely too thick. I've been playing with different thickness factors to see if and how they affect the crumb. I have also been playing around with different yeast amounts. Small amount at RT vs a larger amount and cool/cold fermented to slow it down, but then RT prior to baking. This batch was the higher yeast amount and I think it was responsible for the bigger than expected lift. Hint, hint...yeast amount does affect oven spring.
On the dessert pizza you can see I made the adjustment to the thickness by stretching it a bit more.
Yes next time, butter instead of evoo. I didn't have it ready and was rushed b/c I didn't want the oven to cool off, so I just went with the evoo.
It wasn't bad though. Definitely add the nutella after the pie comes out. The high heat will obliterate the nutella. The wife really like this pie.
Thanks Scott, that's the only reason why I posted these pies was to make mention of the crumb. Now that I know what I like and how to get it, I can work on the proper TF, sauce, cheese issues, and toppings. After 2 years of experimenting, I am finally getting the type of texture and crust that I like with this style.