Author Topic: Craig's Neapolitan Garage (Read 86412 times)

scott123 · « **Reply #920 on:** August 13, 2012, 01:33:09 PM »

I have to admit, I don't always check this thread because the barrage of gorgeous pizzas is so constant, it's almost yawn inducing. But that marg... with the way the oblong shape sits on the plate... wawaweewa! If increasing the dough ball size translates into altering those lines, that balance, that grace, then my vote is a hearty no.

Craig are you still looking for that Cane texture? 63 and 64 didn't give it to you, did they? One of these times, try 58. It's just a hunch, but I think that's where they could be at. Don't do a whole batch, just a single dough ball.

Ev · « **Reply #921 on:** August 13, 2012, 02:06:11 PM »

Oaked AB. Ahhhhh! Yummy!

TXCraig1 · « **Reply #922 on:** August 13, 2012, 02:26:09 PM »

Quote from: scott123 on August 13, 2012, 01:33:09 PM

I have to admit, I don't always check this thread because the barrage of gorgeous pizzas is so constant, it's almost yawn inducing.

Quote

But that marg... with the way the oblong shape sits on the plate... wawaweewa! If increasing the dough ball size translates into altering those lines, that balance, that grace, then my vote is a hearty no.

Craig are you still looking for that Cane texture? 63 and 64 didn't give it to you, did they? One of these times, try 58. It's just a hunch, but I think that's where they could be at. Don't do a whole batch, just a single dough ball.

Thanks, Scott. I think my inside crust is just as soft as CR. It's the outside shell that is different. I have a paper thin crispy outer shell where their outer shell is softer - more like the center. I like mine better. I am going back down on the HR though. I think 62.5% may be the sweet spot.

CL

TXCraig1 · « **Reply #923 on:** August 13, 2012, 02:26:45 PM »

Quote from: Colonel_Klink on August 13, 2012, 12:41:44 PM

No doubt...I'm convinced Craig is actually Midas.

Quote from: Michael130207 on August 13, 2012, 12:57:22 PM

FWIW I agree, they are all beautiful, but those are the ones that I definitely aspire to!

Thanks guys!

scott123 · « **Reply #924 on:** August 13, 2012, 03:33:20 PM »

Quote from: TXCraig1 on August 13, 2012, 02:26:09 PM

What can I say, Craig, perfection can be boring

TXCraig1 · « **Reply #925 on:** August 27, 2012, 01:08:26 PM »

I got sidetracked last night right before baking, and the dough got up to at least 90F. Bench flour stuck to it like glue.

Chicago Bob · « **Reply #926 on:** August 27, 2012, 01:25:30 PM »

Jeeez....hope my "bloopers" turn out half that nice once I get going on this style.
That mushroom pie looks killer.....

p.elkjaer · « **Reply #927 on:** August 27, 2012, 01:40:47 PM »

They look absolutely stunning!!

TXCraig1 · « **Reply #928 on:** August 31, 2012, 11:30:33 AM »

I opened the Garage last night for my church men's group, and I thought the pies turned out very good. Possibly some of my best tasting ever. I did a couple things differently. The first was not so much different but rather actually doing what I say I do. I've been cheating on my bulk rise some lately - making the dough later and later at night. Recently, that may be 10pm which ends up cutting 4 hours off the bulk. I had a feeling this was taking away from the pies, so I made sure to start it early on Tuesday. I got a full 24 hours and maybe a little more. I also added a touch more culture - 1.4% (I had been at 1.1-1.3%). Between this and the full 24 hours in bulk, I was able to do the balls for a full 24 hours at ~64F and have them ready to go without warming them up for an extended period. I gave them about 15 minutes at 90F (the temp in the Garage) before baking. Lastly, I cut my bake time down a few seconds while keeping the oven at the same temp - about 900F. I also did a lot more of the baking in the dome - about 1/3 of the total bake time. The crust was unbelievably tender and flavorful.

TXCraig1 · « **Reply #929 on:** August 31, 2012, 11:31:32 AM »

More pics:

Ev · « **Reply #930 on:** August 31, 2012, 01:42:40 PM »

Beautiful, as always.
What's on the first pie along with the sausage?

