Thanks guys, I appreciate it. Marlon, I use to reheat in a covered pan when I was a kid but don't know why I have moved away from that. It's an excellent technique though. Thanks for the reminder.
Mark, good eye. These are yet another attempt at a PTish crust. I'm still playing around with this new flour, so I'm still tweaking things.
I think you are right in that their hydration might be a bit lowish combined with a bit of oil or shortening. Mixed well and you'll have that characteristic tight celled flat rim of a typical Ny slice. And yes, the lower hydration does facilitate handling, opening, and more importantly keeping the pie round post launching.
For these pies
Con Agra High Power flour
65% hydration (adjusted for an arid low humidity climate)
TF 0.08 maybe a tad thicker
Mix everything sans shortening for 7m in my KA on spd 1, then another 7min with the shortening added. I was doing an experiment with prolonged mixing for this batch. Folds were done after 30m rest, and again prior to scaling and balling. Cold fermented till the next day, out several hours, then baked. I baked one at 750f for a bit over 3 min, rested, then retoasted for a minute and a half. The other pie was baked at 650f for 4m30s with a min reheat. I have also been tossing salt into the wfo prior to launching my pies.
Need to do some more testing.