Author Topic: Craig's Neapolitan Garage  (Read 183113 times)

0 Members and 1 Guest are viewing this topic.

Offline Don K

  • Lifetime Member
  • *
  • Posts: 1281
  • Age: 49
  • Location: Ohio
Re: Craig's Neapolitan Garage
« Reply #960 on: September 01, 2012, 01:35:29 AM »
 :-D
The member formerly known as Colonel_Klink


Offline rcbaughn

  • Supporting Member
  • *
  • Posts: 929
  • Age: 26
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: Craig's Neapolitan Garage
« Reply #961 on: September 01, 2012, 07:30:51 AM »
^ What he said.
More is better..... and too much is just right.

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« Reply #962 on: September 01, 2012, 09:01:52 AM »
 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.

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Craig's Neapolitan Garage
« Reply #963 on: September 01, 2012, 09:45:56 AM »
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>

I'd rather eat one good meal a day than 3 squares of garbage.

Offline TXCraig1

  • Registered User
  • Posts: 12747
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #964 on: September 01, 2012, 10:12:19 AM »
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.
Pizza is not bread.

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« Reply #965 on: September 01, 2012, 10:24:05 AM »
 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.

Offline TXCraig1

  • Registered User
  • Posts: 12747
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #966 on: September 01, 2012, 11:04:46 AM »
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.
Pizza is not bread.

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« Reply #967 on: September 01, 2012, 11:49:16 AM »
i think the hardest pert would allocating kitchen space for large quantities of proofing dough.and temperature swings.

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Craig's Neapolitan Garage
« Reply #968 on: September 01, 2012, 12:54:12 PM »
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.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10512
  • Location: North Carolina
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #969 on: September 01, 2012, 12:58:31 PM »
Ah yes..the 'ol glass door reach in cooler I presume...
http://www.akitchen.com/store/tcoolers.html
"Care Free Highway...let me slip away on you"


Offline rcbaughn

  • Supporting Member
  • *
  • Posts: 929
  • Age: 26
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: Craig's Neapolitan Garage
« Reply #970 on: September 01, 2012, 01:10:21 PM »
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.
More is better..... and too much is just right.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10512
  • Location: North Carolina
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #971 on: September 01, 2012, 01:15:43 PM »
Is that guys dough defective or something   ???
"Care Free Highway...let me slip away on you"

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Craig's Neapolitan Garage
« Reply #972 on: September 01, 2012, 01:24:17 PM »
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.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10512
  • Location: North Carolina
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #973 on: September 01, 2012, 01:36:48 PM »
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!!  ;-)
« Last Edit: September 01, 2012, 01:38:33 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline rcbaughn

  • Supporting Member
  • *
  • Posts: 929
  • Age: 26
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: Craig's Neapolitan Garage
« Reply #974 on: September 01, 2012, 01:40:03 PM »
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.
More is better..... and too much is just right.

Offline Don K

  • Lifetime Member
  • *
  • Posts: 1281
  • Age: 49
  • Location: Ohio
Re: Craig's Neapolitan Garage
« Reply #975 on: September 01, 2012, 01:40:53 PM »
Not even close! That pie looks awful IMO.
The member formerly known as Colonel_Klink

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Craig's Neapolitan Garage
« Reply #976 on: September 01, 2012, 02:04:50 PM »
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.

 
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10512
  • Location: North Carolina
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #977 on: September 01, 2012, 02:10:02 PM »
So, the glowing opinion I have of the Acunto oven is due to Craig!  
 
And his dough.....(in this instance)
« Last Edit: September 01, 2012, 02:20:42 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline Don K

  • Lifetime Member
  • *
  • Posts: 1281
  • Age: 49
  • Location: Ohio
Re: Craig's Neapolitan Garage
« Reply #978 on: September 01, 2012, 02:55:34 PM »
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.
The member formerly known as Colonel_Klink

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Craig's Neapolitan Garage
« Reply #979 on: September 01, 2012, 02:58:58 PM »
All righty then!

All those in favor of Craig having a cooking reality show, say YEAH!
I'd rather eat one good meal a day than 3 squares of garbage.


 

pizzapan