Author Topic: Texas Pizza Summit  (Read 9833 times)

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Online TXCraig1

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Texas Pizza Summit
« on: July 30, 2012, 09:57:59 AM »
We had a little get-together this weekend. Gene (Jet_deck), Pete (Pete-zza), Tom (Tscarborough), and Bill (wheelman), joined Java and me at the Garage for a couple pies.

Sometime you just know things are going to go well. This was one of those times. Pete shows up, and the first thing he pulls out of his bag is a 1985 Mouton, and I was like ďoh youíve got to be kidding me.Ē So thatís how the weekend started, and it just got better and better.

We baked a couple pies, told some stories, had lots of laughs, drank some adult beverages, played with the Mighty Pizza Oven, and hung out. These are a great bunch of guys that Iím proud to know.

Here are a couple pictures of the group. Iíll post pictures of the pies soon.

Craig
I love pigs. They convert vegetables into bacon.


Online TXCraig1

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Re: Texas Pizza Summit
« Reply #1 on: July 30, 2012, 09:58:39 AM »
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« Last Edit: July 30, 2012, 10:06:22 AM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #2 on: July 30, 2012, 09:59:18 AM »
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I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #3 on: July 30, 2012, 09:59:39 AM »
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I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #4 on: July 30, 2012, 10:02:54 AM »
The breakfast of champions courtesy of Tom and Pete.
I love pigs. They convert vegetables into bacon.

Online Chicago Bob

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Re: Texas Pizza Summit
« Reply #5 on: July 30, 2012, 10:16:16 AM »
Man what a coup!!!     Brilliant!!!
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Online TXCraig1

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Re: Texas Pizza Summit
« Reply #6 on: July 30, 2012, 10:31:46 AM »
The pies:

The dough was 63%HR, Caputo Pizzeria, 3% salt, 1.3% Ischia. 24 Hours bulk at 65F. 12 hours balls at 65F, 10+ hours balls at 77F.

The order of the pictures - not necessarily the order we ate the pies.

- Margherita
- Brussels Sprouts, pancetta, garlic, evoo
- Mushrooms, parm, black pepper, white truffle oil
- Tomato, rapini, fennel sausage, calabrian chili oil
- Vermont Smoked pepperoni, dry WM mozz
- Fresh mozz, brandied dried cherries, fennel sausage, red pepper flakes, honey
- Duck confit, candied figs, brie, and mascarpone
- Fresh mozz, tomato, Sopressata
- Tomato, fresh mozz, mushrooms, red onions, prosciutto
- Cauliflower, fresh mozz, double smoked bacon
- Margherita Margherita
I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #7 on: July 30, 2012, 10:32:16 AM »
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I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #8 on: July 30, 2012, 10:33:03 AM »
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I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #9 on: July 30, 2012, 10:36:30 AM »
Gene getting some practice in so he'll be ready when Tom finishes his new WFO.
I love pigs. They convert vegetables into bacon.


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Re: Texas Pizza Summit
« Reply #10 on: July 30, 2012, 10:41:11 AM »
Looks like a fine time boys!

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #11 on: July 30, 2012, 10:42:06 AM »
Java seemed to have a good time too...
I love pigs. They convert vegetables into bacon.

Online norma427

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Re: Texas Pizza Summit
« Reply #12 on: July 30, 2012, 10:57:52 AM »
Wow, it looks like you guys had a great time!  ;D The pies look wonderful, the wines sound enchanting, and the fellowship sure sounds interesting.  I also think your dog is beautiful.  You guys drank wines I never ever heard of.  What a lucky crew!  Did everyone get to try your oven Craig? 

Norma 
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Online TXCraig1

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Re: Texas Pizza Summit
« Reply #13 on: July 30, 2012, 11:03:48 AM »
Bert let us play with the Might Pizza Oven. It's a neat little device. We only made two pies in it, so I can't comment too much more on it just yet.

Pete and Gene wipped up an emergency dough. It was a lesson in precision pizzamaking. Pete took the calculations out to 7 decimal places. Gene was having a hard time achieving the same level of precision on the scale  :-D
I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #14 on: July 30, 2012, 11:04:27 AM »
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I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #15 on: July 30, 2012, 11:06:18 AM »
Wow, it looks like you guys had a great time!  ;D The pies look wonderful, the wines sound enchanting, and the fellowship sure sounds interesting.  I also think your dog is beautiful.  You guys drank wines I never ever heard of.  What a lucky crew!  Did everyone get to try your oven Craig? 

Norma 

Thanks Norma. Yes, we are very lucky! I think everyone except Pete made a pie in the Acunto. These guys are all pros!
I love pigs. They convert vegetables into bacon.

Online TXCraig1

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Re: Texas Pizza Summit
« Reply #16 on: July 30, 2012, 11:28:37 AM »
I almost forgot the bast part.

Gene had these awesome t-shirts made for the event.
I love pigs. They convert vegetables into bacon.

Online norma427

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Re: Texas Pizza Summit
« Reply #17 on: July 30, 2012, 11:39:12 AM »
I almost forgot the bast part.

Gene had these awesome t-shirts made for the event.

Wow, those t-shirts Gene had made sure look cool!  8)

Norma
Always working and looking for new information!

Offline PizzaPolice

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Re: Texas Pizza Summit
« Reply #18 on: July 30, 2012, 12:04:46 PM »
Absolutely fantastic!  I am insanely jealous over here.
Who designed the shirts?  Serious skillz.

Offline Tscarborough

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Re: Texas Pizza Summit
« Reply #19 on: July 30, 2012, 12:27:39 PM »
Thank you for the hospitality, Craig, I had a great time and learned a lot from each of you.  Really great group to meet and cook with.  I did have to pull over about half way home and take a nap...


 

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