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Author Topic: Pizza Party in the Garage  (Read 8922 times)

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Offline TXCraig1

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Pizza Party in the Garage
« on: May 18, 2016, 12:37:23 AM »
I've been telling one of my buddys from NYC about the P^3 (Pizza Party Pizzone). He was in town tonight and wanted to see it in action, so I brought it over to the Garage.

63.5% HR HEB (local grocery store chain) AP flour
2.8% salt
7.5% culture (makes for about 64% hydration)

12 hours bulk at 61F + 12 hours in balls at 65-70F. Fermented in plastic bags.

The first bake was about 940F/50 seconds and we upped it incrementally each pie (except for the dessert pie at then end) to about 1050F/35 seconds.

My goal is to make totally [email protected] pizza with easy to find ingredients and as simply as possible. I'm getting close...
« Last Edit: May 18, 2016, 12:39:03 AM by TXCraig1 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Pizza Party in the Garage
« Reply #1 on: May 18, 2016, 12:38:15 AM »
More:
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jackie Tran

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Re: Pizza Party in the Garage
« Reply #2 on: May 18, 2016, 01:23:50 AM »
You are a badass Craig.  :)

Offline PizzaManic

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Re: Pizza Party in the Garage
« Reply #3 on: May 18, 2016, 04:24:01 AM »
Hey Craig

AP Flour Produces such beauties - there is some hope for me after all.
Now I just need to get the heat of my oven in order now.

That bottom of your pies looks like it was sitting on a Biscotto Floor - am I right?

Mo
Regards Mo

Offline pizza party

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Re: Pizza Party in the Garage
« Reply #4 on: May 18, 2016, 07:01:03 AM »
 :drool: :drool: :drool:
excellent pizzas!!
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Offline TXCraig1

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Re: Pizza Party in the Garage
« Reply #5 on: May 18, 2016, 08:53:09 AM »
Hey Craig

AP Flour Produces such beauties - there is some hope for me after all.
Now I just need to get the heat of my oven in order now.

That bottom of your pies looks like it was sitting on a Biscotto Floor - am I right?

Mo

Yes. It was.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norcoscia

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Re: Pizza Party in the Garage
« Reply #6 on: May 18, 2016, 09:04:46 AM »
You are a badass Craig.  :)

Agree - NP perfection - aka, benchmark pies....
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Offline TXCraig1

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Re: Pizza Party in the Garage
« Reply #7 on: May 18, 2016, 09:35:08 AM »
You are a badass Craig.  :)

Thanks! I think you'd like that shrimp, pepperoni, and egg pie with the tomato sauce.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline vtsteve

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Re: Pizza Party in the Garage
« Reply #8 on: May 18, 2016, 09:47:47 AM »
#3 from the bottom looks really soft.    :drool:
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Offline Falcor

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Re: Pizza Party in the Garage
« Reply #9 on: May 18, 2016, 09:48:08 AM »
Craig,

Looks great!!  Does this mean the Pizzone has earned some semi-permanent real estate in the garage with the big guy?  ;D

The last pie is a nutella pie, correct?  If so, can you please describe how you do that one?

Thanks...Adam

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Offline TXCraig1

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Re: Pizza Party in the Garage
« Reply #10 on: May 18, 2016, 10:18:31 AM »
#3 from the bottom looks really soft.    :drool:

Thanks! NP pepperoni pizza is one of my all time favorites. I named my NYish take with LM mozz the "Kuban." http://slice.seriouseats.com/archives/2012/12/adam-kubans-8-best-pizzas-of-2012-slideshow.html
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Pizza Party in the Garage
« Reply #11 on: May 18, 2016, 10:59:45 AM »
Craig,

Looks great!!  Does this mean the Pizzone has earned some semi-permanent real estate in the garage with the big guy?  ;D

The last pie is a nutella pie, correct?  If so, can you please describe how you do that one?

Thanks...Adam

It's good to have a garage big enough to keep a couple extra pizza ovens.  ;D

The nutella pie is super simple. Put a naked skin in the oven (I usually let the fire burn down so it's not quite as hot as a full-on NP bake), and it will puff up like a balloon. When you open it, press it flat to an even thickness that's maybe 1/4" thick from one edge across to the other. It won't be quite as big as your regular pizza. After it puffs up and browns some, pull it out and cut it open. I usually leave a 2-3" strip connecting the top and bottom. Put it back in the oven opened up for a few seconds to toast/crisp it some. Smear warm nutella on one half and close it up. You can put all sorts of stuff in there with the nutella. I make a "Flaming Elvis" that has nutella, bananas, bacon, and candied jalapenos.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline mmille24

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Re: Pizza Party in the Garage
« Reply #12 on: May 18, 2016, 12:36:20 PM »
Lovely as always. Really need to try that nutella pizza.

Offline Falcor

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Re: Pizza Party in the Garage
« Reply #13 on: May 18, 2016, 01:09:17 PM »
Quote
Posted by: TXCraig1
The nutella pie is super simple. Put a naked skin in the oven (I usually let the fire burn down so it's not quite as hot as a full-on NP bake), and it will puff up like a balloon. When you open it, press it flat to an even thickness that's maybe 1/4" thick from one edge across to the other. It won't be quite as big as your regular pizza. After it puffs up and browns some, pull it out and cut it open. I usually leave a 2-3" strip connecting the top and bottom. Put it back in the oven opened up for a few seconds to toast/crisp it some. Smear warm nutella on one half and close it up. You can put all sorts of stuff in there with the nutella. I make a "Flaming Elvis" that has nutella, bananas, bacon, and candied jalapenos.

Thanks!

I have been trying a version in which I apply the nutella to the top of the skin post-bake, and because the top of the skin is brittle by that point, it has been a messy application that results in a not very good looking end product, albeit a tasty one nonetheless.  I will give your method a try this weekend.

Offline Mmmph

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Re: Pizza Party in the Garage
« Reply #14 on: May 18, 2016, 01:25:32 PM »
AP flour???

Dude...You're Batman!
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Offline italdream

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Re: Pizza Party in the Garage
« Reply #15 on: May 18, 2016, 01:31:48 PM »
Agree - NP perfection - aka, benchmark pies....

Yep. Those are some some PP benchmark pies right there.
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Offline texmex

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Re: Pizza Party in the Garage
« Reply #16 on: May 18, 2016, 01:47:42 PM »
Thanks!

I have been trying a version in which I apply the nutella to the top of the skin post-bake, and because the top of the skin is brittle by that point, it has been a messy application that results in a not very good looking end product, albeit a tasty one nonetheless.  I will give your method a try this weekend.

Alternately, you can put the warm nutella into a plastic baggie, snip off one corner and squeeze it out in a thin circular stream onto the pie.
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Offline fagilia

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Re: Pizza Party in the Garage
« Reply #17 on: May 18, 2016, 02:39:03 PM »
you can put nutella like texmex said but also before the oven and also add mascarpone over nutella then nutella wont burn more than caramelization in the oven.
Nice pies Craig

Offline Soulboy

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Re: Pizza Party in the Garage
« Reply #18 on: May 18, 2016, 03:16:18 PM »
This should be another sticky...

Personally I am not sure I dare to come close to my Pizzaparty again after seeing what you just did. Exceptional once again!
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Offline TXCraig1

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Re: Pizza Party in the Garage
« Reply #19 on: May 18, 2016, 04:52:49 PM »
This should be another sticky...

Personally I am not sure I dare to come close to my Pizzaparty again after seeing what you just did. Exceptional once again!

You have been making some beautiful pizza in yours.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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