Author Topic: Craig's Neapolitan Garage  (Read 197997 times)

0 Members and 2 Guests are viewing this topic.

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1935
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« Reply #1640 on: July 02, 2014, 08:12:10 PM »
then forget the grated cheese you are obviously a temperamental :-D chef


Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3543
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Neapolitan Garage
« Reply #1641 on: July 02, 2014, 08:46:07 PM »
Obviously, I was kidding, but if he won't I'll Ninja a handful in from the side.

Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1642 on: July 02, 2014, 09:13:21 PM »
hi craig, beautiful pizzas. question, if i was to visit the garage,would i be able to order my margheita with some grated cheese either on it or accompanying it. i know chefs can be temperamental.

Especially this one. You can order it however you like  ;D

It reminds me of a place net too far from here called King Bruger. When you walk in the front door, there is a big sign that reads: "This is King Burger. This is not Burger King. You do not get it how you want it. You get it how we want to make it for you."

In all seriousness, I'll bite my tongue and make you a pie with hard cheese. I'm not going to call it a Margherita though. Maybe the Riverboat Queen.
Pizza is not bread.

Offline vandev

  • Registered User
  • Posts: 391
  • Location: florida
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1643 on: July 02, 2014, 10:31:00 PM »
Especially this one. You can order it however you like  ;D

It reminds me of a place net too far from here called King Bruger. When you walk in the front door, there is a big sign that reads: "This is King Burger. This is not Burger King. You do not get it how you want it. You get it how we want to make it for you."

In all seriousness, I'll bite my tongue and make you a pie with hard cheese. I'm not going to call it a Margherita though. Maybe the Riverboat Queen.

How about i come over to the garage and order a Tres Generaciones Anejo margarita and i'll do all the oven work... I'm pretty good in the fire....  LOL ;D

Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1644 on: July 02, 2014, 10:40:27 PM »
How about i come over to the garage and order a Tres Generaciones Anejo margarita and i'll do all the oven work... I'm pretty good in the fire....  LOL ;D

We can work on that.

FWIW, I don't like hard cheese on my Margherita or my margarita.  ;D
Pizza is not bread.

Offline jrnyc1

  • Registered User
  • Posts: 3
Re: Craig's Neapolitan Garage
« Reply #1645 on: July 04, 2014, 12:20:24 AM »
Hey craig nice pies! Looking to purchase wfo. Any advice. Thanks

Offline kdefay

  • Registered User
  • Posts: 211
  • Location: Thailand
Re: Craig's Neapolitan Garage
« Reply #1646 on: July 04, 2014, 04:52:52 AM »
Hey craig nice pies! Looking to purchase wfo. Any advice. Thanks

That's a very open-ended question...
The USA, Myanmar, and Liberia are the three remaining countries in the world who do not use the metric system.  That's some fine company to keep!!

Buy a scale, think in grams, and welcome to the 21st century!!

Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1647 on: July 04, 2014, 08:12:50 AM »
Hey craig nice pies! Looking to purchase wfo. Any advice. Thanks

There are some threads on that question, I would suggest starting a new thread describing what kind of pizza you want to make, how much room you have to work with, indoor/outdoor, budget, etc. There are a lot of people here who can give you good advice.
Pizza is not bread.

Offline cervicornis

  • Registered User
  • Posts: 65
  • Location: Encinitas, CA
    • Wilderness Innovations
Re: Craig's Neapolitan Garage
« Reply #1648 on: July 07, 2014, 05:02:50 PM »
Craig, a question re your Calabrian chili oil.  Do you refrigerate and if not, about how much do you make at a time?  I am somewhat concerned about the very, very low risk of botulism. I made a big batch of oil my first go, and don't like having to bring it back to room temp before using. 

