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Author Topic: I don't even know what style are my pies anymore, but they are good.  (Read 1094 times)

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Offline Polo1523

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Some of my latest pies, Im doing a Neopolitan hybrid, high temps, dough is not that soft as a Neapolitan, but bake time is around 2 minutes, 16 Inch pies.
Regards Leo.

Offline TXCraig1

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #1 on: October 10, 2017, 11:53:50 AM »
"Good" should be a style. I love the look of that pepperoni pie.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline CaptBob

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #2 on: October 10, 2017, 01:04:36 PM »
"Good" should be a style. I love the look of that pepperoni pie.

 ^^^ Great job Leo!
Bob

Offline Minolta Rokkor

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #3 on: October 10, 2017, 01:43:04 PM »
You've made so much progress it's amazing. I had a feeling you'd get there.

Offline Jon in Albany

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #4 on: October 10, 2017, 01:44:48 PM »
They look delicious.

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Offline Essen1

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #5 on: October 10, 2017, 02:14:23 PM »
Love the look of the first pie. Amazing.

Is that fresh mozza or ricotta?
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline norcoscia

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #6 on: October 10, 2017, 02:17:41 PM »
They look delicious.

 ^^^ - they all look so good  :drool: :drool: :drool: :drool: :drool: :drool: :drool:
Norm

Offline Pete-zza

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #7 on: October 10, 2017, 02:39:09 PM »
Leo,

You are a natural where everything you touch seems to turn to gold. And thanks for keeping us up to date on what you have been doing.

Peter

Offline Hermit

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #8 on: October 10, 2017, 04:28:18 PM »
"Good" should be a style. I love the look of that pepperoni pie.

F'in A ^^^ Both points!!

Offline quietdesperation

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #9 on: October 10, 2017, 04:31:37 PM »
bellissimo!
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

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Offline Satyen

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #10 on: October 10, 2017, 04:44:38 PM »
Very rarely on pics posted on the forum do i see np style leapording on the rim with ny style blistering on the cheese. Im sure there is an explanation that one of the gurus could point out. Either way looks ace!

Offline PizzaJerk

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #11 on: October 10, 2017, 08:22:07 PM »
Love the look of the first pie. Amazing.

I agree, that first pie looks spectacular.

Offline jsaras

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #12 on: October 10, 2017, 09:18:24 PM »
"Good" should be a style. I love the look of that pepperoni pie.

That won't work if you're competing with "Best Pizza"
Things have never been more like today than they are right now.

Offline rparker

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #13 on: October 10, 2017, 09:56:28 PM »
Always a pleasure to see your work.   8) 8)

Offline HarryHaller73

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #14 on: October 12, 2017, 12:04:09 AM »
Looks great.

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Offline italdream

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #15 on: October 12, 2017, 03:20:41 PM »
The look really really good. You might have created a new style.   ;D The last unexplored niche, it sits between Neapolitan and NY Elite. Now I really want to try one!
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Offline Cogs

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #16 on: October 12, 2017, 03:34:03 PM »
Clearly you'll have to post the recipe, damn good looking pies...

Offline Polo1523

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #17 on: October 17, 2017, 10:53:14 AM »
Wow thank you very much for all of your comments I appreciate, I've been working my Pizzeria for 3 years now and I am always trying to improve my recipes my methods the quality of my ingredients.

I think this is something we all have in common on this forum, part of being or trying to be a pizzaiolo always learning always improving.

I used to only open saturday and sunday cause I have a daily job, recently I started opening from thursday through Sunday and it has been crazy good.

It is really a challenge to learn the craft of using the wood fire oven and not just using it but having great results for your customers, my business is only pickup or deliveries so I need to think in having a great product and needs to last more than normal so they can still have a great pizza when the pie arrives to their homes.

So thanks again for the comments all of you are great examples of greatness.
Regards Leo.

Offline janes_mw

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Re: I don't even know what style are my pies anymore, but they are good.
« Reply #18 on: October 17, 2017, 06:00:46 PM »
Wow thank you very much for all of your comments I appreciate, I've been working my Pizzeria for 3 years now and I am always trying to improve my recipes my methods the quality of my ingredients.

I think this is something we all have in common on this forum, part of being or trying to be a pizzaiolo always learning always improving.

I used to only open saturday and sunday cause I have a daily job, recently I started opening from thursday through Sunday and it has been crazy good.

It is really a challenge to learn the craft of using the wood fire oven and not just using it but having great results for your customers, my business is only pickup or deliveries so I need to think in having a great product and needs to last more than normal so they can still have a great pizza when the pie arrives to their homes.

So thanks again for the comments all of you are great examples of greatness.

I used your dough recipe this weekend in my Pizza Party Ballore. Stone was 800 degrees, 14 inch size, bake and flavor was great. I had neighbor's over and they fixed with their toppings (I stretched and had skins ready). 7/11 sauce with my "secret ingredients", Grande Whole milk Cheese, fresh baked chicken, Margarita pepperoni. The pies were so good, can't wait until next Sunday (my pizza cook day is Sunday only to control weight gain!!  :-D :chef: :drool:
Always looking for the best! Haven't found it yet, but damn fun looking!!!!

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