Author Topic: As close to perfection as I have come so far  (Read 17224 times)

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Offline pizza dr

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Re: As close to perfection as I have come so far
« Reply #25 on: May 28, 2012, 08:36:12 PM »
Aleppo... Seriously???

You got some of the best red chile flakes right in your neighboring state... that being New Mexico.  Of course the middle east is about as far east as New Mexico is West :-D.   Oh well

Have you ever tried Chimayo chile? Normally it is in powder form but I have found a guy here that does "flakes" with no seeds that sounds very similar to the Aleppo.  Tasty stuff with "raisiny" flavors and a hint of cumino undertones.   

Great looking pizza...  Congrats!

Scot


Offline AgPie

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Re: As close to perfection as I have come so far
« Reply #26 on: May 29, 2012, 07:23:25 AM »
Awesome Craig :chef: !!!!

Offline pizzablogger

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Re: As close to perfection as I have come so far
« Reply #27 on: May 29, 2012, 04:51:22 PM »
Sick looking pie.....she's a beauty.

Aleppo is magic. I have used it previously mixed into an olive oil which I drizzle post bake, but for some reason have never sprinkled it on directly while dressing the skins.

Will definitely need to try that and very soon.

Every element of that pie looks haunting.  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline moose13

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Re: As close to perfection as I have come so far
« Reply #28 on: May 29, 2012, 10:30:50 PM »
Outstanding! Looks perfect to me.

Offline Chicago Bob

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Re: As close to perfection as I have come so far
« Reply #29 on: May 29, 2012, 10:33:18 PM »
Man, those 3 pics are hipmo-tizing......
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #30 on: June 24, 2012, 10:38:12 AM »
Last night:
Pizza is not bread. Craig's Neapolitan Garage

Offline Jet_deck

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Re: As close to perfection as I have come so far
« Reply #31 on: June 24, 2012, 10:44:07 AM »
Shut the front door.  I really should consider a visit soon. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline toddster63

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Re: As close to perfection as I have come so far
« Reply #32 on: June 24, 2012, 11:55:08 AM »
I always think the word perfection is dangerous, Craig, but that pie comes very close...! Ahh, those blisters and char, just right!

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #33 on: June 24, 2012, 01:44:26 PM »
I always think the word perfection is dangerous

Agreed. The operative words being "as close to."

CL
Pizza is not bread. Craig's Neapolitan Garage


Offline widespreadpizza

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Re: As close to perfection as I have come so far
« Reply #34 on: June 24, 2012, 08:15:43 PM »
Craig looks awesome.  Only change I would make is to chiffonade sp?  that much basil and put it down under the cheese and oil.  I think it would make for a better mouth feel while eating and also elevate the look.   Just my 2C.  -Marc

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #35 on: June 25, 2012, 05:45:24 PM »
Craig looks awesome.  Only change I would make is to chiffonade sp?  that much basil and put it down under the cheese and oil.  I think it would make for a better mouth feel while eating and also elevate the look.   Just my 2C.  -Marc

Thanks Marc. I'll probably stick with lots of whole leaves on the top of the cheese and under the oil.  I love everything about it. I'm not really a fan of cut basil on a Margherita. Cut or hand torn on a cheese pie or some sort of specialty pie is probably the only place you'll see that from me - and probably never a chiffonade on a pie (it does have it's place though). I prefer larger pieces on pizza. That's one of the things I love abut pizza - we can all have it just the way we want it.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline napoletana4germany

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Re: As close to perfection as I have come so far
« Reply #36 on: June 26, 2012, 06:53:36 AM »
adorable.

Offline jak123

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Re: As close to perfection as I have come so far
« Reply #37 on: June 26, 2012, 07:45:50 AM »
Craig, what are the chances you would want to come spend some time down in Austin to help me open the place? I mean your pizza's are incredible.

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #38 on: June 26, 2012, 09:18:44 AM »
Craig, what are the chances you would want to come spend some time down in Austin to help me open the place? I mean your pizza's are incredible.

Thank you for the great complement!

If you're serious, shoot me an email.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline pizzablogger

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Re: As close to perfection as I have come so far
« Reply #39 on: June 26, 2012, 01:00:17 PM »
Stunning!  :)

Don't ever cut that basil. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

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. Craig's Neapolitan Garage


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. Craig's Neapolitan Garage

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. Craig's Neapolitan Garage

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. Craig's Neapolitan Garage