Author Topic: Best new york pie you've ever made? Time for bragging rights, here's mine.  (Read 10308 times)

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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!


Online 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
Hotdogs kill more people than sharks do, yearly.

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...

The USA, Myanmar, and Liberia are the three remaining countries in the world who do not use the metric system.  That's some fine company to keep!!

Buy a scale, think in grams, and welcome to the 21st century!!


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!

Offline pythonic

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Brad,

I'd say they were NY style.  You're end crust is huge though.  If u like it that way then don't change a thing, otherwise press it out thinner on the edge.

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

Offline kdefay

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This is a pizza I call #42.  It has garlic, blue cheese, fresh tomato, chopped basil, and chili oil.
The USA, Myanmar, and Liberia are the three remaining countries in the world who do not use the metric system.  That's some fine company to keep!!

Buy a scale, think in grams, and welcome to the 21st century!!

Offline Serpentelli

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This is a pizza I call #42.  It has garlic, blue cheese, fresh tomato, chopped basil, and chili oil.

Is there mozzarella on there as well?

John K
I'm not wearing hockey pads!

Offline kdefay

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Sure is
The USA, Myanmar, and Liberia are the three remaining countries in the world who do not use the metric system.  That's some fine company to keep!!

Buy a scale, think in grams, and welcome to the 21st century!!

Offline Serpentelli

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Sure is

Yah, well, I thought so! 

Tell me more about that blue cheese. Sounds great but how'd you arrive at that combo? Do you put it on at beginning of bake? Same question re: toms.

I'm gonna make one of them for Easter Dinner!

John K
I'm not wearing hockey pads!

Offline kdefay

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Hi John,

For this pie I use sauce made from fresh tomatoes.  The mozzarella cheese, chopped garlic and crumbled blue cheese go on before going in the oven for baking.  When the pizza is finished baking, I top it with the fresh tomatoes and place it back in the oven for about 10 seconds.  When it comes out, I add the basil and chili oil. 

I was just playing with different combinations of toppings that involved the use of fresh tomatoes put on at the end of baking.  I don't like when fresh tomato is placed on a pizza before baking.  It always turns to mush if it's in the oven that long.  After a bit of trial and error, I came to this.  We just love this one, and the name is inspired by the book "The Hitchhiker's Guide to the Galaxy". 

#42 is the Answer to the Ultimate Question of Life, the Universe, and Everything

That's the best description I've found for this pizza...

Kirk
The USA, Myanmar, and Liberia are the three remaining countries in the world who do not use the metric system.  That's some fine company to keep!!

Buy a scale, think in grams, and welcome to the 21st century!!

Offline Serpentelli

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Hi John,

For this pie I use sauce made from fresh tomatoes.  The mozzarella cheese, chopped garlic and crumbled blue cheese go on before going in the oven for baking.  When the pizza is finished baking, I top it with the fresh tomatoes and place it back in the oven for about 10 seconds.  When it comes out, I add the basil and chili oil. 

I was just playing with different combinations of toppings that involved the use of fresh tomatoes put on at the end of baking.  I don't like when fresh tomato is placed on a pizza before baking.  It always turns to mush if it's in the oven that long.  After a bit of trial and error, I came to this.  We just love this one, and the name is inspired by the book "The Hitchhiker's Guide to the Galaxy". 

#42 is the Answer to the Ultimate Question of Life, the Universe, and Everything

That's the best description I've found for this pizza...

Kirk

Kirk,

Well thanks for that detail! I am going to try it next week. It's a great recipe, but even more importantly, beautiful execution! Am I remembering correctly you are doing this commercially in Thailand? I have some friends somewhere over there..... I'll have to send them your way!

Thanks again and kudos!

John K

Currently sitting in a ski condo in Keystone, CO on day one of my ski vacation, with my ten year old daughter who has a fever of 102, as the snow comes down outside.....😷😭
I'm not wearing hockey pads!


Offline Vesuvi0

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Here's mine.  Very recent.  Looked and tasted just like my favorite place in NY (street style)
Vesuvi0

Offline Vesuvi0

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Salt, pepper and oregano on top..just like I do at the counter after I pick up my heated slices!
Vesuvi0

Offline Vesuvi0

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And BTW...this pie has Sorrento cheese...used it for the first time.....loved it
Vesuvi0

Offline kdefay

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Kirk,

Well thanks for that detail! I am going to try it next week. It's a great recipe, but even more importantly, beautiful execution! Am I remembering correctly you are doing this commercially in Thailand? I have some friends somewhere over there..... I'll have to send them your way!

Thanks again and kudos!

John K

Currently sitting in a ski condo in Keystone, CO on day one of my ski vacation, with my ten year old daughter who has a fever of 102, as the snow comes down outside.....😷😭

John,

We have a small pizzeria in the city of Lampang.  It's about 100km from Chiang Mai in the North of Thailand.  Here's a link to our facebook page https://www.facebook.com/longjimpizza.  We love when real pizza lovers come in.  Thais are not very adventurous when it comes to pizza.   They usually order the most boring pizzas on the menu. 

I hope your daughter gets well quickly so you can get out and make some turns!!  Skiing is something I left behind when I moved to the tropics.

Kirk
The USA, Myanmar, and Liberia are the three remaining countries in the world who do not use the metric system.  That's some fine company to keep!!

Buy a scale, think in grams, and welcome to the 21st century!!