JD, I am no NY expert. Probably no expert at any style, but
to my eye it appears that you have mastered opening your dough. Nice and round and uniform crust.
I prefer not to use grated cheese, I guess that the NY style uses it a lot. I like the 1st pie, yes too much cheese but that is an easy fix.
When you say that you get lack of feedback, do you mean none, or only a couply replys?
I would say that there are many of my posts that don't elicit a huge response, try not to let it bother you, you are doing very well from the looks of things.
Thank you Mark. I've put in so much time & effort into making pizza (mostly for the fun of it) and sometimes you need some fresh eyes to point out some obvious flaws that you may not otherwise notice. I got some feedback from Sly a couple weeks ago, and it was so obvious I was surprised it didn't stand out to me. Otherwise I rarely get feedback on my pictures. This is what prompted me to start this thread, to see if there were any other "obvious" or possible not so obvious flaws in my pizza.
Thank you for your feedback! I'm very happy when I get a round 18" pizza from my home oven. When I do it right, the pizza is very close to the back & front of the oven.
I hope these criticisms are somewhat helpful. As you can see I didn't have too much to say about your pizzas themselves because they already look very good to begin with! You obviously are an experienced pizzamaker and are producing some really nice pizzas there.
Thank you for putting in the time to make that elaborate post. I admit, I have no idea what I'm doing in terms of taking pictures. I use the camera on my phone or my wife's digital, and all I know about her camera is that it is pink..........
I will certainly take another look at all the suggestions you made and hopefully take some better pictures. I have a dark wood kitchen table so I'll try that next time. Regarding lighting, the picture never looks like reality. I know it has to do with lighting I just don't know what adjustments to make. I rarely cook during the day so I usually take pictures under false lighting (regular incandescent). Maybe I should read the pink camera user manual
You're absolutely right about the unevenness. I'm going to give it a spin next time, admittedly I do not. Also, this was my first white pizza so I overestimated the amount of cheese for sure. This is great advice, thank you again.
The pepperoni Pie looks delicious JD,
On the white Pie, I prefer making a base, ricotta cheese, a bit of pecorino or parmesan, garlic, a touch of pesto, than I spread directly to the dough a thin base, than Mozzarella cheese and whatever topping you want, maybe some tomatoe slices or no topping is ok, it really looks better than throwing the ricotta on top and gives more creamyness and flavor.
I was attempting to re-create a "typical" NY style white pie which I think has pools of ricotta. I do like the sound of yours though, I think I may try that next time instead. Do you use any oil?