TXCraig Clone

[The Gizz]

Well...At least my newbie attempt at a TXCraig clone.

First of all, I would like to thank all of the wonderful members that contribute to this forum. This has got to be in the top 10 of message board communities. You wonderful folks do not attack us novices with sharp daggers that seek knowledge but instead are tremendously helpful. I have been lurking and learning for roughly 4 months seeking answers to questions thru searches and hope to one day be able to contribute as much as I have absorbed from deep within the various threads. At one time I had dreams of being able to duplicate the large mega chain pizza places. The talented members of this board have completely erased that dream and set a standard much higher than I could have imagined. The Women and Men of this board truly set the benchmark to learn and grow from.

Ok....enough of the Hallmark card. TXCraig, your pies have me drooling. They are simply stunning. I hope you don't mind me trying to duplicate some of your work.

This is my attempt at a Spring Mix and Prosciutto Pie
A Splash of San Marzano sauce, w/Fresh Mozzarella, Fontina, Pecorino Romano, & Prosciutto topped w/Spring Mix, Shredded Parisian Reggiano, Garlic infused Olive Oil & a dash of Fresh Lemon Juice

[The Gizz]

 Onion n Prosciutto Pie
Prosciutto, Roasted Red & Yellow Onions, Mozzarella, Fontina,  Mediterranean Garlic Oil, Top w/Scallions

[TXCraig1]

Gizz, thanks for the complements on the pies. I think this is the first time I've been cloned (My wife would not think it a good thing. She says one of me is more than enough  )

Your pies look great. Which formula did you use? How did you bake them?

Let me know if I can help you any.

CL

[The Gizz]

I think this is the first time I've been cloned (My wife would not think it a good thing. She says one of me is more than enough  )

LoL, My wife feels the same about me...One is enough! Unfortunately for her, our little one is (Me X 3) 

I did a 62% hd, 2.5% salt, and .075% fresh yeast bulk ferm @63f for 24 hours, balled @67f for 7 hours baked at 820f around 90 seconds in a forno bravo.
Previously, I tried using a starter from breadtopia but did not really care for the taste. Would have probably made a good sourdough bread.

thanks CL
Tee

[Jet_deck]

Nice pies Tee.  They look tasty, which FB do you have?  Thanks.

[The Gizz]

Thank you Jet

I have the Premio 2g 100 w/the 40" floor

[RobynB]

Great first pictures!  Welcome to the forum 

[The Gizz]

Thank you RobynB

[landras]

Thank you Jet

I have the Premio 2g 100 w/the 40" floor

How do you like that oven?

[dellavecchia]

Great job Tee. I love your topping combinations and aesthetics.

John

[csafranek]

Any pictures of your oven available?