Author Topic: Craig's Neapolitan Garage (Read 93868 times)

PhoenixGirl · « **Reply #900 on:** August 09, 2012, 02:00:25 PM »

Gorgeous pies!

TXCraig1 · « **Reply #901 on:** August 09, 2012, 02:12:27 PM »

Thank you!

TXCraig1 · « **Reply #902 on:** August 13, 2012, 12:06:49 AM »

I pushed it up to 64% today. I think that 63% may be the right number however. I slightly preferred the 63% pies I made at the Summit and the week before. The pie of the night was inspired by Roberta's "Bee Sting." Fresh mozz, spicy fennel sausage, cranberries plumped in brandy (be sure to use a little exrtra so you can drink it after), red pepper, basil, and honey from my friend right down the street. On my sporessata pie, I used fresh oregano from the garden - that's the only way I'll ever make that pie again. The other ting I tested was Aleppo pepper on the Margherita. I made one with Aleppo and Calabrian chilies and one with only Calabrian chilies. Conclusion - Aleppo is the bomb! The pie with the Aleppo was 100% better. After a few bites of the non-Aleppo pie, I was sprinkling it on. If you have not tried Aleppo yet, you owe it to yourself to do so!

Other than that, everything is pretty much how I've been doing things lately. All the bake times were just a bit under 60 seconds. The oven was about 910F on the bricks farthest from the flames.

CL

TXCraig1 · « **Reply #903 on:** August 13, 2012, 12:08:18 AM »

TXCraig1 · « **Reply #904 on:** August 13, 2012, 12:08:43 AM »

The "Bee Sting"

TXCraig1 · « **Reply #905 on:** August 13, 2012, 12:09:15 AM »

More:

TXCraig1 · « **Reply #906 on:** August 13, 2012, 12:11:01 AM »

I'm taking my pies out to about 14" with 250g dough. I'm thinking of making my balls a little bigger - maybe 270g to get a slightly puffier rim. Thoughts?

Chicago Bob · « **Reply #907 on:** August 13, 2012, 12:36:15 AM »

Quote from: TXCraig1 on August 13, 2012, 12:11:01 AM

I'm taking my pies out to about 14" with 250g dough. I'm thinking of making my balls a little bigger - maybe 270g to get a slightly puffier rim. Thoughts?

+1 Yes, please bring back the "puff".
Why the larger diameter Craig....
Todays pies were beautiful as usual, thanks for the pics!

TXCraig1 · « **Reply #908 on:** August 13, 2012, 12:40:28 AM »

I've been going into the oven at 14" for a long time. No particular reason why. I kind of like stretching the dough over the sides of the peel.

CL

bakeshack · « **Reply #909 on:** August 13, 2012, 01:02:08 AM »

I was about to ask you if the increase in hydration is causing the flatter rims. Either way, your pies are always beautiful! My favorite pies are probably the ones you make with 60-62% hydration like these ones -

http://www.pizzamaking.com/forum/index.php/topic,14249.msg193257.html#msg193257

IMHO, they have the perfect balance of puff with the size of the pie. Not too puffy and not too flat. They just look perfect to me.

I will definitely try the Margherita with Aleppo and Calabrian chili next weekend.

Marlon

wheelman · « **Reply #910 on:** August 13, 2012, 09:11:39 AM »

here's one from last night. i'm on 270g and about 12" dia. i copied the garage pie with pepperoni (colomeco's uncured in this case) and whole milk mozz. i couldn't stop myself from throwing on a little basil before and after.
i think i like the bigger rim at 270g here. all your pies this time look perfect though. keep up the good work!
bill

FacciaPizza · « **Reply #911 on:** August 13, 2012, 10:44:17 AM »

Phenomenal as usual. I would love to see a puffier crust.

Chicago Bob · « **Reply #912 on:** August 13, 2012, 10:56:47 AM »

Quote from: TXCraig1 on August 13, 2012, 12:40:28 AM

I've been going into the oven at 14" for a long time. No particular reason why. I kind of like stretching the dough over the sides of the peel.

CL

Oh ok, sorry about that. Your new plates are 12in. though, correct?

TXCraig1 · « **Reply #913 on:** August 13, 2012, 11:41:25 AM »

Quote from: FacciaPizza on August 13, 2012, 10:44:17 AM

Phenomenal as usual. I would love to see a puffier crust.

I've been goingback and forth on that. I used to want a big puppy rim, then I decided I wanted a much smaller rim (but still very soft an puffy), and now I'm thinking of going in the other direction again..

CL

TXCraig1 · « **Reply #914 on:** August 13, 2012, 11:41:39 AM »

Quote from: Chicago Bob on August 13, 2012, 10:56:47 AM

Oh ok, sorry about that. Your new plates are 12in. though, correct?

No. They are 13" plates.

CL

Chicago Bob · « **Reply #915 on:** August 13, 2012, 12:21:27 PM »

Quote from: TXCraig1 on August 13, 2012, 11:41:39 AM

No. They are 13" plates.

CL

Well no wonder why I've got everthing all bass ackwarwds!

Sorry man...you could prolly make one the size of a quarter an it would be beautilful.....

Pete-zza · « **Reply #916 on:** August 13, 2012, 12:28:39 PM »

Craig,

Your pies look great as usual, but are you feeling OK? I did not see any glass or bottle of wine.

Peter

TXCraig1 · « **Reply #917 on:** August 13, 2012, 12:35:32 PM »

Quote from: Pete-zza on August 13, 2012, 12:28:39 PM

Craig,

Your pies look great as usual, but are you feeling OK? I did not see any glass or bottle of wine.

Peter

I wondered who would pick up on that first. We had guests, and they brought so much beer, I felt compelled to drink it with them. You cansee a beer bottle inthe first couple pictures (Oaked Arrogant Bastard). We did open one bottle of Cab, but it was nothing particularly interesting. We hit the limoncello, whiskey, and rum after.

CL

Don K · « **Reply #918 on:** August 13, 2012, 12:41:44 PM »

Quote from: Chicago Bob on August 13, 2012, 12:21:27 PM

you could prolly make one the size of a quarter an it would be beautilful.....

No doubt...I'm convinced Craig is actually Midas.

Michael130207 · « **Reply #919 on:** August 13, 2012, 12:57:22 PM »

Quote from: bakeshack on August 13, 2012, 01:02:08 AM

My favorite pies are probably the ones you make with 60-62% hydration like these ones -

http://www.pizzamaking.com/forum/index.php/topic,14249.msg193257.html#msg193257

IMHO, they have the perfect balance of puff with the size of the pie. Not too puffy and not too flat. They just look perfect to me.

FWIW I agree, they are all beautiful, but those are the ones that I definitely aspire to!