Author Topic: As close to perfection as I have come so far (Read 7952 times)

Barry · « **Reply #20 on:** May 28, 2012, 07:59:03 AM »

Beautiful pizza Craig !

Now what? Can you go better that that?

What did you change to arrive at this point?

Kind regards.

Barry

Barry · « **Reply #21 on:** May 28, 2012, 08:00:48 AM »

Hi Craig,

That pie is beautiful!

What changes did you make to get there?

Kind regards.

Barry

dellavecchia · « **Reply #22 on:** May 28, 2012, 09:05:43 AM »

Craig - That is a perfect pizza. It is amazing the amount of burden we put into our pizza making to reach what we consider perfection. My guests always love pizzas I just want to throw into the trash immediately, knowing the dough did not get enough oven spring or the leoparding was not even or the cheese went slightly over or the f'ing oven is running too hot and the bottom is burning. I am not sure if the pursuit of perfection is just obsessive behavior or the thrill of the game, at least in my case.

John

bakeshack · « **Reply #23 on:** May 28, 2012, 02:50:22 PM »

Craig, you're the best! I really think you should officially open for business! I have eaten and made enough pies to know (even from just looking at a picture) that your pies are one of the best in the country. When I first joined the forum, your NP pies really inspired me. Thanks!

toddster63 · « **Reply #24 on:** May 28, 2012, 02:54:48 PM »

Quote from: dellavecchia on May 28, 2012, 09:05:43 AM

Craig - That is a perfect pizza. It is amazing the amount of burden we put into our pizza making to reach what we consider perfection. My guests always love pizzas I just want to throw into the trash immediately, knowing the dough did not get enough oven spring or the leoparding was not even or the cheese went slightly over or the f'ing oven is running too hot and the bottom is burning. I am not sure if the pursuit of perfection is just obsessive behavior or the thrill of the game, at least in my case.

John

Great post, John! That's how it is for me, too. And I bet Craig would say the same...We just don't have that Pizza Hut '"good is enough" mentality.

pizza dr · « **Reply #25 on:** May 28, 2012, 08:36:12 PM »

Aleppo... Seriously???

You got some of the best red chile flakes right in your neighboring state... that being New Mexico. Of course the middle east is about as far east as New Mexico is West

. Oh well

Have you ever tried Chimayo chile? Normally it is in powder form but I have found a guy here that does "flakes" with no seeds that sounds very similar to the Aleppo. Tasty stuff with "raisiny" flavors and a hint of cumino undertones.

Great looking pizza... Congrats!

Scot

AgPie · « **Reply #26 on:** May 29, 2012, 07:23:25 AM »

Awesome Craig

!!!!

pizzablogger · « **Reply #27 on:** May 29, 2012, 04:51:22 PM »

Sick looking pie.....she's a beauty.

Aleppo is magic. I have used it previously mixed into an olive oil which I drizzle post bake, but for some reason have never sprinkled it on directly while dressing the skins.

Will definitely need to try that and very soon.

Every element of that pie looks haunting.

moose13 · « **Reply #28 on:** May 29, 2012, 10:30:50 PM »

Outstanding! Looks perfect to me.

Chicago Bob · « **Reply #29 on:** May 29, 2012, 10:33:18 PM »

Man, those 3 pics are hipmo-tizing......

TXCraig1 · « **Reply #30 on:** June 24, 2012, 10:38:12 AM »

Last night:

Jet_deck · « **Reply #31 on:** June 24, 2012, 10:44:07 AM »

Shut the front door. I really should consider a visit soon.

toddster63 · « **Reply #32 on:** June 24, 2012, 11:55:08 AM »

I always think the word perfection is dangerous, Craig, but that pie comes very close...! Ahh, those blisters and char, just right!

TXCraig1 · « **Reply #33 on:** June 24, 2012, 01:44:26 PM »

Quote from: toddster63 on June 24, 2012, 11:55:08 AM

I always think the word perfection is dangerous

Agreed. The operative words being "as close to."

CL

widespreadpizza · « **Reply #34 on:** June 24, 2012, 08:15:43 PM »

Craig looks awesome. Only change I would make is to chiffonade sp? that much basil and put it down under the cheese and oil. I think it would make for a better mouth feel while eating and also elevate the look. Just my 2C. -Marc

TXCraig1 · « **Reply #35 on:** June 25, 2012, 05:45:24 PM »

Quote from: widespreadpizza on June 24, 2012, 08:15:43 PM

Craig looks awesome. Only change I would make is to chiffonade sp? that much basil and put it down under the cheese and oil. I think it would make for a better mouth feel while eating and also elevate the look. Just my 2C. -Marc

Thanks Marc. I'll probably stick with lots of whole leaves on the top of the cheese and under the oil. I love everything about it. I'm not really a fan of cut basil on a Margherita. Cut or hand torn on a cheese pie or some sort of specialty pie is probably the only place you'll see that from me - and probably never a chiffonade on a pie (it does have it's place though). I prefer larger pieces on pizza. That's one of the things I love abut pizza - we can all have it just the way we want it.

CL

napoletana4germany · « **Reply #36 on:** June 26, 2012, 06:53:36 AM »

adorable.

jak123 · « **Reply #37 on:** June 26, 2012, 07:45:50 AM »

Craig, what are the chances you would want to come spend some time down in Austin to help me open the place? I mean your pizza's are incredible.

TXCraig1 · « **Reply #38 on:** June 26, 2012, 09:18:44 AM »

Quote from: jak123 on June 26, 2012, 07:45:50 AM

Craig, what are the chances you would want to come spend some time down in Austin to help me open the place? I mean your pizza's are incredible.

Thank you for the great complement!

If you're serious, shoot me an email.

CL

pizzablogger · « **Reply #39 on:** June 26, 2012, 01:00:17 PM »

Stunning!

Don't ever cut that basil. --K