Those pies look awesome. I favor the new haven looking pies especially that second pep pie. They look perfectly charred and very tender.
I also love those small leopard spts on the upskirt of the neo, though the rim looks a little out of proportion to the pie based on my own peculiar eye. I hope you will continue to pursue the neapolitan ideal as well as your hybrid pie, though I have no doubt I would prefer the hybrid for the crunch.
If the neo was baked at 850 and the last pie was at 650, about what temp were though middle pies?
Keep up the great work. As if there were a question about that!
Alexi, you don't ever miss a thing do ya?
The darker pies in the middle were baked around 750F. I do like the look of them but when you get it that dark and you're baking next to the coals, it doesn't take much to burn them. I'll probably have to bake them further from the coals as the are nearing finish to avoid over charring. But I'm thinking Tom is onto something. I'll start doing these at 700F to see if I don't like them more.
As far as the NP being out of proportion, I purposely went with a smaller doughball (223gm) this time for a specific experiment. Do you think it may have something to do with me using a 223gm doughball for that almost 12" pie instead of the standard 250-260gm? If so...when I use 250gm, there's too much dough for me. I either have to hide it in the center or out in the rim. It eats disproportionately to me. Nothing against anyone that likes to use 250gm, but it's a bit doughy. At 225gm or so, the pizza is much more balanced IMO. I noticed the Japanese pizzaiolo's dough balls are around 224-228gm.
Anyways, thanks for the nice words and I will continue to play around with the style somemore baking 1-2 pies before the guests arrive.