Author Topic: Craig's Neapolitan Garage  (Read 265220 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #25 on: June 17, 2011, 01:05:37 AM »
More pics:
« Last Edit: June 17, 2011, 10:35:43 AM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« Reply #26 on: June 17, 2011, 01:45:40 AM »
Dang Craig!  I like the look of your latest crust.  I'm mixing up dough as we speak and it's almost friggin' midnight.   Doing a party on Saturday BUT I do have some starter ready to go and I do have a new bag of caputo on hand.  So I must try again.
« Last Edit: June 17, 2011, 03:04:45 AM by Jackie Tran »

Offline pennygirl

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Re: Craig's Neapolitan Garage
« Reply #27 on: June 17, 2011, 02:43:14 AM »
Would purchase.
« Last Edit: June 17, 2011, 02:45:04 AM by pennygirl »

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #28 on: June 17, 2011, 07:20:40 AM »
They are perfection Craig. What cheese are you using? The melt is stunning - like bufala.

John

Offline BrickStoneOven

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Re: Craig's Neapolitan Garage
« Reply #29 on: June 17, 2011, 09:08:55 AM »
Craig how do you do your shroom pies? Is there a thin layer of a white sauce?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #30 on: June 17, 2011, 09:35:16 AM »
They are perfection Craig. What cheese are you using? The melt is stunning - like bufala.

John

Thanks, John.

Galbani Mozzerella Fresca is the brand -4 balls about 2oz each packed in water. It's about all I can get near my house, so I'm lucky it works OK.

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

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #31 on: June 17, 2011, 09:36:49 AM »
Craig how do you do your shroom pies? Is there a thin layer of a white sauce?

No white sauce. It's just mozz (fresh, but not packed in water), mushrooms, parm or grana, and black pepper. I finish with white truffle oil after baking. It's a really good combo,.

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

Online norma427

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Re: Craig's Neapolitan Garage
« Reply #32 on: June 17, 2011, 10:13:34 AM »
Craig,

All your pies look stunning!  ;D  Wish I could have tasted at least a slice.

Norma

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #33 on: June 17, 2011, 10:40:23 AM »
I forgot to note above that the pie below is the first to come out of the oven that was made by someone other than me. The guy who made it did it all himself - and it was the first pizza he ever made.

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


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #34 on: June 17, 2011, 10:42:14 AM »
Craig,

All your pies look stunning!  ;D  Wish I could have tasted at least a slice.

Norma

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

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #35 on: June 17, 2011, 10:52:35 AM »
Thanks, John.

Galbani Mozzerella Fresca is the brand -4 balls about 2oz each packed in water. It's about all I can get near my house, so I'm lucky it works OK.

CL

Also, I've been cutting the balls in half and placing them, cut side down on a couple layers of paper towels to drain for an hour or so before using.

CL
"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

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Re: Craig's Neapolitan Garage
« Reply #36 on: June 17, 2011, 11:25:13 AM »
I forgot to note above that the pie below is the first to come out of the oven that was made by someone other than me. The guy who made it did it all himself - and it was the first pizza he ever made.

CL

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #37 on: June 17, 2011, 11:28:38 AM »
It was either the guy who buried the forklift in your yard, or one of the boys?

No - actually my boss (and I don't mean my wife  :-D).
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pizzablogger

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Re: Craig's Neapolitan Garage
« Reply #38 on: June 17, 2011, 11:09:04 PM »
Simply Bravo!

Is the bottom one a little more what the crust color looked like IRL?
« Last Edit: June 17, 2011, 11:12:33 PM by pizzablogger »
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Offline pizzablogger

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Re: Craig's Neapolitan Garage
« Reply #39 on: June 17, 2011, 11:14:02 PM »
Definitely need to get out the Spyder and re-calibrate my monitor.... :-\
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #40 on: June 19, 2011, 10:41:15 PM »
Tonight's pies were probably my best ever in every respect.

100% Caputo
62% Water
2.8% salt
1% Ischia culture

My regular mixing routine. 36 hours bulk at 60F, followed by 6 hours at 77F, and then 6 more hours in balls at 77F. I didn't necessarily want to ferment this long, but I needed to to make the schedule work. Baked at 850F for ~60 seconds.

The dough was almost too easy to work with. It basically opens itself. The "slap" technique worked best. About 4 slaps and you were ready to go. Over the knuckles, the weight of the dough wanted to pull it too thin in the center if you weren't carefull.  I'm going to start moving down the hydration marginally.

CL
« Last Edit: June 19, 2011, 10:49:36 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

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #41 on: June 19, 2011, 10:41:44 PM »
A couple more pics:
"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

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Re: Craig's Neapolitan Garage
« Reply #42 on: June 19, 2011, 11:05:50 PM »
I personally want to thank you for posting your entire method including the cooler proof.  People are rightfully wooed by the results, but only members such as yourself, help us newbies move foreward.  STFD, STFU and all kudos to you.  :-D :chef:
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Re: Craig's Neapolitan Garage
« Reply #43 on: June 19, 2011, 11:13:23 PM »
Nice job, Craig.

What's different on the mushroom pie?  The mushrooms look a little rawer than usual.

Regarding the center thinning out during a knuckle stretch, try doing a slap first and then knuckle stretch.  If you pull the slap, like an actor pulling a punch, you can still deliver a good jarring to the center of the dough without flattening it.  This 'jarring' will activate a good portion of gluten so that when you go to knuckle stretch it, the center will be tight and resist thinning out. I do this with very extensible/slack NY doughs, but it should have the same effect for Neopolitan.

Online norma427

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Re: Craig's Neapolitan Garage
« Reply #44 on: June 19, 2011, 11:15:50 PM »
Craig,

You are killing me with those pictures!  I haven't had pizza for a few days and those pies sure do look like some of the finest pies I have seen.  ;D  Great job!  :chef:

Norma

Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« Reply #45 on: June 19, 2011, 11:29:02 PM »
Outstanding as always Craig.  Those certainly do look like your finest work.  I love the way your sauce looks.  Do you use any of the puree that comes in the can or just the tomatoes?  Also do you add any water to the sauce at all?

Thx,
Chau
« Last Edit: June 20, 2011, 12:58:08 AM by Jackie Tran »

Offline Matthew

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Re: Craig's Neapolitan Garage
« Reply #46 on: June 20, 2011, 06:44:52 AM »
Nice job Craig!

Matt

Offline andreguidon

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Re: Craig's Neapolitan Garage
« Reply #47 on: June 20, 2011, 06:56:13 AM »
Great looking pies Craig!!

i think going down to 60% H2O and upping the Salt to 3% will give you that xtra strength in your dough...
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Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #48 on: June 20, 2011, 07:16:51 AM »
Craig - These are your best yet by far. I love the level of char you are getting at these temps. Regarding the dough opening, I am starting to experiment with small amounts of high protein flour mixed in with caputo when fermenting more than 20 hours. Andre has posted about this in the past, speculating that caputo pizzeria is just not meant to go that long. But your pics are proof it can go that long and the dough consistency is just a preference.

John

Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #49 on: June 20, 2011, 08:36:45 AM »
those are beautiful pizzas. 850 floor and a very even bake. that oven is balanced!!