I wish my pies were like the rest of yours,but thats the next step to NP style for me.
I still have a long ways to go.
Heres another side shot of the last pie.I believe I cooked it about 7 minutes on the stone.Its very well done,the way I like it.Crispy yet still easily foldable slices.
I could be wrong about the time,It felt much shorter than that,but I was not paying too much attention to the clock then.
The temps on the stone hit 600-610 degrees F when I launched the pies above and the one shown here.
I'm really liking the fresh mozz cheese approach.I liked using the pearls because they were already cut into small pearls and easily spread on the pie.I used all the cheese,since its more NY ish to have cheese everywhere.
Sadly,There wont be a WFO in my future any time soon.I'm going to have to wait until I buy the house I want to settle down in.Right now,the house I live in,its not ideal for a WFO and is not where I want to stay a very long time.
Sure would be fun to learn to make NP pies in them incredible ovens you all have.