Author Topic: Craig's Neapolitan Garage  (Read 149841 times)

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Offline rockmes

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Re: Craig's Neapolitan Garage
« Reply #1480 on: November 11, 2013, 11:18:38 PM »
lovely as always


Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1481 on: November 12, 2013, 12:25:58 AM »
I upped the HR and the oven temp a bit. These are 62% baked for 45-50 seconds at about 975F. Very, very tender. They just melt in the mouth and are so easy to digest; you can keep on eating them.

Beautiful pizzas, Craig. I can't wait to eat them again sometime next year. Good night!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Matthew

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Re: Craig's Neapolitan Garage
« Reply #1482 on: November 12, 2013, 04:48:00 AM »
Flawless work as usual Craig!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1483 on: November 12, 2013, 11:38:54 AM »
Thanks all.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1484 on: November 28, 2013, 08:58:41 AM »
Fresh from the garden for the evenings pies.
« Last Edit: November 28, 2013, 09:02:00 AM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1485 on: November 28, 2013, 08:59:41 AM »
Thanksgiving eve pies. These were 62%HR, 1.8% Ĩ, 2.8% salt. I think this was the first time ever that I used the thermostat in my house to control the fermentation. 48 hours.

The shrimp and chorizo pie (thanks mmmph and John!) had some sort of spicy green plant from the garden, fresh mozz, sliced garlic, shrimp marinated in straight cayenne pepper, red pepper flakes, a pinch of salt, and a nice Spanish chroizo.  Post bake, I hit it with some Meyer lemon infused evoo.

The marinated kale and sausage pie is going on the list of regulars. OMG it is a good pie. The kale was marinated in evoo, lemon juice, crushed garlic, S&P.
« Last Edit: November 28, 2013, 09:14:24 AM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1486 on: November 28, 2013, 09:00:46 AM »
More
I love pigs. They convert vegetables into bacon.

Offline Jet_deck

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Re: Craig's Neapolitan Garage
« Reply #1487 on: November 28, 2013, 09:12:38 AM »
Splendid!  What is the green on the pepp pie?  You run out of basil?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1488 on: November 28, 2013, 09:20:16 AM »
beautiful pies Craig

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1489 on: November 28, 2013, 09:34:21 AM »
Splendid!  What is the green on the pepp pie?  You run out of basil?

It's fresh oregano - my favorite on pepperoni pies.
I love pigs. They convert vegetables into bacon.


Online Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1490 on: November 28, 2013, 09:34:44 AM »
I think this was the first time ever that I used the thermostat in my house to control the fermentation. 48 hours.
Craig,

Is that because it has been colder where you live in South Texas, and that allowed you to use your home's thermostat to achieve the 65 degrees F temperature that you use for fermentation purposes? This morning when I woke up it was around 28 degrees F where I live outside of Dallas.

Your pizzas continue to show remarkable consistency. I hope you aren't pulling our legs and recycling old photos.   :-D

Peter

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1491 on: November 28, 2013, 09:38:26 AM »
Craig,

Is that because it has been colder where you live in South Texas, and that allowed you to use your home's thermostat to achieve the 65 degrees F temperature that you use for fermentation purposes? This morning when I woke up it was around 28 degrees F where I live outside of Dallas.

Your pizzas continue to show remarkable consistency. I hope you aren't pulling our legs and recycling old photos.   :-D

Peter

Thanks Peter; I really baked them last night. It was cold in the Garage. About 35 outside and probably 60 inside. I had a little space heater running. I had to run a bit bigger fire than I would like while baking as the oven was under 40F when I lit the fire in the morning.

It's been below 60 here for a couple days. It was fun to be able to just set the temp in the house and leave the dough on the counter.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1492 on: November 28, 2013, 09:43:01 AM »
Running the slightly larger fire than normal (and thus less balanced heat), the impact of flames rolling over the top of the dome was very apparent. The pies with the darker edges in the pictures above had LESS open flame. A big rolling flame fire can really help to balance the heat of an oven that is not well heat saturated.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1493 on: November 28, 2013, 10:43:30 AM »
Forgot to post one.
I love pigs. They convert vegetables into bacon.

Online tinroofrusted

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Re: Craig's Neapolitan Garage
« Reply #1494 on: November 28, 2013, 10:43:50 AM »
Beautiful pizzas!  They should go good with turkey leftovers on them too.  I'm going to try that marinated kale and sausage soon! 

Have a great Thanksgiving!

TinRoof

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1495 on: November 28, 2013, 10:47:06 AM »
They should go good with turkey leftovers on them too.

6 people, 10 pies, 8 slices leftover.
I love pigs. They convert vegetables into bacon.

Offline Mmmph

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Re: Craig's Neapolitan Garage
« Reply #1496 on: November 28, 2013, 11:30:07 AM »
I'm thankful for those pizzas. The pics went great with my coffee.
Sono venuto, ho visto, ho mangiato

Offline theppgcowboy

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Re: Craig's Neapolitan Garage
« Reply #1497 on: November 28, 2013, 12:04:05 PM »
Those pies look delish.  would love to see pictures of the bake, fire and oven in process.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1498 on: November 28, 2013, 12:07:29 PM »
Those pies look delish.  would love to see pictures of the bake, fire and oven in process.

Thank you. There are pictures of all of that scattered throughout this thread.
I love pigs. They convert vegetables into bacon.

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1499 on: November 29, 2013, 02:50:51 PM »
Thank you. There are pictures of all of that scattered throughout this thread.

Craig,

Beautiful pies, as always! The Artistry! The Consistency! I m making some tonight for the family. They will have the same ingredients. They will look vastly different!

John K