Author Topic: Last of the Mohicans - Take 2  (Read 4491 times)

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Offline TXCraig1

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Last of the Mohicans - Take 2
« on: May 15, 2011, 10:31:52 PM »
We walked away from the new house after a bad inspection report, so it seems we'll be here for a while. I am relieved I don't have to move the oven again... Next week, I'll order a chimney for the Acunto, and with any luck, these will finally be the Last of the Mohicans.

My normal recipe:

100% KAAP
63% dihydrogen monoxide
2.8% sodium chloride
1% Saccharomyces Ischia

28 hours total fermentation, 275g balls, ~2.5min @ 750F in the bbq mod.

Sorry for the overexposed pics; I had the ISO set at 800 to take pictures of my son in Alice in Wonderland (the Mad Hatter), and I forget to set it back after.

CL
« Last Edit: May 15, 2011, 10:39:16 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline norma427

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Re: Last of the Mohicans - Take 2
« Reply #1 on: May 16, 2011, 06:19:08 AM »
Craig,

They are sure some beautiful looking pies!  :)

Norma

Offline dellavecchia

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Re: Last of the Mohicans - Take 2
« Reply #2 on: May 16, 2011, 06:39:09 AM »
What strikes me about your pies time and time again is the consistency of execution. I think you could open a joint right now with such a refined product, that is singularly your own.

The pepperoni and olive is calling to me.

John

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #3 on: May 16, 2011, 09:49:16 AM »
Thanks Norma and John.

I'd love to open a place, but the hours just don't work so well with kids. Maybe open Friday and Saturday night only? Any other creative ideas how to make it work?

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline thezaman

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Re: Last of the Mohicans - Take 2
« Reply #4 on: May 16, 2011, 10:46:19 AM »
beautiful pizzas. i would love to see your stretching technique.

PaulsPizza

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Re: Last of the Mohicans - Take 2
« Reply #5 on: May 16, 2011, 10:50:50 AM »
Very nice Craig! Can I have first dibs on that white one with mushrooms?? ;D

Great job,

Paul

Offline BrickStoneOven

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Re: Last of the Mohicans - Take 2
« Reply #6 on: May 16, 2011, 11:06:05 AM »
I'd love to open a place, but the hours just don't work so well with kids. Maybe open Friday and Saturday night only? Any other creative ideas how to make it work?

A pizza truck or an oven on a trailer. Doesn't necessarily have to be a brick and mortar. With your pizza's I don't think you would have any issues. And plus you already have a commercial oven.

parallei

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Re: Last of the Mohicans - Take 2
« Reply #7 on: May 16, 2011, 11:28:29 AM »
Just sell 'em out of the garage, to go or to just stand around and scarf!  Set up a sign out front like a kool-aid stand.  Kids can make neighborhood deliveries on their bikes :D

Great looking pies, as always.

Paul

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #8 on: May 16, 2011, 12:04:00 PM »
Very nice Craig! Can I have first dibs on that white one with mushrooms?? ;D

Thanks, Paul.

I love that one too. It also has some black pepper and white truffle oil drizzled on just before serving.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #9 on: May 16, 2011, 12:07:03 PM »
beautiful pizzas. i would love to see your stretching technique.

Thanks, Larry. I wish I had awesome dough handling skills, but sadly not so much. I press it open with my fingers then stretch it out over my knuckles.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #10 on: May 16, 2011, 12:14:32 PM »
Just sell 'em out of the garage, to go or to just stand around and scarf!  Set up a sign out front like a kool-aid stand.  Kids can make neighborhood deliveries on their bikes :D

Great looking pies, as always.

Paul

I've read about some sort of underground restaurant scene where people run semisecret private restaurants out of their homes. I don't think it has made it to Houston yet.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jet_deck

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Re: Last of the Mohicans - Take 2
« Reply #11 on: May 16, 2011, 12:31:59 PM »
Craig is there even a wfo pizza place in Houston?  The pizzas do all look really delicious.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline chickenparm

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Re: Last of the Mohicans - Take 2
« Reply #12 on: May 16, 2011, 12:35:54 PM »
 :pizza: :pizza: :pizza:
-Bill

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #13 on: May 16, 2011, 01:19:03 PM »
Craig is there even a wfo pizza place in Houston?  The pizzas do all look really delicious.

Yes, a few. None are any good IMHO.

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #14 on: May 16, 2011, 03:19:11 PM »
I was PM'd a question on this dough, but the sender's inbox was full. Here is the answer:

Yes, the Ischia culture is 1% by weight of the flour. Those pies came from a batch with 1200g flour, so 12g culture. I usually weight about 1g extra to account for what gets left in the bowl and on the spatula, so maybe as much as 12.5g made it into the dough.

I get my culture very active before using. It gets used and fed enough that is is always fairly active. To make dough, I begin feeding it on Thursday. I discard half and feed it again on Friday. I add a little flour and water early Satruday AM then make the dough around noon. I make the culture about the consistency of pancake batter.

My room temp is 77F. By noon on Suday, the dough is ~1.75x. I dump it on the counter and ball it working it as little as possible. I use lightly [olive]oiled glad plastic bowls for the balls. The balls are probably squeezed down to 1.25x the original volume during the balling process. It's ready to go when the balls are at 2x their starting size (as balls - not the original dough volume). If I want to slow things down a little, I put the balls in a big ice chest with a 1/2gallon ice block. Be sure to get them out at least an hour before you need them if you do this. I think it's best to avoid the cold alltogether if possible.

Hope this helps,

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jet_deck

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Re: Last of the Mohicans - Take 2
« Reply #15 on: May 16, 2011, 03:27:53 PM »
Instead of tossing it in the trash :'(, pour it in a ziplock bag and mail it to me. ;D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline ponzu

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Re: Last of the Mohicans - Take 2
« Reply #16 on: May 16, 2011, 11:06:24 PM »
Save the Mohicans!

I love the rim on that arugula pie.  perfectly mottled by char and springy.

AZ



Offline Tscarborough

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Re: Last of the Mohicans - Take 2
« Reply #17 on: May 21, 2011, 02:53:48 PM »
You are the master.

Offline Saturday Coffee

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Re: Last of the Mohicans - Take 2
« Reply #18 on: May 21, 2011, 09:29:01 PM »
Great looking pies.  Let me know when you start selling them out of your garage.  I am in the Energy Corridor area and there is no good pizza around here. 

Offline Jet_deck

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Re: Last of the Mohicans - Take 2
« Reply #19 on: May 22, 2011, 12:47:13 AM »
I understand he wants to deliver.... :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Martino1

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Re: Last of the Mohicans - Take 2
« Reply #20 on: September 16, 2011, 01:29:16 AM »
ABSOLUTELY STUNNING PIEs !

How could you explain to your wife you needed a WFO, when you deliver those steaming, crispy counter-arguments to the table :-D ?

Pizza is the only dish perfect for breakfast, lunch, tea, dinner, late night snack ;-)

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #21 on: September 16, 2011, 09:23:21 AM »
Unfortunately, my wife does not share my pizza passion/obsession. Luckily, she tolerates it and lets me do my own thing in this regard. The pies are definitely several levels better out of the wfo.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pizza dr

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Re: Last of the Mohicans - Take 2
« Reply #22 on: September 16, 2011, 09:36:53 AM »
Hey craig

Thanks so much for posting your pies... they are truly incredible looking.  Have you ever considered videoing the key steps in making your dough?  I would love to SEE the process and it would really be helpful for someone like me who's pies are consistently inconsistent!

Thanks  Scot

Offline TXCraig1

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Re: Last of the Mohicans - Take 2
« Reply #23 on: September 16, 2011, 11:26:39 AM »
I don't think it would be very exciting. It also changes a little most every time. I try to describe it in detail in my posts. Fell free to ask any specific questions if I'm not clear or leave something out. I'll do my best to answer in enough detail for you to recreate it.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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