Author Topic: Texas Pizza Summit 2  (Read 23168 times)

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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #100 on: July 02, 2013, 06:44:36 PM »
Cherry tomatoes fresh out of the garden of course.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #101 on: July 02, 2013, 06:47:48 PM »
Tom assembling breakfast Sunday morning.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #102 on: July 02, 2013, 06:48:21 PM »
Yes, those are drunk cherries on that pie  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #103 on: July 02, 2013, 06:49:18 PM »
Java was a good host as always.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #104 on: July 02, 2013, 06:51:10 PM »
I was there too.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #105 on: July 02, 2013, 06:52:46 PM »
Tom learns that my oven is hotter than his the hard way.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online Jackitup

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Re: Texas Pizza Summit 2
« Reply #106 on: July 02, 2013, 06:54:00 PM »
Me and FlourBelly Scot :P both have the same bad habit. We're never without an apron, I do the same thing :-D

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #107 on: July 02, 2013, 06:54:44 PM »
Do you think you could get a few more toppings on that pie Tom? I bet you wish you had that screen now.  :-D
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Offline dhorst

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Re: Texas Pizza Summit 2
« Reply #108 on: July 02, 2013, 06:55:43 PM »
Diana with her lovely rabbit food pie.  ;D
Hah! I do love my veggies.  DMC would say the same thing about that pie, I must say!  Such a good time!
I'm looking forward to next year.


Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #109 on: July 02, 2013, 06:56:05 PM »
Nice skid mark in my oven (amazingly, it wasn't the pie above).
"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 2
« Reply #110 on: July 02, 2013, 06:57:43 PM »
Taking her up to 1100F Sunday morning for the speed bakes. There is a second fire you can't see on the left side as well.
"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 2
« Reply #111 on: July 02, 2013, 06:59:12 PM »
Just getting warmed up.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #112 on: July 02, 2013, 07:00:55 PM »
Zane on the timer calling out every 5 seconds.
"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 2
« Reply #113 on: July 02, 2013, 07:01:40 PM »
That's better!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline sub

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Re: Texas Pizza Summit 2
« Reply #114 on: July 02, 2013, 07:02:15 PM »
Funny to see BelgianChimay cheese in the U.S


Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #115 on: July 02, 2013, 07:07:35 PM »
Tom relaxing after making breakfast.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #116 on: July 02, 2013, 07:13:33 PM »
White truffle cheese and mushrooms. The oven cooled a little - about 50 seconds at 875 on the deck/975 on the walls. This is where my dough really likes to be baked.
"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 2
« Reply #117 on: July 02, 2013, 07:15:01 PM »
You talkin' to me?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #118 on: July 02, 2013, 07:17:45 PM »
Master Chau at work.
« Last Edit: July 02, 2013, 07:22:10 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #119 on: July 02, 2013, 07:18:48 PM »
A nice little sprout pie by Antoine.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #120 on: July 02, 2013, 07:20:31 PM »
I don't remember what elicited this look from Omid?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #121 on: July 02, 2013, 07:24:14 PM »
Bill putting the finishing touches on his gorgeous squash pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline breadstoneovens

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Re: Texas Pizza Summit 2
« Reply #122 on: July 02, 2013, 07:26:19 PM »
A nice little sprout pie by Antoine.

No, no, this would not have been possible without your coaching  :-D
When you suggested I do a sprout pie, I have to admit I was little lost.

Thank again for your help.

Antoine
WFO cooking is about passion.

Offline TXCraig1

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Re: Texas Pizza Summit 2
« Reply #123 on: July 02, 2013, 07:27:00 PM »
Fresh Chau mozz, fennel sausage, tequila and Grand Mariner soaked cranberries, red pepper flakes, honey, basil, fennel pollen.
"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 2
« Reply #124 on: July 02, 2013, 07:27:38 PM »
No, no, this would not have been possible without your coaching  :-D
When you suggested I do a sprout pie, I have to admit I was little lost.

Thank again for your help.

Antoine

I suggested it because I wanted to eat one, and you did great!
"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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