Author Topic: Craig's Neapolitan Garage (Read 87287 times)

TXCraig1 · « **Reply #720 on:** May 07, 2012, 05:24:59 PM »

Thanks JJ - much appreciated.

Jbravo · « **Reply #721 on:** May 07, 2012, 05:31:22 PM »

These pizzas look simply beautiful.

TXCraig1 · « **Reply #722 on:** May 07, 2012, 06:26:04 PM »

Thank you for the kind words.

jamieg · « **Reply #723 on:** May 07, 2012, 10:48:02 PM »

Hi Craig,

Do you sieve your flour before making the dough?

If so, how important do you think it is - how do you think it improves the final bake?

Thanks in advanced,

jamie

TXCraig1 · « **Reply #724 on:** May 07, 2012, 10:56:50 PM »

No, I don't. I tested a recipe for a friend a while ago that specifically called for sifting. That may be the only time I've ever done it. I usually think about trying it just as I add the last of the flour or I'm just too lazy.

It probably gets some more O2 into the dough which helps the yeast. It probably also helps with water absorbtion. With a long ferment, I kind of doubt it makes a meaningful difference, but I can't say for sure.

Sorry I can't be more help.

CL

jamieg · « **Reply #725 on:** May 07, 2012, 11:08:44 PM »

Thanks Craig.

I was curious as to whether it helped to make a lighter crumb.

If it only does so through speeding up the ferment process - it's not that useful.

J

Pete-zza · « **Reply #726 on:** May 08, 2012, 07:04:35 AM »

J,

If you are interested, there is a discussion on sifting of flour in a series of posts starting at Reply 257 at http://www.pizzamaking.com/forum/index.php/topic,1258.msg35437.html#msg35437. The main benefits seem to be improved hydration, improved dispersion of the water and other ingredients (e.g., dissolved salt and sugar), and a more uniform crumb structure. Unless you would like a bit more protein in your flour, sifting will also catch any bugs or eggs (and their waste products) in the flour that the Entoleter might have missed during milling of the flour

.

Peter

DannyT · « **Reply #727 on:** May 17, 2012, 04:27:22 PM »

Thanks for all the pictures and info. Great looking setup.

pizza dr · « **Reply #728 on:** May 17, 2012, 09:27:58 PM »

Well that does it for me... My wife said I need a little less carbs and a lot more protein in the diet. Definitely not sifting now

TXCraig1 · « **Reply #729 on:** May 20, 2012, 08:29:48 PM »

Back to real pizza this week

62.5% Caputo Pizzeria, 3.0% salt, 1.1% Ischia. 24 hours in bulk (65F), 24 hours in balls (12h @ 65F, 12h @ 77F). Baked ~60 sec at 890F on the floor, 940F on the bricks furthest from the fire.

I got a bottle of the Aleppo chili pepper (http://www.thespicehouse.com/spices/crushed-aleppo-pepper) that they have been raving about at Slice for a while. I can see why. The first pie pictured is a Margherita that had a drizzle of Calabrian chili oil and a sprinkle of Aleppo added post bake. It was quite possibly the best pie I've ever eaten. Period.

Speaking of the best, the Vermont smoked pepperoni is hands down the best pepperoni I've ever tasted - and having worked for Hormel for a couple years, I've tasted quite a few.

I went a little different direction with the wine this week. We drank a 2004 Elderton Command Shiraz and a 2002 Torbreck Descendant Shiraz. With the generally spicier pies, the sweetness of these wines was really nice.

TXCraig1 · « **Reply #730 on:** May 20, 2012, 08:30:20 PM »

TXCraig1 · « **Reply #731 on:** May 20, 2012, 08:30:49 PM »

Tscarborough · « **Reply #732 on:** May 20, 2012, 08:59:23 PM »

Very nice. The Aleppo is good, although I like it under the cheese. Wonderful pizzas, and it looks like the squids appreciate it as well.

Tscarborough · « **Reply #733 on:** May 20, 2012, 09:03:54 PM »

I just noticed the cherry tomatoes on the pepperoni pie, nice. I still want to try your mushroom more than anything else.

TXCraig1 · « **Reply #734 on:** May 20, 2012, 09:06:29 PM »

Quote from: Tscarborough on May 20, 2012, 08:59:23 PM

Very nice. The Aleppo is good, although I like it under the cheese. Wonderful pizzas, and it looks like the squids appreciate it as well.

Thanks Tom. Yes, especially the youngest one. You can see him reaching for a slice in the picture near the end. He's 100% on-board when it comes to pizza!

Mmmph · « **Reply #735 on:** May 20, 2012, 09:12:32 PM »

Wow...Another display of awesomeness.

toddster63 · « **Reply #736 on:** May 20, 2012, 09:18:26 PM »

What's that white one with the parsley, Craig—clams...?!

norma427 · « **Reply #737 on:** May 20, 2012, 09:19:09 PM »

Craig,

All of your pies look excellent and the wine looks great too!

Norma

TXCraig1 · « **Reply #738 on:** May 20, 2012, 09:20:42 PM »

Quote from: toddster63 on May 20, 2012, 09:18:26 PM

What's that white one with the parsley, Craig—clams...?!

Yes, fresh clams - no cheese. Best clam pie I've ever tasted. Modeled off Franny's in Brooklyn. I describe how I make it here: http://www.pizzamaking.com/forum/index.php/topic,17383.0.html

TXCraig1 · « **Reply #739 on:** May 20, 2012, 09:21:52 PM »

Thanks Mmmph and Norma