Author Topic: Texas Pizza Summit  (Read 14332 times)

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Offline TXCraig1

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Texas Pizza Summit
« on: July 30, 2012, 09:57:59 AM »
We had a little get-together this weekend. Gene (Jet_deck), Pete (Pete-zza), Tom (Tscarborough), and Bill (wheelman), joined Java and me at the Garage for a couple pies.

Sometime you just know things are going to go well. This was one of those times. Pete shows up, and the first thing he pulls out of his bag is a 1985 Mouton, and I was like ďoh youíve got to be kidding me.Ē So thatís how the weekend started, and it just got better and better.

We baked a couple pies, told some stories, had lots of laughs, drank some adult beverages, played with the Mighty Pizza Oven, and hung out. These are a great bunch of guys that Iím proud to know.

Here are a couple pictures of the group. Iíll post pictures of the pies soon.

Craig
"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: Texas Pizza Summit
« Reply #1 on: July 30, 2012, 09:58:39 AM »
More
« Last Edit: July 30, 2012, 10:06:22 AM 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 TXCraig1

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Re: Texas Pizza Summit
« Reply #2 on: July 30, 2012, 09:59:18 AM »
More
"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: Texas Pizza Summit
« Reply #3 on: July 30, 2012, 09:59:39 AM »
More
"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: Texas Pizza Summit
« Reply #4 on: July 30, 2012, 10:02:54 AM »
The breakfast of champions courtesy of Tom and Pete.
"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: Texas Pizza Summit
« Reply #5 on: July 30, 2012, 10:16:16 AM »
Man what a coup!!!     Brilliant!!!
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: Texas Pizza Summit
« Reply #6 on: July 30, 2012, 10:31:46 AM »
The pies:

The dough was 63%HR, Caputo Pizzeria, 3% salt, 1.3% Ischia. 24 Hours bulk at 65F. 12 hours balls at 65F, 10+ hours balls at 77F.

The order of the pictures - not necessarily the order we ate the pies.

- Margherita
- Brussels Sprouts, pancetta, garlic, evoo
- Mushrooms, parm, black pepper, white truffle oil
- Tomato, rapini, fennel sausage, calabrian chili oil
- Vermont Smoked pepperoni, dry WM mozz
- Fresh mozz, brandied dried cherries, fennel sausage, red pepper flakes, honey
- Duck confit, candied figs, brie, and mascarpone
- Fresh mozz, tomato, Sopressata
- Tomato, fresh mozz, mushrooms, red onions, prosciutto
- Cauliflower, fresh mozz, double smoked bacon
- Margherita Margherita
"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: Texas Pizza Summit
« Reply #7 on: July 30, 2012, 10:32:16 AM »
More
"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: Texas Pizza Summit
« Reply #8 on: July 30, 2012, 10:33:03 AM »
More
"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: Texas Pizza Summit
« Reply #9 on: July 30, 2012, 10:36:30 AM »
Gene getting some practice in so he'll be ready when Tom finishes his new WFO.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

parallei

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Re: Texas Pizza Summit
« Reply #10 on: July 30, 2012, 10:41:11 AM »
Looks like a fine time boys!

Offline TXCraig1

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Re: Texas Pizza Summit
« Reply #11 on: July 30, 2012, 10:42:06 AM »
Java seemed to have a good time too...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online norma427

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Re: Texas Pizza Summit
« Reply #12 on: July 30, 2012, 10:57:52 AM »
Wow, it looks like you guys had a great time!  ;D The pies look wonderful, the wines sound enchanting, and the fellowship sure sounds interesting.  I also think your dog is beautiful.  You guys drank wines I never ever heard of.  What a lucky crew!  Did everyone get to try your oven Craig? 

Norma 

Offline TXCraig1

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Re: Texas Pizza Summit
« Reply #13 on: July 30, 2012, 11:03:48 AM »
Bert let us play with the Might Pizza Oven. It's a neat little device. We only made two pies in it, so I can't comment too much more on it just yet.

