Scott, just the man I wanted to hear from. Glad to see you posting again. Were you physically ill recently?
If so, then I'm glad you are doing better.
I'm glad you see what I see with the undercrust. That's why I posted those. It has taken me a very long time to achieve this type of undercrust. I have been working on it even before I tried Pizza Town's pizza.
About the bake time. Their bake times seem to vary quite a bit. I have read of bake times from 4 minutes on up. When I was there with you, I ask the man making pizza (not sure if it was Bruce or someone else) about their bake times and he said 7 minutes. I have been pondering that 7 minutes for awhile now, and I am concluding that the bake time averages around 5 minutes with a min and a half to 2 minutes on the reheat to equal 7 minutes. But I also understand that they don't always reheat whole pies as John C. and Frank have told me. So a straight 6-7minute bake isn't really out of the question.
Now I know you love a 4 minute bake, but when we talk of bake times, we have to take lots of other factors into consideration. Namely the type of flour, hydration, use of oil, and how the dough is made. Believe it or not that all affects bake times. A 4 minute bake time using 2 different doughs will yield 2 distinctly different crusts.
For my specific dough, I did a bake Saturday night at 700F + in the 3-4 minute realm and I wasn't happy with the crust even though it browned up nicely. It was too soft for me. Of course today's bake wasn't with the exact same dough either since I had already made some adjustments to the formula. For tonight's bake I was really shooting for a 5-6 minute bake with and without a 1 minute reheat.
So for this dough formulation, it really seem to benefit from a 5-6 minute bake, thus the 600F-ish temps. I think PT is baking around 650F-ish right?
Tenderness - From memory PT's crumb, at least on the 2 slices I ate that one time, is slightly more tender than mine. I suspect that my methods and mix times are really close to theirs, and the difference lies almost solely in their specific flour. I had no one to video the way the dough opened tonight, but it was nearly identical to the video you posted of one of the sisters opening the dough. It stretched out thin, fairly easily, evenly, and beautifully.
I'm not sure if that is refractory FB or just plain FB in my wfo. If I had to guest, it is probably refractory FB. They come in 24x24" slabs and are almost 2" thick IIRC. I'll have to look it up to be sure.
Oregano - how did I know that someone would say something. Yes, I actually slipped and put too much, but it's Mexican oregano and not that strong. I put much less on other pies, but this was the only one that I took a picture of the sauced pie, so it got posted.
I'm still doing both styles back to back. I ran out of time last night and didn't make any NP dough for tonight.
I did bake on Saturday and did do some NP dessert pies. TBH, my NP needs much work. It's not an easy style to do to my satisfaction. I'm still experimenting with that style and not fully satisfied just yet.
At their peak both are excellent and just completely different pies, but if I had to choose between the two as my last meal, I'd probably reach for my NY pie.