Author Topic: Craig's Neapolitan Garage  (Read 240638 times)

0 Members and 1 Guest are viewing this topic.

Offline Ev

  • Supporting Member
  • *
  • Posts: 1826
  • Age: 58
  • Location: Lancaster Co. Pa.
Re: Craig's Neapolitan Garage
« Reply #450 on: January 26, 2012, 03:07:22 PM »
Sorry Craig,
 That was in another post. I don't know why it posted here??????
 That's the crust from a Mellow Mushroom pie.


Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #451 on: January 26, 2012, 03:15:30 PM »
Its beautiful nonetheless.
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #452 on: January 29, 2012, 09:16:04 PM »
Pies this week:

- cheese (dry WM mozz) with Calabrian chilies and oil
- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. this pie was REALLY good.
- the same roasted onion pie as last week but with some prosciutto under the onions this pie was really good too, but I think next time, with the intense salt of the prosciutto, I wont salt the onions before I roast them.
-  buffalo mozz, with white truffle oil and prosciutto post bake. Not as good as the same pie with ricotta instead of mozz, but Ive given up looking for a ricotta that will melt smooth.
- same prosciutto and salad pie as last week
- oyster pie made the same way as the clam pie I posted recently. It was OK, but nothing compared to the clam pie. The biggest problems were 1) the oyster juice is nowhere near as salty as the clam juice. The pie needs that salty brine. And 2) oysters have a LOT more water in them than clams.
- Parm, bacon, EVOO, and fresh basil post bake.

CL
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #453 on: January 29, 2012, 09:16:36 PM »
More:
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #454 on: January 29, 2012, 09:17:03 PM »
The rest:
Pizza is not bread. Craig's Neapolitan Garage

scott123

  • Guest
Re: Craig's Neapolitan Garage
« Reply #455 on: January 29, 2012, 09:27:57 PM »
It's official.  I've always thought you made beautiful pizzas, Craig, and, because I wasn't that into Neapolitan, I just appreciated them for their aesthetics and creative toppings, but, now, after having been to Keste, Motorino, Amano and Paulie Gees, I now want to taste them- urgently :D

- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. this pie was REALLY good.

Is this influenced by Paulie Gee? I was was just telling Larry, Mike and John today about how, at the time, Paulie Gee's spicy honey pie didn't make that much of an impression on me, but, as the weeks pass, it's been haunting me a bit.

Btw, Mike, at the restaurant he worked at, if I recall correctly, was taking a quart of cream, reducing it to 1/3 and then combining that with a pint of ricotta.  They were also adding Reggiano.

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #456 on: January 29, 2012, 09:36:28 PM »
It's official.  I've always thought you made beautiful pizzas, Craig, and, because I wasn't that into Neapolitan, I just appreciated them for their aesthetics and creative toppings, but, now, after having been to Keste, Motorino, Amano and Paulie Gees, I now want to taste them- urgently :D

Thank you! and, you have a standing invitation. I just need a little lead time.

Quote
- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. this pie was REALLY good.

Is this influenced by Paulie Gee? I was was just telling Larry, Mike and John today about how, at the time, Paulie Gee's spicy honey pie didn't make that much of an impression on me, but, as the weeks pass, it's been haunting me a bit.

Yes it was, I meant to note that.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline Pizza Napoletana

  • Registered User
  • Posts: 1375
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: Craig's Neapolitan Garage
« Reply #457 on: January 30, 2012, 05:48:20 AM »
Pies this week. . . .

Right now, it is 2:44 AM here in San Diego, I have had neither lunch nor dinner since yesterday, and your pizza pictures do not ameliorate my situation! Thank you!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2631
Re: Craig's Neapolitan Garage
« Reply #458 on: January 30, 2012, 06:38:38 AM »
I love the pork priority this week. The topping combinations are very unique and tantalizing, and my favorite is the cheese and chilies - so simple and perfect. But the reconstituted cranberries are genius.

In New England, down in New Bedford, I once had oyster stew. It was basically just warmed-through cream with some specks of salt pork, and freshly shucked oysters that were dropped in at the last second. It was incredible. And the oysters you get here are very briny. You might try the oyster pie again with fresh east coast oysters (flown in, if you can find them), burrata with extra cream, some salty bacon or pork product, and post bake black pepper. If it ends up on your future restaurant menu, I get it for free whenever I visit.

Quick question: do you always bake in the same spot on one side, or switch it up?

John


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Craig's Neapolitan Garage
« Reply #459 on: January 30, 2012, 08:35:25 AM »
Craig,

All your pies have me drooling!   :P  Great job!  :chef:

Norma
Always working and looking for new information!

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: Craig's Neapolitan Garage
« Reply #460 on: January 30, 2012, 09:56:48 AM »
that bacon is amazing!

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #461 on: January 30, 2012, 11:49:38 AM »
I love the pork priority this week. The topping combinations are very unique and tantalizing, and my favorite is the cheese and chilies - so simple and perfect. But the reconstituted cranberries are genius.

