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Author Topic: Inverted's NY slice  (Read 2395 times)

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Offline invertedisdead

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Re: Inverted's NY slice
« Reply #40 on: Today at 01:13:30 PM »
Found these pics on my phone of this NY pie I made last year. Wish they all came out like this!

Might have to mix a dough today...

Offline HarryHaller73

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Re: Inverted's NY slice
« Reply #41 on: Today at 01:19:40 PM »
Found these pics on my phone of this NY pie I made last year. Wish they all came out like this!

Might have to mix a dough today...

Looks great.  If you can pull this off in a home oven, your deck oven pies would most likely be amazing.

Online norcoscia

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Re: Inverted's NY slice
« Reply #42 on: Today at 01:20:49 PM »
Those look really nice, Ryan  :pizza: :pizza: :pizza: :pizza: :pizza:
Norm

Offline invertedisdead

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Re: Inverted's NY slice
« Reply #43 on: Today at 06:22:41 PM »
Thanks guys! For some reason I never posted that pie in my thread, but it looks like I posted some notes about it, gonna see if I can re-create it. It also looks like that was the first time I tried a whole pound of mozz on a pie. No wonder! I recently tried 8 oz on a 12" and didn't think it seemed that high. I think the higher cheese amounts fill in a lot of that "what's missing" vibe homemade pizzas sometimes have. I've been trying numbers based off PMQ operators instead and getting good results lately.

Online hammettjr

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Re: Inverted's NY slice
« Reply #44 on: Today at 06:42:28 PM »
Those look really nice, Ryan  :pizza: :pizza: :pizza: :pizza: :pizza:

 ^^^

That was the old or new oven?
Matt

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