Author Topic: As close to perfection as I have come so far (Read 7964 times)

shuboyje · « **Reply #60 on:** September 04, 2012, 10:34:56 PM »

So are these the result of you recommitting to your bulk ferment time and lifting the pie a lot like you mentioned recently or was there more to this batch? For my taste visually these are probably the best pies I've seen that didn't come out of the oven at Da Michele, and even then from what I've seen they certainly don't produce at this level everyday.

TXCraig1 · « **Reply #61 on:** September 04, 2012, 10:39:52 PM »

Yes, pretty much. I'm still messing with the floor/dome split, but these are more dome than in the past. I'm absolutely convinced that my formula and workflow needs a full 48 hours (minimum) of fermentation (bulk + ball).

CL

Jet_deck · « **Reply #62 on:** September 04, 2012, 11:05:01 PM »

Quote from: shuboyje on September 04, 2012, 10:34:56 PM

So are these the result of you recommitting to your bulk ferment time and lifting the pie a lot like you mentioned recently or was there more to this batch?

Thank goodness that Craig isn't some California guy with a prescription to medical relief, and he has time to answer questions without considering them a jab at his preferred method.

shuboyje · « **Reply #63 on:** September 04, 2012, 11:29:48 PM »

Quote from: Jet_deck on September 04, 2012, 11:05:01 PM

Thank goodness that Craig isn't some California guy with a prescription to medical relief, and he has time to answer questions without considering them a jab at his preferred method.

Sorry if it came across as a jab, wasn't meant to be in the least. I assumed those were the changes that moved these pies from his already stellar Neapolitan Garage thread to this one, but wanted to confirm. He's basically hit exactly what I am after and on the oven management end of things has come to the same conclusion that I recently came to.

Jet_deck · « **Reply #64 on:** September 04, 2012, 11:38:19 PM »

Sorry Jeff, I didn't mean to sound negative to your post. Questions are great and answers are better. I am greatfull to have Craig as a pizza friend, and within 300 miles. I could set a trap for him some morning in the back of my SUV with a good bottle of wine, when he jumps in to check it out, shut the back door and drag him to my house to help. Pizza makes us do crazy stuff.

My next Quest would be to lure Chao and Bill into a trip to Texas. Maybe I need a bigger lure.

TXCraig1 · « **Reply #65 on:** October 08, 2012, 12:54:36 PM »

This one was right up there.

TXCraig1 · « **Reply #66 on:** October 14, 2012, 03:54:09 PM »

One of my best pies so far.

bakeshack · « **Reply #67 on:** October 14, 2012, 04:18:58 PM »

Craig, this is your best so far! It looks really soft and tender. The leoparding is top notch! Is this 60% HD as well?

TXCraig1 · « **Reply #68 on:** October 14, 2012, 04:23:40 PM »

Quote from: bakeshack on October 14, 2012, 04:18:58 PM

Craig, this is your best so far! It looks really soft and tender. The leoparding is top notch! Is this 60% HD as well?

Thank you Marlon. Yes, that is 60%HR from last night's batch.

bakeshack · « **Reply #69 on:** October 14, 2012, 04:33:47 PM »

I would imagine the bake time to be a bit faster than your previous pies, maybe below 50 secs for the Marg? It looks really good.

TXCraig1 · « **Reply #70 on:** October 14, 2012, 04:39:46 PM »

Quote from: bakeshack on October 14, 2012, 04:33:47 PM

I would imagine the bake time to be a bit faster than your previous pies, maybe below 50 secs for the Marg? It looks really good.

I didn't time them, but I'd guess marginally under 60 with the last 10 in the dome.

FuocoPizza · « **Reply #71 on:** October 18, 2012, 11:31:07 AM »

Those look excellent, well done!

TXCraig1 · « **Reply #72 on:** October 18, 2012, 03:34:50 PM »

Quote from: FuocoPizza on October 18, 2012, 11:31:07 AM

Those look excellent, well done!

Thank you!

Chicago Bob · « **Reply #73 on:** October 18, 2012, 06:27:39 PM »

MightyPizzaOven · « **Reply #74 on:** October 19, 2012, 08:49:32 AM »

Really nice...

TXCraig1 · « **Reply #75 on:** April 14, 2013, 01:14:46 PM »

A couple pretty incredible pies last night. Just as tender and flavorful as you could wish for.

fazzari · « **Reply #76 on:** April 14, 2013, 09:18:30 PM »

Absolutely gorgeous Craig!!!!

John

jeff v · « **Reply #77 on:** April 14, 2013, 09:37:10 PM »

They look fantastic Craig. Are you slicing your pepperoni on a mandolin or food processor?

TXCraig1 · « **Reply #78 on:** April 14, 2013, 10:17:39 PM »

Quote from: jeff v on April 14, 2013, 09:37:10 PM

They look fantastic Craig. Are you slicing your pepperoni on a mandolin or food processor?

By hand.

rockmes · « **Reply #79 on:** April 15, 2013, 06:47:41 AM »

Quote from: TXCraig1 on October 14, 2012, 03:54:09 PM

One of my best pies so far.

That's perfect! Your very skillful Craig.