Author Topic: Craig's Neapolitan Garage (Read 86108 times)

TXCraig1 · « **Reply #100 on:** July 26, 2011, 10:23:17 AM »

Quote from: Jet_deck on July 26, 2011, 09:18:00 AM

I agree Craig, it takes something special to bang through 21 pizzas that look that good. I am sure they were all impressed. On picture number 16 would you say that the olive oil or the water from the sauce/cheese made up the majority of the liquid at the tip of the slice of pizza that we see. Anywho, I am impressed.

Gene, thanks. I think it is mostly water from the cheese. The fresh cheese I can get locally is not always the best. Sometimes pieces in the same tub can be wetter than others. I drained it for a couple hours, but it appears it was not enough.

CL

TXCraig1 · « **Reply #101 on:** July 26, 2011, 10:37:00 AM »

Quote from: Pizza Napoletana on July 26, 2011, 08:25:37 AM

In the name of all that is holy and unseen, what is that oven doing in your garage?!? That is extra, extra, extra-ordinary! . . . I have never seen anything like this before. How in the world did you end up with an Acunto oven in your garage? Will you marry me? (Your pizzas look very inviting. La chaim!)

Omid,

If I were still single, but my wife got to me first…

Thank you for your words, I almost fell out of my chair laughing when I read them. The story of the Acunto in my garage is an interesting one. Basically, a guy in San Francisco imported it from Naples and could not get a permit for his business. Lucky for me, he imported it through the Port of Houston, and it was just sitting in a warehouse here waiting for me to adopt it and bring it into my loving home. You can read more about the adventure here: http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

To Life to you as well my friend!

Craig

texmex · « **Reply #102 on:** July 26, 2011, 11:04:40 AM »

Awe inspiring...

...and who said fruit doesn't belong on pizza?
talkin' 'bout jalapenos ...

heck Craig, we get ultra hot and tasty fresh jalapenos here.

wheelman · « **Reply #103 on:** July 26, 2011, 11:13:15 AM »

Quote from: TXCraig1 on July 26, 2011, 10:10:14 AM

Thanks Bill. It was one after the other all night. I have about a 50' run from the kitchen to the oven, so cooking multiple pies simultaneously is not much of an option. I'm working on that, but for now, it's one at a time. At first I was making what I wanted to make, but people quickly started requesting toppings.

CL

sounds like good exercise! that way you can eat more pizza

.

pizzablogger · « **Reply #104 on:** July 26, 2011, 11:26:17 AM »

Quote from: TXCraig1 on July 26, 2011, 10:12:30 AM

Thank you Norma.

Thanks Glenn. I agree - fresh jalapenos are incredible on a pie. It's getting harder and harder to find them with any flavor though...

CL

Are you growing your own?

That last salvo of pictures is just ridiculous Craig. Like a parade of beautiful women you just want to make love to!

TXCraig1 · « **Reply #105 on:** July 26, 2011, 11:41:36 AM »

Quote from: pizzablogger on July 26, 2011, 11:26:17 AM

Are you growing your own?

That last salvo of pictures is just ridiculous Craig. Like a parade of beautiful women you just want to make love to!

Thanks Kelly. That's the only love affair my wife will allow!

Though I think she is a tad bit jealous of the pies...

Unfortunately, I don't have a good place at the moment to grow them. Next spring, I plan to convert part of my back yard into a garden. I should have done it years ago, but never got around to it. This is the only house I've owned in Texas that I did not put a garden in (yet).

CL

teglia · « **Reply #106 on:** July 26, 2011, 04:44:53 PM »

When i found this thread all i said was "damn", good looking pies.

TXCraig1 · « **Reply #107 on:** July 26, 2011, 05:29:07 PM »

Quote from: teglia on July 26, 2011, 04:44:53 PM

When i found this thread all i said was "damn", good looking pies.

Thank you!

acbova · « **Reply #108 on:** July 26, 2011, 11:10:16 PM »

I am pulling fresh warm Jalapenos from my garden now, crisp with moisture. Most go right into salsa, but putting them on pizza sounds great.

