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Thanks @Paulie - much appreciated! - I may be posting some more online soon - I plan on going through all of my shots again in anticipation of the Totonno's reopen. I am donating a piece to them for the newly renovated spot!

Dan
http://danmarinophoto.com/pizza
http://danmarinophotography.com (you can search for more pizza and food shots here)

if your are looking for the best food delivery your should try www.Eat24Hours.com

@Danny Boy I should have looked at those shots on Tuesday because I would have been as green as green can be. Those are by far the best collection of Totonno's photos I've every seen. Stunning. Simply f**kin' stunning.

@Adam I suggest you post this up top so people don't miss it. Not everyone checks the recent comments.

I also want to take the opportunity to say that ever since Joel stopped makng the pizza a couple of years or so before he passed away, I was dissatisfied with their pies. However, the last couple of times I've been there the pies were made by the guy in the hat and they were again as good as I remember. I'm looking forward to going back and getting a pie baked on the new bricks when they reopen. And once again, my hat is off to you Danny Boy.

Ciao,

Paulie Gee

mmm pumpkin pie is fabulous and should never be forgotten especially on thanksgiving! save the pumpkin pie! :)

Regarding earlier comment " It's just that I can't get the pie far enough from the flame and embers"

I use a few pieces of heavy sheet steel , 12 inches long, that I bent into a 90 degree angle, 4 inches to each side. In a tee-pee position, I slide them into place right into the side of the fire that I maintain in the back of the oven.

I use them in both my ovens here at home. It allows me to get my pies, or whatever, a little bit closer to the fire without burning.

I deliver food by bike in NYC. I am paid $5/ hr and am uninsured. I spend over 40 hours a week in the midst of city traffic, enduring bad weather, bike breakdowns and theft, collisions, slow elevators and, oddly, pedestrians who love to leap in front of me when I have the right of way. I am always happy to arrive at your place safely and with your food hot and intact. But too often, I leave feeling like shit because you treated me like I'm not even human. You don't look at me, you make me wait, complain about delays after I rode over in a sleet storm, etc. But worst of all, your bad tips show complete disrespect for the service we provide. When ordering, think about putting on your shoes and coat and schlepping to the shop and back, and consider how much more it's worth to you to stay in. If it's not worth at least 15% of the cost of the meal, put your shoes on. In NYC, $2 and change just doesn't cut it anymore. To be honest, it's humiliating. Shame on you. And yes, we know who you are, and every restaurant has a blacklist, as well as a bunch of known favorites who get preferred service.

I just complete my adobe pizza oven and ofcourse a few modifications over the real horno oven used by the indians in Northern New Mexico. Really cooks great and I learn each time I fire up the oven. Have cooked Pizzas of all kinds of topping, old world loafs of bread and lasagna in a dutch oven. I believe it makes better tasting pizze than other gas or electric ovens. I see Julian has his oven raised up on a platform. I did almost the same thing but use a wall of lava rocks and filled in the center for a the base of brick and walled in by the adobe brick and mud. then covered with a layer of mortar which then was cover with stucco. Chef Robert Here in the Land Of Enchantment

or go to Chinese Food Delivery Search

Thanks for adapting/syndicating this story from www.goodeater.org. Julian has an amazing thing going on, and it is only fair to mention that his line of chilie sauces and tapenades are called "Fynbos Fine" and available in the U.S. He recently got silver at the Fancy Foods show in the best appetizer category.

In producing these products, he has three large greenhouses growing 15 species of peppers, as well as tomatoes, aubergines, herbs, etc. This makes for a pretty unparalleled combination of variety and freshness in creating his pizzas, as well as about a hundred chili sauce options for topping them off. The mozzarella comes from a dairy farmer down the road. He also built a backyard smokehouse which is a great complement.

I think the key final touch, though, is that he built a covered walkway that extends from the house to the pizza oven. You can see in the pic that the oven's chimney cuts through the walkway's roof. So the pizza party is rain or shine.

I just order online from www.EatChineseDelivery.com....they got every chinese place that delivers in new york on there within a 100 mile radius....

@Louie P Looks like you and me see eye to eye.

@gaffer Thanks for the suggestions. In terms of getting the oven floor hot enough, I do. It's just that I can't get the pie far enough from the flame and embers. When I have someone outside tending the fire, they can usually keep it around 900 for me. I have a laser thermometer that I use, so I know I'm hittin' the magic number. My biggest problem in that regard is finding the right person to tend the fire. Some people take their responsibility far more seriouly than others. I mentioned a more insulated base just make it easier to keep it hot. The low dome is in wide use in pizzeria Napoletanas and would also make it easier to keep the over hot. In terms of your other construction suggestions, I'm sure they would help. However, I prefer keeping with the traditional Napoletana design. I'm not sure how your airflow channel would work, but that design sounds like it might fall within acceotable Napoletana standards. Would you happen to have a link to plans that incorporate such a technique?

Thanks again,

Paulie Gee

I'd wish you luck, but luck has nothin' to do with it.
__________________

Chance favors the prepared mind -- Louis Pasteur