Still chasing down that NY Pie

[jever4321]

Thanks guys! They were pretty tasty. The crumb shot was probably the best I've ever produced. Sometimes I feel like I get pretty good spring but when I cut it it never shows up very well, or it's like my slicer crushes the rim.  Do you sharpen your slicers?

[jeffereynelson]

I have started getting really interested in NY pies lately and love to follow peoples threads. Your pies look delicious.

[jever4321]

I have started getting really interested in NY pies lately and love to follow peoples threads. Your pies look delicious.

Thanks man,  I caught your NY experiment thread. You put together a good looking pie as well. I have a lot of fun making pizza & I garner a bunch of inspiration from this site, so I'm glad to share.

[jever4321]

I forgot to mention my latest cheese blend that I've been enjoying. I've been stuck on GFS Primo Gusto preshreaded mozzarella and provolone blend, then I throw on some asiago chunks here and there. It's been getting top marks from the family and the neighbors. The small batch sauce I've been making is super easy. The Giant Eagle I use carries jars of Cento San Marzano crushed tomatos. I just add a tablespoon of sugar, a teaspoon of salt and a squirt or two of basil purée, then I hit it with a stick blender. If its too thick I add a few ounces of water. Then I taste it and make adjustments as needed.

[Malanga]

Giant Eagle?  Whereabouts are you?  I'm stuck in Erie, PA... but I love my Giant Eagle!   

Anyhow, your pizzas looks amazing Jever!  Really kicking out some professional looking stuff there!  Keep it going and keep the pics coming.  You're firing me up to attempt NY style (regardless of oven limitations). 

[Ev]

Thanks guys! They were pretty tasty. The crumb shot was probably the best I've ever produced. Sometimes I feel like I get pretty good spring but when I cut it it never shows up very well, or it's like my slicer crushes the rim.  Do you sharpen your slicers?

Jay, When you find a spot where you want to see the crumb, just cut carefully with a pair of scissors, then finish cutting with your wheel.

[atom]

I miss my Giant Eagle back from when I lived in Pittsburgh. At the time I thought they were overpriced \ over rated but these days now that I am into pizza making and cooking in general I wish my super markets had those kinds of ingredients they carried. I also remember walking into Penn Mac and saying to myself "who on earth would spend their money on this kind of crap? Its just a bunch of cheese!"

[jever4321]

Thanks for the kind words and the tip about slicing the crust with scissors! Ill definitely give that a shot. I live on the Nortwest side of Columbus OH, in a town called Dublin. It's either Giant Eagle or Kroger in these parts.