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TXCraig1

The Pizza Lab: We Test The New and Improved KettlePizza Grill Insert

FWIW, there is really no smoke in a WFO operating at NP temps.

The Pizza Lab: We Test The New and Improved KettlePizza Grill Insert

How much would people be willing to pay for something like this that worked straight out of the box?

My Pie Monday: Squash Blossoms, Pork Roll, Montanara, and More!

@livefreeorpie: My memory was a little off. I went back and looked; he built it all himself, however the engine is a Forno Bravo Premio2G 100 - not that that takes anything away from what is a beautiful oven. You can see his progress here: http://www.pizzamaking.com/forum/index.php/topic,14528.msg144845.html#msg144845

The Pizza Lab: We Test The New and Improved KettlePizza Grill Insert

You nailed in the Why Doesn't it Work section, however in your Basic Science section, it might have been more accurate to write something like: "a hacked Neapolitan pizza cooks via two modes of heat transfer…"

As you commented later in the article, a Neapolitan pizza cooks via three modes of heat transfer. I would argue that radiant heat is much more important than convective, and not only is radiant heat important, so is the balance of radiant heat. The more you rely on the fire for radiant heat (and not the dome and walls), the more difficult it will be to achieve an even bake and to get the sought after leoparding spots.

My Pie Monday: Squash Blossoms, Pork Roll, Montanara, and More!

@livefreeorpie: Scott designed and built his oven himself, brick by brick.

My Pie Monday: Squash Blossoms, Pork Roll, Montanara, and More!

@imwalkin: I don't make many white pies, but you just may see me make that one!

My Pie Monday: Squash Blossoms, Pork Roll, Montanara, and More!

@JEL: one of the most picture perfect pies Ive seen
@dhorst: have not tried tarragon on a pie yet, but I did get some Aleppo and made one of my best pies ever with it!
@Imwalkin: love the cheese choices for that pie!
@Atmast: I need to get back on the asparagus pies. Yours looks awesome.
@Amuseboouche1: was the pureed piquillos the sauce? Really attractive pie as always.

Awesome pies everyone! I'm inspired every week by MPM.

Poll: What Chain Appetizer Pizza Mashup Will Strike Next?

Seems like somebody would have put fried cheese on a pizza by now.

Video: Caleb Schiff Interview

That was fun to watch. You are doing it right.

- Craig

Pizza Obsessives: Pizzablogger, Raw and (Mostly) Uncensored

The picture captures the man perfectly.

F*ck You Pizza From Pizza Hut

10th time I've watched it and still LMFAO.

F*ck You Pizza From Pizza Hut

No chicken fried steak?

Pizza Obsessives: Pizzablogger, Raw and (Mostly) Uncensored

Thanks all. It was a lot of fun working with Kelly on this. He is a great guy, and he loves and knows a lot about pizza!

The Food Lab: How to Grill a Steak, a Complete Guide

Great article. One of the best I've seen on the subject.

Poll: Fried Pizza, Way or No Way?

I tried it, I liked it, and I'll never eat it again.

Pizza Obsessives: Amy McConnell (aka Atmast)

Amy, your pies are gorgeous. I always look forward to seeing them every week on MPM. You have a real signature style. Im right there with you on your topping and flavor thoughts too. Thanks for sharing.
Great interview Meredith.

Poll: Do Saggy Tips Bother You?

Adam, my tips are more rigid after four hours than when I first pull them out. Who do you see about that?

My Pie Monday: Fiddleheads, Sambuca, Youngstown Sicilian and More!

@Damian: looks great! Yes, I would be proud of it!

@BKMatt: I got to get some of those ferns – looks awesome.

@Thezaman: I didn’t know you made anything except Margherita??? This one looks great too!

@Npinto: Great looking grill pie.

@ Jimmy: lovin the booze pies. Ever try Sambuca with shrimp (and garlic and butter)?

@Atmast: I love spicy pies, and that one looks awesome.

@BiereBeer: Caramelized onion – another of my favorites.

@Dhorst: Very nice pies and ovens – and picture of you in the ovens…

@Imwalkin: Looks pretty darn good to me!

@Shooter82: I was right there with you until the pineapple… :) Looks beautiful nonetheless.

@Amusebouche: I know I sound like a broken record, but you come up with the most incredible combinations EVERY week.

@Bbb-ry: Yet another of my favorites; what a week this is! Looks great.

@Norma: Your Sicilian looks so good it almost makes me want to try making something other than NP.

@Livefreeorpie: I think I’d like an over-herbed pie too. Yours looks delicious.

@KTC: I could go to town on that for Sunday brunch.

@Redwgn67: classic combination with some awesome sounding enhancements and just beautiful looking.

This was yet another incredible week for MPM.

Poll: Do Saggy Tips Bother You?

A pizza push-up?

Daily Slice: The Def Aleppo at Roberta's Mobile, Frieze Art Fair

Daily Slice: The Def Aleppo at Roberta's Mobile, Frieze Art Fair

@dhorst, where do you get your Aleppo?

My Pizza Oven: RobynB's Indoor Wood-Fired Oven

One of the most beautiful ovens and some of the most incredible pies anywhere! Awesome.

Lombardi Pizza Co.: Truckin' Great Pizza in Edison, New Jersey

Frekin gorgeous pies!!!

UPN's Anthony Mangieri on His Early Days, and Pizza Perfection

@SkyHigh - pretty darn good chance.

A Taste of the Cheeseburger Crown Crust Pizza from Pizza Hut in the Middle East

Why would you not just order a hamburger?

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