Author Topic: Craig's Neapolitan Garage (Read 85746 times)

JConk007 · « **Reply #740 on:** May 20, 2012, 09:24:58 PM »

KILLER ! again! yep mr consistent ( wihthe the exception of more than 64 Oz. of red wine

Please try the lemon again its a party favorite by far !! I want to see what it should really look like.
JOhn

TXCraig1 · « **Reply #741 on:** May 20, 2012, 09:27:01 PM »

Quote from: JConk007 on May 20, 2012, 09:24:58 PM

KILLER ! again! yep mr consistent ( wihthe the exception of more than 64 Oz. of red wine Please try the lemon again its a party favorite by far !! I want to see what it should really look like.
JOhn

Thanks John. Will do on the lemon - but I'll be checking out your pics to see what it should look like!

Eleezy · « **Reply #742 on:** May 20, 2012, 09:28:31 PM »

Outstanding, as usual! What kind of cheese is that on the pepperoni pie?

TXCraig1 · « **Reply #743 on:** May 20, 2012, 09:35:32 PM »

Quote from: Eleezy on May 20, 2012, 09:28:31 PM

Outstanding, as usual! What kind of cheese is that on the pepperoni pie?

It's dry whole milk mozz. I have them cut it into thin (~3/32") slices. I typically only use it on two pies: 1) any version of pepperoni, and 2) along with some fresh mozz on my chili and cheese pies such as this one:

flyboy4ual · « **Reply #744 on:** May 20, 2012, 09:58:00 PM »

Awesome pies Craig! Where can I get some of that Chili Oil?

Scott D.

toddster63 · « **Reply #745 on:** May 20, 2012, 10:00:14 PM »

Quote from: TXCraig1 on May 20, 2012, 09:20:42 PM

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

Yeah, I dig your clam recipe, Craig...!

TXCraig1 · « **Reply #746 on:** May 20, 2012, 10:13:04 PM »

Quote from: flyboy4ual on May 20, 2012, 09:58:00 PM

Awesome pies Craig! Where can I get some of that Chili Oil?

I make it - it's easy. Slice up Calabrian chilis into whatever size pieces you want (I cut them crosswise into about 3/32" strips then halve those) and sautee them in good EVOO over a low heat for five or so minutes then let it all cool. I probably use 1/2 the jar of peppers and 2/3 cup EVOO.

I get the peppers here: http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm

It's so good it will make your tongue want to beat your brains out!

flyboy4ual · « **Reply #747 on:** May 20, 2012, 10:54:34 PM »

Thanks Craig!

Don K · « **Reply #748 on:** May 21, 2012, 12:21:55 AM »

Pies are gorgeous as usual Craig.

Quote from: TXCraig1 on May 20, 2012, 09:06:29 PM

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!

What a great way to get him to eat his Brussels sprouts! Ever since you turned me on to Brussels sprouts and pancetta, it has become one of my family's favorites. Even my daughter who thinks that all vegetables are "totally gross" likes it.

toddster63 · « **Reply #749 on:** May 21, 2012, 02:25:02 AM »

Quote from: Colonel_Klink on May 21, 2012, 12:21:55 AM

What a great way to get him to eat his Brussels sprouts! Ever since you turned me on to Brussels sprouts and pancetta, it has become one of my family's favorites. Even my daughter who thinks that all vegetables are "totally gross" likes it.

Yeah, it's funny when you tell new-comers what kind of pizza is coming up, and they scrunch their faces and tepidly ask, "Brussel sprouts?!" But soon they are devouring the pie and exclaiming how wonderful the pork fat goes with the sprouts, Haha.....!

TXCraig1 · « **Reply #750 on:** May 26, 2012, 10:46:20 PM »

Quote from: JConk007 on May 20, 2012, 09:24:58 PM

KILLER ! again! yep mr consistent ( wihthe the exception of more than 64 Oz. of red wine Please try the lemon again its a party favorite by far !! I want to see what it should really look like.
JOhn

Here you go. I smoked the mozz myself (over cherry wood), especially for you. I do like this pie. The smoked cherry tomatoes went on a pepperoni and smoked tomato pie (below).

TXCraig1 · « **Reply #751 on:** May 26, 2012, 10:54:53 PM »

No changes to the dough this week.

I'm officially hooked on Aleppo pepper on my Margherita. On the sauce, under the cheese before the bake is the way to go. A little Calabrian chili oil drizzled on after the bake is the cat's meow. Probably my #1 pie of all time.

The pepperoni pie has house smoked cherry tomatoes. It was awesome. Wood roasted onions on the sausage pie. I can't believe I ever precooked sausage. it is at least two orders of magnitude better when you put it on the pie raw.

The oven was about 30F cooler this week but still seemed to perform about the same.

TXCraig1 · « **Reply #752 on:** May 26, 2012, 10:55:27 PM »

TXCraig1 · « **Reply #753 on:** May 26, 2012, 10:56:04 PM »

TXCraig1 · « **Reply #754 on:** May 26, 2012, 10:57:09 PM »

These plastic food containers make prep, set-up, and clean-up so easy. I can't believe I have not always used them.

jeff v · « **Reply #755 on:** May 27, 2012, 12:13:05 AM »

My 40th is at the end of June, and we're still trying to figure out where to go. I may ask to go to your garage! Really excellent looking Craig.

deb415611 · « **Reply #756 on:** May 27, 2012, 07:02:19 AM »

Awesome Craig. I have never smoked cherry tomatoes, I have some cheese to do this weekend and I'll have to pick up some tomatoes first.

vitoduke · « **Reply #757 on:** May 27, 2012, 11:23:34 AM »

Beautiful pies and great wine. Shafer does a great port called Firebreak, and the best Cab in the Napa valley. We're lucky to be friends with the winemaker Elias Fernandez. My wife and I love seeing the pies that come out of your garage---Mel

BrickStoneOven · « **Reply #758 on:** May 27, 2012, 11:45:56 AM »

Aleppo pepper is great. If you think it's good on pizza try using it on grilled cheese using Munster cheese and some mint in syrian bread. Oh man my favorite childhood snack right there.

RobynB · « **Reply #759 on:** May 27, 2012, 05:35:04 PM »

That lemon one looks amazing. I'm firing today, but cooking for some friends with very limited palates - plain cheese and pepperoni are the only two pizzas they will eat. I'll make one or two others but won't go too far out tonight. Maybe tomorrow I'll fire again for just us and try it. Dan's smoking meat today, I should throw some mozz in the cold box... All of yours are gorgeous as always.