A New Experience-Knife and Fork Required!

[chickenparm]

I made a pizza and did not expect it to turn out this good.It was awesome.With this pizza,I could not pick up nor hold the slices.I had to eat it with a knife and fork!I ate the entire 15 inch pie all by myself!
 

It was possibly the most soggy,gummiest looking pizza that I have made to date and I really loved it.It all tasted right,did not have an undercooked taste anywhere.Just looked messy when eating.Delicious though!Is this somewhat like what the Nea experience is all about that I have been a bit criticizing towards them not looking cooked or soggy in videos or pics?If so,then its a humbling new experience for me.

This pie was a 62% hydro,80/20 Bouncer HG and AP flour mix,13 inch Lehmanns dough recipe,but I stretched it thin to 15 inches.

Sauce was Centos cans SM whole peeled tomatoes,crushed up,sea salt and fresh basil leaves.I threw a pinch of sugar into the mix.It sat over night in the fridge before I used it.I went a little heavy with the sauce on the crust and used Polly O whole milk mozz.The sauce amount I used,along with the very thin crust, was the biggest reason for the pie being so wet/soft,after it was done cooking.(not intentional to make so wet,but loved it regardless)

The sauce was sooo tomatoey,and with the soft crust and cheese mixed into the bites,it was far better than I ever imagine would taste.I did not know I would ever like a pizza this wet or soft,I never had one before.I am going to do this again soon.Here are a few pics.

[Saturday Coffee]

That looks pretty tasty to me.  It looks like you could have eaten it by hand without the topping falling off.
Well, maybe with a few extra napkins tucked into your collar. 

It reminds me of the thin pizza from Mellow Mushroom.

[Jackie Tran]

Bill you sell out!! JK buddy.  Congrats.   I've also made some NP style pies in the home oven that were very soft and tender.  No crisp at all though not soggy and very enjoyable to eat.   Very cool to discover new experiences.

Chau

[jever4321]

Looks great Bill. My favorite NY pizza joint makes a pie that I always describe as juicy, and people look at me kind of funny. That pizza you HAVE to fold and support it all the way to your mouth to eat it, but I love it that way, and it looks like you hit it just right. Great work!

[pizzaboyfan]

Beauties.
58 million Italians think a fork and knife are the way to go.

[scott123]

Nice job, Bill. I'm really liking the decreased thickness factor.  It looks like you're getting the hang of stretching thinner skins.

[TXCraig1]

I made a similar discovery this weekend too when I ripped the center out of a margherita thanks to some careless turning. I pulled it out about 2/3 done and was about to throw it away when my wife of all people told me not to. I took a couple bites, and before you knew it, there was nothing left.

CL

[chickenparm]

Thanks for all the great replies everyone.

Chau,I was    about the sellout comment,because a day before I was wondering wth all the hype was about eating a slice with a knife and fork,and as Karma would have it, insert foot into mouth,I had to.I picked up a slice and it was going to fall apart all over me!
 

Folks,It was a great experience.I do recall years ago in NY,there was a few places you may have had to use a knife and fork to maybe eat the first 2 bites off a slice,but that was because the pie/crust was steaming soggy from the pan they served it on.It was nasty and tasted watery/gross that way.I would cut soggy tip off,and eat the rest by folding it.

Mine weren't like that,even though I may have used the terms to describe this pie.Maybe soggy was too harsh.I just did not know the best way to describe it at the time compared to my other pies.Soft and tender,like Chau said,might be the best words for it.

There was no way to fold this and eat like a traditional slice,unless you ate it as fast as Conehead's daughter did the hot dog in the movie.
 

[chickenparm]

Nice job, Bill. I'm really liking the decreased thickness factor.  It looks like you're getting the hang of stretching thinner skins.

Its been a long road to get there.Its great to stretch them out and not see super thin spots of tears in the skins!Its amazing how the flavors change with the thickness as well!