Author Topic: Craig's Neapolitan Garage  (Read 255502 times)

0 Members and 1 Guest are viewing this topic.

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: Craig's Neapolitan Garage
« Reply #1025 on: September 17, 2012, 09:03:07 PM »
The article also mentions a Ferrari 599GTB Fiorano...... you got any pics of that? ;D
Paolo


Offline rcbaughn

  • Registered User
  • Posts: 929
  • Age: 27
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: Craig's Neapolitan Garage
« Reply #1026 on: September 17, 2012, 09:11:30 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.
More is better..... and too much is just right.

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1027 on: September 17, 2012, 09:19:04 PM »
The article also mentions a Ferrari 599GTB Fiorano...... you got any pics of that? ;D

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.
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1028 on: September 17, 2012, 09:20:40 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.

Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12490
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #1029 on: September 17, 2012, 09:31:42 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.
:-D
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1030 on: September 17, 2012, 09:33:25 PM »
It wasn't a joke.
Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12490
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #1031 on: September 17, 2012, 10:39:56 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
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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.
Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12490
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #1033 on: September 17, 2012, 11:10:20 PM »
Rent it out man!   :-D
"Care Free Highway...let me slip away on you"


Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1034 on: September 18, 2012, 08:45:53 AM »
You know what I'm saying.
Pizza is not bread. Craig's Neapolitan Garage

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: Craig's Neapolitan Garage
« 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....
Paolo

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1036 on: September 18, 2012, 10:02:28 AM »
I'm thinking closer to 0.05%. Hopefully someone else will confirm or correct.
Pizza is not bread. Craig's Neapolitan Garage

Offline andreguidon

  • Registered User
  • Posts: 1169
  • Age: 35
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: Craig's Neapolitan Garage
« 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.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1038 on: September 18, 2012, 10:16:24 AM »
I think less, i use 0.05% CY for a total of 24h, bulk + balled.

At ~65F?
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« 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.
Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12490
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #1040 on: September 18, 2012, 10:30:04 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.
Wow,this is big, real big. Thanks so much for wanting to do this Craig.
"Care Free Highway...let me slip away on you"

Offline andreguidon

  • Registered User
  • Posts: 1169
  • Age: 35
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: Craig's Neapolitan Garage
« Reply #1041 on: September 18, 2012, 11:02:41 AM »
Craig, at 65F ~ 18C, with the 3% salt? your formula is 24h bulk + 24h balled, right? if i have time this weekend ill test it.
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12490
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #1042 on: September 18, 2012, 11:12:59 AM »
Is there a favored brand of CY to use?
"Care Free Highway...let me slip away on you"

Offline pizzaneer

  • Registered User
  • Posts: 1476
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Craig's Neapolitan Garage
« Reply #1043 on: September 18, 2012, 11:16:53 AM »
Is there a favored brand of CY to use?

Not sure CY is as interchangeable as IDY and ADY.  How about Flieschmans?  Kind of a standard, at least here on the EC.
 
I'd rather eat one good meal a day than 3 squares of garbage.

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2040
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Neapolitan Garage
« Reply #1044 on: September 18, 2012, 11:36:05 AM »
 craig the amount used by neapolitan pizzerias that do a 24 to 48 hour all room risen and held dough is .00027 about 15 grams per 55 kilos. you would have to do a water yeast blend and take a small amount of it for you final yeast mixture.sorry not smart enough to figure that out.it is .27 of a gram per kilo
 
 on another note one of my employees got into my private shirt stock for a post wedding he was helping with.
 

Offline bakeshack

  • Registered User
  • Posts: 721
Re: Craig's Neapolitan Garage
« Reply #1045 on: September 18, 2012, 11:43:57 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.

It's probably closer to 0.03% or even less.  The problem with this is you need to make a larger batch unless you have the measuring scale that can do less than a gram.  I did a 40-hour dough with 0.03% CY, 2.8% salt, 60% water (24 hrs bulk, 16 hrs ball) maintained at 60-65F except during the last 8 hrs (at 75-78F) and I thought the dough was at its prime during the 36 hr mark.  I will also do it this weekend to see the exact timing and workflow that will suit the yeast amount.  


Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1046 on: September 18, 2012, 11:55:10 AM »
on another note one of my employees got into my private shirt stock for a post wedding he was helping with.
 

That shirt really makes him look like a pro! :-D
Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12490
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #1047 on: September 18, 2012, 12:07:00 PM »
And you can see it gave his pie nice leoparding too!
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Registered User
  • Posts: 15795
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #1048 on: September 18, 2012, 12:07:42 PM »
It's probably closer to 0.03% or even less.  The problem with this is you need to make a larger batch unless you have the measuring scale that can do less than a gram.  I did a 40-hour dough with 0.03% CY, 2.8% salt, 60% water (24 hrs bulk, 16 hrs ball) maintained at 60-65F except during the last 8 hrs (at 75-78F) and I thought the dough was at its prime during the 36 hr mark.  I will also do it this weekend to see the exact timing and workflow that will suit the yeast amount.  



There is a pretty easy way to measure out very small amounts of yeast. Say you want 0.1g, dissolve 1g yeast in 99g water and take 10g of the resulting mixture. It will have .1g yeast and 9.8g water. If you want finer precision, dissolve 2g yeast in 198g water. Each g of the resulting mixture will have 0.01g yeast and 0.99g water.

If your scale can measure to 0.1g, you can theoretically use this method to measure to 0.001g precision or even better. Don't forget to account for the water that comes with the yeast in the formula.

CL
Pizza is not bread. Craig's Neapolitan Garage

Online weemis

  • Registered User
  • Posts: 600
  • Age: 35
  • Location: Columbus, OH
    • My Pizza Web Blog
Re: Craig's Neapolitan Garage
« Reply #1049 on: September 18, 2012, 12:22:33 PM »
nice! thanks, craig!
Nick Gore - just a dough eyed wanderer