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Author Topic: JD's NY  (Read 65618 times)

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Offline JD

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Re: JD's NY
« Reply #40 on: December 07, 2014, 06:16:49 PM »
That's very interesting.  I was thinking about trying to make some pies with a higher TF . . . maybe I'll boost the hydration and let the Kitchen Aid do its thing for a while.

Is there anything specific that you notice different about my pizza? I'm always trying something new so I'd like to put a pin on the changes that get good feedback.
Experience cannot be taught.

-Josh

Offline quixoteQ

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Re: JD's NY
« Reply #41 on: December 08, 2014, 02:44:41 PM »
Is there anything specific that you notice different about my pizza? I'm always trying something new so I'd like to put a pin on the changes that get good feedback.

Hey Josh,

I love pizza, and when I make a batch that gets close to what I'm looking for I get really excited.  But I still feel like a rookie, and more times than not my own pies disappoint me.  When I see your pies and I see great coloring on the crust rim (which I don't get from my own pies), a well-formed crumb in a higher-than-typical TF, and a golden melt to your cheese that blends perfectly with the sauce.  I get that you change your formula frequently, as I do, but you get consistently attractive pies regardless.  So, that's why I like to visit your thread whenever I have the time.

Keep it up!
Josh

Offline JD

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Re: JD's NY
« Reply #42 on: December 09, 2014, 12:32:33 PM »
Hey Josh,

I love pizza, and when I make a batch that gets close to what I'm looking for I get really excited.  But I still feel like a rookie, and more times than not my own pies disappoint me.  When I see your pies and I see great coloring on the crust rim (which I don't get from my own pies), a well-formed crumb in a higher-than-typical TF, and a golden melt to your cheese that blends perfectly with the sauce.  I get that you change your formula frequently, as I do, but you get consistently attractive pies regardless.  So, that's why I like to visit your thread whenever I have the time.

Keep it up!

Don't get discouraged, I've seen your pizza and I think your only issue is your oven. My broiler is terrible too, but it will stay on for the 4 out of 5 minutes I bake for. If you can figure out a way to get that broiler going at 500*, you're golden (pun intended).
Experience cannot be taught.

-Josh

Offline JD

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Re: JD's NY
« Reply #43 on: December 16, 2014, 10:03:11 PM »
I was gifted an Axner kiln shelf (has a Thorley stamp on it though), and below is my first attempt.

This was a 6 minute pie launched on a stone temp of 580*. It was overdone on the bottom but great everywhere else. I think the kiln shelf is a better fit for my oven than 1/2" steel. Lots more testing to come.

Experience cannot be taught.

-Josh

Offline norma427

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Re: JD's NY
« Reply #44 on: December 16, 2014, 10:16:24 PM »
Looks delicious Josh!   :drool:

Norma

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Online CaptBob

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Re: JD's NY
« Reply #45 on: December 16, 2014, 10:33:39 PM »
Damn Josh!! That looks perfect!!
Bob

Offline woodmakesitgood

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Re: JD's NY
« Reply #46 on: December 16, 2014, 11:18:41 PM »
Nice!

« Last Edit: December 16, 2014, 11:32:30 PM by woodmakesitgood »
Charles

Offline mbrulato

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Re: JD's NY
« Reply #47 on: December 17, 2014, 07:21:59 AM »
Josh,

If I looked up NY pizza, your picture would be in the dictionary!  That pizza looks perfect  :drool:
Mary Ann

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Offline JD

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Re: JD's NY
« Reply #48 on: December 17, 2014, 07:37:31 AM »
Looks delicious Josh!   :drool:
Damn Josh!! That looks perfect!!
Nice!
Josh,

If I looked up NY pizza, your picture would be in the dictionary!  That pizza looks perfect  :drool:

Thanks everyone  ;D
Experience cannot be taught.

-Josh

Offline jvp123

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Re: JD's NY
« Reply #49 on: December 17, 2014, 09:24:49 AM »
Just perfect Josh!
Jeff

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Offline JD

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Re: JD's NY
« Reply #50 on: December 17, 2014, 10:49:41 PM »
...and a couple of pies for co-workers, by request:

Pepperoni, and a spinach/bacon/tomato/alfredo  ???    Both 5 min on steel launched at 500*
« Last Edit: December 17, 2014, 10:55:16 PM by JD »
Experience cannot be taught.

-Josh

Online CaptBob

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Re: JD's NY
« Reply #51 on: December 17, 2014, 11:03:37 PM »
Oh SNAP!!!..........
Bob

Offline rparker

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Re: JD's NY
« Reply #52 on: December 17, 2014, 11:29:01 PM »
That top pic, the pepperoni, is what I sometimes see in my head when I try to do a pepperoni pizza. Nice!

Offline Chicago Bob

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Re: JD's NY
« Reply #53 on: December 17, 2014, 11:44:41 PM »
That top pic, the pepperoni, is what I sometimes see in my head when I try to do a pepperoni pizza. Nice!
You are lucky Mr. Parker.....I see it in my dreams man.  :'(

Josh has gotten too good at this stuff....he's everywhere!  :chef:
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Offline JD

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Re: JD's NY
« Reply #54 on: December 18, 2014, 09:34:07 AM »
 :-D You guys are a riot
Experience cannot be taught.

-Josh

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Offline JD

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Re: JD's NY
« Reply #55 on: January 04, 2015, 08:06:44 PM »
Took a quick break from NP to make me a NY slice. I thought it was interesting the same slice had a different crumb shot on either side.

 
Experience cannot be taught.

-Josh

Offline TXCraig1

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Re: JD's NY
« Reply #56 on: January 04, 2015, 08:11:48 PM »
Pretty - I'd love a slice or 8.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline rparker

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Re: JD's NY
« Reply #57 on: January 04, 2015, 08:35:10 PM »
Mighty fine, yet again. Very Impressive.  :drool:

Offline jvp123

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Re: JD's NY
« Reply #58 on: January 04, 2015, 08:58:58 PM »
Nice JD - you get great results no matter what you are testing! 
Jeff

Offline JD

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Re: JD's NY
« Reply #59 on: January 04, 2015, 09:03:17 PM »
Pretty - I'd love a slice or 8.

If you can eat 8 NY slices in one sitting, you deserve some kind of award.    ;D



Mighty fine, yet again. Very Impressive.  :drool:

Thanks!


Nice JD - you get great results no matter what you are testing! 

Thanks jvp, but I didn't do any tests this time. I know, shocking! I'm lovin' my current setup.
Experience cannot be taught.

-Josh

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