Author Topic: Best new york pie you've ever made? Time for bragging rights, here's mine.  (Read 9955 times)

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Offline petef

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Sausage & Mushroom pie here. The unique things are that brush the rim with an emusion of garlic, butter & olive oil. I bake it about 5 minutes and then add the sausage & mushroom and a bit more sauce. Then bake it another few minutes until golden brown.  ---pete---


Offline Ev

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Love that crust color! The whole pie looks really good! :D

Offline BrickStoneOven

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That may be the most perfectly round pizza I've ever seen!
Thanks ;D

Offline franko9752

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Here is mine, AllTrumps :chef:

Offline Glutenboy

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This thread is pure pizza porn!  :o
Quote under my pic excludes Little Caesar's.

Offline jever4321

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Great thread! Great looking pies everyone! Here are mine (Probably posted before) I've been slacking on my pizza photography lately.
-Jay

Offline jever4321

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More.
-Jay

Offline jever4321

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Seriously, this thread is killing me. Everyone's pie looks awesome, but if I could try just 1, I would love a slice of TXCraig1's in reply 3. That pizza looks out of this world! :pizza: NICE!!!
-Jay

Offline chickenparm

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Every picture posted is superb,awesome goodness!
 :pizza:

Jever,I remember your pies and they are salivating.I remember trying to make pizza like yours,and I called it the Jever Pie.F'in awesome.

 8)

-Bill


Offline hammettjr

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Great thread, I hope to see some more pics! I still haven't nailed a pie yet, though I do like the looks of the half devoured slice below, so this will be my contribution for now.

Matt

Offline chickenparm

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Damn Im getting hungry again!
 :pizza:
Matt,thanks for sharing that pic.The slice looks great even if its nearly gone!
 :chef:
-Bill

Offline Glutenboy

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Found another that's worth sharing.  This is my white pie.
Quote under my pic excludes Little Caesar's.

Offline jrovito

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My humble contributions. Served on NY's finest china.

Offline Jackie Tran

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I was pleased with the way this one came out tonight.

« Last Edit: April 17, 2012, 12:06:37 AM by Jackie Tran »

Offline Ev

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Chau,
 Is that a wfo pie? That looks amazingly good! What flour is that?

Offline JimmyG

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Chau,
I would be pleased with that pie too. It looks dynamite, especially the crust.  
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline Jackie Tran

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Chau,
 Is that a wfo pie? That looks amazingly good! What flour is that?

Chau,
I would be pleased with that pie too. It looks dynamite, especially the crust. 

Thank you Steve and Jim.  Steve, it was baked in my wfo and the flour is Con Agra's High Power flour.  I believe it is a HG flour that is not bromated.  My first time working with it and I like it so far.  Must do more testing to dial it in.


Offline bfguilford

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Would anybody care to post what formula they used for their dough in these amazing pies? I'm looking for a 3-day-ish cold ferment.

Thanks.

Barry
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Offline kdefay

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Not my best, but one I made last night because I wanted to try out some Thai chili oil that I made.  TXCraig1 had my really intrigued by his use of Calabrian chili oil.  There aren't Calabrian chilies available here, but Thailand has no shortage of chilies, so I decided to play with them.  It was very nice, but I have no reference for chili oil as I have never used it before.


Kirk
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Offline Jackie Tran

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Just a few photos that I liked from my last wfo bake.


Offline Giggliato

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Hello there Jackie Tran,

That top photo of the cheese and sausage is quite good, do you have a link to a high quality version?


Offline Jackie Tran

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Hello there Jackie Tran,

That top photo of the cheese and sausage is quite good, do you have a link to a high quality version?

Thank you.  I have it on my computer but don't typically upload pics to a photo sharing site.

Offline Chicago Bob

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Chau,
You know Bob..... ;)

1: Oil pools above cheese are too deep..a more even playing field would disperse this critique...
2: That crust is charred beyond being economically ascetic.

Mine and mine alone opinions....everyone has one...most won't share theirs... ???
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Offline Jackie Tran

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Bob you know Chau...I only post what I like.

1) fat from cooking raw sausage equals flavor.  Defintely not the same without it.

2) rim wasn't charred all the way around.  That was just a bubble. Was showing the contrast between crispy char covering light cloudy softness.   The contrast between bits of bitter burnt crust and mellow sweet crumb.  It's art to me.  ;D

Offline Serpentelli

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It's art to me.  ;D

Chau, in this particular photo of the crust you are clearly demonstrating your mastery of the technique known as chiaroscuro! And Serpentelli Like!!! :drool:

John K
« Last Edit: March 17, 2013, 09:13:45 PM by Serpentelli »
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