Author Topic: Craig's Neapolitan Garage  (Read 279142 times)

0 Members and 1 Guest are viewing this topic.

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: Craig's Neapolitan Garage
« Reply #775 on: June 01, 2012, 02:03:14 PM »
Cool that helps a lot

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? 

Here's my deal...I have a wine club that meets once a quarter... its pretty cool.  Theres five of us and we clear out the wives and kids at somebody's house and talk wine.  There is a varying amount of knowledge  in terms of wine but we are all learning.  One thing that I have found is that very few of them pair wines with their food.  They drink wines like I would drink a beer... on the back porch hanging out if you know what I mean.  They are not "foodies".  Last night we were going through the differences between European style red wines and California style ( just broad generalizations).  When we tasted a very good Burgundy, They all were put off by the "barnyard" nose and strong tannins.  All picked the fruit forward Pinot's from Cali as their favorites.  But then I handed each of them a chunk of stinky cheese.  The game changed.  Now the Burgundy was the favorites amongst all.  It was a cool exercise. 

So I started to think that when it was my turn to host that I would pair each pie with a specific wine.  So I wanted to get a match made in heaven for each pie.  I'm still working on my list of pies but I wanted to kick the idea around here and get some of the members favorites 

Heres a prelim list...

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

Let me know what you think.

Scot
 







 


parallei

  • Guest
Re: Craig's Neapolitan Garage
« Reply #776 on: June 01, 2012, 02:35:05 PM »
If you want to mix it up a bit:

Sopresetta and calabrian peppers - A California Zinfandel.  Not some ball-buster, but a table wine.  

PS

Craig your pies are stunning....
« Last Edit: June 01, 2012, 03:20:44 PM by parallei »

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: Craig's Neapolitan Garage
« Reply #777 on: June 01, 2012, 03:23:31 PM »
The nights he's drinking a lot of wine at the prep table, generally are his most creative nights! :-D :-D :-D
Rest In Peace - November 1, 2014

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #778 on: June 01, 2012, 05:17:15 PM »
The nights he's drinking a lot of wine at the prep table, generally are his most creative nights! :-D :-D :-D

Thugh not always the roundest pies...  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #779 on: June 01, 2012, 05:19:03 PM »
If you want to mix it up a bit:

Sopresetta and calabrian peppers - A California Zinfandel.  Not some ball-buster, but a table wine.  

PS

Craig your pies are stunning....

Thanks Paul. I like a good zin (mostly the ball-busters). I don't drink enough of it. I need to give that a try. I bet it is a good combo.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: Craig's Neapolitan Garage
« 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. :angel:
Rest In Peace - November 1, 2014

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #781 on: June 01, 2012, 05:26:50 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

 
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: Craig's Neapolitan Garage
« 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. 8)
Rest In Peace - November 1, 2014

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2059
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« 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!!


Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #784 on: June 01, 2012, 11:29:35 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

scott123

  • Guest
Re: Craig's Neapolitan Garage
« 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?  ;D

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2059
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« Reply #786 on: June 02, 2012, 12:15:23 AM »
ya, but i got work to do the clock will be running this sunday.

Offline Kermit

  • Registered User
  • Posts: 133
  • Age: 29
  • Location: Denmark
Re: Craig's Neapolitan Garage
« 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  :)

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #788 on: June 07, 2012, 03:20:11 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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
« Last Edit: June 17, 2012, 08:13:51 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #790 on: June 17, 2012, 08:12:37 PM »
The rest:
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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 :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline tinroofrusted

  • Supporting Member
  • *
  • Posts: 1386
  • Location: OC, CA
  • Experimenting....
Re: Craig's Neapolitan Garage
« Reply #794 on: June 18, 2012, 11:37:00 AM »
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

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jet_deck

  • Registered User
  • Posts: 3057
  • Location: Corpus Christi, Texas
Re: Craig's Neapolitan Garage
« 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?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 1041
  • Location: ILM NC
Re: Craig's Neapolitan Garage
« 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.
Sono venuto, ho visto, ho mangiato

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #798 on: June 18, 2012, 12:33:33 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 16253
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #799 on: June 18, 2012, 12:33:56 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage