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Author Topic: NYC guy makes NYC pie  (Read 16438 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.

Offline piesofsatan

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Re: NYC guy makes NYC pie
« Reply #188 on: December 15, 2021, 11:20:53 PM »
Two from last night!

58% Hyd, 60HR CF, 16” Pies

Gustarosso Tomatoes
Grande East Coast Blend
Wegman’s Fresh Mozz
Pecorino Romano + Grana Padano

First bake at home since October. Loved these.

Offline Peter B

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Re: NYC guy makes NYC pie
« Reply #189 on: December 16, 2021, 07:58:51 AM »
Looks like you still got the touch.

I did a bake last week for the first time in months. I could definitely tell that I was out of practice but the results were still decent enough to calm the cravings.
I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

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Offline hotsawce

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Re: NYC guy makes NYC pie
« Reply #190 on: December 21, 2021, 01:32:43 AM »
low hydration is the way to go!

Offline Pizza_reviews_on_the_go

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Re: NYC guy makes NYC pie
« Reply #191 on: December 24, 2021, 03:10:29 AM »
Pies of Satan, your pie looks like the pizza I just had today in Staten Island, at Amici Pizza. Very similar crust, almost identical. What flour do you use?

Online jkb

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Re: NYC guy makes NYC pie
« Reply #192 on: December 24, 2021, 04:04:16 AM »
Pies of Satan, your pie looks like the pizza I just had today in Staten Island, at Amici Pizza. Very similar crust, almost identical. What flour do you use?

He made a deal at the crossroads.  Like your channel, but you need a better mic.
« Last Edit: December 24, 2021, 04:06:17 AM by jkb »
John

Offline piesofsatan

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Re: NYC guy makes NYC pie
« Reply #193 on: December 28, 2021, 01:03:18 PM »
Pies of Satan, your pie looks like the pizza I just had today in Staten Island, at Amici Pizza. Very similar crust, almost identical. What flour do you use?

I usually do a mix of King Arthur Sir Galahad + All Trumps Unbleached / Unbromated but this was 100% All Trumps as it's all I had on hand.

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