Pizza Party in the Garage

[TXCraig1]

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...

[TXCraig1]

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[Jackie Tran]

You are a badass Craig. 

[PizzaManic]

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

[pizza party]

 
excellent pizzas!!

[TXCraig1]

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.

[norcoscia]

You are a badass Craig. 

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

[TXCraig1]

You are a badass Craig. 

Thanks! I think you'd like that shrimp, pepperoni, and egg pie with the tomato sauce.

[vtsteve]

#3 from the bottom looks really soft.   

[Falcor]

Craig,

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

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

Thanks...Adam

[TXCraig1]

#3 from the bottom looks really soft.   

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

[TXCraig1]

Craig,

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

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. 

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.

[mmille24]

Lovely as always. Really need to try that nutella pizza.

[Falcor]

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.

[Mmmph]

AP flour???

Dude...You're Batman!

[italdream]

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

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

[texmex]

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.

[fagilia]

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

[Soulboy]

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!

[TXCraig1]

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.