Peter and Norma. I knew it could be done but hadn't seen too much talk of it since I've been here. I didn't think it would be hard or anything like that, maybe just requires a bit of adjustment to the heat. My comment was more or less a rhetorical one.
Thanks Norma for the compliment. Those NY'ers started out as a final attempt at reverse engineering my own first Perfect Pizza. I posted about it here....at reply #175http://www.pizzamaking.com/forum/index.php/topic,10826.160.html
It has been sometime since I've made pizza with 100% HG flour and even longer since I've tried to use my old methods, but the results were excellent. Look to the last few crumb shots. That for the record, is really the ideal crumb for me. I really did like the texture and look of the crumb on these NP pies posted above as well.
Kelly - thanks as well. The only limiting factor for me making a 16"+ pie is the lack of a 16" peel. My biggest peel is 14" at most so I could probably make a 14" pizza for you. I hope that will satisfied your appetite!
I will also look around the house for some stiff cardboard and may fashion a make shift 16" peel for this challenge. Stay tuned.
John - Thanks. I did pull most of the coals and left a small cresent pile of coals. You would laugh if you saw the pic. I'll try to find it in a bit.
JConk - Thank you. I use to make 2 sauces for the the different styles, but have switched to just a fresh sauce for both styles now. No spices other than a bit of sugar and salt for balance. The the NP pies above, I used a mix of bufala and the cambro cheese. For the NY'ers or even my hybrid pies, I use a combination of fresh mozz and preshredded block mozz. I also top both with a bit of grated parm for added flavor.
Thanks guys and gal. It was a fun little experiment and the pies turned out great. The NY'ers take a LONG time to cook (or at least it feels long in the wfo), close to 4-5 minutes and close to 1 minute of doming to get the top color darker.