Author Topic: Craig's Neapolitan Garage  (Read 194013 times)

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Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1440 on: October 22, 2013, 11:04:55 AM »
Dear gawd...
Fuggheddabowdit!

~ Ron

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1441 on: October 22, 2013, 11:09:30 AM »
How taut are those wires? And how are they anchored at proximal and distal ends if I might ask?

The wires are fairly taut, but not more so than can be done easily by hand. If you scroll down a couple posts at the link I referenced, you can see how Bill terminated the tag ends.
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Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1442 on: October 22, 2013, 11:31:37 AM »
I use 1/4" wire mesh
Bert,

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1443 on: October 22, 2013, 11:37:36 AM »
I don't like the idea of pushing my cheese across galvanized wire. Maybe it doesn't matter, but I think I would seek out stainless mesh.

In any case, I like the rough edge left by cutting with a round wire a lot more than the smooth edge left by a knife blade. I think it melts into the sauce better. I don't like an abrupt cheese-sauce transition.
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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1444 on: October 22, 2013, 11:41:09 AM »
I don't like the idea of pushing my cheese across galvanized wire.

You beat me to it!

However, vis--vis your comment about the roughness of the cut with wire vs. knife edge, it is interesting to note that Bert's wires are larger gauge than the ones on your cutter (?). I wonder if a larger gauge wire would be desirable when making the cutters.

John K
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Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1445 on: October 22, 2013, 11:48:12 AM »
Stainless steel definitely better option.

http://www.galvanizeit.org/knowledgebase/article/is-it-safe-for-food-to-be-in-contact-with-galvanized-steel

Another thought I had to use ss cooling rack, I have not researched this enough. I should be able to find one small enough to make it easy to handle.

Updated  to ad above link.
« Last Edit: October 22, 2013, 12:00:04 PM by MightyPizzaOven »
Bert,

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1446 on: October 22, 2013, 11:49:51 AM »
Another thought I had to use ss cooling rack

That, sir, is brilliant!  :)

John K
I'm not wearing hockey pads!

Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1447 on: October 22, 2013, 12:02:17 PM »
Thanks :)
Bert,

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1448 on: October 22, 2013, 12:05:47 PM »
The pieces he is getting with the mesh look very similar to mine.
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Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1449 on: October 22, 2013, 12:11:05 PM »
I don't like the idea of pushing my cheese across galvanized wire.

Pretty sure it matters... if for nothing else than my own peace of mind.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1450 on: October 22, 2013, 12:27:01 PM »
The pieces he is getting with the mesh look very similar to mine.

OK, to get back on track here.....Craig, assuming that you are using the same cut for your mozz on all the pies above, to what do you attribute the difference in the appearance of the cheese on the Margherita and the Pepperoni? I assume its just a shorter time in the oven for the Marghs?

Thanks,

John K
I'm not wearing hockey pads!

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1451 on: October 22, 2013, 01:00:34 PM »
Generally between 8 and 10.

I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1452 on: October 22, 2013, 02:37:34 PM »
Bert,

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1453 on: October 22, 2013, 04:56:35 PM »
I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

If just cooking for the family and a few friends then only one. If I have larger groups like the boy scouts when I'm making 20-30, I'll do two. The most I've done is three.
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1454 on: October 22, 2013, 04:57:42 PM »
OK, to get back on track here.....Craig, assuming that you are using the same cut for your mozz on all the pies above, to what do you attribute the difference in the appearance of the cheese on the Margherita and the Pepperoni? I assume its just a shorter time in the oven for the Marghs?

Thanks,

John K

That is thinly sliced whole dry milk mozz on the the pepperoni and bacon pies.
Pizza is not bread.

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1455 on: October 22, 2013, 05:52:48 PM »
Interesting.....! Is that always for the Pepperoni and Bacon pies, or just in the pics here?

John K
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1456 on: October 22, 2013, 06:07:40 PM »
Interesting.....! Is that always for the Pepperoni and Bacon pies, or just in the pics here?

John K

Pretty much always for the bacon and jalapeno and almost always for the pepperoni. I really like the look of it when it cooks up. It has to be thin for a 60 second bake.
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Offline f.montoya

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Re: Craig's Neapolitan Garage
« Reply #1457 on: October 22, 2013, 10:15:52 PM »
I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

I'm going to guess that, by the look of his pies, he bakes them one at a time. The oven can probably handle 6 pies, maybe more, but I doubt Craig would bake more than two at any one given time...and probably avoids even that.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1458 on: October 23, 2013, 07:47:36 AM »
I'm going to guess that, by the look of his pies, he bakes them one at a time. The oven can probably handle 6 pies, maybe more, but I doubt Craig would bake more than two at any one given time...and probably avoids even that.

Yes, I responded as much a couple posts up. These were all baked two at a time - not sure they look much different from my other pies. http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130

I think you'd be hard pressed to get six in there, and you would certainly have to slow down the bake a quite a bit. Two is pretty simple, and I've done three, but there is no reason for me to bake more than two. I can put out a lot of pies two at a time with a 60 second bake.
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Offline f.montoya

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Re: Craig's Neapolitan Garage
« Reply #1459 on: October 23, 2013, 08:33:26 AM »
Yes, I responded as much a couple posts up. These were all baked two at a time - not sure they look much different from my other pies. http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130

I think you'd be hard pressed to get six in there, and you would certainly have to slow down the bake a quite a bit. Two is pretty simple, and I've done three, but there is no reason for me to bake more than two. I can put out a lot of pies two at a time with a 60 second bake.

You're right. They don't seem to be different at all. They all look like they got your sole attention while in the oven. Very nice indeed and a testament to your ability, as well as to your intimate knowledge of your oven. I've been to some NP places where they'll be doing between 3 and 8 pies at the same time, depending on the crowd at the door and at the tables. Even with 90 second bakes, you'll get pies that sat too long on one side or near the fire, and got over-charred on one or more sides and/or the bottom. I give them a pass because it's obviously in a commercial setting, but I have also been to a few NP places that baked my pie all alone in the oven, since they were smaller places or just not that busy. They look quite a bit like your pies, Craig.  :)


 

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