Author Topic: Craig's Neapolitan Garage  (Read 239665 times)

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Offline widespreadpizza

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Re: Craig's Neapolitan Garage
« Reply #1525 on: January 07, 2014, 03:15:03 PM »
did you look at the calculator that was posted the other day?  It boxes in it to enter temp,  time needed,  efffect of salt,  and temp.   Have not used it,  but looks cool.  http://pizza2calc.altervista.org/


Offline Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1526 on: January 07, 2014, 04:16:21 PM »
Peter,
Doesn't member November have a calculator somewhere for humidity?
Bob,

Yes, you are correct. As a matter of fact, earlier this afternoon, as I was searching some of November's posts, I stumbled across this thread that discusses the effects of humidity on dough:

http://www.pizzamaking.com/forum/index.php/topic,6492.msg55673.html#msg55673

For years, I have read many things about humidity in the context of dough making but not in the specific context of the Neapolitan style. My thinking has long been that humidity can affect flour over a long period of time, causing the moisture content to increase or decrease depending on environmental factors, but that the relative humidity at the time of making the dough did not have much of an effect on the dough itself. Yet, I have many reports from members who make dough as part of their work who say that humidity does affect the dough.

Peter

Offline Janus

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Re: Craig's Neapolitan Garage
« Reply #1527 on: January 07, 2014, 06:23:26 PM »
Thanks for the feedback.
I've got my dough to a pretty consistent level after over a year of making.  It's easy to fall into the trap now though of blaming the obstruction in improving my pizza on the lack of WFO or higher temp ovens, however reading this thread i think i still have plenty of work to do to understand the dough properly and experiment to get the best results using what i'm currently working with.
I guess you make enough dough, you get a "feel" for it.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1528 on: January 07, 2014, 07:01:42 PM »
I guess you make enough dough, you get a "feel" for it.

There is no substitute for experience.
Pizza is not bread. Craig's Neapolitan Garage

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1529 on: January 07, 2014, 07:11:07 PM »
I would wager that Craig could throw away his scale and measuring cups and produce just as consistent a dough as he does with them.

Offline Janus

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Re: Craig's Neapolitan Garage
« Reply #1530 on: January 07, 2014, 10:06:33 PM »
might try a 78hr rise this time in the fridge, see if the extra day does anything for it.  Also maybe take the dough out before cooking an hour earlier and see what that does for it.

Craig you haven't done any youtube instructional vids by chance?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1531 on: January 07, 2014, 10:12:50 PM »
might try a 78hr rise this time in the fridge, see if the extra day does anything for it.  Also maybe take the dough out before cooking an hour earlier and see what that does for it.

Craig you haven't done any youtube instructional vids by chance?

No. No vids.
Pizza is not bread. Craig's Neapolitan Garage

Offline Everlast

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Re: Craig's Neapolitan Garage
« Reply #1532 on: January 10, 2014, 04:17:18 PM »
Craig, are you at 60% HR for the last Garage pies of 2013? If so, are you mostly favoring 60% these days and why?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1533 on: January 10, 2014, 04:36:44 PM »
Craig, are you at 60% HR for the last Garage pies of 2013? If so, are you mostly favoring 60% these days and why?

I've moved up to 62% for the past couple bakes. It gives me a bit more tender pie. I'll probably experiment with pushing it up a bit higher - probably in conjunction with a bit less of the total 48 hours in balls.
Pizza is not bread. Craig's Neapolitan Garage


Offline sub

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Re: Craig's Neapolitan Garage
« Reply #1534 on: January 11, 2014, 12:04:21 PM »
Hi Craig,

For your long rising would not be more appropriate to use a stronger flour like the Caputo red "Rinforzata"  ?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1535 on: January 11, 2014, 10:45:57 PM »
Hi Craig,

For your long rising would not be more appropriate to use a stronger flour like the Caputo red "Rinforzata"  ?


I've never even seen it in person.
Pizza is not bread. Craig's Neapolitan Garage

Offline ilLazzarone

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Re: Craig's Neapolitan Garage
« Reply #1536 on: January 12, 2014, 03:46:37 PM »
Can't wait to get my hands on this oven!
"Come to the Table"

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1537 on: January 12, 2014, 05:47:58 PM »
Can't wait to get my hands on this oven!

Don't go showing me up too much... at least not right away.  ;D
Pizza is not bread. Craig's Neapolitan Garage

Offline DenaliPete

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Re: Craig's Neapolitan Garage
« Reply #1538 on: January 13, 2014, 02:32:35 AM »
Craig, from your pies to your jerky and your table, you are a craftsman in every sense of the word.


I've gotta believe that you'd have been one hell of a surgeon.

Offline ilLazzarone

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Re: Craig's Neapolitan Garage
« Reply #1539 on: January 13, 2014, 08:32:32 AM »
Don't go showing me up too much... at least not right away.  ;D

Haha! Darn it! I have a Classico 5 coming my way and pretty excited.
Thanks
"Come to the Table"

Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #1540 on: January 15, 2014, 11:35:28 AM »
I read all the 77 pages today and it was very inspiring. So thank you.
I have been to many pizzerias in Naples by now and i have fotos from all of them but when i watch those none of them compares to yours.
At least that is my own personal honest opinion where my da michele pictures would be the closest to your standard.
Hope they taste even better than they look.
 I came up with 2 questions while Reading.

