Author Topic: Pizza is Beautiful  (Read 13570 times)

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Offline Don K

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Re: Pizza is Beautiful
« Reply #25 on: August 10, 2012, 09:43:32 PM »
Gorgeous Craig!

Maybe you should frame these and hang them in the garage.
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Offline Tscarborough

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Re: Pizza is Beautiful
« Reply #26 on: August 10, 2012, 09:50:58 PM »
Blow them up to 24x36 and hang them, Genius!

Offline Chicago Bob

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Re: Pizza is Beautiful
« Reply #27 on: August 10, 2012, 10:07:23 PM »
Yeah man...how much you reckon you could let a print go for?  ;D
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: Pizza is Beautiful
« Reply #28 on: August 10, 2012, 10:19:05 PM »
I'm happy to send the hi-res file to anyone who wants it.
"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: Pizza is Beautiful
« Reply #29 on: August 10, 2012, 10:26:21 PM »
Seriously....what sausage are you working with on that outlandish beauty? Thanks Craig.
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: Pizza is Beautiful
« Reply #30 on: August 10, 2012, 10:28:17 PM »
It's Johnsonville mild Italian to which I add a bunch of fennel seeds, cayenne pepper, and black pepper.
"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: Pizza is Beautiful
« Reply #31 on: August 10, 2012, 10:36:18 PM »
Ten-fo....thanks.
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: Pizza is Beautiful
« Reply #32 on: August 10, 2012, 10:49:04 PM »
When properly doctored, it's an order of magnitude better than 99% of the sausage I've had in even the best places.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline juniorballoon

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Re: Pizza is Beautiful
« Reply #33 on: August 11, 2012, 12:35:19 AM »
Soaked in oil. I've never seen dry ones. Do you know where I can get some?

I've never purchased them. When googling "calabrian peppers" it says there are many types. Are these hot? Do they have a brand name? I'm going to look for them at Whole Foods and another local market the Metropolitan. They often have specialty imported items. I will attempt the brocollini, sausage and peppers pizza this weekend, but have little hope it will look like yours.

jb


Offline Chicago Bob

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Re: Pizza is Beautiful
« Reply #34 on: August 11, 2012, 01:29:19 AM »
I've never purchased them. When googling "calabrian peppers" it says there are many types. Are these hot? Do they have a brand name?

jb
Friend....I think it's time you found a new "Google"....or maybe actually look at Craig's garage thread...it's all right there an i like you but please show initiative before bugg'in the grown folks, thanks...I knew you'd understand an we'd always remain friends.... ;)
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: Pizza is Beautiful
« Reply #35 on: August 11, 2012, 07:11:02 AM »
Bob,

I don't think that juniorballoon (jb) meant any harm. Unlike many other members who join the forum, he at least did a Google search to try to find the answers to his own questions. He has also shown his seriousness about his pizza making by becoming a Supporting Member. They are hard to come by, so I will cut Supporting Members slack all day long. That said, I might pass on a tip to him. And that is to use the Google Custom Search feature that can be accessed at the bottom of the forum's main page. Using the term "Calabrian", or something similar, in that search engine would have taken him to the most relevant threads.

I am always looking for ways to help new members navigate the forum and to make life easier for everyone. That is one of the reasons why I recently added the post at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,13789.msg194999.html#msg194999. I think that that post is reducing the number of questions by members who have chosen not to do any searching before posing their questions to the membership.

Peter

Offline Pete-zza

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Re: Pizza is Beautiful
« Reply #36 on: August 11, 2012, 08:43:44 AM »
When properly doctored, it's an order of magnitude better than 99% of the sausage I've had in even the best places.

I can attest to the quality of Craig's doctored Johnsonville sausage. If Craig had not told us (at the Texas Summit) how he modified the Johnsonville sausage, I would have thought that it was a specialty sausage that he had purchased from a butcher of specialty Italian food store. I usually buy sausage from Jimmy's in Dallas (their sausage is used by several pizzerias in the Dallas area) but it is good to know that I can easily doctor the Johnsonville sausage to make it better.

