Craig's Pizza al Taglio

[TXCraig1]

I find myself appreciating this style more and more. It's not going to displace NP in my heart, but the simple beauty of the expression of fresh ingredients is undeniable. I have Zane at VIA 313 to thank for starting me down this path with his incredible Detroit pies (more on that in a subsequent thread).

100% KABF
80% HR
3% evoo
2% salt
2% Ischia culture

24 hours at 75F. Baked at 550F (I didn't time it) in an aluminium half sheet pan seasoned until jet black inside and out.

My first legitimately topped pizza al taglio:

[TXCraig1]

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[Woodfiredovenpizzero]

Chef Craig:

My respects for your Inspiration and Creativity. That look delicious.

Edgar

[Ev]

I agree! The greenery completes the scenery!

[TXCraig1]

Thanks Edgar and Steve. This is definitely something I plan to continue experimenting with.

[dellavecchia]

Beautiful crumb Craig. Was this hand mixed or did you use a mixer?

John

[TXCraig1]

Beautiful crumb Craig. Was this hand mixed or did you use a mixer?

John

Thanks John. I used my KA K5SS with the dough hook with some had work over the next few hours: I described it here (this dough was from the same batch as I used for my Detroit pies): http://www.pizzamaking.com/forum/index.php/topic,21992.msg223100.html#msg223100

[norma427]

Craig,

Looks delicious! 

Norma

[TXCraig1]

Craig,

Looks delicious! 

Norma

Thanks Norma!