In New England, down in New Bedford, I once had oyster stew. It was basically just warmed-through cream with some specks of salt pork, and freshly shucked oysters that were dropped in at the last second. It was incredible. And the oysters you get here are very briny. You might try the oyster pie again with fresh east coast oysters (flown in, if you can find them), burrata with extra cream, some salty bacon or pork product, and post bake black pepper. If it ends up on your future restaurant menu, I get it for free whenever I visit.

Quick question: do you always bake in the same spot on one side, or switch it up?

John

And name credit on the menu.

Yes, I generally bake in and around the same place - center to center right.

CL
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #462 on: January 30, 2012, 11:50:15 AM »
Thank you Omid, Norma, and Gene.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1404
  • Location: CT
Re: Craig's Neapolitan Garage
« Reply #463 on: February 04, 2012, 10:22:04 AM »
Pies this week:


- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. this pie was REALLY good.


WOW,  made a pizza tonight with this combo - I rehydrated the cranberries in cranberry liqueur and added a tiny bit of the liqueur to the honey.  This was awesome.  Thanks Craig
« Last Edit: February 05, 2012, 06:31:29 PM by deb415611 »
Deb

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #464 on: February 04, 2012, 06:06:39 PM »
Thanks Deb,

They are just the crushed red pepper flakes like you would get from McCormick or any other mainstream spice company. I believe the pepper is Cayenne, but they usually don't say so on the label. Mine is from a local company but is really no different.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1404
  • Location: CT
Re: Craig's Neapolitan Garage
« Reply #465 on: February 04, 2012, 06:23:23 PM »
Thanks Craig  :)  I'm going to borrow your flavor combination tomorrow. 
Deb

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #466 on: February 04, 2012, 06:52:02 PM »
All yours. Please post pictures and let us know how it comes out.

CL
Pizza is not bread. Craig's Neapolitan Garage


Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #467 on: February 05, 2012, 09:15:50 PM »
The dough for tonights bake was 62%HR, 2.8% salt, and 1.3% Ischia culture. I fermented it at 60F in bulk for 60 hours then another 8 in balls at 70F and the last 2-4 at 85F.

At 72 hours, this was the longest I can ever remember fermenting my dough at room temp. It is too long for Ischia (for me anyway). It was crazy sour. It was as sour as any sourdough bread I've ever tasted. It wasn't bad - just overpowering.

The enzymes and acid had really gone to work on the dough. The balls were tough to open from the acid. When I opened the balls, in spots, I could see the gluten breaking down from the enzymes. It was starting to get a little tacky. It was tougher than my 48 hour dough and was starting to get that chewy, wettish texture dough gets after it starts to break down.

It leoparded up nice though. I could really see the spots coming out as it baked. If I ever had a doubt about long fermentation having a roll in dark blister formation, it's gone now. I've been trying to see how small I can go with the hand torn fresh mozz on the margherita. As you can see, I think I've found out.

My boys grew the oyster mushrooms on the mushroom and white truffle oil pie (in addition to the cremini also on the pie).

CL
« Last Edit: February 05, 2012, 09:29:45 PM by TXCraig1 »
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #468 on: February 05, 2012, 09:16:20 PM »
The rest:
Pizza is not bread. Craig's Neapolitan Garage

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Craig's Neapolitan Garage
« Reply #469 on: February 05, 2012, 09:22:03 PM »
Craig,

Oh my, your pies are always so beautiful!  :chef:  They always have me drooling.

Norma
Always working and looking for new information!

Offline Jet_deck

  • Registered User
  • Posts: 3045
  • Location: Corpus Christi, Texas
Re: Craig's Neapolitan Garage
« Reply #470 on: February 05, 2012, 09:22:37 PM »
Craig, there is a good possibilty that the forum should remove the oven from your garage.  This is just a warning, but not a ticket.  Stay within the guidelines, as supplied by the oven builder.  Otherwise, carry on. :-D :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #471 on: February 05, 2012, 09:27:25 PM »
Craig, there is a good possibilty that the forum should remove the oven from your garage.  This is just a warning, but not a ticket.  Stay within the guidelines, as supplied by the oven builder.  Otherwise, carry on. :-D :chef:

What's the problem officer?
Pizza is not bread. Craig's Neapolitan Garage

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Craig's Neapolitan Garage
« Reply #472 on: February 05, 2012, 10:06:23 PM »
Craig, a beautiful result as always. I can definitely see the difference in the crust leoparding as compared to your usual fermentation regimen.

I'm curious.....were you planning to go this long with the fermentation? And if so, why did you choose to both up your HR slightly (from your often used 60%) and decrease the salt a tad (from 3.00 to 2.80)?

Either way, these all are knockout looking beauties.

Eff me, I need to get to Houston.  :)  --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Online TXCraig1

  • Registered User
  • Posts: 15424
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #473 on: February 05, 2012, 10:24:31 PM »
I was planning the 72hr ferment. The +2%HR was just a wild hare at the last minute. I've been 2.8-2.9% salt for a while.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline JConk007

  • Registered User
  • Posts: 3755
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Craig's Neapolitan Garage
« Reply #474 on: February 05, 2012, 11:10:14 PM »
Ah the sprouts!! Your killing me, I  need just a few warmer days when get home hit 84 here in Fla. Should have brought the trailer
I Love to Flirt with Fire! www.flirtingwithfirepizza.com