The cheese pizza you baked in Norma's oven (the last two photos) looks closer to an actual NY style than the other photos in this thread. Is that your assessment and, if so, do you think the oven is responsible or is it the shaping/sizing of the skin? Also, how would you compare that pizza with some of the NY style pizzas that Norma and you have baked in her oven? Maybe you even have a favorite among the many pizzas you and Norma have baked at market or even in your own WFO or home oven.
I agree that the first pie at Normas' most resembles a true N.Y. pie. I attribute this to the fact that this was the first, and therefore least fermented dough of the batch. I was skeptical of the amount of yeast called for in the original recipe. In fact, I reduced the amount to .5%, and still, I think it's too much for the style. Maybe more in line with an emergency dough. I think it's a great recipe, for sure, just not a true NY style. For whatever reason, I did not like the flavor of this pie as much as Normas' version. The later pies, however, from my home oven, were very tasty. My wife even said "best yet". I attribute this to the extended fermentation. Me? I'm not so sure.
Just now, it's coming to mind that there was a fair amount of honey in there, as well. I think that is also out of place for a NY style dough. I'm sure that added to the extended and enhanced "liveliness", (considering all that yeast) of the dough, along with some added browning.
The first two pies(pan pizzas) were very tasty but very doughy on the inside, as you might expect, especially considering all the toppings. To fully cook these dough, I think I would have seriously over-cooked the bottom and the toppings. Maybe a longer lower temp bake would be in order?
The regular, on the stone, full size pies were very good the best being the pep/sau. combo which my wife and I thought was outstanding. Like I stated previously, the last pie sufferd from too much sauce and a cheese which I didn't like.
Overall, this is a recipe that I will certainly keep in rotation. It's definitely not what you would call a N.Y. street pizza by any means.
I can't wait to try it in the wfo! I think it will be great there!
Thanks for starting this thread. It has been most enjoyable trying these pizzas with Norma over past couple weeks. I hope you found some value in my reply to Peter above. I look forward to many more positive experiences with this recipe!