Author Topic: Craig's Neapolitan Garage (Read 86272 times)

TXCraig1 · « **Reply #580 on:** April 07, 2012, 11:47:33 PM »

Thanksm Jimmy.

I should note that I was about 80% sober when baking this week...

thezaman · « **Reply #581 on:** April 07, 2012, 11:54:23 PM »

Beautiful you are back on your game.good rise good bake.

TXCraig1 · « **Reply #582 on:** April 07, 2012, 11:56:10 PM »

Quote from: thezaman on April 07, 2012, 11:54:23 PM

Beautiful you are back on your game.good rise good bake.

Thanks Larry. It's amazing what a little more focus and a little less sauce can do!

Jackie Tran · « **Reply #583 on:** April 07, 2012, 11:59:55 PM »

All stunning as usual Craig. Did you note how much your dough rises in the container after 24hrs? Also how much are you letting the balls proof up prior to using? How flat are they? I think I will give your method a go next time I bake.

TXCraig1 · « **Reply #584 on:** April 08, 2012, 12:15:56 AM »

Quote from: Jackie Tran on April 07, 2012, 11:59:55 PM

All stunning as usual Craig. Did you note how much your dough rises in the container after 24hrs? Also how much are you letting the balls proof up prior to using? How flat are they? I think I will give your method a go next time I bake.

The bulk rise after 24 hours was not too much - maybe 15-20% increase. I pulled the balls in pretty tight when I formed them. The rise on the balls after 24 hours was a little better than 2X. When I dump them out onto the flour, they look (flatness-wise) about like the balls you'd see in a NP place like Keste of Forcella.

CL

TXCraig1 · « **Reply #585 on:** April 08, 2012, 12:35:08 AM »

For what it's worth, on this pie, I put my normal hand torn fresh mozz under thinly sliced WM dry mozz. I really like the way it baked up and tasted.

TXCraig1 · « **Reply #586 on:** April 08, 2012, 12:41:05 AM »

A couple other comments about this week.

- I put the sausage on that first pie (http://www.pizzamaking.com/forum/index.php/topic,14249.msg181131.html#msg181131) raw. I've never done that before. I cooked up perfectly. I liked it a lot more than when I've precooked it first. The grease melts into the pie and really boosts the flavor of the whole pie.

- On the asparagus "bird's nest" pie, I put 4 whole egg yolks under the asparagus (it really doesn't matter if they break or not). I like them there a lot better than on top. I used fresh mozz as the main cheese this week. Mascarpose was better. Post bake, fresh lemon juice and some Meyer lemon evoo is drizzled on top. This is rapidly becoming my one of my favorite pies.

CL

RobynB · « **Reply #587 on:** April 08, 2012, 01:19:53 AM »

Beautiful as always - well, maybe a little more beautiful each time? It sounds like you're enjoying the extra char? That Calbrian peppers one looks great - I'm really liking the dry WM mozz, using it as my go-to mozz on everything but the margheritas lately. That mushroom one sure looks good!

dmcavanagh · « **Reply #588 on:** April 08, 2012, 01:52:34 AM »

Beautiful pies Craig, I'd love to hit everyone of them. I think you're right on, we all overthink this pizzamaking stuff sometimes (all the time). Make a dough, top it, cook it and enjoy! Analysis is peralysis.

dmcavanagh · « **Reply #589 on:** April 08, 2012, 01:55:06 AM »

Pararlysis! Hope you don't have to know how to spell in order to make pizza.

bakeshack · « **Reply #590 on:** April 08, 2012, 05:41:26 AM »

They are all perfect! I noticed that your crust lately have been on the darker side. Do you attribute this to a much hotter preheat or just a larger flame during the bake?

Marlon

andreguidon · « **Reply #591 on:** April 08, 2012, 07:59:53 AM »

Craig, those pies look perfect!

David Deas · « **Reply #592 on:** April 08, 2012, 09:06:18 AM »

Quote from: TXCraig1 on April 08, 2012, 12:35:08 AM

For what it's worth, on this pie, I put my normal hand torn fresh mozz under thinly sliced WM dry mozz. I really like the way it baked up and tasted.

That's kinda what they do at Antico Pizza Napoletana in Atlanta. Except the dried mozzarella is the first thing down, then the tomatoes, then the fresh mozzarella. I don't know what to call it, but it good.

And finally, of course, fantastic pies. You're probably one of the best in the world but haven't thought about it a great deal.

TXCraig1 · « **Reply #593 on:** April 08, 2012, 09:42:14 AM »

Quote from: dmcavanagh on April 08, 2012, 01:55:06 AM

Pararlysis! Hope you don't have to know how to spell in order to make pizza.

Thanks Dave. If you did I'd be in all sorts of trouble!

TXCraig1 · « **Reply #594 on:** April 08, 2012, 09:42:49 AM »

Quote from: andreguidon on April 08, 2012, 07:59:53 AM

Craig, those pies look perfect!

Thanks Andre!

TXCraig1 · « **Reply #595 on:** April 08, 2012, 09:52:45 AM »

Quote from: RobynB on April 08, 2012, 01:19:53 AM

Beautiful as always - well, maybe a little more beautiful each time? It sounds like you're enjoying the extra char? That Calbrian peppers one looks great - I'm really liking the dry WM mozz, using it as my go-to mozz on everything but the margheritas lately. That mushroom one sure looks good!

Quote from: bakeshack on April 08, 2012, 05:41:26 AM

They are all perfect! I noticed that your crust lately have been on the darker side. Do you attribute this to a much hotter preheat or just a larger flame during the bake?

Marlon

Thank you both! I'm trying for a distinct leoparding, but with noticeable browning in between - as opposed to the very pronounced, almost black on white, spotting. The cheese and Calabrin chiles w/ fresh basil pie above is on the lighter side of my target. Higher heat in the walls for a longer pre-heat is making a big difference. I can actually get away with a smaller flame.

CL

norma427 · « **Reply #596 on:** April 08, 2012, 09:53:30 AM »

Craig,

Perfect looking pies!

Norma

TXCraig1 · « **Reply #597 on:** April 08, 2012, 10:01:16 AM »

Quote from: David Deas on April 08, 2012, 09:06:18 AM

And finally, of course, fantastic pies. You're probably one of the best in the world but haven't thought about it a great deal.

Thanks David. I think that one of the best complement's I've received. It also gave me a good chickle. It made me think of the movie Kindergarden Cop when Kimble asks Dominic "You happen to know someone that is not better than me?" To which Dominic responds "I don't know that many people."

CL

TXCraig1 · « **Reply #598 on:** April 08, 2012, 10:01:32 AM »

Quote from: norma427 on April 08, 2012, 09:53:30 AM

Craig,

Perfect looking pies!

Norma

Thank you Norma!

pizzablogger · « **Reply #599 on:** April 08, 2012, 11:02:59 AM »

Some of your very best looking pies for sure Craig. Leoparding looks about perfect to me.

Looks like you may have torn the mutzarell a tad thicker than usual? The peaks in the center of the mootz pools seem to be a tad taller than normal.

Due to logistics, I have been tooling with nearly the same fermentation schedule....24/24. slightly more water, slightly less starter to account for a 5 hour service window. Pleased with the results,.but my pies ain't in the same league as what you are doing!