Author Topic: Craig's Neapolitan Garage (Read 86495 times)

TXCraig1 · « **Reply #1000 on:** September 04, 2012, 10:33:37 PM »

Thanks Marc.

I do put black pepper on the mushroom pie but no salt. It gets enough from the Parmigiano-Reggiano. I have not considered chili oil on it because I like the white truffle oil on it so much. I should try it sometime. It is without a doubt the overall family favorite pie.

CL

Jet_deck · « **Reply #1001 on:** September 04, 2012, 10:57:02 PM »

The truffle oil is just the gift that keeps on giving.

TXCraig1 · « **Reply #1002 on:** September 04, 2012, 10:58:21 PM »

Just opened a new one on Thursday.

hotsawce · « **Reply #1003 on:** September 05, 2012, 02:37:38 PM »

Craig,

do you cook the sausage before you add it to your pies? If so, how much?

TXCraig1 · « **Reply #1004 on:** September 05, 2012, 05:09:11 PM »

Quote from: hotsawce on September 05, 2012, 02:37:38 PM

Craig,

do you cook the sausage before you add it to your pies? If so, how much?

No I put it on raw. I did pre-cook it in the past, and I think putting in on raw is 100X better.

FacciaPizza · « **Reply #1005 on:** September 10, 2012, 10:54:30 PM »

The pepperoni pie pic is one of the best I've seen. Outstanding.

TXCraig1 · « **Reply #1006 on:** September 11, 2012, 10:23:17 AM »

Thank you!

MightyPizzaOven · « **Reply #1007 on:** September 12, 2012, 08:44:15 AM »

Craig, all these pies looks amazing...especially the mushroom pie. I will try it this weekend.

Mangia Pizza · « **Reply #1008 on:** September 15, 2012, 07:36:40 PM »

Craig, congrats on the sticky status of both of your threads..... well deserved!

TXCraig1 · « **Reply #1009 on:** September 15, 2012, 11:24:43 PM »

Thank you. I think you knew before I did.

TXCraig1 · « **Reply #1010 on:** September 16, 2012, 03:12:18 PM »

This week I tried 36 hours in bulk and 12 in balls vs 24 and 24 after an observation Bill made here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg209346.html#msg209346

I didn't notice any significant changes to the final pizza, but the dough was harder to open, and i don't like the way it balls after 36h. I don't like balling dough with very much gas in it.

The dough was a little cooler than normal (~65-70F), and I think that is why the leoparding is a little more pronounced. These pies were 62.5%. I'm going to try 59% or 60% next week. That may be lower than I've ever gone before. I'm curious to see what changes.

The first pie is the only one you have not seen from me before. It's my take on Roberta's Speckenwolf: fresh mozz, La Quercia speck, mushrooms roasted with olive oil and thyme, red onions roasted with evoo and smoked kosher salt. Speck is definitely the right meat for this pie. It needs the smoke in the speck. Prosciutto would not be the same.

I also tore my mozz smaller than normal - maybe about half of my normal size - to try to give the pies a more Neapolitan look. I think I like it better this way.

TXCraig1 · « **Reply #1011 on:** September 16, 2012, 03:12:56 PM »

A few more:

TXCraig1 · « **Reply #1012 on:** September 16, 2012, 03:16:17 PM »

I sure do like the prep table, and the containers make set-up so easy.

After 4 hours at 90F last night. There was no liquid water in the ice tray when I went to clean up. It really holds ice well and keeps the ingredients cold.

http://www.pizzamaking.com/forum/index.php/topic,18634.msg181562.html#msg181562

p.elkjaer · « **Reply #1013 on:** September 16, 2012, 03:18:29 PM »

Uhmm - They look stunning. I agree, leoparding is "larger" than your recent pies.
I Like it, also your smaller cheese pieces.
Perfect !

Mangia Pizza · « **Reply #1014 on:** September 16, 2012, 04:10:41 PM »

Gorgeous pies! That is all I got to say.......

norma427 · « **Reply #1015 on:** September 16, 2012, 05:59:00 PM »

Craig,

I agree, they sure are gorgeous looking pies!

Norma

bakeshack · « **Reply #1016 on:** September 16, 2012, 06:48:57 PM »

It doesn't matter how you make your dough, they all look great! It's clear proof how much skills you possess!

TXCraig1 · « **Reply #1017 on:** September 16, 2012, 07:25:25 PM »

Thanks guys - and gal!

rcbaughn · « **Reply #1018 on:** September 17, 2012, 06:44:30 PM »

I read the slice interview of you again Craig and saw that they mentioned you tiling the oven later. You thinking about doing that or keeping it white? I've been wondering about that. Incorporate your garage title in it somewhere maybe.

Mangia Pizza · « **Reply #1019 on:** September 17, 2012, 07:36:12 PM »

Is there a link for Craig's slice interview?
I'd be interested in watching it.......