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Author Topic: NYC guy makes NYC pie  (Read 14031 times)

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Offline Jon in Albany

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Re: NYC guy makes NYC pie
« Reply #180 on: July 12, 2021, 09:16:53 AM »
I've made a knock off of Andrew's Vodka-Roni pie, cheese and pepperoni with post bake vodka sauce. Really delicious combination.

Edit: forgot to mention the pizzas look really good!

Offline piesofsatan

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Re: NYC guy makes NYC pie
« Reply #181 on: Yesterday at 02:08:33 PM »
Been a while!! Mostly because my pies were coming on par with other pies I've posted here previously and didn't feel the need to constantly update.

Last night was a really big success and I got a new little light rig to take better photos of my pizza so I thought I'd share.

- Two 16" Pies
- 58% Hyd, 3% Salt, 2% Oil, 1% Sugar, 0.25% Yeast.
- 72hr CF
- 500g Doughball weight
- Bianco DiNapoli / Jersey Fresh mix
- Grande Whole Milk Mozz
- Meatballs from a local shop on one pie, refrigerated, then sliced before baking.
- Baked at 550-ish (Steel temp) for 9-10 mins

So I don't have a light in my crappy oven, and so I used the light I bought for photos aimed at the oven and my launches were perfect for both pies. Doing that from now on. Felt blind before and always ended up with a misshaped pie.

These both tasted great, maybe a little too much cheese on both, still trying to figure out the perfect melt. My sauce could've been better too but I was overall very happy with these. Can't wait to bake again.

Offline Jon in Albany

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Re: NYC guy makes NYC pie
« Reply #182 on: Yesterday at 02:47:16 PM »
You should absolutely feel free to post photos like these at any time. Looks great.

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