Author Topic: Craig's Neapolitan Garage  (Read 178890 times)

0 Members and 1 Guest are viewing this topic.

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #720 on: May 07, 2012, 05:24:59 PM »
Thanks JJ - much appreciated.
Pizza is not bread.


Offline Jbravo

  • Registered User
  • Posts: 40
  • Location: Moscow, Russia
Re: Craig's Neapolitan Garage
« Reply #721 on: May 07, 2012, 05:31:22 PM »
 These pizzas look simply beautiful.

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #722 on: May 07, 2012, 06:26:04 PM »
Thank you for the kind words.
Pizza is not bread.

Offline jamieg

  • Registered User
  • Posts: 133
  • Location: Medellin, Colombia
Re: Craig's Neapolitan Garage
« Reply #723 on: May 07, 2012, 10:48:02 PM »
Hi Craig,

Do you sieve your flour before making the dough?

If so, how important do you think it is - how do you think it improves the final bake?

Thanks in advanced,

jamie

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #724 on: May 07, 2012, 10:56:50 PM »
No, I don't. I tested a recipe for a friend a while ago that specifically called for sifting. That may be the only time I've ever done it. I usually think about trying it just as I add the last of the flour or I'm just too lazy.

It probably gets some more O2 into the dough which helps the yeast. It probably also helps with water absorbtion. With a long ferment, I kind of doubt it makes a meaningful difference, but I can't say for sure.

Sorry I can't be more help.

CL
Pizza is not bread.

Offline jamieg

  • Registered User
  • Posts: 133
  • Location: Medellin, Colombia
Re: Craig's Neapolitan Garage
« Reply #725 on: May 07, 2012, 11:08:44 PM »
Thanks Craig.

I was curious as to whether it helped to make a lighter crumb.

If it only does so through speeding up the ferment process - it's not that useful.

J

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21905
  • Location: Texas
  • Always learning
Re: Craig's Neapolitan Garage
« Reply #726 on: May 08, 2012, 07:04:35 AM »
J,

If you are interested, there is a discussion on sifting of flour in a series of posts starting at Reply 257 at http://www.pizzamaking.com/forum/index.php/topic,1258.msg35437.html#msg35437. The main benefits seem to be improved hydration, improved dispersion of the water and other ingredients (e.g., dissolved salt and sugar), and a more uniform crumb structure. Unless you would like a bit more protein in your flour, sifting will also catch any bugs or eggs (and their waste products) in the flour that the Entoleter might have missed during milling of the flour ;D.

Peter
« Last Edit: May 08, 2012, 07:28:52 AM by Pete-zza »

Offline DannyT

  • Registered User
  • Posts: 4
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #727 on: May 17, 2012, 04:27:22 PM »
Thanks for all the pictures and info. Great looking setup.

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: Craig's Neapolitan Garage
« Reply #728 on: May 17, 2012, 09:27:58 PM »
Well that does it for me... My wife said I need a little less carbs and a lot more protein in the diet.  Definitely not sifting now  ;D

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #729 on: May 20, 2012, 08:29:48 PM »
Back to real pizza this week  ;)

62.5% Caputo Pizzeria, 3.0% salt, 1.1% Ischia. 24 hours in bulk (65F), 24 hours in balls (12h @ 65F, 12h @ 77F). Baked ~60 sec at 890F on the floor, 940F on the bricks furthest from the fire.

I got a bottle of the Aleppo chili pepper (http://www.thespicehouse.com/spices/crushed-aleppo-pepper) that they have been raving about at Slice for a while. I can see why. The first pie pictured is a Margherita that had a drizzle of Calabrian chili oil and a sprinkle of Aleppo added post bake. It was quite possibly the best pie I've ever eaten. Period.

Speaking of the best, the Vermont smoked pepperoni is hands down the best pepperoni I've ever tasted - and having worked for Hormel for a couple years, I've tasted quite a few.

I went a little different direction with the wine this week. We drank a 2004 Elderton Command Shiraz and a 2002 Torbreck Descendant Shiraz. With the generally spicier pies, the sweetness of these wines was really nice.
« Last Edit: May 20, 2012, 08:33:08 PM by TXCraig1 »
Pizza is not bread.


Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #730 on: May 20, 2012, 08:30:20 PM »
More
Pizza is not bread.

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #731 on: May 20, 2012, 08:30:49 PM »
More
Pizza is not bread.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3410
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Neapolitan Garage
« Reply #732 on: May 20, 2012, 08:59:23 PM »
Very nice.  The Aleppo is good, although I like it under the cheese.  Wonderful pizzas, and it looks like the squids appreciate it as well.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3410
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Neapolitan Garage
« Reply #733 on: May 20, 2012, 09:03:54 PM »
I just noticed the cherry tomatoes on the pepperoni pie, nice.  I still want to try your mushroom more than anything else.

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #734 on: May 20, 2012, 09:06:29 PM »
Very nice.  The Aleppo is good, although I like it under the cheese.  Wonderful pizzas, and it looks like the squids appreciate it as well.

Thanks Tom. Yes, especially the youngest one. You can see him reaching for a slice in the picture near the end. He's 100% on-board when it comes to pizza!
Pizza is not bread.

Online Mmmph

  • Lifetime Member
  • *
  • Posts: 826
  • Location: ILM NC
Re: Craig's Neapolitan Garage
« Reply #735 on: May 20, 2012, 09:12:32 PM »
Wow...Another display of awesomeness.
Sono venuto, ho visto, ho mangiato

Offline toddster63

  • Registered User
  • Posts: 233
  • Location: SF Bay Area, CA
Re: Craig's Neapolitan Garage
« Reply #736 on: May 20, 2012, 09:18:26 PM »
What's that white one with the parsley, Craig—clams...?!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21653
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Craig's Neapolitan Garage
« Reply #737 on: May 20, 2012, 09:19:09 PM »
Craig,

All of your pies look excellent and the wine looks great too!  :chef:

Norma
Always working and looking for new information!

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #738 on: May 20, 2012, 09:20:42 PM »
What's that white one with the parsley, Craig—clams...?!


Yes, fresh clams - no cheese. Best clam pie I've ever tasted. Modeled off Franny's in Brooklyn. I describe how I make it here: http://www.pizzamaking.com/forum/index.php/topic,17383.0.html
Pizza is not bread.

Online TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #739 on: May 20, 2012, 09:21:52 PM »
Thanks Mmmph and Norma  ;D
Pizza is not bread.


 

pizzapan