Author Topic: Craig's Neapolitan Garage (Read 93615 times)

Mal · « **Reply #1020 on:** September 17, 2012, 07:39:25 PM »

http://slice.seriouseats.com/archives/2012/01/pizza-obsessives-craig-lindberg-and-his-neapolitan-garage.html

Mal · « **Reply #1021 on:** September 17, 2012, 07:40:46 PM »

Additional bits that didn't make the Slice post:

http://www.pizzamaking.com/forum/index.php/topic,17293.new.html

Mangia Pizza · « **Reply #1022 on:** September 17, 2012, 07:50:18 PM »

Cool, thanks....

TXCraig1 · « **Reply #1023 on:** September 17, 2012, 08:48:42 PM »

Quote from: rcbaughn on September 17, 2012, 06:44:30 PM

I read the slice interview of you again Craig and saw that they mentioned you tiling the oven later. You thinking about doing that or keeping it white? I've been wondering about that. Incorporate your garage title in it somewhere maybe.

I don't think so. I've really come to like it white. I think I'll patch up the dings, smooth it over, repaint it white and paint a big Pulcinadillo right up front over the door.

Chicago Bob · « **Reply #1024 on:** September 17, 2012, 08:59:43 PM »

Quote from: TXCraig1 on September 17, 2012, 08:48:42 PM

I don't think so. I've really come to like it white. I think I'll patch up the dings, smooth it over, repaint it white and paint a big Pulcinadillo right up front over the door.

That would look cool....and maybe with a couple wine/grey colored lightening bolts or GT stripes on the sides somewhere or sum'in...

Mangia Pizza · « **Reply #1025 on:** September 17, 2012, 09:03:07 PM »

The article also mentions a Ferrari 599GTB Fiorano...... you got any pics of that?

rcbaughn · « **Reply #1026 on:** September 17, 2012, 09:11:30 PM »

Quote from: TXCraig1 on September 17, 2012, 08:48:42 PM

I don't think so. I've really come to like it white. I think I'll patch up the dings, smooth it over, repaint it white and paint a big Pulcinadillo right up front over the door.

I think that's a great plan. You kinda get attached to the way something looks after a while, and I think the white looks kinda classy.

The idea of the Pulcinadillo on the front is great. If you don't paint at all it would be cool to have a professional come in and do it, maybe even airbrush it. But if you have any skill in painting at all that would be even better.

Have you ever had any shirts, coozies, decals, or anything else made with the Pulcinadillo logo on it? I think a coozie would be awesome, I'd buy one right away since the little guy looks so tanked.

TXCraig1 · « **Reply #1027 on:** September 17, 2012, 09:19:04 PM »

Quote from: Mangia Pizza on September 17, 2012, 09:03:07 PM

The article also mentions a Ferrari 599GTB Fiorano...... you got any pics of that?

No, I drive a diesel 4x4 F350 long bed crew cab - about as far from a 599 as you can get. That was Kelly's analogy for the oven given the somewhat similar lines.

If someone offered to trade a 599 for the oven with the caveat that I could not sell the Ferrari; I wouldn't trade.

TXCraig1 · « **Reply #1028 on:** September 17, 2012, 09:20:40 PM »

Quote from: rcbaughn on September 17, 2012, 09:11:30 PM

Have you ever had any shirts, coozies, decals, or anything else made with the Pulcinadillo logo on it? I think a coozie would be awesome, I'd buy one right away since the little guy looks so tanked.

Gene (Jet_deck) made some for the pizza summit. He was sellling a few of the extras not too long ago.

Chicago Bob · « **Reply #1029 on:** September 17, 2012, 09:31:42 PM »

Quote from: TXCraig1 on September 17, 2012, 09:19:04 PM

If someone offered to trade a 599 for the oven with the caveat that I could not sell the Ferrari; I wouldn't trade.

TXCraig1 · « **Reply #1030 on:** September 17, 2012, 09:33:25 PM »

It wasn't a joke.

Chicago Bob · « **Reply #1031 on:** September 17, 2012, 10:39:56 PM »

Quote from: TXCraig1 on September 17, 2012, 09:19:04 PM

No, I drive a diesel 4x4 F350 long bed crew cab - about as far from a 599 as you can get. That was Kelly's analogy for the oven given the somewhat similar lines.

If someone offered to trade a 599 for the oven with the caveat that I could not sell the Ferrari; I wouldn't trade.

http://autos.msn.com/research/vip/overview.aspx?year=2011&make=Ferrari&model=599%20GTB%20Fiorano

TXCraig1 · « **Reply #1032 on:** September 17, 2012, 11:06:43 PM »

If I could sell it it, it would be a different story. If it's only for use, I'll get a lot more out of the Acunto.

Chicago Bob · « **Reply #1033 on:** September 17, 2012, 11:10:20 PM »

Rent it out man!

TXCraig1 · « **Reply #1034 on:** September 18, 2012, 08:45:53 AM »

You know what I'm saying.

Mangia Pizza · « **Reply #1035 on:** September 18, 2012, 09:56:14 AM »

That is a great article Craig, even without the Ferrari!

I am going to try your recipe of 24hr bulk + 24hr balls at 65F.

I am guessing the fresh yeast should be anywhere in the 0.05%- 0.075% range?

I know Craig you use a starter, maybe someone else could confirm....

TXCraig1 · « **Reply #1036 on:** September 18, 2012, 10:02:28 AM »

I'm thinking closer to 0.05%. Hopefully someone else will confirm or correct.

andreguidon · « **Reply #1037 on:** September 18, 2012, 10:09:02 AM »

I think less, i use 0.05% CY for a total of 24h, bulk + balled.

TXCraig1 · « **Reply #1038 on:** September 18, 2012, 10:16:24 AM »

Quote from: andreguidon on September 18, 2012, 10:09:02 AM

I think less, i use 0.05% CY for a total of 24h, bulk + balled.

At ~65F?

TXCraig1 · « **Reply #1039 on:** September 18, 2012, 10:17:34 AM »

I'd like to get this nailed down so it could be added to the other thread detailing the whole process - so it could be recreated with baker's yeast. Any input is welcome.