N.Y. Pizza in the WFO

[Ev]

Those look great. Can I ask why you fired it up to neo temps then let it drop? Why not go to the desired bake temp and maintain it for ~30 minutes then start baking?

A couple of reasons. Primarily, I figure the temp would be more even throughout the oven, falling from saturation, and therefore more stable and easier to maintain.
 Secondly, I prefer not to see a sooty black dome while I'm cooking.

Thanks to everyone for the kind words. You all inspire me to make better pizza!

[RobynB]

Missed this yesterday - those look amazing!!  I'm not always into NY style but those look fantastic.  How was launching something that big?  I guess if your peel is big enough it's not much different, but it seems like it would be tricky.  How big is your deck?

[TXCraig1]

Great looking NY pies Steve!

How much dough do you use for an 18" pie?

[Ev]

Robyn,
 Thank you very much. They were great, if I do say so myself!
I have a 42 inch deck.
The dough at 60% hydration seemed drier than usual, so launching was no problem at all. I suppose it's because I didn't oil the dough before fermenting.

[Ev]

Craig,
Thanks! I used my normal size dough ball that I would make a 16 inch pie with in my kitchen oven, just stretched out a little more for the wfo. 485g, more or less. I guess that would knock my thickness factor down a little bit.

[dmcavanagh]

Steve

Some beautiful pies and a serious case of oven envy here! Can I hire you to build me one? 

[Ev]

These are "Reinhart" dough made with the "Full Strength" flour that Norma gave me.
I was intending to bake in the kitchen oven but it broke down on me, so I fired up the wfo instead. These baked in about 3.5 minutes at around 700.

[franko9752]

YUM!!!!!!