Author Topic: As close to perfection as I have come so far  (Read 18131 times)

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Offline Tory

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Re: As close to perfection as I have come so far
« Reply #50 on: June 28, 2012, 11:04:40 AM »
Oh, and what is this Ischia culture? I've never heard of it before.

Can I make one myself, or is it something I'd have to purchase?  If can make it myself, how do I go about it?

Is there something different about it than a wild yeast starter, or is it just another name for a wild yeast starter?

I've tried searching the net for it, but when I google it, I just keep being led back here to this forum.  :o

Thanks,

Tory


Offline toddster63

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Re: As close to perfection as I have come so far
« Reply #51 on: June 28, 2012, 11:10:22 AM »
Oh, and what is this Ischia culture? I've never heard of it before.

Can I make one myself, or is it something I'd have to purchase?  If can make it myself, how do I go about it?

Is there something different about it than a wild yeast starter, or is it just another name for a wild yeast starter?

I've tried searching the net for it, but when I google it, I just keep being led back here to this forum.  :o

Thanks,

Tory

You can buy the Ischia culture at www.sourdo.com. It comes in the "Italian Cultures" and comes with another Italian culture from Naples—the Camadoli culture.

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #52 on: June 28, 2012, 11:12:19 AM »
Ischia is probably the most popular culture with people on this forum using a natural yeast for leavening. It is a wild yeast culture from Naples, and the flavor just can't be beat for pizza IMO. You can get it here: http://www.sourdo.com/home/cultures/italian-cultures-includes-two/  This is where I got mine and most of the other members got theres. There are other places if you want to look.

You can make your own natural yeast culture, but it opens a whole new can of worms. There are several threads here that discuss it. You should be able to find them with a search. If it was me, I'd get the culture I noted above. It is a very stable and predictable culture.

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

Offline Tory

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Re: As close to perfection as I have come so far
« Reply #53 on: June 28, 2012, 11:22:10 AM »
Craig,

Once again, thank you for your help. :)

Tory

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #54 on: September 03, 2012, 10:27:15 PM »
I was pretty happy with these tonight.
« Last Edit: September 03, 2012, 11:52:29 PM by TXCraig1 »
"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: As close to perfection as I have come so far
« Reply #55 on: September 03, 2012, 10:33:57 PM »
I see the Calbrian Chili oil, are the red things the chili's or tomatos?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #56 on: September 03, 2012, 10:35:16 PM »
Chilis
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline p.elkjaer

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Re: As close to perfection as I have come so far
« Reply #57 on: September 04, 2012, 01:55:51 AM »
I was pretty happy with these tonight.
I can see why!

Offline Kermit

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Re: As close to perfection as I have come so far
« Reply #58 on: September 04, 2012, 08:25:17 AM »
Craig, stunning as always. The last pizza - just arugula and crudo with some parmegianno? Or is there something hiding underneath it?


Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #59 on: September 04, 2012, 09:00:31 AM »
Craig, stunning as always. The last pizza - just arugula and crudo with some parmegianno? Or is there something hiding underneath it?

Just some mozzarella and mascarpone. There is a little Meyer lemon olive oil, fresh lemon juice, and salt on the arugula.

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

Offline shuboyje

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Re: As close to perfection as I have come so far
« Reply #60 on: September 04, 2012, 10:34:56 PM »
So are these the result of you recommitting to your bulk ferment time and lifting the pie a lot like you mentioned recently or was there more to this batch?   For my taste visually these are probably the best pies I've seen that didn't come out of the oven at Da Michele, and even then from what I've seen they certainly don't produce at this level everyday. 
-Jeff

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #61 on: September 04, 2012, 10:39:52 PM »
Yes, pretty much. I'm still messing with the floor/dome split, but these are more dome than in the past. I'm absolutely convinced that my formula and workflow needs a full 48 hours (minimum) of fermentation (bulk + ball).

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: As close to perfection as I have come so far
« Reply #62 on: September 04, 2012, 11:05:01 PM »
So are these the result of you recommitting to your bulk ferment time and lifting the pie a lot like you mentioned recently or was there more to this batch?   

Thank goodness that Craig isn't some California guy with a prescription to medical relief, and he has time to answer questions without considering them a jab at his preferred method.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline shuboyje

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Re: As close to perfection as I have come so far
« Reply #63 on: September 04, 2012, 11:29:48 PM »
Thank goodness that Craig isn't some California guy with a prescription to medical relief, and he has time to answer questions without considering them a jab at his preferred method.

Sorry if it came across as a jab, wasn't meant to be in the least.  I assumed those were the changes that moved these pies from his already stellar Neapolitan Garage thread to this one, but wanted to confirm.  He's basically hit exactly what I am after and on the oven management end of things has come to the same conclusion that I recently came to.
-Jeff

Offline Jet_deck

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Re: As close to perfection as I have come so far
« Reply #64 on: September 04, 2012, 11:38:19 PM »
Sorry Jeff, I didn't mean to sound negative to your post.  Questions are great and answers are better.  I am greatfull to have Craig as a pizza friend, and within 300 miles.  I could set a trap for him some morning in the back of my SUV with a good bottle of wine, when he jumps in to check it out, shut the back door and drag him to my house to help.  Pizza makes us do crazy stuff.

My next Quest would be to lure Chao and Bill into a trip to Texas.  Maybe I need a bigger lure.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #65 on: October 08, 2012, 12:54:36 PM »
This one was right up there.
"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: As close to perfection as I have come so far
« Reply #66 on: October 14, 2012, 03:54:09 PM »
One of my best pies so far.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline bakeshack

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Re: As close to perfection as I have come so far
« Reply #67 on: October 14, 2012, 04:18:58 PM »
Craig, this is your best so far!  It looks really soft and tender.  The leoparding is top notch!  Is this 60% HD as well?


Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #68 on: October 14, 2012, 04:23:40 PM »
Craig, this is your best so far!  It looks really soft and tender.  The leoparding is top notch!  Is this 60% HD as well?



Thank you Marlon. Yes, that is 60%HR from last night's batch.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline bakeshack

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Re: As close to perfection as I have come so far
« Reply #69 on: October 14, 2012, 04:33:47 PM »
I would imagine the bake time to be a bit faster than your previous pies, maybe below 50 secs for the Marg?  It looks really good. 

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #70 on: October 14, 2012, 04:39:46 PM »
I would imagine the bake time to be a bit faster than your previous pies, maybe below 50 secs for the Marg?  It looks really good. 

I didn't time them, but I'd guess marginally under 60 with the last 10 in the dome.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline FuocoPizza

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Re: As close to perfection as I have come so far
« Reply #71 on: October 18, 2012, 11:31:07 AM »
Those look excellent, well done!

Offline TXCraig1

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Re: As close to perfection as I have come so far
« Reply #72 on: October 18, 2012, 03:34:50 PM »
Those look excellent, well done!

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

Offline Chicago Bob

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Re: As close to perfection as I have come so far
« Reply #73 on: October 18, 2012, 06:27:39 PM »
Yes!
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

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Re: As close to perfection as I have come so far
« Reply #74 on: October 19, 2012, 08:49:32 AM »
Really nice...


 

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