Author Topic: Craig's Neapolitan Garage (Read 85415 times)

dmcavanagh · « **Reply #780 on:** June 01, 2012, 05:23:42 PM »

When the pies aren't exactly round, you tell them you did it that way on purpose....the pies have more "character" that way.

TXCraig1 · « **Reply #781 on:** June 01, 2012, 05:26:50 PM »

Quote from: pizza dr on June 01, 2012, 02:03:14 PM

So you make your selection of wine based upon what your craving but not necessarily geared for the progression of the pies throughout the evening?

I usually have the first bottle open (and probably mostly consumed) well before dinner starts, so the wine for the evening likely (but not always) has more to do with what is interesting to me well before I start eating pizza. If I have guests that know wine, it’s different. I’ll definitely look for interesting wines that will match well with pizza.

I’m all for putting effort into paring food and wine. Pizza for me is more about therapy than food. It is my time to relax for the week. I like to open a bottle, pull up a chair to the oven and watch the fire, and it just goes on from there. I think this is why, when it comes to pizza, I’m less concerned about the paring and more interesting in opening the bottle that will make me most happy at that moment.

CL

dmcavanagh · « **Reply #782 on:** June 01, 2012, 05:38:19 PM »

I'm not much of a wine drinker, more a beer man myself. Right now the thing that's making me happy at the moment is a cold bottle of Beck's Oktoberfest. A bit out of season, but I don't care. Oh, and pizza is on tonight's menu for about 7:30ish. Who knows, I may be into a remaining stash of bock beer by then.

thezaman · « **Reply #783 on:** June 01, 2012, 07:00:56 PM »

craig,your pies look perfect. how long does it take to put one in the forno start to finish? if it is under two minutes i might hate you!!

TXCraig1 · « **Reply #784 on:** June 01, 2012, 11:29:35 PM »

Quote from: thezaman on June 01, 2012, 07:00:56 PM

craig,your pies look perfect. how long does it take to put one in the forno start to finish? if it is under two minutes i might hate you!!

The total bake time is about 60-65 sec. From the time I first touch the dough ball to the time I serve the pie is probably 3 minutes (excluding photography).

I hope you don't hate me. I like you.

CL

scott123 · « **Reply #785 on:** June 01, 2012, 11:52:31 PM »

I like you too, Larry- and I like Craig. It would sadden me deeply if Craig's bake time caused any rift between you.

Can't we all just get along?

thezaman · « **Reply #786 on:** June 02, 2012, 12:15:23 AM »

ya, but i got work to do the clock will be running this sunday.

Kermit · « **Reply #787 on:** June 07, 2012, 01:48:44 PM »

Craig, when you list your Ischia starter in % it's measured from the total flour right?

Just did a test with my Ischia starter based on one of your fermentation instructions - 24 hours in bulk at about 60F, 24 hours in balls(first 12 at 60F, last 12 at around 70F). Turned out pretty good

TXCraig1 · « **Reply #788 on:** June 07, 2012, 03:20:11 PM »

Quote from: Kermit on June 07, 2012, 01:48:44 PM

Craig, when you list your Ischia starter in % it's measured from the total flour right?

Just did a test with my Ischia starter based on one of your fermentation instructions - 24 hours in bulk at about 60F, 24 hours in balls(first 12 at 60F, last 12 at around 70F). Turned out pretty good

Yes, that is correct. Also, it's probably a little less than 100% hydration, but at these small quantities, I don't think it makes any difference. Just make sure it's fully active.

Glad to hear it worked well for you.

CL

TXCraig1 · « **Reply #789 on:** June 17, 2012, 08:12:03 PM »

No changes from my last bake. Maybe not my best looking pies, but pretty darn tasty nonetheless. The birds nest pie was topped with a mix of mascarpone and blue cheese - making a very mild blue cheese, Meyer lemon oil, fresh lemon juice, and a little salt. It's a very tasty pie. Both the Margherita pies had Aleppo pepper and Calabrian chili oil (oil added post bake) - this is possibly my favorite pie of all time. The mushroom and sausage pie also had Aleppo pepper and was very good. The sopressata pie had some Calabrian chili oil added post-bake. Everything else is straightforward.

CL

TXCraig1 · « **Reply #790 on:** June 17, 2012, 08:12:37 PM »

The rest:

TXCraig1 · « **Reply #791 on:** June 17, 2012, 08:20:21 PM »

I thought this was an interesting shot with the diesel tanks (that are not props) in the background. It's a real garage.

TXCraig1 · « **Reply #792 on:** June 17, 2012, 08:23:00 PM »

We actually drank some Italian wine with our pizza this week. After warming up with a little Washington Cab

TXCraig1 · « **Reply #793 on:** June 17, 2012, 08:39:39 PM »

There were two things I can point my finger at to explain at least part of the difference in appearance in the pies this week from the past couple weeks.

1) It was warmer than normal in the house, so I stuck an extra ice block in the cooler during the first 12 hours of ball ferment. It dropped the temp in the cooler more than I thought. I like the temp around 64F and it dropped it down to about 58F. The proof on the dough was right, but it took a little extra warmth for the last 12 hours. How I do it: http://www.pizzamaking.com/forum/index.php/topic,18509.0.html

2) The oven was not quite as warm. I've been baking with the wall farthest from the fire at >900F. Yesterday, they were 850F or so meaning the fire was playing a larger role in the bake.

I think both of these work against the leoparding and cause the more even browning/charring.

CL

tinroofrusted · « **Reply #794 on:** June 18, 2012, 11:37:00 AM »

Quote from: pizza dr on June 01, 2012, 02:03:14 PM

Asparagus pie with lemon and an egg on top
Mushroom with perhaps a few dollops of Béchamel, Buffalo Mozz
Marg
smoked pepperoni
Sopresetta and calabrian peppers

A few ideas for California wines to accompany your pizzas:

Asparagus pie with lemon and an egg on top
Sauvignon Blanc such as Brander or Hanna

Mushroom with perhaps a few dollops of Béchamel, Buffalo Mozz
Central Coast Pinot Noir, such as Au Bon Climat, Babcock, or Alma Rosa

Marg
A full bodied Chardonnay, such as Ferrari-Carano Reserve, or Franciscan

smoked pepperoni
L'Aventure Syrah

Sopresetta and calabrian peppers
Ridge Zinfandel

TXCraig1 · « **Reply #795 on:** June 18, 2012, 11:45:32 AM »

Good suggestions all. I have not tried chard with a marg. Need to give that a go.

I've been drinking all sorts of Ridge and L'Aventure for years.

I also like a good French Rose with asparagus.

Jet_deck · « **Reply #796 on:** June 18, 2012, 12:19:48 PM »

Would it be a sin if a person wanted some of the chili oil on top of the 'sprouts pie?

Mmmph · « **Reply #797 on:** June 18, 2012, 12:21:41 PM »

Amazing, amazing, amazing. Bravissimo!!
I am owned by those pizze. All amazing...The sprouts pie, though, looks especially good to me.

TXCraig1 · « **Reply #798 on:** June 18, 2012, 12:33:33 PM »

Quote from: Jet_deck on June 18, 2012, 12:19:48 PM

Would it be a sin if a person wanted some of the chili oil on top of the 'sprouts pie?

Sin? No. Let me know how it tastes.

CL

TXCraig1 · « **Reply #799 on:** June 18, 2012, 12:33:56 PM »

Quote from: Mmmph on June 18, 2012, 12:21:41 PM

Amazing, amazing, amazing. Bravissimo!!
I am owned by those pizze. All amazing...The sprouts pie, though, looks especially good to me.

Thank you. It is one of my all-time favorites as well.