Author Topic: Craig's Neapolitan Garage (Read 85978 times)

Kermit · « **Reply #700 on:** April 30, 2012, 07:29:19 AM »

Very nice pictures. How long was the fermentation time of the 65 F and 75F doughs?

I'm loving the prosciutto crudo pie. Next time, try reversing the process so that the crudo goes on before the salad. For me it means a prettier pie.

Again, so nice pies

TXCraig1 · « **Reply #701 on:** April 30, 2012, 09:22:11 AM »

Quote from: bakeshack on April 29, 2012, 10:13:22 PM

Craig, I love the consistency of your pies every single time! What is on the 2nd pie in the pics (the white pie)?

Also, when you get a pie that is not as round, do you attribute that to the launch into the oven or to the stretching of the dough ball?

Marlon

Thanks Marlon. That's buffalo mozz and asiago.

Almost always the out of round pies are caused by sticking to the peel or an otherwise faulty launch.

CL

TXCraig1 · « **Reply #702 on:** April 30, 2012, 09:22:39 AM »

Quote from: JimmyG on April 29, 2012, 11:40:32 PM

I am not sure which one looks better, the pizzas or the wine? They both look fantastic.

Thanks, but

TXCraig1 · « **Reply #703 on:** April 30, 2012, 09:23:41 AM »

Quote from: wheelman on April 29, 2012, 10:53:04 PM

awesome Craig! so the '88 Fontalloro is still hanging in there? I like that wine too.
bill

I really like old dry reds with pizza. It's a good opportunity to find the bottles hiding in the cellar.

David Deas · « **Reply #704 on:** April 30, 2012, 09:27:50 AM »

Do you remember what your average bake time was here?

TXCraig1 · « **Reply #705 on:** April 30, 2012, 09:28:13 AM »

Quote from: Kermit on April 30, 2012, 07:29:19 AM

Very nice pictures. How long was the fermentation time of the 65 F and 75F doughs?

I'm loving the prosciutto crudo pie. Next time, try reversing the process so that the crudo goes on before the salad. For me it means a prettier pie.

Again, so nice pies

Thanks Kermit, If you look back through my pictures, you see most of my pies have the prosciutto under the salad. I agree it is better looking, and it cuts easier that way too, but I actually prefer the taste with the prosciutto on top where it is insulated from the heat of the pie.

All of the dough was bulk fermented at 65F for 24 hours and another 18 hours in balls at 65F. The difference was that some a kept at 65F and other I let warm up as high as 75F over the next 4 hours.

CL

TXCraig1 · « **Reply #706 on:** April 30, 2012, 09:28:54 AM »

Quote from: David Deas on April 30, 2012, 09:27:50 AM

Do you remember what your average bake time was here?

I didn't keep time, but I'd bet they were all 60 +/- 5 seconds.

CL

TXCraig1 · « **Reply #707 on:** April 30, 2012, 09:29:36 AM »

Quote from: Eleezy on April 29, 2012, 11:48:23 PM

Perfection!

Thank you!

thezaman · « **Reply #708 on:** April 30, 2012, 10:24:25 AM »

craig, beautiful as usual.what is under the salad pizza? i really like the presentation on the arugula and prosciutto. what brand is it looks lean and tender. one more, do you shoot the outside of the dough to determine the temperature before stretching?

TXCraig1 · « **Reply #709 on:** April 30, 2012, 10:47:20 AM »

Quote from: thezaman on April 30, 2012, 10:24:25 AM

craig, beautiful as usual.what is under the salad pizza? i really like the presentation on the arugula and prosciutto. what brand is it looks lean and tender. one more, do you shoot the outside of the dough to determine the temperature before stretching?

Just the cheese under the salad. Parm, Meyer lemon EVOO, lemon juice, and S&P on top. The proscuitto is CITTERIO Prosciutto Di Parma from Costco.

Yes, I shot the balls. I don't normally do this. I was trying to figure out where I want them. I liked 75F.

CL

ponzu · « **Reply #710 on:** May 01, 2012, 01:44:09 AM »

Craig that's an 88 Fontallaro, not a 98! Even better!

AZ

toddster63 · « **Reply #711 on:** May 01, 2012, 02:05:29 AM »

Man, Craig, now you got me cravin' some fresh clam pie...! And particularly with those ever so soft WFO pies you do so well...! Been far too long around here for clams too...!

Jackie Tran · « **Reply #712 on:** May 01, 2012, 06:59:30 AM »

Craig,I love how your pies always look so ALIVE! How many grams of dough per pie and what size are you stretching them out to?

toddster63 · « **Reply #713 on:** May 01, 2012, 12:59:19 PM »

Craig, are you still at all using the KAAP you were such a fan of a few years ago, pre-WFO...?

I've checked back in this thread and see you mention Caputo at one point...?

TXCraig1 · « **Reply #714 on:** May 01, 2012, 06:11:01 PM »

Quote from: ponzu on May 01, 2012, 01:44:09 AM

Craig that's an 88 Fontallaro, not a 98! Even better!

AZ

Yes, I fat fingered that. Fixed. Thanks.

TXCraig1 · « **Reply #715 on:** May 01, 2012, 06:11:38 PM »

Quote from: Jackie Tran on May 01, 2012, 06:59:30 AM

Craig,I love how your pies always look so ALIVE! How many grams of dough per pie and what size are you stretching them out to?

Thanks, Chau.

250g, 13+ inches.

CL

TXCraig1 · « **Reply #716 on:** May 01, 2012, 06:12:47 PM »

Quote from: toddster63 on May 01, 2012, 12:59:19 PM

Craig, are you still at all using the KAAP you were such a fan of a few years ago, pre-WFO...?

I've checked back in this thread and see you mention Caputo at one point...?

All Caputo in the WFO.

CL

Don K · « **Reply #717 on:** May 02, 2012, 08:09:30 AM »

Craig, you you really should splurge and try some fresh wine! No more of that old stuff!

http://www.hark.com/clips/jgdjvdjgch-bring-us-some-fresh-wine

TXCraig1 · « **Reply #718 on:** May 02, 2012, 09:22:19 AM »

I'm not sure I sophisticated enough for the fresh stuff.

jjdec05 · « **Reply #719 on:** May 07, 2012, 05:03:38 PM »

Craig, your pies look better and better every time. You are becoming a real artist.