Pizza Garagista - TX pizza night!

[wheelman]

since i've been determined to raise my pizza game from very basic to authentic neapolitan, i've paid close attention to TXCraig's amazing body of work on this site.  i was recently invited to meet the master and sneak a peek behind the curtain in the pizza garage.  i must say, it was all i hoped it would be.  i left with a whole new list of things to work on.  i also got to meet some great like minded people - and people are what pizza night is all about!  i took a few photos, enjoy!
thanks Craig,
bill

[wheelman]

 i never knew 25 year-old first growths went so well with pizza!  that only made the night that much more special.  these were bucket list wines.  they clearly know how to do things right in Texas. 
thanks Pete!

[tinroofrusted]

Great photos!  What wines!  Not to mention Craig's pizzas.  Very jealous! Thanks for posting those.  Love the photo of the Acunto oven.  

Regards,

TinRoof

[wheelman]

craig even let me sit behind the wheel a couple of times.  the acunto is a sweet oven, so soft yet powerful.  craig has the management worked out really well with long warm up and deeply saturated heat.  i made a delevecchia calzone as we talked about john and how we wished he could have been there.
cheers!
bill

[norma427]

Bill,

I am glad you got to meet the master and get a peak behind the curtain of the pizza garage.  I am also glad that you left with a whole new list of things to work on.

Great pictures! 

Norma

[wheelman]

thanks Norma!  As you know well,  like most things that are difficult to master, pizza is all about the tiny details.  the first 95% is easy, the last 5% not so.  That's what makes it fun though.  the best way to work on the last 5% is to watch someone else who's closer to the goal.  i'm feeling really lucky to have spent some time with Craig, Pete, Tom and Gene.  now i can't wait to cook again.
bill

[Giggliato]

I noticed the pizzas were pre shaped on the table and air stretched a bit as well. Some have told me that the pizza should never leave the table and others have insisted that it is best to let gravity do most of the work. Do these methods impart differing textures to the finality of the pie??

[Kermit]

Very nice looking pizzas  Looks like a fun evening.

[Jet_deck]

 i made a delevecchia calzone....

And it hit the spot, very light and flavorful.

[TXCraig1]

And it hit the spot, very light and flavorful.

It was the first leftovers I ate!

[wheelman]

I noticed the pizzas were pre shaped on the table and air stretched a bit as well. Some have told me that the pizza should never leave the table and others have insisted that it is best to let gravity do most of the work. Do these methods impart differing textures to the finality of the pie??

I'm not sure how you could stretch the doughs without picking them up off the table.  i've never tried to shape one without doing that.  Craig's doughs (and mine too) are very soft and open without much effort.  no real neaoplitan slap required. 

i'm cooking Sunday.  can't wait to try a couple of things.  I got some brussels sprouts, but i'm still holding off on the truffle oil
bill

[TXCraig1]

I'm not sure how you could stretch the doughs without picking them up off the table.  i've never tried to shape one without doing that.  Craig's doughs (and mine too) are very soft and open without much effort.  no real neaoplitan slap required. 

i'm cooking Sunday.  can't wait to try a couple of things.  I got some brussels sprouts, but i'm still holding off on the truffle oil
bill

Did you like the mushroom pie with the white truffle oil?

[wheelman]

still not sold on the truffle oil part.  it was a great pie but i think i can still taste the truffle oil a week later! 
that stuff is full strength.

[Giggliato]

I'm not sure how you could stretch the doughs without picking them up off the table.  i've never tried to shape one without doing that.  Craig's doughs (and mine too) are very soft and open without much effort.  no real neaoplitan slap required. 

You sort of have to use both hands and spin and stretch the dough. Then you slide the peel under the disk in one motion. If done correctly with the right kind of dough it is actually faster than the Neapolitan slap. Not that speed is the most important thing, but it is important sometimes.

[TXCraig1]

Paulie Gee calls it the Egyptian move. I've seen several other videos with a smiliar technique.

http://slice.seriouseats.com/archives/2010/11/the-piemans-craft-paulie-gees-egyptian-move-pizza-dough-stretching-technique.html?ref=title

[Giggliato]

Ah, I just watched that video too, this one is called the DJ,

http://slice.seriouseats.com/archives/2011/01/mark-bello-pizza-a-casa-how-to-stretch-pizza-dough-dj-method.html?ref=title

Although I generally think it is best to never touch what you wish to become the cornicione.

I must admit to using gravity myself lately to help with the stretching 

[andreguidon]

In Naples, Paolo from pizzeria mattozzi also called the DJ, he ask me if i used the DJ style to open the dough, so i said no i use the neapolitan slap, he said thank god!!.... it was funny.....