Author Topic: Craig's Neapolitan Garage  (Read 240218 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1625 on: June 27, 2014, 04:57:59 PM »
I made sauce with fresh tomatoes that I actually liked the other day: http://www.pizzamaking.com/forum/index.php?topic=32556.msg321770#msg321770

The fresh mozz is Il Villaggio. It tasted good, but I didn't like the way it melted.
Pizza is not bread. Craig's Neapolitan Garage


Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1626 on: June 27, 2014, 07:25:34 PM »
Quite appetizing! Thank you for the beautiful pizzas. Have a great weekend.
Recipes make pizzas no more than sermons make saints!

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

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1627 on: June 30, 2014, 05:29:58 PM »
Yesterday was one of those days when the dough matured perfectly. I really enjoyed this pizza. The tomato sauce was made from fresh tomatoes again: http://www.pizzamaking.com/forum/index.php?topic=32556.msg322278#msg322278

The pie with shrimp and Spanish chorizo is really good. That's not a white sauce on it. Rather sliced WM mozz placed over the shrimp. There is red sauce under.

In order of appearance:
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1628 on: June 30, 2014, 05:30:38 PM »
The rest:
Pizza is not bread. Craig's Neapolitan Garage

Offline vandev

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Re: Craig's Neapolitan Garage
« Reply #1629 on: July 01, 2014, 07:51:49 AM »
Pizza's look stellar... whow! :drool:

Offline Protoolskaiser

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Re: Craig's Neapolitan Garage
« Reply #1630 on: July 01, 2014, 01:49:32 PM »
Hi Craig,
I just can't keep quiet anymore. Your pies look absolutely WUNDERVOLL!
Maybe some day...
Cheers, Detlef.

« Last Edit: July 03, 2014, 12:13:07 PM by Protoolskaiser »

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1631 on: July 01, 2014, 02:07:22 PM »
Hi Craig,
I just can't be quiet anymore. Your pies look absolutely WUNDERVOLL!
Maybe some day...
Cheers, Detlef.

Thank you Detlef.
Pizza is not bread. Craig's Neapolitan Garage

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1632 on: July 01, 2014, 02:28:09 PM »
Craig, you are officially robbing the free world the opportunity to eat your AMAZING pies by not having your own place! Is there a summit this year BTW?

Offline RobynB

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Re: Craig's Neapolitan Garage
« Reply #1633 on: July 01, 2014, 10:17:30 PM »
Gorgeous.  Of course. 


Offline Tonio

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Re: Craig's Neapolitan Garage
« Reply #1634 on: July 01, 2014, 10:41:11 PM »

Niiiiice looking pies Craig- I'm sure they were tasty !


Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1635 on: July 02, 2014, 02:20:20 PM »
You made the Vermont Smoke and Cure facebook page

https://www.facebook.com/VTSmoke?hc_location=timeline

Deb

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1636 on: July 02, 2014, 02:24:40 PM »
Sweet!  Let's flood their page.

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1637 on: July 02, 2014, 03:54:13 PM »

Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1638 on: July 02, 2014, 04:50:22 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.

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1639 on: July 02, 2014, 06:21:02 PM »
He threw my bottle of Tabasco over the back fence.

Offline thezaman

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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

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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

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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. Craig's Neapolitan Garage

Offline vandev

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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

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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. Craig's Neapolitan Garage

Offline jrnyc1

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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

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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

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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. Craig's Neapolitan Garage

Offline cervicornis

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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

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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