Long time lurker here...here's my best NYC elite to date.

[chrisgraff]

Hello everyone,
ChrisGraff here...hailing from Nashville, TN.  I'm a long time fan of these boards; started reading back when PFTaylor was perfecting his Raquel dough (2007).  It is fun to come back to a see whole new crew of folks working on their craft!

I've been honing in on my NYC elite pie.  Revived an old Patsy's/Varsano yeast sample (although I suspect it's actually a local variety).  I like it...about as much as the Camoldi sample I used years ago.  I did just receive a new batch from sourdo.com.  May have to try Ischia next.

Here's my latest/best effort.  Somewhere between a Varsano & Raquel recipe, fermented in the fridge for four days.  Mix of KABR and Mulino 00 (75/25).

(http://i28.photobucket.com/albums/c206/nashguitar1/pie27jan11.jpg)

(http://i28.photobucket.com/albums/c206/nashguitar1/Slice27jan11.jpg)

[chrisgraff]

..

[Jackie Tran]

Very Nice Chrisgraff.  Sounds like you still have the touch.  Welcome back!   (even though I wasn't around in 2007). 

Chau

[dmcavanagh]

I went back and read through those old threads about Patsy's clone and Varasano and Taylor and Marco etc, fasinating reading. Names change but the quest for pizza perfection always remains.

[Ronzo]

ChrisGraff, those are awesome looking.

[chickenparm]

The Pizza looks Great!
 

I can tell you have Kids...I have 4...they are the best critics too,if you cook for them.
 

[Essen1]

Chris,

Welcome back. I must have joined shortly after you left, taking a hiatus.

Good to see you haven't lost your touch, to echo Chau's sentiment. 

[chrisgraff]

Thanks guys!  I'm still getting my game together on this new oven.  Never been able to cook on the cleaning cycle; changed everything for me.  Today, I learned that despite my using the "short" oven, the pie will withstand the broiler (cleaning cycle switches to the bottom element after 30 minutes).  Now I just need to remember to turn the pizza for equal charring's sake.

I think the best part of this renewed effort is how my kids love it.  My four year old son putting a skin up on his knuckles... gets me every time.     THAT'S MY BOY!!