These are the rest of the photos I took at the Pizza Summit II at Craig's home. The first photo was taken Saturday of the ice cream Gene made and I helped a little with. The ice cream was delicious and I am going to make it at home. The photo was taken right after the ice cream came out of the ice cream freezer and before it was put into the freezer. I forgot to take a photo when I ate it. I was surprised what ingredients went into the ice cream.
The rest of the photos were taken on Sunday, except the one of my two finger nails that were supposed to look like Craig's pizza. The fingernail pizza didn't turn out right because there wasn't any brown paint for the pizza, so yellow paint was used instead.
There are some photos of Craig's really fast bake times. I tore apart the rim crumb again to show how tender the crumb was. Craig's pizza sure were delicious and I will never forget them.
I forgot to take a photo of Tom's breakfast pizza. It was delicious too. Tom also made doughs for pizzas.
The one photo is of Peter and me. Peter sure has helped me a lot on learning about pizzas, has been my mentor about learning about different pizzas, and I have enjoyed working with him on reverse engineering and cloning threads. Those threads have taught me a lot about pizzas, even though I might not be able to remember it all. I can still go back though those threads and see what happened though. That is the great thing about this forum that everyone is so helpful if anyone really wants to learn about pizzas, no matter what type they are. Craig's Pizza Summit II also taught me a lot and I thoroughly enjoyed being able to meet the members that attended.
Thanks again Craig!
The last photo is of me flying home towards Chicago. I had an interesting conversation with a young man sitting next to me about pizzas in Chicago. I had asked him what his favorite pizzas were in Chicago and he told me his one favorite pizza was Home Run Inn. I had to ask the question of if their crust is really flaky. What he told me surprised me somewhat. He said he would not call HRI crust flaky, but crispy. That gave me some food for thought. This younger man had been in the military and had traveled to many places and ate pizzas, before he went back to his home town of Chicago. The younger man's other favorite pizza was the stuffed dish style of Chicago and he said that crust is more biscuity. You just never know where you might learn something new about any kind of pizzas. Craig's home taught me a lot more too about Neapolitan pizzas and Chau sure taught me a lot about making mozzarella from curd. Thanks Chau!