Author Topic: As close to perfection as I have come so far  (Read 12560 times)

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Offline La Sera

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Re: As close to perfection as I have come so far
« Reply #80 on: April 15, 2013, 10:52:13 AM »
Absolutely magnificent! Bravo!

You've got me wanting to try your hot oil, but I haven't been able to find the peppers anywhere here.


Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #81 on: April 15, 2013, 11:17:55 AM »
I've never found them locally. I've always had to order them and have them shipped in.
I love pigs. They convert vegetables into bacon.

Offline La Sera

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Re: As close to perfection as I have come so far
« Reply #82 on: April 16, 2013, 04:30:12 AM »
I should have been more clear.
I've not found them on my continent.

Offline derricktung

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Re: As close to perfection as I have come so far
« Reply #83 on: April 16, 2013, 05:34:56 AM »
Craig,

Do you have a shop?  You should be going into business at this rate... those pies are fantastic looking...

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #84 on: April 16, 2013, 05:39:58 AM »
Craig,

Do you have a shop?  You should be going into business at this rate... those pies are fantastic looking...

No, just an oven in my garage.
I love pigs. They convert vegetables into bacon.

Offline derricktung

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Re: As close to perfection as I have come so far
« Reply #85 on: April 16, 2013, 10:33:57 AM »
No, just an oven in my garage.

Hey, speaking of the oven in your garage... Can you actually use a WFO in the garage without concern of setting fire?  I've got an attached garage, and plan to park the WFO trailer in there when not in use... but was curious whether it would be safe to make pies in there?  What kind of space/clearance do you suggest?

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #86 on: April 16, 2013, 10:57:09 AM »
Hey, speaking of the oven in your garage... Can you actually use a WFO in the garage without concern of setting fire?  I've got an attached garage, and plan to park the WFO trailer in there when not in use... but was curious whether it would be safe to make pies in there?  What kind of space/clearance do you suggest?

Using mine only one or two days/week - even if they are back-to-back - even 3 days back-to-back-to-back (the most days I've run it in a row) - it only gets warm to the touch, so no concern for me there. The exhaust is another story. I don't think you want it venting straight into your garage. I have a 10" Class A chimney pipe rated for 2" clearance to combustibles going straight up through the roof deck. Everything is well within specifications. My garage is detached and not finished, so it was a relatively easy install. Given that you won't be leaving yours in the garage, I would think you would need a restaurant vent hood with a suction fan that you could park it under.
I love pigs. They convert vegetables into bacon.

Offline derricktung

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Re: As close to perfection as I have come so far
« Reply #87 on: April 16, 2013, 01:50:05 PM »
Using mine only one or two days/week - even if they are back-to-back - even 3 days back-to-back-to-back (the most days I've run it in a row) - it only gets warm to the touch, so no concern for me there. The exhaust is another story. I don't think you want it venting straight into your garage. I have a 10" Class A chimney pipe rated for 2" clearance to combustibles going straight up through the roof deck. Everything is well within specifications. My garage is detached and not finished, so it was a relatively easy install. Given that you won't be leaving yours in the garage, I would think you would need a restaurant vent hood with a suction fan that you could park it under.

Ahh... thanks!  I guess I was trying to understand if you had it permanently installed or whether it was mobilized.  I'll just drag it out of the garage when I want to use it then.  ;)


Offline dellavecchia

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Re: As close to perfection as I have come so far
« Reply #88 on: April 16, 2013, 04:20:39 PM »
Holy cow, I just saw this Craig. I have come to the conclusion that I want to start using your super long workflow. The results you get are stunningly beautiful. I don't have your oven (yet), but I need to start experimenting anyway.

John

Offline moose13

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Re: As close to perfection as I have come so far
« Reply #89 on: April 16, 2013, 06:52:00 PM »
Those are perfect!


Offline napoletana4germany

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Re: As close to perfection as I have come so farXC
« Reply #90 on: May 31, 2013, 06:11:50 PM »
a very similar looking pie by a well known pizza baker from Napoli.
usually his cheese is cutted into thin strips and the cornicione looks more swollen or puffy than on this shot.

http://www.lucianopignataro.it/a/ciro-salvo-a-firenze-tutti-pazzi-per-la-pizza-napoletana/60457/

Offline TXCraig1

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Re: As close to perfection as I have come so farXC
« Reply #91 on: May 31, 2013, 08:36:57 PM »
a very similar looking pie by a well known pizza baker from Napoli.
usually his cheese is cutted into thin strips and the cornicione looks more swollen or puffy than on this shot.

http://www.lucianopignataro.it/a/ciro-salvo-a-firenze-tutti-pazzi-per-la-pizza-napoletana/60457/


If you are comparing my pies to Ciro Salvo's, wow, thank you for the great complement!
I love pigs. They convert vegetables into bacon.

Offline FuocoPizza

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Re: As close to perfection as I have come so far
« Reply #92 on: June 01, 2013, 02:41:15 AM »
Great looking pizza! I would have no problems serving that to my guests!

Craig up your dough ball size a few more grams and cover the entire plate ! :)

Offline napoletana4germany

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Re: As close to perfection as I have come so far
« Reply #93 on: June 01, 2013, 05:38:55 AM »
I do!
I have tasted his pizza unfortunately as little as yours..
Aesthetically your pizzas are outstanding examples: as different as they are, they both are created and baked in a wonderful balance!

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #94 on: June 01, 2013, 09:13:10 AM »
Great looking pizza! I would have no problems serving that to my guests!

Craig up your dough ball size a few more grams and cover the entire plate ! :)

Those are 13" plates.

I love pigs. They convert vegetables into bacon.

Offline FuocoPizza

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Re: As close to perfection as I have come so far
« Reply #95 on: June 01, 2013, 12:49:15 PM »
Those are 13" plates.

Touche.

You're a natural.

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #96 on: June 03, 2013, 12:23:27 PM »
I was pretty happy with this pie. The fresh garlic and oregano really goes well with the soppressata. About a 50 second bake, and just as tender as you could ever ask for. 61%HR, 48 hours at 64F. Ischia culture.
I love pigs. They convert vegetables into bacon.

Offline Seb

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Re: As close to perfection as I have come so far
« Reply #97 on: June 03, 2013, 12:30:04 PM »
Wonderful pie.

Offline derricktung

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Re: As close to perfection as I have come so far
« Reply #98 on: June 03, 2013, 06:26:09 PM »
Absolutely gorgeous pie!

Offline Jackie Tran

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Re: As close to perfection as I have come so far
« Reply #99 on: June 03, 2013, 07:05:05 PM »
Craig, that crust looks AMAZING!  No crumb shots?   :drool:


 

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