Craig's Neapolitan Garage

[Don K]

 

[rcbaughn]

^ What he said.

[thezaman]

 how about individual dough rounds, vs. balls this is getting weird.look in you rullman book to see if they add smoke to the pepperoni.i am ging to look at my pepperoni label this morning.

[pizzaneer]

Not to encourage the topic drift, but here's the origin of the whole "balls" thing.  Worth watching, very funny!

<a href="http://www.youtube.com/watch?v=6R5xcydYKqU&amp;feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=6R5xcydYKqU&amp;feature=related</a>

[TXCraig1]

how about individual dough rounds, vs. balls this is getting weird.look in you rullman book to see if they add smoke to the pepperoni.i am ging to look at my pepperoni label this morning.

I don't understand what you mean by "individual dough rounds, vs. balls ?"

There is no pepperoni in Ruhlman's Salumi book. There is a recipe in Charcuterie and does not call for smoking. I remember watching pepperoni production at Hormel when I worked there. I remember the drying rooms, but I don't remember any smoking or the use of smoked casings.

[thezaman]

 balls(dough) takes a lot of typing.looking at my pepperoni you are right, i do not see smoke as an ingredient.i really want to try the Vermont product.i didn't realize you can get such a long fermentation with just natural leavening.i think that would be very hard to manage in a commercial setting.

[TXCraig1]

i didn't realize you can get such a long fermentation with just natural leavening.i think that would be very hard to manage in a commercial setting.

It is less forgiving for sure, and there are challenges and complexities you won't encounter with baker's yeast. You need to be able to control temperature with reasonable precision. In at least one way it would be easier than at home, however. At home, especially when you don't bake on a regular schedule, it is difficult to have your culture at the same level of activity every time. If you were baking every day and making dough on a schedule, this would be less of an issue.

[thezaman]

i think the hardest pert would allocating kitchen space for large quantities of proofing dough.and temperature swings.

[pizzaneer]

How about using an old glass-front soda retail fridge?  You can set it to whatever temp you want, and keep an eye on the dough without opening the door.

[Chicago Bob]

Ah yes..the 'ol glass door reach in cooler I presume...
http://www.akitchen.com/store/tcoolers.html

[rcbaughn]

Not to drift off topic, but I found an Acunto that looks like your ovens twin Craig.

http://friedchickenlips.blogspot.com/2011/09/sapori-di-napoli.html

You have probably seen this oven before. I was just wondering if most all Acunto's look like this? If that the design that they use for all their ovens mostly? Too bad there are probably no abandoned pizza ovens setting around anywhere in Alabama that I could find like you did. Probably not one person in Alabama with a residential WFO.... LOL.

[Chicago Bob]

Is that guys dough defective or something   

[pizzaneer]

Not to drift off topic, but I found an Acunto that looks like your ovens twin Craig.

http://friedchickenlips.blogspot.com/2011/09/sapori-di-napoli.html

You have probably seen this oven before. I was just wondering if most all Acunto's look like this? If that the design that they use for all their ovens mostly? Too bad there are probably no abandoned pizza ovens setting around anywhere in Alabama that I could find like you did. Probably not one person in Alabama with a residential WFO.... LOL.

Thats a twin all right.  The pizzas didn't look bad.  The reviewer, however, should be shot.  What horrible writing.  And he didn't even title the blog post with the individual pizzeria's name, just left it to the reader to figure out which was which.

[Chicago Bob]

Thats a twin all right.  The pizzas didn't look bad. 

Does this look anything even close to what comes outta Craig's (that pie's MONEY!) Acunto?
For Christ's sakes!!  ;-)

[rcbaughn]

The pizza looks evenly colored and over cooked. No leoparding at all really and really really really dry. I bet that would be one tough pizza pie.

[Don K]

Not even close! That pie looks awful IMO.

[pizzaneer]

So, the glowing opinion I have of the Acunto oven is due to Craig!  Makes me wonder how Craig would do with some of the other WFO's we've spent time talking about unfavorably.  I mean, if these pictures were all that you knew of an Acunto's product, how would judge them?   
It's a decent oven - if you know how to use it.... so maybe there's a lot of other "decent" ovens out there.

 

[Chicago Bob]

So, the glowing opinion I have of the Acunto oven is due to Craig!  
 

And his dough.....(in this instance)

[Don K]

So, the glowing opinion I have of the Acunto oven is due to Craig!  Makes me wonder how Craig would do with some of the other WFO's we've spent time talking about unfavorably.  I mean, if these pictures were all that you knew of an Acunto's product, how would judge them?   
It's a decent oven - if you know how to use it.... so maybe there's a lot of other "decent" ovens out there.

Just seeing pictures of Craig's pies from his grill mod before he even got his Acunto oven should indicate that it's a lot more than just the oven. Also seeing some of the great pictures of non-pizza food that Craig has posted shows that he has a lot of talent when it comes to cooking in general.

[pizzaneer]

All righty then!

All those in favor of Craig having a cooking reality show, say YEAH!