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Author Topic: NYC guy makes NYC pie  (Read 14713 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: September 27, 2021, 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: September 27, 2021, 02:47:16 PM »
You should absolutely feel free to post photos like these at any time. Looks great.

Offline vincentoc13

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Re: NYC guy makes NYC pie
« Reply #183 on: October 01, 2021, 11:19:54 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.
Great looking pie!! Are you using King Arthurs AP flour?

Offline piesofsatan

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Re: NYC guy makes NYC pie
« Reply #184 on: October 02, 2021, 04:22:44 PM »
Great looking pie!! Are you using King Arthurs AP flour?

This round was actually All Trumps Unbleached Unbromated. I do like to do a 50/50 mix of AT and KAAP though!

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Offline Jersey Pie Boy

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Re: NYC guy makes NYC pie
« Reply #185 on: October 02, 2021, 09:03:30 PM »
Mr. Satan,
Those are really great looking pies!
.had plenty of NYC pizza,and this looks top shelf. Way top.
Cheese/sauce balance looks quite optimal, actually modest in cheese in a good way..bottom nice and toasted.

Those are hella good pies, but of course, you're...well. you know  >:D

Offline corkd

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Re: NYC guy makes NYC pie
« Reply #186 on: October 03, 2021, 09:23:03 AM »
This round was actually All Trumps Unbleached Unbromated. I do like to do a 50/50 mix of AT and KAAP though!
Where in the oven do you place your steel for your favorite results? Those are great lookin pies.

Offline piesofsatan

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Re: NYC guy makes NYC pie
« Reply #187 on: October 03, 2021, 02:24:43 PM »
Where in the oven do you place your steel for your favorite results? Those are great lookin pies.

Second from the bottom rack! My heat source is at the bottom.

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