Author Topic: Craig's Neapolitan Garage  (Read 256820 times)

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Offline pizzaneer

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Re: Craig's Neapolitan Garage
« Reply #1050 on: September 18, 2012, 03:49:40 PM »
Not to nitpick, but does yeast really dissolve?  Don't you wind up with a stratified layer at yeast's molecular weight compared to h20?  And if stirring, you have to consider clumping and turbulence and sticky areas on the walls, right?
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Re: Craig's Neapolitan Garage
« Reply #1051 on: September 18, 2012, 04:05:32 PM »
Not to nitpick, but does yeast really dissolve?  Don't you wind up with a stratified layer at yeast's molecular weight compared to h20?  And if stirring, you have to consider clumping and turbulence and sticky areas on the walls, right?


I only use ADY when I use baker's yeast. If I sprinkle it on warm water and let sit until it is completely wet and then give it a stir, it appears to be completely dissolved. I don't have any issues with a layer on top or sticking to the sides.
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Craig's Neapolitan Garage

Online Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1052 on: September 18, 2012, 06:33:17 PM »
The yeast producers use the term "dissolve" when discussing the rehydration of dry yeast. I have also seen Tom Lehmann use the same term in the same context.

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Offline Michael130207

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Re: Craig's Neapolitan Garage
« Reply #1053 on: September 19, 2012, 12:15:49 PM »
I'd like to get this nailed down so it could be added to the other thread detailing the whole process - so it could be recreated with baker's yeast. Any input is welcome.

I tried to follow your process and used 0.02% ADY, I found it to work pretty well except that the dough was a bit too extensible at 62.5% hydration. You had commented before that the sourdough acids may help to tighten up the dough some. The temperature varied between 60F and 65F for the bulk rise of 26 hours. Balled then about 65F for 12 hours and 74F for 4 hours prior to baking.
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Re: Craig's Neapolitan Garage
« Reply #1054 on: September 19, 2012, 12:29:24 PM »
I tried to follow your process and used 0.02% ADY, I found it to work pretty well except that the dough was a bit too extensible at 62.5% hydration. You had commented before that the sourdough acids may help to tighten up the dough some. The temperature varied between 60F and 65F for the bulk rise of 26 hours. Balled then about 65F for 12 hours and 74F for 4 hours prior to baking.

Even with SD, it's pretty extensible. I'm going to try 60% next time and see how big the difference is. Please let me know what happends if you try it at a lower hydration with ADY.
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Craig's Neapolitan Garage

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1055 on: September 19, 2012, 08:21:20 PM »
At ~65F?

At 65F, and using your extended bulk, I would say start with .05%. But I think even that may be too much. Use water that is 65F when mixing, so the yeast does not get ahead of you.

John

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Re: Craig's Neapolitan Garage
« Reply #1056 on: September 19, 2012, 08:25:17 PM »
At 65F, and using your extended bulk, I would say start with .05%. But I think even that may be too much. Use water that is 65F when mixing, so the yeast does not get ahead of you.

John

I would think even ~40F water like I use with SD might be the way to go. Thoughts?
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Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1057 on: September 19, 2012, 08:29:44 PM »
I would think even ~40F water like I use with SD might be the way to go. Thoughts?

Probably the best way to approach it. I have always had varying results with different "brands" of CY. Sometimes I get a package, and the dough starts to expand before your eyes, way too early. And sometimes it goes too slowly and never hits the mark. The most consistent results I have had always came from the large block you get at RD. Total overkill, especially when using such low percentages though.

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Re: Craig's Neapolitan Garage
« Reply #1058 on: September 19, 2012, 08:32:17 PM »
Probably the best way to approach it. I have always had varying results with different "brands" of CY. Sometimes I get a package, and the dough starts to expand before your eyes, way too early. And sometimes it goes too slowly and never hits the mark. The most consistent results I have had always came from the large block you get at RD. Total overkill, especially when using such low percentages though.

John

That's why I like ADY for pizza at home - not that I use it very often. I have not used CY since I worked in a restaurant almost 20 years ago. We used it for all our bread. I went through a case - not a 1# block - every week.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1059 on: September 19, 2012, 09:00:01 PM »
My CY didn't pass the proofing test, so I did a 60% hydration, 0.025% IDY (Caputo pizzeria) mix.

Planning to bulk 24hrs + ball 24hrs at approximately 65F and see what happens.....

Will keep you posted, although I got to say I liked the way the 60% hydration handled while slapping and folding compared to the 63%.
Paolo

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1060 on: September 19, 2012, 09:11:07 PM »
That's why I like ADY for pizza at home - not that I use it very often. I have not used CY since I worked in a restaurant almost 20 years ago. We used it for all our bread. I went through a case - not a 1# block - every week.

Yes, I rarely use CY anymore because it is so perishable. I only make pizza once a week anyway, and most of the time it is SD. I have a large bag of SAF Gold IDY that works like a charm every time - truth be told I probably can't tell the difference in taste from that and CY.

John

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1061 on: September 19, 2012, 09:17:25 PM »
Yes, I rarely use CY anymore because it is so perishable. I only make pizza once a week anyway, and most of the time it is SD. I have a large bag of SAF Gold IDY that works like a charm every time - truth be told I probably can't tell the difference in taste from that and CY.

John
+1 on the SAF Gold. It's what I use and like John said, it is always right there on time for you.
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Re: Craig's Neapolitan Garage
« Reply #1062 on: September 25, 2012, 09:34:08 PM »
I tried 60% HR last night. That is the lowest I've gone in a long time - if not ever. I liked the way the dough handled a lot. I think I need to let the balls rise a little more (bring them up to temp sooner in the day) than with 62.5%. I'm going to work with this HR for a while and see how things go.

The pie with shrimp is Havarti, shrimp, (cut in half and put on raw), and shaved garlic . After the bake, I drizzled on a sauce I made from browned butter, garlic, dark beer, Worcestershire sauce, cayenne, dry rosemary and thyme, black pepper and Tony C's, and sprinkled on some sliced green onions. It was the pie of the night.
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Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1063 on: September 25, 2012, 09:34:43 PM »
More pics:
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1064 on: September 25, 2012, 09:43:04 PM »
Craig,

Awesome as usual.  One question: do you ever drink beer with your pizza's...I am with you as an oenophile, but you have posted highly of Shiner, and I was wondering if beer ever makes it into your rotation?  :)

Adam  

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Re: Craig's Neapolitan Garage
« Reply #1065 on: September 25, 2012, 09:48:05 PM »
Craig,

Awesome as usual.  One question: do you ever drink beer with your pizza's...I am with you as an oenophile, but you have posted highly of Shiner, and I was wondering if beer ever makes it into your rotation?  :)

Adam  

Thanks Adam.

I do drink beer with pizza, but not much. I drank a Shock Top last night. It usually when I'm serving a group of all beer drinkers or later in the evening when I'm getting pretty thirsty.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1066 on: September 25, 2012, 09:51:08 PM »
Stunning as always.......

Craig, are the various toppings selections/combinations your inspirations?
Paolo


Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1067 on: September 25, 2012, 10:06:10 PM »
Every single one of those are just top shelf....I would have a hard time choosing which one to taste first.  :-\
Excellent work there Craig.  8)
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Re: Craig's Neapolitan Garage
« Reply #1068 on: September 25, 2012, 10:24:35 PM »
Every single one of those are just top shelf....I would have a hard time choosing which one to taste first.  :-\
Excellent work there Craig.  8)

Thanks, Bob.
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Re: Craig's Neapolitan Garage
« Reply #1069 on: September 25, 2012, 10:40:18 PM »
Stunning as always.......

Craig, are the various toppings selections/combinations your inspirations?

Thank you Paolo. Some are mine, some are borrowed. Here is the lineage of yesterdays pies (in the order of the pictures).

Spicy Margherita with Aleppo and Calabrian Chili oil is original. The use of Aleppo was championed by member dhorst (more so at Slice than here).

Shrimp and Havarti is original. Inspired by Paul Prudhomme’s BBQ shrimp.

Mushroom and white truffle oil is original. Bill/SFNM has a similar pie (Pizza Lolita). Mine was created independently and has important differences.

Brussles Sprouts and pancetta is verbatim Motorino NYC/EV.

Spec, red onions, and mushrooms is my take on Roberta’s Speckenwolf.

Pepperoni and Jalapeno is ubiquitous.

Sausage, dried cranberries plumped in brandy, red pepper, honey, basil  is almost original - very loosely inspired by Roberta’s Bee Sting, but is really a wholly different pie.

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

Offline flyboy4ual

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Re: Craig's Neapolitan Garage
« Reply #1070 on: September 25, 2012, 10:46:36 PM »
Awesome Craig!  What kind of pepperoni is that?  I like the way it cups.

Scott D.

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Re: Craig's Neapolitan Garage
« Reply #1071 on: September 25, 2012, 10:50:05 PM »
Craig, on the Mushroom and Truffle Oil pie, is that some sort of light colored sauce underneath the cheese? To me it kinda looks like a breakfast gravy, but I'm 80% color blind and that may just be my eyes playing tricks on me.

It would be nice BTW to have one of those pies, or at least the energy to make something 1/10 as good looking.  :)
« Last Edit: September 25, 2012, 10:51:49 PM by rcbaughn »
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Re: Craig's Neapolitan Garage
« Reply #1072 on: September 25, 2012, 10:59:53 PM »
Craig, on the Mushroom and Truffle Oil pie, is that some sort of light colored sauce underneath the cheese? To me it kinda looks like a breakfast gravy, but I'm 80% color blind and that may just be my eyes playing tricks on me.

It would be nice BTW to have one of those pies, or at least the energy to make something 1/10 as good looking.  :)

There is no white sauce. I've never put a white sauce on a pie. The light spots are fresh mozz. The darker areas is where you can see down to the crust. Parmigiano-Reggiano was applied to the entire pie before baking.
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Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1073 on: September 25, 2012, 11:00:46 PM »
Awesome Craig!  What kind of pepperoni is that?  I like the way it cups.

Scott D.


Thanks, Scott. It's Vermont Smoked Pepperoni. The best pepperoni I've ever tasted. Period.
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Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1074 on: September 25, 2012, 11:07:42 PM »
I tried 60% HR last night. That is the lowest I've gone in a long time - if not ever. I liked the way the dough handled a lot. I think I need to let the balls rise a little more (bring them up to temp sooner in the day) than with 62.5%. I'm going to work with this HR for a while and see how things go.

Water is a fermentation accelerator (through water activity and the fact that yeast/enzymes don't swim), so when you dial back the water, you generally will need to either increase the time or the temp to compensate, as you're noticing.


 

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