Don K · « **Reply #931 on:** August 31, 2012, 01:51:32 PM »

Quote from: Ev on August 31, 2012, 01:42:40 PM

Beautiful, as always.
What's on the first pie along with the sausage?

I'm gonna guess dried cranberries. Knowing Craig, they're probably soaked in wine first.

pizza dr · « **Reply #932 on:** August 31, 2012, 06:52:48 PM »

Well I'm definitely firing up the oven this weekend. I've got to fit it into the gumbo and chicken wing tailgate party ( OU playing in El Paso) and my sons request for fried chicken!

Gorgeous pies Craig

I'm not as good as many of the members on this board that can describe what they see so well and I may be off here but it seems this batch is not as uniform as others ( in a good way if that makes sense).

You have one hell of a lucky Mens Church group. Maybe I shouldn't have used the word hell though

Scot

norma427 · « **Reply #933 on:** August 31, 2012, 07:35:32 PM »

Craig,

Your pies are always an inspiration to me.

Hopefully, someday I will be able to make some pies like you do.

Great job!

Norma

RobynB · « **Reply #934 on:** August 31, 2012, 07:40:59 PM »

Those do look wonderful, and they LOOK tender - you can just see how soft and light that crust is. What're the long strips on the first pie in the second group of photos? Looks almost like strips of orange peel, but I doubt that's actually what it is. Though it does give me an idea...

I'm about to light my oven for the first time in a couple months, pretty excited about it!

*Edited to add: Never mind, just saw your other post. I was close

But now I'm still intrigued by the orange peel idea.

TXCraig1 · « **Reply #935 on:** August 31, 2012, 08:56:48 PM »

Quote from: Ev on August 31, 2012, 01:42:40 PM

Beautiful, as always.
What's on the first pie along with the sausage?

Thanks Steve.

That pie is topped with fresh mozzarella, hot fennel sausage, dried cranberries plumped in rum (be sure to use more rum (or brandy) than you think you need as you will want to drink it later!), and red pepper flakes. Local unfiltered wildflower honey from my friends back yard and heirloom basil Napoletano from my back yard added post bake.

TXCraig1 · « **Reply #936 on:** August 31, 2012, 08:57:31 PM »

Quote from: Colonel_Klink on August 31, 2012, 01:51:32 PM

I'm gonna guess dried cranberries. Knowing Craig, they're probably soaked in wine first.

Good guess, but it was rum. Brandy is good too. And, so are the plumped cranberries

TXCraig1 · « **Reply #937 on:** August 31, 2012, 09:02:15 PM »

Quote from: pizza dr on August 31, 2012, 06:52:48 PM

it seems this batch is not as uniform as others ( in a good way if that makes sense).

I've been playing around with stretching the dough on the peel and the launch. The kick you see on a couple of the pies is where I have dough hanging over the front edge of the peel that I drop onto the floor first then pull back the peel. It stretches it a little at that point. I've been doing it to get a larger pie (usually plenty of folks waiting for a slice), but I'm going to stop and just go with a straight 13" and so stretching over the edges. The oval shaped pies result from trying to use too little bench flour in a 90F garage.

CL

TXCraig1 · « **Reply #938 on:** August 31, 2012, 09:03:05 PM »

Quote from: norma427 on August 31, 2012, 07:35:32 PM

Craig,

Your pies are always an inspiration to me. Hopefully, someday I will be able to make some pies like you do.

Great job!

Norma

Thanks Norma, but you're not fooling anoyone. We've seen how good your pies from Steve's WFO look!

CL

TXCraig1 · « **Reply #939 on:** August 31, 2012, 09:05:38 PM »

Quote from: RobynB on August 31, 2012, 07:40:59 PM

Those do look wonderful, and they LOOK tender - you can just see how soft and light that crust is. What're the long strips on the first pie in the second group of photos? Looks almost like strips of orange peel, but I doubt that's actually what it is. Though it does give me an idea...

I'm about to light my oven for the first time in a couple months, pretty excited about it!

*Edited to add: Never mind, just saw your other post. I was close But now I'm still intrigued by the orange peel idea.

Thanks Robyn. John's pie looked so good I had to try something like it, and I wanted something sweet as most of the other pies were savory. It did have some orange in it too along with the figs, but the strips are all lemon peel.

CL