Jason
It's evolution, baby

Offline cervicornis

  • Registered User
  • Posts: 65
  • Location: Encinitas, CA
    • Wilderness Innovations
Re: Craig's Neapolitan Garage
« Reply #1649 on: July 07, 2014, 05:10:55 PM »
Also, for those that are interested..  I made a batch of dough following Craig's recipe last Tuesday, baked Thursday, and saved one dough ball in the fridge for later use.  I just baked it up this afternoon (4 extra days beyond the original 24/24 ferment).  It turned out surprisingly good.  In fact, I dare say that this pizza was more tender than the 24/24 dough.  Flavor was also virtually identical, with no pronounced sourness (ischia culture).  The only thing I did different, I opened the dough at 65 degrees (that's surface temp - I'm sure the inside of the ball was much lower) because I didn't want it to rise any more than it already had.  Moving the dough from the cooler at ~68 degrees and into the fridge arrested all activity, as best as I can tell.  Maybe 10% more rise, at most.   

Jason
It's evolution, baby


Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1650 on: July 07, 2014, 05:18:15 PM »
Craig, a question re your Calabrian chili oil.  Do you refrigerate and if not, about how much do you make at a time?  I am somewhat concerned about the very, very low risk of botulism. I made a big batch of oil my first go, and don't like having to bring it back to room temp before using. 

Jason

I keep it refrigerated but bring it back to room temp each time I use it. I make about a cup or so at a time. I suppose there is some risk, but there is quite a bit of salt in the peppers and not much moisture. I'm not too worried about it.
Pizza is not bread.

Offline cervicornis

  • Registered User
  • Posts: 65
  • Location: Encinitas, CA
    • Wilderness Innovations
Re: Craig's Neapolitan Garage
« Reply #1651 on: July 07, 2014, 06:08:42 PM »
Thanks, I suppose I should probably do the same.  I'll just need to remember to set it out on the counter when I take my dough out of the cooler. 

Jason
It's evolution, baby

Offline pacdunes

  • Registered User
  • Posts: 48
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1652 on: July 10, 2014, 10:15:17 AM »
Hi Craig,
i believe you are using a cow's milk mozz, fresh packed in water.  Have you tried buffalo mozz and compared results?

Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1653 on: July 10, 2014, 06:46:31 PM »
Hi Craig,
i believe you are using a cow's milk mozz, fresh packed in water.  Have you tried buffalo mozz and compared results?

Oh yes. I like everything about buffalo mozzerella better (except the price maybe). It is just a pain for me to get. There are lots of pictures of buffalo mozzerella pies of mine in this thread.
Pizza is not bread.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3543
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Neapolitan Garage
« Reply #1654 on: July 10, 2014, 10:45:38 PM »
I always check the dates on the bufala and haven't found any worth what they are asking.

Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1655 on: July 10, 2014, 10:54:40 PM »
If I had a Costco closer to my house, I'd never use anything else.
Pizza is not bread.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3543
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Neapolitan Garage
« Reply #1656 on: July 10, 2014, 11:27:45 PM »
Even my cheese guy, Antonelli's  can't get it fresher than 7-9 days old.  I ain't paying 16 bucks for 8 ounces of "fresh" cheese that old.

Offline sub

  • Registered User
  • Posts: 578
  • Location: Belgium
Re: Craig's Neapolitan Garage
« Reply #1657 on: July 11, 2014, 02:27:55 AM »
that's expensive indeed !

I think I pay mine around 5.5$



Offline TXCraig1

  • Registered User
  • Posts: 13222
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1658 on: July 11, 2014, 10:46:29 AM »
Even my cheese guy, Antonelli's  can't get it fresher than 7-9 days old.  I ain't paying 16 bucks for 8 ounces of "fresh" cheese that old.

That's almost 3x what Costco charges.

7-9 days is just fine if not better than average.
Pizza is not bread.

Offline vandev

  • Registered User
  • Posts: 391
  • Location: florida
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1659 on: July 11, 2014, 03:41:53 PM »
That's almost 3x what Costco charges.

7-9 days is just fine if not better than average.

I think it's $11.00 bucks at Cosco. Im actually going now to get some so i will post the date and price when i get home. Last time i had was frecking awesome... :drool:

It's $12.99... It's worth every penny... ;D
« Last Edit: July 11, 2014, 04:53:17 PM by vandev »


 

pizzapan