Gorgeous pies. I'd be really proud of those ones. Love that 2nd pie. What kind of flour you using for your NY and how long was the bake?
You know, during the Fall leading up to my family Christmas Eve pizza feast, I did all my NY style trial and error with KASL and then KABF. I've been experimenting baking bread with Better for Bread. That's what I used for these and the dough was so much better. A little more substance to it or something. I know to be authentic I should be using some bromated type of flour, but I'm not that concerned. These were really good, and the crust on that shrimp pizza, which was the last one I baked, was just what I want in a pizza. I stupidly didn't take an upskirt or crumb shot. But it has an open crumb, a crispy but not leathery rim, and was thin and crispy with a little bite. I bake for 6 to 7 minutes. I set my gas Wolf range between 500 and the broiler setting. Rack second down from the top. I do 3.5 minutes, then turn on the infrared broiler for 2.5 to 4. Once that thing gets cranked in about a minute I keep my on it. Today they were 6 to 6.5. The shrimp cooked in 6. The broiler in my oven is a beast.
Three days in the fridge, then 3 to 3.5 hours on the counter before baking.
I use Cerasota AP for the thin crusts.