Pete and Gene wipped up an emergency dough. It was a lesson in precision pizzamaking. Pete took the calculations out to 7 decimal places. Gene was having a hard time achieving the same level of precision on the scale  :-D
"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: Texas Pizza Summit
« Reply #14 on: July 30, 2012, 11:04:27 AM »
More
"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: Texas Pizza Summit
« Reply #15 on: July 30, 2012, 11:06:18 AM »
Wow, it looks like you guys had a great time!  ;D The pies look wonderful, the wines sound enchanting, and the fellowship sure sounds interesting.  I also think your dog is beautiful.  You guys drank wines I never ever heard of.  What a lucky crew!  Did everyone get to try your oven Craig? 

Norma 

Thanks Norma. Yes, we are very lucky! I think everyone except Pete made a pie in the Acunto. These guys are all pros!
"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: Texas Pizza Summit
« Reply #16 on: July 30, 2012, 11:28:37 AM »
I almost forgot the bast part.

Gene had these awesome t-shirts made for the event.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Online norma427

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Re: Texas Pizza Summit
« Reply #17 on: July 30, 2012, 11:39:12 AM »
I almost forgot the bast part.

Gene had these awesome t-shirts made for the event.

Wow, those t-shirts Gene had made sure look cool!  8)

Norma

Offline PizzaPolice

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Re: Texas Pizza Summit
« Reply #18 on: July 30, 2012, 12:04:46 PM »
Absolutely fantastic!  I am insanely jealous over here.
Who designed the shirts?  Serious skillz.

Offline Tscarborough

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Re: Texas Pizza Summit
« Reply #19 on: July 30, 2012, 12:27:39 PM »
Thank you for the hospitality, Craig, I had a great time and learned a lot from each of you.  Really great group to meet and cook with.  I did have to pull over about half way home and take a nap...

Online Pete-zza

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Re: Texas Pizza Summit
« Reply #20 on: July 30, 2012, 12:30:57 PM »
It was an honor for me to be invited to the 2012 Texas Summit. I suspected that Craig would not have expected me to accept the invitation, given my predilection for privacy, but I knew that Craig was an enormous talent (he is truly a Renaissance man) and a master pizza maker. When I learned that tscarborough (Tom, the anarchist) and Gene (whom I had met before) were also going to be there, that iced the deal. I would make the pilgrimage to Pizza Mecca. I was also pleasantly surprised to hear upon my arrival at Craig's home that wheelman (Bill) was flying in from Alabama for the event. That made the event even better. Bill is a true Southern gentleman.

As for the wines, there had been a fair amount of discussion on other threads on the merits of beer versus wine for consuming with pizza, but I knew from some of Craig's photos of the bottles of wine that he regularly consumed, and also that he had drunk Bordeaux wines, that he would be unlikely to turn away an old first growth Bordeaux. It isn't very often that one gets the chance to sample an old first growth Bordeaux. But I also thought that maybe the other guys would like a chance to sample one if they hadn't before. I also wanted to see how the Mouton (and the other wines) would pair with the pizzas. The 1985 Mouton Rothschild was one of the oldest Bordeaux wines in my collection. The prices shown on the tags for the Mouton and for the 1988 Lynch Bages are 1985 prices. As one might expect, today's prices for those wines are much higher. In fact, I did some quick calculations when I got back home that showed that today's average price for just the Mouton (ex taxes and shipping) is more than it cost me to have breakfast at DFW airport, fly to Houston Hobby, rent a car, stay in a very nice hotel, pay for gas for the rental car, and pay for SuperShuttle to and from DFW. Needless to say, the Mouton was a delight. In fact, all of the wines we had, which spanned types and dates, were very good.

The Herradura tequila was one that my daughter-in-law selected for me during a recent trip to Guadalajara, Mexico. She spends a fair amout of time in Mexico and is becoming the family expert on tequilas. What is not generally well known is that in Mexico tequilas are commonly drunk alone, without anything. Just out of a tequila glass (I brought four of them that I picked up in Tlaquepaque for us to use at Craig's place). So, for strictly drinking purposes, you want the best tequilas. Of course, the same tequilas can be used to make Margaritas, but you usually will use cheaper tequilas. I am not much of a drinker but I thought the Herradura tequila was very good.

As for the Craig's pizzas, they were exceptional. They were as good as they look in Craig's photos. I especially liked the Margarita pizzas, the pepperoni pizza (with the Vermont smoked pepperoni slices--the first time I tried them), the sopressata pizza and the cauliflower pizza. Bill also made a killer Margarita pizza, and Tom made some of his exceptional anarchist pizzas using dough that he brought with him by car from the Austin area to Craig's place. And Gene showed his ample pizza making skills. He will be in hog heaven once Tom finishes the oven he is building for him.

