Author Topic: Craig's Neapolitan Garage  (Read 377028 times)

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Offline ponzu

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Re: Craig's Neapolitan Garage
« Reply #2150 on: May 10, 2016, 10:44:29 PM »
Spectacular. How did you set that egg up so perfectly in the center?

You are a master!

Offline norma427

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Re: Craig's Neapolitan Garage
« Reply #2151 on: May 10, 2016, 10:47:17 PM »
A few pies from last weekend. No changes to dough or oven set-up. 50ish seconds.

Great looking pies Craig!  :drool:

Norma

Offline CaptBob

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Re: Craig's Neapolitan Garage
« Reply #2152 on: May 10, 2016, 11:06:55 PM »
Beautiful and delicious pizzas, Craig!

 ^^^ ^^^ ^^^
Bob

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2153 on: May 10, 2016, 11:21:24 PM »
Spectacular. How did you set that egg up so perfectly in the center?

You are a master!

Just cracked it and plopped it there  ;D

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

Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #2154 on: May 11, 2016, 06:59:11 AM »
To achieve this you have done to this salami pie is very dificult, very good.
« Last Edit: May 11, 2016, 07:01:57 AM by fagilia »

Offline ponzu

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Re: Craig's Neapolitan Garage
« Reply #2155 on: May 11, 2016, 11:21:22 AM »
Just cracked it and plopped it there  ;D

Thanks!
Mine always slides off center upon the launch. Kudos!

Offline Jersey Pie Boy

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Re: Craig's Neapolitan Garage
« Reply #2156 on: May 11, 2016, 02:15:20 PM »
Quote
You are a master!


and that's why you can crack it and plop it, and I'm turning out scrambled egg pizza  :-D

Offline pepapi

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Re: Craig's Neapolitan Garage
« Reply #2157 on: June 16, 2016, 11:54:16 AM »
Hi everyone, I'm new to the forums here but have been lurking for a while.  I have spent more time in this thread than is healthy, reading years of posts.  What is fascinating to me is how you've progressed over the years in your formulations and your techniques, refining and perfecting (although to be honest your first pies look just as tremendous). 

You look to have truly mastered the art and I say this to you, sir: BRAVO!

Thank you for your openness, it is truly refreshing to see how information and knowledge is so freely traded on this website.  With proper homework on recipes, hardware, ingredients and techniques, you can get pretty far, right?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2158 on: June 16, 2016, 12:02:42 PM »
Thank you for the kind words.
"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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