Author Topic: Best new york pie you've ever made? Time for bragging rights, here's mine.  (Read 10469 times)

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Offline pythonic

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Been on this site for 18 months now and my pizzas have gone from below "frozen standard" to pretty damn good (or at least I think :)).  Here's to the next 18 months in my pie making journey.  Maybe one day I'll post the 1st few I made on here for some good laughs.  

Nathan

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15hr poolish +24hr ferment


« Last Edit: March 24, 2012, 08:45:29 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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the rest....



If you can dodge a wrench you can dodge a ball.

scott123

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Oh, that is pretty damn good.  I think you could press out a slightly smaller rim, but even with a rim that size I think these rank up there with the best of them.

Offline TXCraig1

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I've never really made a NY Style pie per se. This cheese pie is probably as close as I've come, so I guess it's the best NY pie I've made.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Nathan, I agree with Scott that your pie is darn fine looking.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jackie Tran

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This is going to be a great thread.  Lovely pies gentlemen.

Offline dmcavanagh

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Rest In Peace - November 1, 2014

Offline Glutenboy

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I'll repost a classic.  I can't remember if it was the best tasting I ever made, but in my mind it took the prettiest pic...
Quote under my pic excludes Little Caesar's.

Offline norma427

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One of my NY slices and pie from this week.

Norma


Offline Pizzamaster

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It was gone by the time I got back with the camera.

Offline JimmyG

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One of my NY slices + basil and some Grana Padana.

 
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline Pete-zza

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This was a good one--16" and over 12 days of cold fermentation; and no sugar added to the dough.

Peter
« Last Edit: March 23, 2012, 09:54:23 PM by Pete-zza »

Offline TXCraig1

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Beautiful pies Norma, Jimmy, and Pete. And, three of my very favorite flavor combinations!

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

parallei

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From the steel plate experiments.....


Offline Ev

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Yes please! I may have better pizza photos, but they'd be on my old computer. ;)

Offline chickenparm

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Wow,wonderful pies and I'm starving now looking at everyone of those pics.They are all superb!
Btw Pythonic,you are doing Great! Awesome pies!
 8)
-Bill

Offline TXCraig1

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Beautiful pie paul.

Steve, that looks just like the NY pies we had a couple weeks ago.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Jackie Tran

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beautiful pies all.  Steve, that looks PRO!

Offline Matthew

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.

Offline Trinity

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I liked this CBA Pizza kit 'NY style' I made some time ago. 18 INCH'S! :D

  http://www.pizzamaking.com/forum/index.php/topic,2106.msg67804.html#msg67804
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline bakeshack

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Very nice Matt!  The rim looks perfect.  Thank you for posting new pictures of your work.  I have always been inspired by your pizzas. 

Marlon

Offline Matthew

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Very nice Matt!  The rim looks perfect.  Thank you for posting new pictures of your work.  I have always been inspired by your pizzas.  

Marlon

Thank You!  

Offline BrickStoneOven

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4 day KASL

Offline pythonic

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These pies are looking excellent my fellow pizzamakers.  Keep em coming.
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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4 day KASL

That may be the most perfectly round pizza I've ever seen!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

pizzapan