There were also a few surprises. One was that I felt that I had known all of the guys for years. There were no hesitancies or fumbling around to make conversation. As one might expect, we covered a lot of ground, not only about pizza and wine and beer and the forum but many personal matters also. Another surprise is that Neapolitan style pizzas are waistline friendly. When I go on trips and consume more food that I would normally consume, I expect to cut back on my food intake when I get back home. That was not the case this time. We went through a lot of pizzas, and drank a fair amount of wine, but when I got back home my weight was the same as when I left. I think the Neapolitan pizzas are perhaps the healthiest pizzas to eat, most likely because the toppings are not overdone, they are used rather sparingly, and can include vegetables, and everything is of the highest quality. In a way, the Neapolitan pizzas seem to fit the Mediterranean diet quite well.

I had a great time and hope that there will be future events where we can have another chance to eat and drink and get to know each other even better.

Peter
« Last Edit: July 30, 2012, 12:35:19 PM by Pete-zza »

Offline pizzablogger

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Re: Texas Pizza Summit
« Reply #21 on: July 30, 2012, 12:31:21 PM »
I post this with some hesitation, as I would not be surprised to hear that Craig, Tom, Gene, Bill, Java and the previous repliers have all "disappeared" for posting pictures of and responding to said pictures of an intelligence-community sensitive top secret asset. They should have known better than to have taken a picture of the entire group (Hi Peter)!  :-D

Now, the faint human voice you hear on the wind is the echoes of my envious yelling from Maryland. I wish I could have been there!

Sounds and looks like a fantastic event. Great crew, delicious looking pizzas and some fine drinks. Left bankin' harder than a motherf*@ker ....Pauillac in the house for sure! That's a nice bring Peter.

Craig, you are a man after my own heart. Tequila Herradura is our "house" brand and it is too blurry to tell for sure, but I spy a bottle of Tito's in the background of the pic where you are giving Java a slice.

That Acunto sure can put out the goods.

Thanks for sharing!  :) --K

"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Texas Pizza Summit
« Reply #22 on: July 30, 2012, 12:45:48 PM »
I have not had that vintage, but I have had a very old Mouton before, but I am curious what everyone thought of the '88 Lynch Bages (the 85 Mouton is just a crazy bottle to bring....ditto for the Lynch Bages. Wow!) Was it perhaps the more pizza friendly of the two Left Bank Bordeaux on the table?

The Herradura tequila was one that my daughter-in-law selected for me during a recent trip to Guadalajara, Mexico. She spends a fair amout of time in Mexico and is becoming the family expert on tequilas. What is not generally well known is that in Mexico tequilas are commonly drunk alone, without anything. Just out of a tequila glass (I brought four of them that I picked up in Tlaquepaque for us to use at Craig's place). So, for strictly drinking purposes, you want the best tequilas. Of course, the same tequilas can be used to make Margaritas, but you usually will use cheaper tequilas. I am not much of a drinker but I thought the Herradura tequila was very good.

You are correct. Tequila is commonly drunk alone, which is how I usually do it. It varies by region, but another delicious Mexican concoction is the sangrita from the Jalisco region. One glass is high quality 100% agave tequila and the other glass is juice from a mixture of fresh squeezed oranges, limons (limes) and pomegranates, with either chile pepper or hot sauce added to the juice. The oily texture of the 100% agave in one sip, followed by the cutting acidity of the juice is a real pleasure of the palate. I have been adding Aleppo chiles to the mix and it is ratcheted up another notch now.

Great description of the event. Cannot think of anyone better to affirm how excellent Craig's pies are. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Texas Pizza Summit
« Reply #23 on: July 30, 2012, 12:49:50 PM »
Peter, if I may ask, in what fashion are you storing your wines?

A wise man once mentioned that after a certain point, "there are no great wines, only great bottles". --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Texas Pizza Summit
« Reply #24 on: July 30, 2012, 01:04:46 PM »
Gene, what are you, some kinda rock star diva? It seems that you are changing shirts more than the outfit changes at a Madonna concert.  ;D

Good to see your face again and you manning the sticks in the garage.

Just looks like a killer day for all involved. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell


 

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