Thanks for the welcome guys. Yeah, the first post I read after I wrote mine was from an ex-Jersey guy who now lives in Florida (and the dude makes an amazing looking pie too).
I like that you fired questions right off the bat:
- No digital scale yet. Not sure if I have the funds right now, but I honestly I haven't even looked at prices or models yet. Although I do keep telling my wife that volume can be tricky and we should be shooting for mass. Any suggestions on a good model that won't run me too much?
-The last three pies I made I had them for 2:30 in the broiler compartment beneath the oven (gas). But I started them on top off the stove in the skillet, I'd say for about 1:20 while I prep REAL fast, which is somewhat annoying. (I was trying to follow Kenji's skillet-to-broiler recipe). They actually came out pretty tasty, had a nice char, some crisp, but springy too with a nice puffed out cornicione. They made for good wannabe Neapolitan style. In terms of taste and appearance they were much better than what I was trying before (below).
-The first few pies I made before this method, I was working with a stone, but it was a cheap thin thing that cracked after about 15 goes (my wife had the pizza bug for a bit before so she was on it first. This was in Brooklyn and I would just walk a couple blocks for a few slices instead of sweating bullets in our tiny kitchen... hehehe). I'm looking to get one of the thicker square stones this time. Any suggestions there?
Anyhow, with those pies I would crank the oven as high as it goes- it said 525. I'm not sure if it was getting that high (no laser therm), but I'm assuming it was pretty darn close. Pies would cook in about 7 minutes.
-I've been mixing the dough in a food processor and I keep struggling with it sticking to the blade and getting all gnarled up, making for a not-so-fun process of transferring the dough. (Too wet? Too long pulsing?) Not sure if this is the best method or not. We also have a Kitchen Aid but I have yet to use it. There are a lot of dough recipes out there so I'm not sure what to follow. I've been using one of the recipes on Slice (Kenji's NYC style) and letting it ferment in the fridge for a couple days. The result can definitely be more pliable; when shaping they tend to pull back towards the center. I'm thinking this is isn't the recipe, but rather how I'm going about it.