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Old 04-16-2020, 04:57 PM #31
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Oh man, might have to order some non-contact delivery pizza tonight. Too bad Rich lives too far LOL
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Old 04-16-2020, 05:46 PM #32
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Oh man, might have to order some non-contact delivery pizza tonight. Too bad Rich lives too far LOL
I priced out those pies locally and we're looking at about $40 plus a tip around here. I spent maybe 3 years getting them right and Im happy I did. I can eat pizza, like the Romans did, Breakfast, Lunch and Dinner.
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Old 04-21-2020, 09:11 AM #33
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Last night’s pies
  • Fontina and Arugula
  • Canadian Bacon and Brie
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Tonight's Pizza... "Stasera la Pizza"-1bb81e2e-08d4-47d5-8643-55a565b0663b_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-93b163b1-155c-4774-a873-cf41d14e22cf_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-51979718-75ed-41ea-ad87-def8bee6989b_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-a2d37a8d-ba2f-4a56-ae98-99ac233916f1_1_105_c-jpg 
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Old 04-21-2020, 09:31 AM #34
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Now I need to figure out how to do this.

As a single guy the only pizza I've ever made is the frozen variety.
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Old 04-21-2020, 10:01 AM #35
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@RichinRidgewood , those are some great looking pizzas..I make my own as well, so much better than store bought..need to try out a new dough recipe, not really happy with the one I've been using..
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Old 04-25-2020, 10:23 PM #36
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My first attempt.
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Tonight's Pizza... "Stasera la Pizza"-capture23-jpg 
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Old 04-26-2020, 07:43 AM #37
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Those are definitely artisan pizzas Rich- beautifully done! I can never get my dough right, so I have been lazy and use Stonefire (brand) naan flatbread as my crust. It works out really well. The favorite flavor in my house is grilled asparagus, grilled redskin potato slices and grilled zucchini slices with kalamata olives, fresh mozzarella and parmesan plus an egg on top.
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Old 04-26-2020, 08:36 AM #38
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Here is a link to make NYC pizza. Follow the directions. Kenji is a smart guy.

I would recommend converting everything into grams first and using a digital scale. Volume measurements are notoriously inaccurate and will effect your repeatability the next time you make a batch of dough.

A mixer with a dough hook is better than a food processor. For the novice a Kitchen Aide from Costco is a good place to start.

You’ll need a 3/4” thick pizza stone as big as you can put in your oven that leaves 1” on each side. Two stones would be better than one because then you have a top deck and a bottom deck to work with.

You’ll need a wooden pizza peel too. 14” wide minimum. Mine are 18”. Launching a pie is an art you’ll need to learn.

Gas ovens are the best but you can make a pie or two with electric as long it goes to at least 500°F. I do all of my pizza at 550°. Preheat the oven/stones for 2 hours. Get a cheap infrared thermometer gun. I can bake an 18” pie in about 6 minutes.

New York-Style Pizza Recipe | Serious Eats
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Old 04-28-2020, 08:11 PM #39
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Dough is ready tomorrow. I'll make couple of pies.
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Old 04-30-2020, 12:41 PM #40
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This thread delivers...or so I wish.
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Old 04-30-2020, 12:55 PM #41
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Quote:
Originally Posted by RichinRidgewood View Post
Here is a link to make NYC pizza. Follow the directions. Kenji is a smart guy.

I would recommend converting everything into grams first and using a digital scale. Volume measurements are notoriously inaccurate and will effect your repeatability the next time you make a batch of dough.

A mixer with a dough hook is better than a food processor. For the novice a Kitchen Aide from Costco is a good place to start.

You’ll need a 3/4” thick pizza stone as big as you can put in your oven that leaves 1” on each side. Two stones would be better than one because then you have a top deck and a bottom deck to work with.

You’ll need a wooden pizza peel too. 14” wide minimum. Mine are 18”. Launching a pie is an art you’ll need to learn.

Gas ovens are the best but you can make a pie or two with electric as long it goes to at least 500°F. I do all of my pizza at 550°. Preheat the oven/stones for 2 hours. Get a cheap infrared thermometer gun. I can bake an 18” pie in about 6 minutes.

New York-Style Pizza Recipe | Serious Eats
Thanks, I had already found that site, lots of ideas.

I started my second batch of pizzas yesterday, turned out better with a pizza stone this time, still trying to get the dough crispy or brown underneath though. Probably has to do with the stone temperature or oil in the dough? I used a grill thermometer to check temperature but next time I'll use my laser. Next attempt is tomorrow.
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Old 04-30-2020, 06:40 PM #42
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Gentlemen, Its about to get weird around here...
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Tonight's Pizza... "Stasera la Pizza"-8c2717b9-c6b2-42ff-829e-ff80eb42cf0d_1_105_c-jpg 
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Old 04-30-2020, 08:36 PM #43
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And so it was on 4/30/20
  • Pepperoni, mushroom, onion, green pepper
  • Pepperoni, Canadian bacon, Italian sausage
Attached Images
Tonight's Pizza... "Stasera la Pizza"-a9fc077f-9869-4493-bf73-b23c64b80e94_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-4d45d36d-9621-440c-aacf-f2535d455327_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-9a4128d4-44ec-403b-835a-c9eae8ee36aa_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-73986e0b-5834-48f4-81d9-f2b826447787_1_105_c-jpg 
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Old 05-05-2020, 05:28 PM #44
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The oven is heating up and we are making a couple white pies tonight
  • Canadian Bacon and Lightly Sautéed Onion
  • Marinated Artichoke Hearts and Sweet Italian Sausage
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Old 05-06-2020, 09:44 AM #45
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Trying to launch 18" pies into an 18" oven space sometimes can result in less than rounds pies... otherwise these were excellent.
Attached Images
Tonight's Pizza... "Stasera la Pizza"-42218438-8ff1-4b73-9265-ad77ba9784f1_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-388124d3-69f0-4aa5-a6d6-0b658b991173_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-97dc21f1-dc38-4947-80b8-92def668f711_1_105_c-jpg  Tonight's Pizza... "Stasera la Pizza"-61d0c117-af53-4f7d-b2ac-68107db55d22_1_105_c-jpg 
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