Here is the finished pizza that I baked today (5 mins). I thought the pizza turned out decent for a 24hr dough. The vegetable oil really gave it a different flavor that I am used to as well. I did not use the same flour as Norma nor have the heat she has so I don't know how this compares to the pies she made. I preheat my new kitchen aid gas oven to 550 for 30mins and I think I have around 600F in there but i do not know for sure. All in all it was a good test and it's fun to change it up here and there.
Your pizza looks very tasty!
Could you tell me what formulation you used from this thread? Did you get decent bottom crust browning? You bake time seems good and your oven temperature also seems good. What kind of stone do you use in your Kitchen Aid gas oven? I just baked a few pizzas in my momís gas oven and was surprised what temperature her gas oven can get up to. I havenít figured out the right rack to bake in her gas oven though.
Right now I am unsure about any of the formulations in this thread. The oil amount is pretty high for me. I am still on the search for a good NY style pie for market and donít really know if I will ever find it. I still am trying to find a good formulation using GM Full Strength flour.
I know Scott123 said some of these pies on this thread were winners, but I am not sure of that. Having to watch how a bottom crusts browns gives me too many problems at market. My deck oven at market bakes a little differently than a home oven.