Author Topic: Craig's Bar Pies  (Read 4538 times)

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Offline TXCraig1

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Re: Craig's Bar Pies
« Reply #50 on: June 28, 2016, 11:48:00 AM »
Do you think cooking on a screen place on top of the stone then remove the screen for the last 2 minutes or so work the same as the pan.

Jerry

My gut feeling is no, but maybe.
"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: Craig's Bar Pies
« Reply #51 on: June 28, 2016, 10:19:54 PM »
I upped the HR to 60%. Didn't change anything else. 58% was better.
"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 Bar Pies
« Reply #52 on: June 28, 2016, 10:20:22 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 TXCraig1

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Re: Craig's Bar Pies
« Reply #53 on: June 28, 2016, 10:22:06 PM »
The margherita-looking pie has the first Calabrians of the the season. Three of the 11's chopped with some kosher salt and EVOO. Best pie of the night!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline HBolte

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Re: Craig's Bar Pies
« Reply #54 on: June 28, 2016, 10:45:50 PM »
They look really good Craig.
Hans

Offline deb415611

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Re: Craig's Bar Pies
« Reply #55 on: June 29, 2016, 06:55:58 AM »
The margherita-looking pie has the first Calabrians of the the season. Three of the 11's chopped with some kosher salt and EVOO. Best pie of the night!

hadn't thought to do a margherita with these, I like it
Deb

Offline Fodowsky

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Re: Craig's Bar Pies
« Reply #56 on: June 29, 2016, 09:00:20 AM »
Those look really good!   :drool:

I need to try this style.
Jeff

Offline enchant

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Re: Craig's Bar Pies
« Reply #57 on: July 01, 2016, 12:15:35 PM »
I have a silver pan that I'd like to season.

I seasoned them multiple times with really thin layers of shortening.

Will margarine work, or should I go out and buy some good old-fashioned Crisco in a can?
--pat--

Offline TXCraig1

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Re: Craig's Bar Pies
« Reply #58 on: July 01, 2016, 12:42:24 PM »
I don't know? Probably be fine.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline foreplease

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Re: Craig's Bar Pies
« Reply #59 on: July 22, 2016, 09:03:24 AM »
...so it finished between two stones.

This hasn't gotten much attention but I think it may be an important part of your good results. I'm going to experiment with this on another kind of pie I'm working on.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream