Author Topic: Craig's Neapolitan Garage (Read 87295 times)

Ev · « **Reply #1180 on:** November 23, 2012, 10:25:44 PM »

Looks good to me! I went with my last Detroit style since they seem to be in vogue this season. Then again, it could end up being "so last week"!

TXCraig1 · « **Reply #1181 on:** November 23, 2012, 10:28:26 PM »

Quote from: Ev on November 23, 2012, 10:25:44 PM

Looks good to me! I went with my last Detroit style since they seem to be in vogue this season. Then again, it could end up being "so last week"!

I did DS ("Detroit Style") tonight, but I didn't want to send DS two weeks in a row.

Presidente · « **Reply #1182 on:** November 26, 2012, 03:18:48 PM »

I went to check out pizaro's over the weekend to try some of their naeapolitan pizza. I didnt get to talk to the owner but i'm wondering whats the difference between certain ovens like yours and a commercial one?
he only cooked one pizza at a time is that standard for a commercial oven too?

TXCraig1 · « **Reply #1183 on:** November 26, 2012, 03:31:13 PM »

Quote from: Presidente on November 26, 2012, 03:18:48 PM

I went to check out pizaro's over the weekend to try some of their naeapolitan pizza. I didnt get to talk to the owner but i'm wondering whats the difference between certain ovens like yours and a commercial one?
he only cooked one pizza at a time is that standard for a commercial oven too?

Mine is a commercial oven. It's a Mario Acunto: http://www.acuntoforni.it/ The oven at Pizaro's is a Forno Napoletano: http://forno-napoletano.it/About%20Us.html Both are hand built brick ovens made in Naples. Our ovens are about the same size I think. Either should be able to easily bake 3 pies at a time and up to 5 with some practice.

Unless he's changed, Bill won't tell you much of anything about his oven or how he does anything. What did you think of the pizza? Did you happen to take any pictures?

Presidente · « **Reply #1184 on:** November 26, 2012, 03:39:47 PM »

We went right after the UH game this saturday so I didnt take any pictures as I was starving when I got there, they were pretty good the owner cooked ours and then i saw his son cook the rest of the pizzas after ours, I'd personally use a little more cheese on it but all in all it was fairly good. I'm Glad that he's doing so well too.

I was thinking of purchasing a Forno oven since its the only one I've seen before you mentioned the Mario acunto. I'm still a newbie to all this but like i mentioned before I really want to make my bar/restaurant come to reality soon.

Presidente · « **Reply #1185 on:** November 26, 2012, 03:43:04 PM »

so if both of those ovens can handle 3-5 pizzas, is it a matter of personal preference to cook one at a time? does heat dissipate the same?

TXCraig1 · « **Reply #1186 on:** November 26, 2012, 04:21:07 PM »

Quote from: Presidente on November 26, 2012, 03:43:04 PM

so if both of those ovens can handle 3-5 pizzas, is it a matter of personal preference to cook one at a time? does heat dissipate the same?

It's a matter of skill.

TXCraig1 · « **Reply #1187 on:** November 26, 2012, 04:24:47 PM »

Quote from: Presidente on November 26, 2012, 03:39:47 PM

I was thinking of purchasing a Forno oven since its the only one I've seen before you mentioned the Mario acunto. I'm still a newbie to all this but like i mentioned before I really want to make my bar/restaurant come to reality soon.

There are only a couple Neapolitan builders that will sell one of their ovens to an individual: Mario Acunto, MV Forni (has roots back to Stefano Ferrara), and I think maybe Forno Napoletano as well.

There are others builders as well including Stefano Ferrara (SF) and Gianni Acunto. You probably see more SFs than anything other.

tinroofrusted · « **Reply #1188 on:** November 26, 2012, 07:36:21 PM »

Those pizzas look like they are straight from Naples! So beautiful! Well done, and compliments to your assistant!

Regards,

TinRoof

TXCraig1 · « **Reply #1189 on:** November 26, 2012, 08:10:01 PM »

Thanks TR!

sub · « **Reply #1190 on:** December 21, 2012, 10:20:50 AM »

Hi Craig,

I want to try Brussels sprouts on my pies, do you put them raw or do you quickly blanch them in water ?

my cooking time are usually 70 seconds.

Cheers

TXCraig1 · « **Reply #1191 on:** December 21, 2012, 05:21:59 PM »

Quote from: sub on December 21, 2012, 10:20:50 AM

Hi Craig,

I want to try Brussels sprouts on my pies, do you put them raw or do you quickly blanch them in water ?

my cooking time are usually 70 seconds.

Cheers

I core them and peel off the leaves which I put on the pe raw. 70 seconds is plenty of time.

Also, IMO, pancetta is MUCH better than bacon on this pie.

CL

sub · « **Reply #1192 on:** December 22, 2012, 07:28:24 PM »

thanks for the tips It was very good!

But I think the pie demands a little bit of something in the seasoning to lift it up to another level (I've used mozzarella di buffala, parmigiano di reggiano, pancetta, evo, garlic)

Another toppings to die for is:

peeled pepperbell and calabrian chili cooked in evo with garlic cloves with spicy chorizo and mozzarella.

TXCraig1 · « **Reply #1193 on:** December 22, 2012, 08:25:28 PM »

Those look spectacular!

MrPibbs · « **Reply #1194 on:** January 04, 2013, 08:40:32 PM »

Quote from: TXCraig1 on April 15, 2012, 11:20:38 PM

The prep station is complete, and the test was a complete success!

That is the best use of a garage I have ever seen!

TXCraig1 · « **Reply #1195 on:** January 04, 2013, 08:55:00 PM »

Quote from: MrPibbs on January 04, 2013, 08:40:32 PM

That is the best use of a garage I have ever seen!

Thank you. I'm happy with it!

thezaman · « **Reply #1196 on:** January 12, 2013, 11:45:23 AM »

craig, are you on a diet? no new pie pictures??

TXCraig1 · « **Reply #1197 on:** January 12, 2013, 12:22:23 PM »

Quote from: thezaman on January 12, 2013, 11:45:23 AM

craig, are you on a diet? no new pie pictures??

Actually I am on a diet, and also I didn't make much pizza over the holidays. I just experimented with the 5 Stagioni (which I still don't like) a little.

I've lost 10lbs since the beginning of they year - 25lbs to go.

I'm starting to figure the 5 Stagioni out. Here is the last pie I made with it. Notwithstanding, when I get my hands on more Caputo it's going straight into the trash.

CL

Mangia Pizza · « **Reply #1198 on:** January 13, 2013, 06:58:51 AM »

Which diet are you on? On Dukan myself......

Went back to Caputo after messing around with the RD brand, it all seems easier with Caputo.....

Looking forward to more of your picks.......

TXCraig1 · « **Reply #1199 on:** January 13, 2013, 09:22:21 AM »

Quote from: Mangia Pizza on January 13, 2013, 06:58:51 AM

Which diet are you on?

The Craig diet: veggies, fruit, and nuts/seeds in the MagicBullet and psyllium fiber for breakfast, not much for lunch - usually Chobani or something else with a very high protein to fat ratio. Fish or white meat chicken and lots of fresh or steamed veggies for dinner. Not much starch. about 3:1 raw to cooked veggies. Running and rock gym 3x/week. Not much in the way of adult beverages.