1: I thought I could see a big break trough in December 2011, just compare  reply 381 http://www.pizzamaking.com/forum/index.php/topic,14249.msg163088.html#msg163088
compared to the pizzas in reply 437 http://www.pizzamaking.com/forum/index.php/topic,14249.msg168867.html#msg168867. After reply 492 they all look just Amazing.

My question would be: What was the most important improvement that you made in this period if you remember? Was it to heat the oven for a longer time or change to 24/24 fermentation, or exact (Point of pasta)? Now i am only talking about looks like leoparding etc.

2: When getting those more pronounced leoparding etc. did the taste also got better in your opinion?

Please keep up your good work so we all can get more inspired.





Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1541 on: January 16, 2014, 02:57:08 AM »
I read all the 77 pages today and it was very inspiring. So thank you.
I have been to many pizzerias in Naples by now and i have fotos from all of them but when i watch those none of them compares to yours.
At least that is my own personal honest opinion where my da michele pictures would be the closest to your standard.
Hope they taste even better than they look.
 I came up with 2 questions while Reading.

1: I thought I could see a big break trough in December 2011, just compare  reply 381 http://www.pizzamaking.com/forum/index.php/topic,14249.msg163088.html#msg163088
compared to the pizzas in reply 437 http://www.pizzamaking.com/forum/index.php/topic,14249.msg168867.html#msg168867. After reply 492 they all look just Amazing.

My question would be: What was the most important improvement that you made in this period if you remember? Was it to heat the oven for a longer time or change to 24/24 fermentation, or exact (Point of pasta)? Now i am only talking about looks like leoparding etc.

2: When getting those more pronounced leoparding etc. did the taste also got better in your opinion?

Please keep up your good work so we all can get more inspired.

Thank you. I'm very flattered.

With respect to your questions, 1) Yes, somewhere in about that time period I started preheating for a lot longer and thus had a smaller coal pile when baking. 2) No, I can't say that there is a correlation. Some are better and some are not. Some of my best pies have been the best looking, and some I was disappointed in until I tasted them.

CL
Pizza is not bread. Craig's Neapolitan Garage


Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #1542 on: January 22, 2014, 04:42:08 PM »
Ok thanks.
For me so far results are shown in the way i handle the dough on the table when making the pie. Robertos pizzamaking master video shows that he is pushing a lot of air out to the edge. But that results in larger bubbles not the small ones that would make the spots. looks that you complete both tasks spots and good spring in the edge. Nice ...

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1543 on: March 23, 2014, 01:17:47 PM »
Oven was hot last night - maybe a bit too hot. It was pushing 1000F if not a bit north of that at first. The pies were baking in 40-45 seconds. I think I prefer 55-60 seconds. The dough was 62%. I think 60.5-61% is about ideal for me. The pies were certainly very tender and melted in your mouth though.
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1544 on: March 23, 2014, 01:19:33 PM »
The last pie above is melted butter, cinnamon sugar, and then iced (powdered sugar, milk, vanilla) post-bake. The family liked it. To me, it looks better than it tastes. Probably not something I'd make again.
Pizza is not bread. Craig's Neapolitan Garage

Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #1545 on: March 23, 2014, 01:38:01 PM »
The Garage (and Craig) is back!   I've been having major Garage withdrawal for 2014 so this is a great fix.    Love the pies, was the spinach in pie#2 applied prebake?   Also, I seem to recall at some point you mentioned you're using a food mill for tomatoes, is that correct?

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1546 on: March 23, 2014, 02:43:31 PM »
The Garage (and Craig) is back!   I've been having major Garage withdrawal for 2014 so this is a great fix. 

 ^^^

Deb

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1547 on: March 23, 2014, 02:55:34 PM »
The Garage (and Craig) is back!   I've been having major Garage withdrawal for 2014 so this is a great fix.    Love the pies, was the spinach in pie#2 applied prebake?   Also, I seem to recall at some point you mentioned you're using a food mill for tomatoes, is that correct?

Thanks for the kind words. Yes, the spinach was added pre-bake. Inspired by this post: http://www.pizzamaking.com/forum/index.php?topic=30522.msg307777#msg307777, it's fresh mozz, parm, and sliced grlic under the spinach with some evoo, salt, and pepper on top. Lemon juice added post bake. It was fun watching the spinach wilt down as the crust rose up at about the same speed. It's a really good pie and one I will make often going forward. Maybe with some bacon next time.  ;D

I do generally use food mill with the coarse plate for the sauce - rather I should say my son does as he usually makes this sauce. In this case, I did, and I used a stick blender.  :-[
Pizza is not bread. Craig's Neapolitan Garage

Online csafranek

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Re: Craig's Neapolitan Garage
« Reply #1548 on: March 23, 2014, 04:47:14 PM »
I totally agree! Love seeing some recent pies!!! Keep them coming Craig!

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1549 on: March 23, 2014, 09:59:09 PM »
Awesome pies, Craig!   It seems like you haven't been making pizzas lately but the results are just as good as before! 

Marlon


 

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