Author Topic: Epic pizzafest at Tom's and Jet's baby comes home (Read 1984 times)

Tscarborough · « **Reply #20 on:** October 30, 2012, 10:57:36 AM »

Zane said more than I have ever heard him say about the process. I think if you were to search this board for "Detroit style" some of his old posts will show up.

Jet_deck · « **Reply #21 on:** October 30, 2012, 12:24:02 PM »

Quote from: Tscarborough on October 30, 2012, 10:57:36 AM

Zane said more than I have ever heard him say about the process. I think if you were to search this board for "Detroit style" some of his old posts will show up.

I was kinda being silly. Craig and I pinned him down on the flour and hydration out by the street. Then later the cheese story. I don't think he ever gave up the sauce, though. He is very smart business-wise, as well.

TXCraig1 · « **Reply #22 on:** October 30, 2012, 12:33:04 PM »

Quote from: Jet_deck on October 30, 2012, 12:24:02 PM

I was kinda being silly. Craig and I pinned him down on the flour and hydration out by the street. Then later the cheese story. I don't think he ever gave up the sauce, though. He is very smart business-wise, as well.

Don't bother asking about anything he told us...

pizzaneer · « **Reply #23 on:** October 30, 2012, 03:47:20 PM »

Sworn to secrecy, eh? Can't say I find fault with that, really like the look of them.

Boatman2 · « **Reply #24 on:** October 31, 2012, 09:43:11 AM »

Those pizzas look great!!! Since you like to fish do you ever make them with seafood? If you do I would sure like to see or hear about them. Bob

TXCraig1 · « **Reply #25 on:** October 31, 2012, 09:56:33 AM »

Quote from: Boatman2 on October 31, 2012, 09:43:11 AM

Those pizzas look great!!! Since you like to fish do you ever make them with seafood? If you do I would sure like to see or hear about them. Bob

Clams, anchovies, sardines, and shrimp, but no large bodied fish though I have been thinking about oil-cured tuna.

http://www.pizzamaking.com/forum/index.php/topic,17383.msg168880.html#msg168880
http://www.pizzamaking.com/forum/index.php/topic,14249.msg193257.html#msg193257
http://www.pizzamaking.com/forum/index.php/topic,14249.msg163088.html#msg163088
http://www.pizzamaking.com/forum/index.php/topic,14249.msg213138.html#msg213138

CL

Boatman2 · « **Reply #26 on:** October 31, 2012, 12:16:25 PM »

I like that shimp pie, I was thinking of making one with fresh crab meat with some kind of white sauce. All your pies look great!

weemis · « **Reply #27 on:** October 31, 2012, 12:46:38 PM »

Quote from: Boatman2 on October 31, 2012, 12:16:25 PM

I like that shimp pie, I was thinking of making one with fresh crab meat with some kind of white sauce. All your pies look great!

I made a pizza with hand picked dungeness crab pizza, truffled olive oil and chipotle aioli with boursin and cilantro added post-bake for a competition once. Didn't win, but the pizza rocked the house!

Phar Lap · « **Reply #28 on:** November 01, 2012, 09:00:36 PM »

Craig,

Can you compare/contrast the baking characteristics of the awesome new oven with your Acunto?

Thanks...Adam

TXCraig1 · « **Reply #29 on:** November 01, 2012, 11:25:50 PM »

Quote from: Phar Lap on November 01, 2012, 09:00:36 PM

Craig,

Can you compare/contrast the baking characteristics of the awesome new oven with your Acunto?

Thanks...Adam

No - sorry. I only baked one pie, and only because Gene forced me to. I was totally hammered (it still came out round though). I need to bring some of my dough down to Gene's to do a fair comparison.

CL

Jet_deck · « **Reply #30 on:** November 01, 2012, 11:54:10 PM »

Quote from: TXCraig1 on November 01, 2012, 11:25:50 PM

No - sorry. CL

At one point Craig, you did mention wanting to goto the ER because of the burnt eyelids/eyelashes. You said it was mutch hotter out the front, No?

TXCraig1 · « **Reply #31 on:** November 02, 2012, 12:05:22 AM »

Quote from: Jet_deck on November 01, 2012, 11:54:10 PM

At one point Craig, you did mention wanting to goto the ER because of the burnt eyelids/eyelashes. You said it was mutch hotter out the front, No?

I do seem to have all my facial hair in tact.

Arm hair is a different story... frekin' short peel...

JConk007 · « **Reply #32 on:** November 02, 2012, 12:14:24 AM »

Wondered about that mini peel ? Thought I sent a full length to him?

Jet_deck · « **Reply #33 on:** November 02, 2012, 12:16:40 AM »

Quote from: JConk007 on November 02, 2012, 12:14:24 AM

Wondered about that mini peel ? Thought I sent a full length to him?

You did and it was there. They had just forgot. http://www.pizzamaking.com/forum/index.php/topic,21773.msg220231.html#msg220231

TXCraig1 · « **Reply #34 on:** November 02, 2012, 12:18:38 AM »

I was talking about the little turning peel.

Jet_deck · « **Reply #35 on:** November 02, 2012, 12:21:10 AM »

Short peel left, Mine right.

Jet_deck · « **Reply #36 on:** November 02, 2012, 12:22:20 AM »

Quote from: TXCraig1 on November 02, 2012, 12:18:38 AM

I was talking about the little turning peel.

It was kinda short, but no one else got burned.

bfguilford · « **Reply #37 on:** November 02, 2012, 09:44:25 AM »

Gene:

I've been watching the progress of the build with a lot of interest (and envy). Congratulations on the new oven. You must be one proud pappa.

Tom: I wish you lived close to me, especially now that you've had a chance to practice on Gene's oven

. Beautiful job!

Sounds like everyone had a great time.

Barry

Bende · « **Reply #38 on:** November 06, 2012, 05:25:01 PM »

Any insight into how those Sicilian pies we're prepared (dough, cooking, topping processes) would be much appreciated. I'm playing around with that style now with a couple new Sicialian pans and those look awesome.

Ben

TXCraig1 · « **Reply #39 on:** November 06, 2012, 05:42:42 PM »

Quote from: Bende on November 06, 2012, 05:25:01 PM

Any insight into how those Sicilian pies we're prepared (dough, cooking, topping processes) would be much appreciated. I'm playing around with that style now with a couple new Sicialian pans and those look awesome.

Ben

Ben, check out this thread: http://www.pizzamaking.com/forum/index.php/topic,3783.0.html