Author Topic: Craig's Neapolitan Garage (Read 85996 times)

TXCraig1 · « **Reply #660 on:** April 16, 2012, 09:44:02 AM »

Quote from: Colonel_Klink on April 16, 2012, 09:33:17 AM

Thanks. I just didn't want to ruin a pie by dousing it with too much.

BTW, the prep table looks awesome. I am jealous. You have one heck of a garage!

Thank you Don!

andreguidon · « **Reply #661 on:** April 16, 2012, 09:48:57 AM »

thanks Craig for the info.!

David Deas · « **Reply #662 on:** April 16, 2012, 01:37:41 PM »

Nice job Craig. With the table and the pizzas and everything. You ready to open your garage to customers yet?

randyjohnsonhve · « **Reply #663 on:** April 16, 2012, 01:50:39 PM »

Craig...

Nice job on your prep area...I probably missed the rationale somewhere, but why did you choose a wood top and not marble...

RJelli

bakeshack · « **Reply #664 on:** April 16, 2012, 02:06:20 PM »

Quote from: TXCraig1 on April 16, 2012, 01:04:35 AM

Thanks Marlon. Let me know if you want to know all the things that went wrong in my design along the way. First and foremost, think about what could get in the way of your table legs...

CL

Thanks Craig! I will be doing a fixed setup right next to my oven. I really love your design with the insulated box for the toppings. I have been meaning to do my prep table since last year but whenever I try to start with the project, I remember my back aching every night when I did my oven build. I think 1 year rest is already enough so I will start the prep table project soon.

Marlon

dellavecchia · « **Reply #665 on:** April 16, 2012, 03:03:31 PM »

Outstanding - both on the pies and your prep table. I am glad to see that wood works out well. I may use that material for the one I build. Outside my marble get's sticky when it is humid.

Seeing your gorgeous crusts makes me yearn for some long fermented Caputo, which I have not used in quite some time. Your kung fu sets the bar for us all Craig.

John

buceriasdon · « **Reply #666 on:** April 16, 2012, 05:31:14 PM »

Craig, When the time does come to open your own place, I hope you keep the name "Craig's Neapolitan Garage".

Don

Ev · « **Reply #667 on:** April 16, 2012, 06:00:04 PM »

Quote from: buceriasdon on April 16, 2012, 05:31:14 PM

Craig, When the time does come to open your own place, I hope you keep the name "Craig's Neapolitan Garage".
Don

+1!

Wouldn't it be cool to get a pie like that and a lube job at the same time?!

chickenparm · « **Reply #668 on:** April 16, 2012, 06:04:51 PM »

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.

Wow that looks super tasty!

fornographer · « **Reply #669 on:** April 16, 2012, 06:27:42 PM »

Craig, your pies are what aspire to making one day. You, man, are the Master Yoda.

TXCraig1 · « **Reply #670 on:** April 16, 2012, 10:15:00 PM »

Thanks all. Taking a week off from pizza to catch some sailfish in Guatemala.

CL

Don K · « **Reply #671 on:** April 16, 2012, 10:26:51 PM »

Quote from: fornographer on April 16, 2012, 06:27:42 PM

Craig, your pies are what aspire to making one day. You, man, are the Master Yoda.

rcbaughn · « **Reply #672 on:** April 16, 2012, 10:48:38 PM »

Haha, that is one awesome picture! Gotta love photo chopping.

JConk007 · « **Reply #673 on:** April 16, 2012, 11:28:38 PM »

Holy Prep Tables Bat Man ! That thing is Awesome Nice work !! Final hieght? where did you getthe VT smoked pep My case is coming ! still interested ?
John

TXCraig1 · « **Reply #674 on:** April 17, 2012, 09:16:40 AM »

I happened to see it at a local store. It's really good. No need to send me any. I should be able to get it.

CL

TXCraig1 · « **Reply #675 on:** April 17, 2012, 09:19:30 AM »

Quote from: Colonel_Klink on April 16, 2012, 10:26:51 PM

May the forno be with you.

dmcavanagh · « **Reply #676 on:** April 17, 2012, 09:24:57 AM »

Love the picture Craig! Can you use the stick as a fire starter?

thezaman · « **Reply #677 on:** April 17, 2012, 12:59:37 PM »

Craig beautiful pies. I love the prep table. Can you put a strip behind the containers so they angle towards you a little? I also noticed the table and chairs . You have a little pizzeria with seating for 6 that is pretty cool.

politon · « **Reply #678 on:** April 17, 2012, 05:04:44 PM »

WOW, nice rig Craig! Great looking pies too, congrats!

tinroofrusted · « **Reply #679 on:** April 18, 2012, 12:23:35 AM »

Quote from: Mmmph on April 15, 2012, 11:27:43 PM

To use webspeak....

OMFG

Craig, you have moved beyond the abilities of many a mortal man.

Exactly! What an incredible piece of equipment. And you built it so fast. Really amazing. Well done!

TinRoof