Author Topic: Craig's Neapolitan Garage  (Read 255827 times)

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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #650 on: April 16, 2012, 01:04:35 AM »
Craig, beautiful work on your work table.  I think you inspired me to follow your footsteps for my work table.  Excellent pies as usual!

Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.  Think of it as similar to perfume-making or artificial flavoring.  I still don't even know why it costs so much money.  It has its specific uses though where it shines through quite well (i.e. Craig's mushroom pie, truffle fries, etc.) and where real truffles is just not practical.  

Marlon


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
Pizza is not bread. Craig's Neapolitan Garage


Offline Ev

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Re: Craig's Neapolitan Garage
« Reply #651 on: April 16, 2012, 08:04:21 AM »
Wow, Craig! That prep station is just beautiful! And the pizzas are equally gorgeous, as usual! Well done!

Offline Don K

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Re: Craig's Neapolitan Garage
« Reply #652 on: April 16, 2012, 09:01:01 AM »
Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.
I dont' thave it in my hand, but i think the one I use says it's a natural extract.
This seems to confirm what Marlon said: http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1  I would assume that given the ridiculous cost of truffles, if the oil were made from real truffles, it would cost a lot more than $15 a bottle.

Anyway, a while ago I picked up a bottle of white truffle oil just to try it out. I hear that it's pretty powerful stuff. How much of it do you usually put on a pie? Do you always put it on post-bake?
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #653 on: April 16, 2012, 09:12:32 AM »
This seems to confirm what Marlon said: http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1  I would assume that given the ridiculous cost of truffles, if the oil were made from real truffles, it would cost a lot more than $15 a bottle.

Anyway, a while ago I picked up a bottle of white truffle oil just to try it out. I hear that it's pretty powerful stuff. How much of it do you usually put on a pie? Do you always put it on post-bake?

I've never measured. I just put my thumb over the end and drizzle it around. I'g guess a tablespoon +/-. I always put it on post pake so the heat doesn't evaporate off the flavor.

CL
Pizza is not bread. Craig's Neapolitan Garage

Online norma427

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Re: Craig's Neapolitan Garage
« Reply #654 on: April 16, 2012, 09:15:59 AM »
Greg,

Great job on the prep station and beautiful pies!  :)

Norma

Offline andreguidon

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Re: Craig's Neapolitan Garage
« Reply #655 on: April 16, 2012, 09:17:27 AM »
the Prep Table Looks Great!! what kind of wood is that??
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #656 on: April 16, 2012, 09:18:11 AM »
Thanks Andre,

The prep surface is oak, the legs are cedar, and the rest is pine.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline andreguidon

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Re: Craig's Neapolitan Garage
« Reply #657 on: April 16, 2012, 09:28:24 AM »
Oak is really nice!! what kind of product did you use to finish and waterproof the oak? how does the dough slide?
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Don K

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Re: Craig's Neapolitan Garage
« Reply #658 on: April 16, 2012, 09:33:17 AM »
I've never measured. I just put my thumb over the end and drizzle it around. I'g guess a tablespoon +/-. I always put it on post pake so the heat doesn't evaporate off the flavor.
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!
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #659 on: April 16, 2012, 09:43:38 AM »
Oak is really nice!! what kind of product did you use to finish and waterproof the oak? how does the dough slide?

I used food grade mineral oil. The dough slides very nice.

CL
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #660 on: April 16, 2012, 09:44:02 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!
Pizza is not bread. Craig's Neapolitan Garage

Offline andreguidon

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Re: Craig's Neapolitan Garage
« Reply #661 on: April 16, 2012, 09:48:57 AM »
thanks Craig for the info.!
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Offline David Deas

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Re: Craig's Neapolitan Garage
« 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?

Offline randyjohnsonhve

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Re: Craig's Neapolitan Garage
« 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 :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #664 on: April 16, 2012, 02:06:20 PM »
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.   :-D

Marlon

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« 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

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Re: Craig's Neapolitan Garage
« 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". ;D
Don


Offline Ev

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Re: Craig's Neapolitan Garage
« Reply #667 on: April 16, 2012, 06:00:04 PM »
Craig, When the time does come to open your own place, I hope you keep the name "Craig's Neapolitan Garage". ;D
Don

+1!  ;D ;D

Wouldn't it be cool to get a pie like that and a lube job at the same time?! :o ::) :P :-D
« Last Edit: April 16, 2012, 06:01:48 PM by Ev »

Offline chickenparm

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Re: Craig's Neapolitan Garage
« Reply #668 on: April 16, 2012, 06:04:51 PM »
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!
 8)
-Bill

Offline fornographer

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Re: Craig's Neapolitan Garage
« 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. 

Online TXCraig1

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Re: Craig's Neapolitan Garage
« 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
Pizza is not bread. Craig's Neapolitan Garage

Offline Don K

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Re: Craig's Neapolitan Garage
« Reply #671 on: April 16, 2012, 10:26:51 PM »
Craig, your pies are what aspire to making one day.  You, man, are the Master Yoda. 
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Offline rcbaughn

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Re: Craig's Neapolitan Garage
« Reply #672 on: April 16, 2012, 10:48:38 PM »
Haha, that is one awesome picture! Gotta love photo chopping.
More is better..... and too much is just right.

Offline JConk007

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Re: Craig's Neapolitan Garage
« 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
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« 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
Pizza is not bread. Craig's Neapolitan Garage