Author Topic: Craig's Neapolitan Garage  (Read 175031 times)

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Offline crkoller

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Re: Craig's Neapolitan Garage
« Reply #1580 on: April 28, 2014, 01:44:38 PM »
That pizza with cream looks fantastic! That one looks so soft and pillowy, gorgeous. Also like the artichoke heart idea - care to elaborate?
« Last Edit: April 28, 2014, 04:16:03 PM by crkoller »


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1581 on: April 28, 2014, 09:47:44 PM »
That pizza with cream looks fantastic! That one looks so soft and pillowy, gorgeous. Also like the artichoke heart idea - care to elaborate?

Thanks. The one with artichokes is just your Meyer lemon pie with artichoke hearts sauteed until a bit caramelized with evoo and garlic.
Pizza is not bread.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1582 on: April 28, 2014, 09:48:31 PM »
Sensational - what stone temp were you firing at?


Thank you. About 850F on the stone. 950F or so on the walls farthest from the fire.
Pizza is not bread.

Online tinroofrusted

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Re: Craig's Neapolitan Garage
« Reply #1583 on: April 28, 2014, 10:33:25 PM »
Beautiful pizzas!  I have to try an egg on top.  Looks delicious. 

Offline hotsawce

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Re: Craig's Neapolitan Garage
« Reply #1584 on: April 29, 2014, 11:16:03 AM »
Really beautiful pizzas. Is the tomato-cream pizza inspired by Delfina?

Also, where are you measuring the floor temp? Far back in the oven? And are you still using your same dough formula, and what mozzarella are you using? It melts beautifully.

Thank you. About 850F on the stone. 950F or so on the walls farthest from the fire.

Offline anverc

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Re: Craig's Neapolitan Garage
« Reply #1585 on: April 29, 2014, 11:27:01 AM »
wow those are beautiful!  :drool:   Is the chilli oil more flavorful when added post-bake?  We made some a couple of weeks ago and have been adding it to just about everything, but i haven't tried putting it on the pizza post-bake yet but i do know from my other hobby (candy making) that some flavors get destroyed in high heat
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1586 on: April 29, 2014, 01:43:17 PM »
I think Craig has been pulling our leg. I think he has made only one set of pizzas and he periodically recycles their photos figuring that we won't notice, and that he expands the number of photos by using photo editing software to add a few chives or an egg or an artichoke or other toppings to the basic repertoire, or to move a pepperoni slice around here or there or to add more or fewer mushroom slices to lead us to believe that he has made more pizzas than he actually has. I think we will know for sure if he shows us a photo of a pizza (non-dessert) with pineapple.

Peter

Offline JD

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Re: Craig's Neapolitan Garage
« Reply #1587 on: April 29, 2014, 02:08:58 PM »
I think Craig has been pulling our leg. I think he has made only one set of pizzas and he periodically recycles their photos figuring that we won't notice, and that he expands the number of photos by using photo editing software to add a few chives or an egg or an artichoke or other toppings to the basic repertoire, or to move a pepperoni slice around here or there or to add more or fewer mushroom slices to lead us to believe that he has made more pizzas than he actually has. I think we will know for sure if he shows us a photo of a pizza (non-dessert) with pineapple.

Peter

 :-D

With a side of lasagna
Josh

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1588 on: April 29, 2014, 10:35:37 PM »
You guys got me figured out.  8)
Pizza is not bread.

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1589 on: May 03, 2014, 10:06:23 PM »
I am Not worthy!

That tomato + cream pie ----- is the taste like vodka penne?

And if not, why the @?!$%# haven't you added vodka to it???!!!??? :-D

John K

I'm not wearing hockey pads!


Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1590 on: May 05, 2014, 11:01:25 PM »
I am Not worthy!

That tomato + cream pie ----- is the taste like vodka penne?

And if not, why the @?!$%# haven't you added vodka to it???!!!??? :-D

John K
Now calm down Doc....the man said it's all just a mirage.  :)

CB
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1591 on: June 08, 2014, 05:33:18 PM »
61%, 2.8%, 2%, 24+24 @ 64F. As the 2% culture would indicate, this dough was a bit more risen than my usual formula. I think I may prefer this. Bake times were 45-50 seconds.

The tomato on these pies is 6-in-one with a small pinch of salt. Not bad, but not enough acid to lighten and balance the heavy sweetness and thus not my vision of NP. The cherry tomatoes are from my garden.
« Last Edit: June 08, 2014, 05:50:26 PM by TXCraig1 »
Pizza is not bread.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1592 on: June 08, 2014, 05:33:58 PM »
More:
Pizza is not bread.

Offline vandev

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Re: Craig's Neapolitan Garage
« Reply #1593 on: June 08, 2014, 05:55:46 PM »
Beautiful pies Craig....  Especially the Margarita...  Like a Una Pizza Neopolitana...... Love the dough risen like that.. i will have a go at this formula this week... Really nice work..

C.
« Last Edit: June 08, 2014, 05:58:11 PM by vandev »

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1594 on: June 08, 2014, 06:10:42 PM »
You need to gut those cherries.  I am dying for a mushroom one, buy enough that I can eat a whole one, please.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1595 on: June 08, 2014, 06:19:27 PM »
You need to gut those cherries.

I've never done it. These were marinated in EVOO, thyme, garlic crushed to a paste with salt, and pepper. Good pie.
Pizza is not bread.

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1596 on: June 08, 2014, 06:41:26 PM »
I am not turning it down because they are not gutted, no worries there, but I like them gutted.

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1597 on: June 08, 2014, 08:14:56 PM »
Wow, Craig!  These are definitely up there with your best work.  :drool: 

Marlon

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1598 on: June 08, 2014, 08:20:56 PM »
Thanks Marlon!
Pizza is not bread.

Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #1599 on: June 08, 2014, 08:38:47 PM »
Looking incredible as usual.  The cherry tomatoes look great, guts and all.

Other than more rise did you notice anything else with the 2% starter?