Author Topic: Craig's Neapolitan Garage (Read 93557 times)

TXCraig1 · « **Reply #840 on:** July 16, 2012, 03:37:56 PM »

Here is how I make the Calabrian Chili oil: http://www.pizzamaking.com/forum/index.php/topic,19368.0.html

TXCraig1 · « **Reply #841 on:** July 16, 2012, 03:39:53 PM »

Quote from: TXCraig1 on July 16, 2012, 03:37:09 PM

Thank you! That margherita with Aleppo and Calabrian chilies is probably my all-time favorite pie. I think it is best when you put the Aleppo on the tomato and the Calabrian chili oil on post-bake.

The Aleppo is a dry flake. I get it from the Spice House:
http://www.thespicehouse.com/spices/crushed-aleppo-pepper?utm_source=g-base&utm_medium=shp&utm_campaign=feed

The Calabrian are whole chilies packed in oil. I get them from Taylor's Market - I don't know of any other place selling them unless you want to buy a Kg (buy 3 or 4 bottles at a time so the shipping doesn't eat you up. If you're like me, you'll go through them pretty quick): http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm

CL

As an FYI, both of these places package well, ship fast, and have been very reliable for me.

CL

wheelman · « **Reply #842 on:** July 17, 2012, 09:59:41 AM »

i love those peppers too. here's where i get them: http://www.markethallfoods.com/products.php?product=Hot-Cherry-Peppers-from-Calabria

hotsawce · « **Reply #843 on:** July 21, 2012, 02:47:10 PM »

I don't have any experience with the Aleppo, so I'm kind of curious to know how much you're putting on the tomato sauce under the cheese?

TXCraig1 · « **Reply #844 on:** July 21, 2012, 02:57:27 PM »

Quote from: hotsawce on July 21, 2012, 02:47:10 PM

I don't have any experience with the Aleppo, so I'm kind of curious to know how much you're putting on the tomato sauce under the cheese?

Just a good sprinkle. It's not particularly spicy, so you don't need to hold back for fear of too much heat.

CL

TXCraig1 · « **Reply #845 on:** July 22, 2012, 10:54:55 PM »

One of my best friends dropped by with his girls. They wanted to make pizza, and they did really good.

CL

TXCraig1 · « **Reply #846 on:** July 22, 2012, 10:55:35 PM »

More:

Chicago Bob · « **Reply #847 on:** July 22, 2012, 11:14:28 PM »

Now come on Craig...we all can recoginize those pies.

Ha! But seriously....the girls did great eh!

BrickStoneOven · « **Reply #848 on:** July 22, 2012, 11:21:35 PM »

Is that feta on the second pizza?

TXCraig1 · « **Reply #849 on:** July 23, 2012, 07:06:40 AM »

Quote from: BrickStoneOven on July 22, 2012, 11:21:35 PM

Is that feta on the second pizza?

No, cauliflower.

TXCraig1 · « **Reply #850 on:** July 23, 2012, 10:02:20 AM »

Quote from: Chicago Bob on July 22, 2012, 11:14:28 PM

Now come on Craig...we all can recoginize those pies. Ha! But seriously....the girls did great eh!

I opened the dough an baked them, but the girls topped most of the pies. Ironically, the one I topped - the mushroom pie - ended up flat on it face on the ground as I was putting it on the serving plate.

MightyPizzaOven · « **Reply #851 on:** July 24, 2012, 11:16:09 AM »

I just saw this thread, trying to learn more about Neopalitan Style, amazing looking pies...

TXCraig1 · « **Reply #852 on:** July 24, 2012, 11:47:21 AM »

Thank you!

Quote from: MightyPizzaOven on July 24, 2012, 11:16:09 AM

trying to learn more about Neopalitan Style,

Me too.

Craig

Tscarborough · « **Reply #853 on:** July 24, 2012, 02:36:39 PM »

All you have to do is start talking funny and you are there, Craig.

Chicago Bob · « **Reply #854 on:** July 24, 2012, 02:53:56 PM »

And change out of that camo-gear!

TXCraig1 · « **Reply #855 on:** July 24, 2012, 04:36:09 PM »

Quote from: Chicago Bob on July 24, 2012, 02:53:56 PM

And change out of that camo-gear!

Don't hold your breath.

Everlast · « **Reply #856 on:** July 25, 2012, 01:58:19 PM »

Hey Craig,

Your pizzas are astonishing! I have a picture of them ingrained in my head as a goal I'm aspiring to and I plan on following your workflow for dough for this weekend. I especially like the idea of brussel sprouts and pancetta. A few years ago I discovered that brussel sprouts take on a whole different flavor when roasted in the oven with some olive oil. The best part - the crispy outer layers, which is exactly what you have on your pizzas. It's a far cry from the steamed brussel sprouts my mom served when I was a kid. What cheese do you recommend that best complements the brussel sprouts and pancetta? I plan on making a brussel sprout and pancetta pizza this weekend.

Riprazor · « **Reply #857 on:** July 25, 2012, 02:48:47 PM »

Craig, first your pies look amazing! Nothing short of perfect. How long does it take your oven to heat up before you put the first pie in and how much wood do you go through typically?

Thanks!
Barry

TXCraig1 · « **Reply #858 on:** July 25, 2012, 05:00:03 PM »

Quote from: Everlast on July 25, 2012, 01:58:19 PM

What cheese do you recommend that best complements the brussel sprouts and pancetta? I plan on making a brussel sprout and pancetta pizza this weekend.

Thanks for the kind words. I use fresh mozz and then sprinkle some grated parm on top.

CL

TXCraig1 · « **Reply #859 on:** July 25, 2012, 05:01:30 PM »

Quote from: Riprazor on July 25, 2012, 02:48:47 PM

Craig, first your pies look amazing! Nothing short of perfect. How long does it take your oven to heat up before you put the first pie in and how much wood do you go through typically?

Thanks!
Barry

Thanks Barry. I usually pre-heat it for 10 hours or so. More would be better. I don't know on the wood. 20 pieces/day? I use larger logs for the pre heat and smaller ones during the bake.