Zeppi · « **Reply #109 on:** July 28, 2011, 09:54:17 AM »

Quote from: TXCraig1 on July 26, 2011, 10:37:00 AM

Omid,

If I were still single, but my wife got to me first…

Thank you for your words, I almost fell out of my chair laughing when I read them. The story of the Acunto in my garage is an interesting one. Basically, a guy in San Francisco imported it from Naples and could not get a permit for his business. Lucky for me, he imported it through the Port of Houston, and it was just sitting in a warehouse here waiting for me to adopt it and bring it into my loving home. You can read more about the adventure here: http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

To Life to you as well my friend!

Craig

This is one of the nicest proud smile I ever seen on someone's face!!

Geez ! it must of cost a fortune to get this baby on a plane!!

Louis

TXCraig1 · « **Reply #110 on:** July 28, 2011, 10:03:52 AM »

Quote from: Zeppi on July 28, 2011, 09:54:17 AM

This is one of the nicest proud smile I ever seen on someone's face!!

Geez ! it must of cost a fortune to get this baby on a plane!!

Louis

Thank you Louis.

You should see the TSA try to pat her down...

CL

thezaman · « **Reply #111 on:** July 28, 2011, 10:48:10 AM »

craig, how do you keep the dough loose in the tubs, do you oil the tub?

TXCraig1 · « **Reply #112 on:** July 28, 2011, 11:06:25 AM »

Quote from: thezaman on July 28, 2011, 10:48:10 AM

craig, how do you keep the dough loose in the tubs, do you oil the tub?

Yes, I put a few drops of olive oil in each and wipe them down with a paper towel. It's not a thick coat, but you can see it. I usually put a tsp or so in the first to get the paper towel good and oily first.

The dough balls come right out - it may take a second or two, but the fall right out with no sticking. I had two left over Sunday night, so I stuck them in the fridge. Monday night, they came right out, and I baked them into little loaves of bread.

CL

Zeppi · « **Reply #113 on:** July 28, 2011, 01:56:07 PM »

Craig !! I just made this one in honor to your Chubby WFO !!

Louis

TXCraig1 · « **Reply #114 on:** July 28, 2011, 03:08:02 PM »

Quote from: Zeppi on July 28, 2011, 01:56:07 PM

Craig !! I just made this one in honor to your Chubby WFO !!

Louis

They do share a certain resemblance. Thanks!

chickenparm · « **Reply #115 on:** July 29, 2011, 08:43:23 PM »

HI Craig,
What is the average size of your pies? Do you have a preference?

Thanks.

TXCraig1 · « **Reply #116 on:** July 29, 2011, 09:28:27 PM »

Quote from: chickenparm on July 29, 2011, 08:43:23 PM

HI Craig,
What is the average size of your pies? Do you have a preference?

They are about 260g and 13". Sometimes I go a little heavier to get a larger cornice. I like the 13" diameter.

CL

Zeppi · « **Reply #117 on:** July 30, 2011, 12:09:01 PM »

Quote from: TXCraig1 on July 25, 2011, 10:25:08 PM

Last night's bake - I had my accounting team over - 30 folks - for a office party - 21 pies.

100% Caputo
60% water
2.8% salt
1.5% Ischia culture

My normal mixing routine. 24 hours in bulk at 64F + 8+ more in balls at 77F. Bake 65-70 seconds at 875F. The crust was melt-in-your-mouth tender. Perfect (IMHO) sour flavor. Some of my favorite crust so far.

CL

Craig!................Could I replace the Ischia with DY or fresh yeast and still have good results ?

Louis

TXCraig1 · « **Reply #118 on:** August 21, 2011, 12:42:07 PM »

Last night's bake:

100.0% Caputo
62.0% Water
3.0% salt
2.0% Ischia culture

For kicks and grins, I mixed the dough a little differently than I usually do. I dissolved the salt into the water, mixed in the culture and ~75% of the flour to a rough shaggy dough, and let it sit for 20 minutes. I mixed it with the K5 a little more than normal - 5 minutes or so. I gave it a few folds on the counter and then a few more after a 10 minute rest. 24 hours in bulk at 64F + 12+ more in balls at 77F. Bake 65-70 seconds at ~850F. The dough was a little easier to work with than my past few batches. It still opened very easily, but was just a little more elastic.

CL

norma427 · « **Reply #119 on:** August 21, 2011, 12:46:24 PM »

Craig,

All your pies look fabulous!

I only wish I could taste them.

Great job!

Norma