Craig, when you use the fennel seeds, do you grind, or crush or "crack" them or do you use them whole? I have used all of these methods but one has to be careful when grinding them because it is easy to overdo it and end up with too potent a flavor. Sometimes I use a blend of cracked and ground fennel seed.

Peter

Offline Chicago Bob

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Re: Pizza is Beautiful
« Reply #37 on: August 11, 2012, 08:46:16 AM »
Bob,

I don't think that juniorballoon (jb) meant any harm. Unlike many other members who join the forum, he at least did a Google search to try to find the answers to his own questions. He has also shown his seriousness about his pizza making by becoming a Supporting Member. They are hard to come by, so I will cut Supporting Members slack all day long. That said, I might pass on a tip to him. And that is to use the Google Custom Search feature that can be accessed at the bottom of the forum's main page. Using the term "Calabrian", or something similar, in that search engine would have taken him to the most relevant threads.

I am always looking for ways to help new members navigate the forum and to make life easier for everyone. That is one of the reasons why I recently added the post at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,13789.msg194999.html#msg194999. I think that that post is reducing the number of questions by members who have chosen not to do any searching before posing their questions to the membership.

Peter
Peter,
I know that junior meant no harm......I have noticed that he is a fun interactive type of pizza person. I am currently experiencing a profound family loss in Germany and think I will prolly take a 'lil time out from the forum here. Thank you for being so kind Peter.
Junior, no hard feelings ok?   ;)

ps. I have noticed that the noob section has a newfound ship shape order to it's folks...good job Peter...
« Last Edit: August 11, 2012, 08:50:13 AM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: Pizza is Beautiful
« Reply #38 on: August 11, 2012, 09:08:02 AM »
I've never purchased them. When googling "calabrian peppers" it says there are many types. Are these hot? Do they have a brand name? I'm going to look for them at Whole Foods and another local market the Metropolitan. They often have specialty imported items. I will attempt the brocollini, sausage and peppers pizza this weekend, but have little hope it will look like yours.

jb

I've only tried two brands:  Tutto Calabria and Artibel. They are next to impossible to find. These are the ones I generally buy: http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm I buy 3 or 4 at a time so the shipping doesn't eat me up.

This is the Artibel: http://www.ilmercatoitaliano.net/artibel-calabrian-hot-peppers-small/?gclid=CP-No_DV37ECFUdgTAodGVoAJQ

I was given a jar of these as a gift but have not tried them yet: http://www.markethallfoods.com/products.php?product=Hot-Cherry-Peppers-from-Calabria

The long hot ones from Tutto Calabria and the little round ones from Artibel taste about the same.

They are medium hot, a bit briny, and sometimes on the salty side. There really is nothing else that tastes like them for comparison.

Here is how I usually prep them: http://www.pizzamaking.com/forum/index.php/topic,19368.0.html

Craig
« Last Edit: August 11, 2012, 09:27:25 AM 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 TXCraig1

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Re: Pizza is Beautiful
« Reply #39 on: August 11, 2012, 09:15:56 AM »
Craig, when you use the fennel seeds, do you grind, or crush or "crack" them or do you use them whole? I have used all of these methods but one has to be careful when grinding them because it is easy to overdo it and end up with too potent a flavor. Sometimes I use a blend of cracked and ground fennel seed.

Peter

I cut the sausage casing open lengthwise and remove the sausage. I pres it out flat to about 1/2 of its original thickness. I then sprinkle the whole seeds across the surface (~1/2tsp). I then give it a pretty even coating of cayenne (adjust for your preferred heat level), and a couple grinds of black pepper. To finish, I cut it in half and stack the halves then press it flat. I repeat this 4 or 5 times to be sure I have a nice even mix then make a ball and put it in the fridge. I like to do it at least a couple hours before using it.

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

Offline Pete-zza

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Re: Pizza is Beautiful
« Reply #40 on: August 11, 2012, 09:21:36 AM »
I am currently experiencing a profound family loss in Germany and think I will prolly take a 'lil time out from the forum here.

Bob,

I'm sorry to hear about your loss. If it is any consolation, my father, who lived with me for several years and knew my every move, once told me that he could tell when things weren't going well with me from what I would say or do, including the tone. That lesson taught me to never write or do anything when I was angry or upset or just having a bad day. In the same vein, a boss once told me if I planned to write someone a nasty letter, it was OK to compose such a letter but to sit on it for one day and then decide. I don't think I ever sent out one of the letters.

We look forward to your return to the forum once things settle down.

Peter

Offline Pete-zza

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Re: Pizza is Beautiful
« Reply #41 on: August 11, 2012, 09:29:59 AM »
I cut the sausage casing open lengthwise and remove the sausage. I pres it out flat to about 1/2 of its original thickness. I then sprinkle the whole seeds across the surface (~1/2tsp). I then give it a pretty even coating of cayenne (adjust for your preferred heat level), and a couple grinds of black pepper. To finish, I cut it in half and stack the halves then press it flat. I repeat this 4 or 5 times to be sure I have a nice even mix then make a ball and put it in the fridge. I like to do it at least a couple hours before using it.

Craig

Craig,

Thanks. That's perfect.

Peter


Offline Don K

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Re: Pizza is Beautiful
« Reply #42 on: August 11, 2012, 11:05:39 AM »
Johnsonville has an unstuffed Italian sausage too. The only place that I've ever seen it is Super K-Mart.
The member formerly known as Colonel_Klink

Offline Pete-zza

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Re: Pizza is Beautiful
« Reply #43 on: August 11, 2012, 11:53:11 AM »
Don,

Is the Johnsonville bulk mild sausage the same as is used in the individual sausages with the casings?

Peter

Offline Don K

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Re: Pizza is Beautiful
« Reply #44 on: August 11, 2012, 12:03:37 PM »
Don,

Is the Johnsonville bulk mild sausage the same as is used in the individual sausages with the casings?

Peter
I don't know Peter. I make my own Italian sausage for pizza and lasagna, but I have used the bulk Johnsonville and seasoned it like Craig when I don't have the time or motivation to make my own. I really can hardly tell the difference between the homemade and the spiced up Johnsonville. It is a really good sausage--just a little too mild.
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Offline juniorballoon

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Re: Pizza is Beautiful
« Reply #45 on: August 11, 2012, 12:08:25 PM »
Peter,
I know that junior meant no harm......I have noticed that he is a fun interactive type of pizza person. I am currently experiencing a profound family loss in Germany and think I will prolly take a 'lil time out from the forum here. Thank you for being so kind Peter.
Junior, no hard feelings ok?   ;)

ps. I have noticed that the noob section has a newfound ship shape order to it's folks...good job Peter...

No hard feelings Bob. I'm sorry to hear you're having a rough time. While I am not new to forum/search/noob etiquette I do have a tendency to just ask. In part I sometimes don't think to search, but it's also that I just like to have a conversation.

I hope when you return we can continue that conversation.

jb


Offline petef

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Re: Pizza is Beautiful
« Reply #46 on: August 11, 2012, 08:43:40 PM »
....... That lesson taught me to never write or do anything when I was angry or upset or just having a bad day. In the same vein, a boss once told me if I planned to write someone a nasty letter, it was OK to compose such a letter but to sit on it for one day and then decide. I don't think I ever sent out one of the letters.

That's an excellent rule to live by, similar to my own. Similar because I try to live by "the 24 hour rule" which says don't send a message for 24 hours that was written in anger or when I'm upset. Where you and I differ is I'd encourage people to write a message or letter in anger or while upset because it can be quite therapeutic and calming to get it all out while allowing yourself to think deeper about the issue. Then sit on that letter for 24 hours, have a good sleep, and then review and/or modify your message before sending it out or trashing it. As you said, many times you won't even send it. :)

---pete---



Offline TXCraig1

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Re: Pizza is Beautiful
« Reply #47 on: August 11, 2012, 08:53:39 PM »
Jack: Did you drink and dial?

Sideways (2004)
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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parallei

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Re: Pizza is Beautiful
« Reply #48 on: August 11, 2012, 09:55:41 PM »
I'll play.......tonight's pie.

Pizza is beautiful and pepperoni is pretty.


Offline TXCraig1

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Re: Pizza is Beautiful
« Reply #49 on: August 11, 2012, 10:02:00 PM »
Gorgeous char on the pepperoni and a picture perfect crumb, Paul!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage