Chau.........those pies.....perhaps a bit thinner......is EXACTLY what im looking for, from a commercial end....rustic, dark, crunchy AND chewy....cooked enough for all the ingredients to release their essential oils, allowing the eater to taste flavors that wouldn't be present if it was undercooked....that caramelization is SO important, to me, in the flavorof a pie.
I've worked with a WFO ON 2 different establishments. I built 2 alan scott inspired ovens in my old home, so I have some experience with a WFO. But, I am fully aware of all the problems associated. With using them in a commercial setting. Scott has helped me TREMENDOUSLY work info on NY style pies, especially with all the thoughts on his favoring deck ovens as THE ovens to use in a NY style establishment. I think they've gotten kind of a bad rap from pizzaphiles. But when u open a commercial establishment, u have to consider so many other things.
Again....those are gorgeous....I know u are happy with what u do for a living, Juri would SERIOUSLY consider throwing a WFO on a trailer and hitting some weekend fairs.... check out the website BIG GREEN TRUCK...they are out of NEW HAVEN CT, and have carved quite a niche for themselves.
Well, thanks again for ALL your great work...I fully intend to incorporate some of your info in my search for what I do in the future.