Author Topic: As close to perfection as I have come so far  (Read 13725 times)

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Offline Tory

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Re: As close to perfection as I have come so far
« Reply #40 on: June 26, 2012, 09:21:04 PM »
Craig,

Your pizza looks amazing and so delicious. It looks like it could have come from a restaurant. :)

Here's a pic of my first attempt the other day. Compared to how your pizza looks, I think I need to
work on mine more.

Tory


Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #41 on: June 26, 2012, 09:52:15 PM »
Thanks Tory.

I think your pie looks great. It looks every bit as good or better than my first pie. You're right it takes work. Experience is a big factor.

Best of luck. Let me know if I can help.

Craig
Pizza is not bread.

Offline Tory

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Re: As close to perfection as I have come so far
« Reply #42 on: June 26, 2012, 11:13:35 PM »
Craig,

Thanks for the compliment. :)

Actually, if you wouldn't mind, do you cook your pizzas in a WFO or conventional oven? And what kind of flour, sauce and mozzarella do you use?

Thanks again,

Tory

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #43 on: June 27, 2012, 08:20:34 AM »
Actually, if you wouldn't mind, do you cook your pizzas in a WFO or conventional oven? And what kind of flour, sauce and mozzarella do you use?


Oven: WFO @ 900F+

Flour: Caputo Pizzeria

Sauce: Cento Italian tomatoes (35oz can) run through a food mill with the coarse plate and generally a little less than 1Tbs sugar and 1tsp salt - both to taste

Mozz: Galbani Mozzarella Fresca Bocconcini - these are about 2oz balls packed 4 toa pack and come in a cup with water. I tear them up into pieces about the size of a marble or a little smaller by hand and let them drain on a couple layers of paper towel in the fridge for at least 4 hours. The rugged shape and drained water let the cheese melt into the sauce without an abrupt edge or excess of water on the pie.

There is a lot more about my pies in here: http://www.pizzamaking.com/forum/index.php/topic,14249.0.html

Craig
Pizza is not bread.

Offline Tory

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Re: As close to perfection as I have come so far
« Reply #44 on: June 27, 2012, 10:05:07 AM »
Craig,

Thank you for this helpful info. I appreciate you taking the time to write this out.
I envy you for having a wfo. That's pretty awesome!

I'm familiar with that flour and sauce, but had never heard of that kind of mozzarella.

Thanks again,

Tory

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #45 on: June 27, 2012, 11:01:54 AM »
I'm familiar with that flour and sauce, but had never heard of that kind of mozzarella.

It's the most common fresh mozz in the grocery stores near me - nothing exotic or anything. Try whatever brands of fresh mozz you can find near where you live, and I bet you'll find something you will like.

If you have a Costco near you, many sell Fattorie Garofalo Mozzarella di Bufala. It is really good if reasonably fresh. Look at the bottom and make sure it has at least a week of life left on it - more is better. This is the other cheese that I can get that I really like. Drain it on paper towels after you tear it up for at least 6 hours - 8 is better especially if it is getting close to that last week of life.

Craig
Pizza is not bread.

Offline anton-luigi

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Re: As close to perfection as I have come so far
« Reply #46 on: June 27, 2012, 11:57:52 AM »
Craig,

Your pizza looks amazing and so delicious. It looks like it could have come from a restaurant. :)

Here's a pic of my first attempt the other day. Compared to how your pizza looks, I think I need to
work on mine more.

Tory

That is a great looking pie Tory,  you have nice color there.

Offline Tory

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Re: As close to perfection as I have come so far
« Reply #47 on: June 27, 2012, 09:44:37 PM »
That is a great looking pie Tory,  you have nice color there.

Thank you, Anton-luigi :) I appreciate the nice words!

Offline Tory

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Re: As close to perfection as I have come so far
« Reply #48 on: June 27, 2012, 10:06:53 PM »
Craig,

With the Caputo 00 flour, do you do a cold ferment? And if so, for how long?

Tory

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #49 on: June 27, 2012, 10:47:44 PM »
I go into a lot of detail how I do things throughout this thread: http://www.pizzamaking.com/forum/index.php/topic,14249.0.html

In a nutshell, I use a 48 hour ferment, 24 hours in bulk at 65F, 12 hours in balls at 65F, and another 12 in balls at 75F (this will vary between 65 and 75F as needed).

I use a natural culture (Ischia) and no baker's yeast.

I am not a fan of cold fermentation.

Craig
Pizza is not bread.


Offline Tory

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Re: As close to perfection as I have come so far
« Reply #50 on: June 28, 2012, 11:04:40 AM »
Oh, and what is this Ischia culture? I've never heard of it before.

Can I make one myself, or is it something I'd have to purchase?  If can make it myself, how do I go about it?

Is there something different about it than a wild yeast starter, or is it just another name for a wild yeast starter?

I've tried searching the net for it, but when I google it, I just keep being led back here to this forum.  :o

Thanks,

Tory

Offline toddster63

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Re: As close to perfection as I have come so far
« Reply #51 on: June 28, 2012, 11:10:22 AM »
Oh, and what is this Ischia culture? I've never heard of it before.

Can I make one myself, or is it something I'd have to purchase?  If can make it myself, how do I go about it?

Is there something different about it than a wild yeast starter, or is it just another name for a wild yeast starter?

I've tried searching the net for it, but when I google it, I just keep being led back here to this forum.  :o

Thanks,

Tory

You can buy the Ischia culture at www.sourdo.com. It comes in the "Italian Cultures" and comes with another Italian culture from Naples—the Camadoli culture.

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #52 on: June 28, 2012, 11:12:19 AM »
Ischia is probably the most popular culture with people on this forum using a natural yeast for leavening. It is a wild yeast culture from Naples, and the flavor just can't be beat for pizza IMO. You can get it here: http://www.sourdo.com/home/cultures/italian-cultures-includes-two/  This is where I got mine and most of the other members got theres. There are other places if you want to look.

You can make your own natural yeast culture, but it opens a whole new can of worms. There are several threads here that discuss it. You should be able to find them with a search. If it was me, I'd get the culture I noted above. It is a very stable and predictable culture.

Craig
Pizza is not bread.

Offline Tory

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Re: As close to perfection as I have come so far
« Reply #53 on: June 28, 2012, 11:22:10 AM »
Craig,

Once again, thank you for your help. :)

Tory

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #54 on: September 03, 2012, 10:27:15 PM »
I was pretty happy with these tonight.
« Last Edit: September 03, 2012, 11:52:29 PM by TXCraig1 »
Pizza is not bread.

Offline Jet_deck

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Re: As close to perfection as I have come so far
« Reply #55 on: September 03, 2012, 10:33:57 PM »
I see the Calbrian Chili oil, are the red things the chili's or tomatos?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #56 on: September 03, 2012, 10:35:16 PM »
Chilis
Pizza is not bread.

Offline p.elkjaer

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Re: As close to perfection as I have come so far
« Reply #57 on: September 04, 2012, 01:55:51 AM »
I was pretty happy with these tonight.
I can see why!

Offline Kermit

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Re: As close to perfection as I have come so far
« Reply #58 on: September 04, 2012, 08:25:17 AM »
Craig, stunning as always. The last pizza - just arugula and crudo with some parmegianno? Or is there something hiding underneath it?

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #59 on: September 04, 2012, 09:00:31 AM »
Craig, stunning as always. The last pizza - just arugula and crudo with some parmegianno? Or is there something hiding underneath it?

Just some mozzarella and mascarpone. There is a little Meyer lemon olive oil, fresh lemon juice, and salt on the arugula.

CL
Pizza is not bread.