Author Topic: Craig's Pizza al Taglio  (Read 2848 times)

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Offline TXCraig1

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Craig's Pizza al Taglio
« on: November 12, 2012, 02:55:29 PM »
I find myself appreciating this style more and more. It's not going to displace NP in my heart, but the simple beauty of the expression of fresh ingredients is undeniable. I have Zane at VIA 313 to thank for starting me down this path with his incredible Detroit pies (more on that in a subsequent thread).

100% KABF
80% HR
3% evoo
2% salt
2% Ischia culture

24 hours at 75F. Baked at 550F (I didn't time it) in an aluminium half sheet pan seasoned until jet black inside and out.

My first legitimately topped pizza al taglio:
"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: Craig's Pizza al Taglio
« Reply #1 on: November 12, 2012, 02:55:55 PM »
More
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Woodfiredovenpizzero

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Re: Craig's Pizza al Taglio
« Reply #2 on: November 12, 2012, 03:17:57 PM »
Chef Craig:

My respects for your Inspiration and Creativity. That look delicious.

Edgar

Offline Ev

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Re: Craig's Pizza al Taglio
« Reply #3 on: November 12, 2012, 04:12:21 PM »
I agree! The greenery completes the scenery! :-D

Offline TXCraig1

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Re: Craig's Pizza al Taglio
« Reply #4 on: November 12, 2012, 04:14:14 PM »
Thanks Edgar and Steve. This is definitely something I plan to continue experimenting with.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dellavecchia

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Re: Craig's Pizza al Taglio
« Reply #5 on: November 12, 2012, 05:19:23 PM »
Beautiful crumb Craig. Was this hand mixed or did you use a mixer?

John

Offline TXCraig1

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Re: Craig's Pizza al Taglio
« Reply #6 on: November 12, 2012, 06:20:02 PM »
Beautiful crumb Craig. Was this hand mixed or did you use a mixer?

John

Thanks John. I used my KA K5SS with the dough hook with some had work over the next few hours: I described it here (this dough was from the same batch as I used for my Detroit pies): http://www.pizzamaking.com/forum/index.php/topic,21992.msg223100.html#msg223100
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

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Re: Craig's Pizza al Taglio
« Reply #7 on: November 12, 2012, 07:13:04 PM »
Craig,

Looks delicious!  ;D

Norma

Offline TXCraig1

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Re: Craig's Pizza al Taglio
« Reply #8 on: November 12, 2012, 07:41:45 PM »
Craig,

Looks delicious!  ;D

Norma

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


 

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