Author Topic: Craig's Neapolitan Garage  (Read 277000 times)

0 Members and 1 Guest are viewing this topic.

Offline c4lin

  • Registered User
  • Posts: 58
  • Location: Colombia
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1975 on: August 22, 2015, 12:25:25 PM »
Craig, guys, I will be in Naples in a few weeks (mid september)  ;D

I have this list of can't miss pizzerias, which would you recommend I absolutely have to visit?
Di matteo (st)
Da michele
Brandi
Gino Sorbillo
Port Alba
Starita
Il Pizzaiolo del Presidente
Da remo  (rome)

Thanks!

Carlos.


Offline theppgcowboy

  • Registered User
  • Posts: 412
  • Location: Montana
Re: Craig's Neapolitan Garage
« Reply #1976 on: August 22, 2015, 12:56:00 PM »
50 kalo

Offline sub

  • Registered User
  • Posts: 737
  • Location: Belgium
Re: Craig's Neapolitan Garage
« Reply #1977 on: August 22, 2015, 01:09:39 PM »
Craig, guys, I will be in Naples in a few weeks (mid september)  ;D

I have this list of can't miss pizzerias, which would you recommend I absolutely have to visit?

Guida: le avventure culinarie di puok e med: Le 11 pizzerie campane da non perdere
50 kalo
Gino Sorbillo
Fratelli Salvo

Offline TXCraig1

  • Registered User
  • Posts: 16218
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1978 on: August 22, 2015, 01:48:00 PM »
Look like good lists to me. 50 kalo for sure.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Don Luigi

  • Registered User
  • Posts: 634
  • Location: Germany
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1979 on: August 22, 2015, 02:01:15 PM »
50 Kalo, La Notizia and Da Michele are Top of my list if I make it to Naples next year!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline c4lin

  • Registered User
  • Posts: 58
  • Location: Colombia
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1980 on: August 22, 2015, 08:32:19 PM »
Excellent. Thanks guys. Didn't have 50 k on my radar

Offline derricktung

  • Registered User
  • Posts: 523
  • Age: 35
  • Location: Chicago
Re: Craig's Neapolitan Garage
« Reply #1981 on: August 25, 2015, 07:58:49 AM »
Trianon is across the street form Da Michele, and prolly the favorite of my wife and I.  (Crust had a pleasantly light crisp to the outside).  And for a bonus, there's hardly any lines since Da Michele is so hyped up from the movies.  Worth getting a pie at if you've got time...

The Di Mateo frigatore is amazing... if they're frying zucchini blossoms, get one.  If they're not, wait around until they are.   :-D

Offline IIFYMpizza

  • Registered User
  • Posts: 50
  • Location: Poland
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1982 on: Yesterday at 03:47:03 AM »
Craig,

how often would you say its necessary to feed a starter that sits in a kitchen so its stays nice and active, ready to go whenever i want. I usually make pizza every night or every other night and feed my starter just before going to bed everyday. can i get away with 1 feeding every other day or would it depend on the amount of flour for one feeding as more flour gives the yeast more to feed of?

Offline David Esq.

  • Registered User
  • Posts: 1080
  • Location: New York
  • Making pizza since 2013
    • Eating With David
Re: Craig's Neapolitan Garage
« Reply #1983 on: Yesterday at 07:46:04 AM »
Whenever you change your starters feeding schedule or even what you feed it, you should consider splitting it carrying on with the old as well as new routine for several weeks. That way if the new routine leads to something you don't want you can discard and continue with the old.

Feeding every other day is pushing it for an on the counter culture. Especially if you are keeping a high hydration starter.


Offline IIFYMpizza

  • Registered User
  • Posts: 50
  • Location: Poland
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1984 on: Yesterday at 08:03:50 AM »
Thanks David, that makes sense. its usally 24h after the feeding that i use it for making pizza, that might explain why i have to use such a high % in my dough formula given that i ferement at 72-75 F depending on tempeture flaxuations for 24h. That being said i get pretty good results recently, i posted a few pictures here: http://www.pizzamaking.com/forum/index.php?topic=26286.3900

Offline TXCraig1

  • Registered User
  • Posts: 16218
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1985 on: Yesterday at 08:50:51 AM »
I haven't had a problem feeding every other day. For a while I was feeding every 3rd day, but that probably too long.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage