A few of my latest pies, yes I am still alive!!!

[abilak]

Still making 1-3 pies a week,
Using same dough formula mentioned here: http://www.pizzamaking.com/forum/index.php/topic,11860.0.html

Been busy with school, work, and a new baby (12 weeks ago). I will finally be graduating with my MBA in 3 weeks. None of this has slowed down my pizza making!

We were also back up in NJ visiting family. If you are ever in the greater Trenton/Central Jersey area, I HIGHLY suggest you try a pie from Palermo's in Hamilton: http://www.palermoshamilton.com/
My Dad has been going there for a little while since they opened the new location. We ordered a few garlic pies and they are freaking dynamite!!! Get the regular pizza though, not the tomato pie... In my opinion, their tomato pie is just chunkier tomatoes, and not really a tomato pie like Delorenzo's with the cheese underneath the sauce... Anyway, give em a try, you won't be sorry!!!

Here are the last 5 pies.
All cooked at 550 for 8-10 mins, depending on toppings, on my Fibrament stone, on the bottom rack.

[abilak]

last two pies...

[Pete-zza]

Andy,

Welcome back. I knew that you would resurface sometime to show us more examples of your quality pizzas.

Good luck with the baby, and with the MBA.

Peter

[abilak]

Thanks Pete --

If anyone has any questions just let me know.

[Jbravo]

 I like all of these pizzas.

[TXCraig1]

It's a bloody good thing I didn't discover pizza when I was in school... Congratulations on your upcoming graduation.

CL

[Tscarborough]

Nice looking pizzas!

[abilak]

Thanks guys!

Here is one from last night, crappy pic from my cell phone camera.
Pepperoni and fresh garlic

[Malanga]

damn those pics are making me hungry!!!

[AdamfromPA]

Excellent looking pies! The cornicione look great!

To which formula on the thread you posted are you refering? There are many.

[abilak]

More or less this formula:

All Trumps Bromated Flour: 623g
Filtered water: 363g
IDY Yeast: 3.1g
Kosher Salt: 19g
Garlic Powder: 4g
Onion Powder: 4g
Oil: About 1.2 -1.4 TBSP (I squeeze it out of a bottle into the mixer, so it's an estimate)

[mykall]

What are you using for sauce?  I'd like to know....


thanks!

[abilak]

What are you using for sauce?  I'd like to know....

thanks!

Stanislaus 7/11 straight from the can

[mykall]

Nice looking pies for sure.  What are those herbs that appear to be poking through (on top of ??) the cheese? 

[abilak]

Thanks!
Fresh Basil from my garden with a bit of dried oregano

[esoog]

Please tell me more about the toppings...especially the cheeses used etc ....great pies dude

[abilak]

I pretty much use 80% Grande Whole Milk Mozz, and 20% extra sharp chedder (whatever brand).
On a 16" pie, I usually end up with around 8-9oz of cheese, depending on other toppings.

As far as "toppings" -- I like to experiment sometimes and use whatever we have laying around or leftover. I have used grilled chicken, ham, artichokes, all sorts of peppers, salami, you name it. Personally, I like my pies plain, but my Wife loves toppings, so I usually go back and forth. My favorite is just fresh garlic, and that's it!

[Vesuvi0]

Pies look excellent.  I'm sure they taste even better then they look if you are using Stanislaus and Grande!