Author Topic: Craig's Neapolitan Garage  (Read 151348 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1400 on: August 26, 2013, 11:19:33 AM »
those look awesome as always.  how about that egg?  looks perfect. 
i'm glad you like the cheese cutter.  I've also noticed that the wire gives lots of texture to the cut which seems to promote melt. 
bill

Thanks Bill. I was worried that it would be too runny, but it really was about perfect. I'll be using raw eggs more in the future.
I love pigs. They convert vegetables into bacon.


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1401 on: August 26, 2013, 11:20:03 AM »
beautiful as always Craig.  I was just talking to another member by PM, your crust is one of the best out there.   Top 3 for me.   8)

Thanks Chau. That's a great complement.
I love pigs. They convert vegetables into bacon.

Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1402 on: August 26, 2013, 01:26:25 PM »
Amazing pies as usual.
Bert,

Offline Mmmph

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Re: Craig's Neapolitan Garage
« Reply #1403 on: August 26, 2013, 01:51:16 PM »
That new cheese cut is beautiful.
Sono venuto, ho visto, ho mangiato

Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1404 on: August 26, 2013, 02:33:53 PM »
Craig,

YER KILLIN ME!!!!  :'(  :drool:
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1405 on: August 26, 2013, 05:01:02 PM »
Thank you boys!
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Craig's Neapolitan Garage
« Reply #1406 on: August 26, 2013, 07:39:28 PM »
They all look great Craig.  I miss your pizzas.

Norma
Always working and looking for new information!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1407 on: August 26, 2013, 10:22:38 PM »
They all look great Craig.  I miss your pizzas.

Norma

You know where to find them.  ;D
I love pigs. They convert vegetables into bacon.

Offline pizza dr

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Re: Craig's Neapolitan Garage
« Reply #1408 on: August 27, 2013, 03:00:00 PM »
I love this set of pies but that egg pie looks incredible!  From the pic it looks like a perfectly cooked egg... which is hard to get exactly right... I've tried to do that simultaneously before but I never seem to get the egg exactly where I want it.

I now just poach them and place post bake ( is that cheating  :-D)

Great job

Scot

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1409 on: August 27, 2013, 03:13:49 PM »
Thanks Scot.

I was just hoping for the best with the egg. It's the first time I've tried it, and it worked out perfectly. I wasn't really worried about it being overdone.  :-D
I love pigs. They convert vegetables into bacon.


Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1410 on: August 27, 2013, 05:06:06 PM »
Craig,

All looks in order over there in the garage:

Perfect Crust, Perfect Toppings, Unwavering Consistency.

Have you considered a "house wine" for your place of business yet? I remember seeing a French "Garagiste" wine for sale via email in the past but can't find it currently.

This looks like a potentially great alternative supplier:

http://garagewineco.cl/oldvines/

But I am probably being presumptuous when I assume that you are not a master oenologist with a whole separate website devoted to your mastery of that craft as well!!! :-D

Well keep it up with the pics. We are all out here being motivated to strive further when we see them!

John K

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1411 on: August 27, 2013, 05:32:17 PM »
But I am probably being presumptuous when I assume that you are not a master oenologist with a whole separate website devoted to your mastery of that craft as well!!! :-D

No, but I'm a Distinguished Professor of Consumption.  ;D
I love pigs. They convert vegetables into bacon.

Offline dhorst

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Re: Craig's Neapolitan Garage
« Reply #1412 on: August 27, 2013, 05:45:19 PM »
Craig, have you ever made  bacon jam?  It's wonderful on pizza with an egg.  I brush the dough with garlic oil, and then use a combination of a bit of fresh mozz. and cheddar and an egg.  Post bake I dollop in little blobs of bacon jam. 
For the love of Aleppo chile, ask and you shall receive.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1413 on: August 27, 2013, 06:07:23 PM »
Craig, have you ever made  bacon jam?  It's wonderful on pizza with an egg.  I brush the dough with garlic oil, and then use a combination of a bit of fresh mozz. and cheddar and an egg.  Post bake I dollop in little blobs of bacon jam.


Yes, I have. I like it, but I add it pre-bake. I posted my recipe here: http://www.pizzamaking.com/forum/index.php/topic,21388.0.html
I love pigs. They convert vegetables into bacon.

Offline derricktung

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Re: Craig's Neapolitan Garage
« Reply #1414 on: August 28, 2013, 04:29:27 PM »
Beautiful pies, as usual!

You touched on this before, but can you walk me through the process of the Rosa?  Some pictures I've seen have the parmesan melting over the pistachios, which is why I initially didn't think to add mid-bake.

It looks like you added your onions post bake?  What's your order/timing of ingredients?
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Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1415 on: August 28, 2013, 05:45:16 PM »
Craig I made your mushroom the other day. Very good!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1416 on: August 31, 2013, 09:09:10 AM »
Beautiful pies, as usual!

You touched on this before, but can you walk me through the process of the Rosa?  Some pictures I've seen have the parmesan melting over the pistachios, which is why I initially didn't think to add mid-bake.

It looks like you added your onions post bake?  What's your order/timing of ingredients?

I've not been to Bianco, so I don't know how my method differs, but here is what I do: dough, parm, rosemary, onions, evoo - 30 seconds of bake - chopped pistachios - 25-30 seconds more bake. The onions are pre-bake, but not much happens to them in 60 seconds. If I added the pistachios pre-bake, they would be burned to the point of being inedible.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1417 on: August 31, 2013, 09:09:36 AM »
Craig I made your mushroom the other day. Very good!

That looks absolutely beautiful.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1418 on: August 31, 2013, 10:11:22 AM »
Beautiful pies, as usual!

You touched on this before, but can you walk me through the process of the Rosa?  Some pictures I've seen have the parmesan melting over the pistachios, which is why I initially didn't think to add mid-bake.

It looks like you added your onions post bake?  What's your order/timing of ingredients?


Check this out too: http://www.pizzamaking.com/forum/index.php/topic,27303.new.html#new
I love pigs. They convert vegetables into bacon.

Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1419 on: August 31, 2013, 10:28:25 AM »
Craig, the new cheese cut margherita is a pie i would be very happy eating . the amount of moisture is perfect.i could see that pie as a little wet but not enough to make the dough floppy. to me the perfect pie!! you need garage tour during the winter months, a slower time for the mobile guys.


 

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