Author Topic: Best new york pie you've ever made? Time for bragging rights, here's mine.  (Read 8665 times)

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Offline JimmyG

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

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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Offline Smokepit

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Mine from a week ago after trying a new flour. Definitely my best yet. Everybody else that had some thought so too!

Offline Jackie Tran

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Thank you John K.  Smokepit, I'm not surprise that you and your guest enjoyed it. That crust looks great.

Offline Hypersprint

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While I have only been dabbling in making pizzas for a little over a year, my last pie (pictured below) is the best one (I think  ;D) I have made yet

Rob


Offline bradtri

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Tonight's bake and probably equal to my best.  Pepperoni was 3:30 bake.  The other pizza was 4:30 bake and the meat topping is leftover "buffalo chicken meatballs" which make a pretty tasty pizza.


Offline pythonic

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Brad,

Those pies look awesome.  Wood fired oven right?
If you can dodge a wrench you can dodge a ball.

Offline c0mpl3x

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same recipe, same batch, two different pizzas from the same bake.  i took only four photos, but i feel these were my best in taste/mouthfeel
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Offline bradtri

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Those pies look awesome.  Wood fired oven right?

Pythonic,
   Thanks, but I don't have a WFO yet.   Been really pondering whether to build one or not, but I've been cranking out some pretty decent pies on my Big Steel Keg.  I get stone temps of around 650 and 3:30 to 4:30 bake times. 

  I'm not sure if my pies qualify as NY.  I don't feel like I belong in the Neopolitan forum so I usually post in the NY forum, but mine look much different than most of the NY style pics.   What style would you call mine based on looking at the pics?

btw, here's a pic of my Big Steel Keg setup

Offline Tannerwooden

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I'm not very good about taking pictures and I took these before I got my camera lens fixed, but these were pretty solid.

Tanner

Offline kdefay

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Here's one from last week...


Offline Serpentelli

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Here's one from last week...

Kdefay,

I would come to Thailand just to get that pizza!!! :drool:

Perfect combination of the charred crust, melted cheese with small oil pools and fresh tomato cubes. If that doesn't taste as good as it looks then I'll be fit to be Thaied.

I'm serious!  I'm booking a ticket right now!

John K
I'm not wearing hockey pads!


 

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