NY/NH style pies in the Carbon oven

[Jackie Tran]

I'll second that! Looks terrific!
What's your cheese blend,Chau?

Thanks Bill.   This one is mostly muenster with a bit of cheddar.

[Jersey Pie Boy]

Thanks Chau

[woodfiredgreg]

You nailed it ! Beautiful

[Chicago Bob]

Bobbehhh....I seriously did not know that you were still around.  Was wondering what happened to you.   Glad you are still alive man.   Good hearing from you.  Lol

    Thanks Chau, and It's good to see you still knocking 'em outta the park!!   

I have a long haul trucking business now.... coming to a pizzeria near you soon. 

[Jackie Tran]

Well if you come through Alb., NM, let me know. 

6m bake.   Probably one of my prettier pies. 

[Chicago Bob]

Well if you come through Alb., NM, let me know. 

6m bake.   Probably one of my prettier pies.

   Will do... now on my bucket list!         I spent a little time once in Farmington New Mexico.... And I absolutely love it there. 

[Jackie Tran]

My latest NYers.  6min bake on each.

[Jersey Pie Boy]

Really nice! So what is temp of carbon for these?

[billg]

Those are awesome!!!!!!

[TXCraig1]

I spent a little time once in Farmington New Mexico.... And I absolutely love it there. 

Ditto. Fishing on the San Juan river a couple summers back.

[Jackie Tran]

Really nice! So what is temp of carbon for these?

About 660F measured center of stock floor. 

[scott r]

Which is so crazy as it shows that talking temps means nothing unless you have the same exact oven.   Those pies would cook in 3 minutes to get that kind of browning with a 660 floor in my work oven.  Great looking pies as usual chau!

[Jersey Pie Boy]

Thanks Chau, Scott!

[Iguana Man]

Jackie Tran, these pies you're making look absolutely fantastic. I'm considering a Carbon because it seems to be the only oven that will do both Neapolitan and what I would call NY/NJ-ish pies. Do you think a complete newb could pull off similar pies like those you've posted in this thread with a NY style dough or is this something you've fine tuned over the years? I ask because I was told it's hard to get pies like this even for experienced folks using the Carbon.

[Jersey Pie Boy]

I ask this also, Chau, because a post
 yesterday suggested using the Carbon for lower temperatures and controlling them, is very difficult and your success with that is quite singular , very difficult to achieve.