Also wanted to try and bake up some NY'ers in the WFO. These are made with 100% HG bromated flour and baked at temps of 650F or so. Bake times were between 5-6m. Really good.
Looks very nice Chau. You are dialing in your WFO very quickly indeed...not necessarily an easy thing, but because it's you I am not surprised either.
For your NY-Neapolitan style pies you have been working on, I'd love to see you tinker with a larger form factor (16" to 22") and a 4-5 minute bake one day.
You might be interested in vitoduke's (Mel's) NY style pizzas baked in his Forno Bravo oven
Peter, the cheese melt may be just a tad
thin and could use a little less browning perhaps...not to mention some basil on the pie....but that pizza looks rock solid like what comes outta the ovens at the classic NY-Neapolitan coal oven joints. Granted, there are variations between Lombardi's, Totonno's, John's, Patsy's, Grimaldi's, Arturo's, Bella Mia, etc, but that crust especially looks like the genuine article fo sho!