Author Topic: Craig's Neapolitan Garage  (Read 266134 times)

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Offline Jet_deck

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Re: Craig's Neapolitan Garage
« Reply #1075 on: September 25, 2012, 11:08:33 PM »
Bob, the sprout and pancetta pie is awesome.

Craig, I love the tennis racket shape on this offering.

Since no pizzas were allowed on the death row meal thread, I didn't get to choose this one, but would have otherwise.  Craig's is better than Motorino NYC. Period.
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Offline flyboy4ual

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Re: Craig's Neapolitan Garage
« Reply #1076 on: September 25, 2012, 11:10:56 PM »
Craig,

Where can you buy that pepperoni?  I went looking for Calabrian Chiles today.  Couldn't find them locally.  Have to order online.

Scott D.

Offline rcbaughn

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Re: Craig's Neapolitan Garage
« Reply #1077 on: September 25, 2012, 11:20:29 PM »
Scott, I emailed Vermont Meats and they said that I would have to order it online since they don't have it in any stores in my area. I have a feeling that is how it is going to be for you too, but from all the good stuff that has been mentioned about it, it's probably worth paying the shipping.

And that is amazing Craig, I would have bet $100 that there was sauce on that pie. A testament to how good your crusts bake.
More is better..... and too much is just right.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1078 on: September 26, 2012, 08:28:35 AM »
Bob, the sprout and pancetta pie is awesome.

Craig, I love the tennis racket shape on this offering.

Since no pizzas were allowed on the death row meal thread, I didn't get to choose this one, but would have otherwise.  Craig's is better than Motorino NYC. Period.

Thanks Gene; I wish I could say the shape was intentional.  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1079 on: September 26, 2012, 08:30:44 AM »
Craig,

Where can you buy that pepperoni?  I went looking for Calabrian Chiles today.  Couldn't find them locally.  Have to order online.

Scott D.

I can't find Calabrian chilies locally either. I only know of one story in Houston that carries the VT pepperoni, and I had to ask them to carry it. I've heard that Whole Foods carries it in some of their stores. The Houston Stores don't have it. You can order it from Vermont Smoke and Cure if all else fails.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1080 on: September 26, 2012, 08:58:18 AM »
Craig,

In the course of looking for photos in connection with Norma's recent Papa Gino's clone pizza, I stumbled across the following photo that I thought you might get a kick out of if you haven't already seen it: http://1.bp.blogspot.com/-QkN0-0VEdIs/Tg5d2oJqAwI/AAAAAAAAHBU/pNYpV5-DuJg/s1600/0.PapaGinos.jpg.

Peter

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1081 on: September 26, 2012, 09:32:53 AM »
Here's my offering for a new T-shirt design... :chef:
"Care Free Highway...let me slip away on you"

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1082 on: September 26, 2012, 05:31:43 PM »
Thank you Paolo. Some are mine, some are borrowed. Here is the lineage of yesterdays pies (in the order of the pictures).

Spicy Margherita with Aleppo and Calabrian Chili oil is original. The use of Aleppo was championed by member dhorst (more so at Slice than here).

Shrimp and Havarti is original. Inspired by Paul Prudhomme’s BBQ shrimp.

Mushroom and white truffle oil is original. Bill/SFNM has a similar pie (Pizza Lolita). Mine was created independently and has important differences.

Brussles Sprouts and pancetta is verbatim Motorino NYC/EV.

Spec, red onions, and mushrooms is my take on Roberta’s Speckenwolf.

Pepperoni and Jalapeno is ubiquitous.

Sausage, dried cranberries plumped in brandy, red pepper, honey, basil  is almost original - very loosely inspired by Roberta’s Bee Sting, but is really a wholly different pie.

Craig

Thanks for the specifics on the topping, I can't wait to try them myself........

The only variation I may try would be the speck, since it is essentially smoked prosciutto. I would place it on after the pie is out.....

Keep up the great work Craig!

I just love the way your pizzas look.....something for me to shoot for...
Paolo

Offline Jet_deck

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Re: Craig's Neapolitan Garage
« Reply #1083 on: September 26, 2012, 05:59:21 PM »
... I went looking for Calabrian Chiles today.  Couldn't find them locally.  Have to order online....
Scott D.

After 2 weeks of 'being stuck in customs'  my Calabrian Chile's have shipped from Amazon.com
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1084 on: September 26, 2012, 08:09:18 PM »
The only variation I may try would be the speck, since it is essentially smoked prosciutto. I would place it on after the pie is out.....

This is the only pie where I put the speck, prosciutto, etc. on before the bake. For this pie, it works. It would not be anywhere near as good if added post bake.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1085 on: September 26, 2012, 08:09:57 PM »
Here's my offering for a new T-shirt design... :chef:

I didn't think any of you saw me with a mustache.  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

scott123

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Re: Craig's Neapolitan Garage
« Reply #1086 on: September 26, 2012, 08:20:29 PM »
This is the only pie where I put the speck, prosciutto, etc. on before the bake. For this pie, it works. It would not be anywhere near as good if added post bake.

Are the crispy edges important to you?  Have you tried mid bake?  I know Bianco adds his pistachios mid bake for the rosa.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1087 on: September 26, 2012, 08:52:43 PM »
Are the crispy edges important to you?  Have you tried mid bake?  I know Bianco adds his pistachios mid bake for the rosa.

My guests have been served and have eaten half the pie before Chris gets to mid bake...

With respect to the particular pie in question, it's perfect they way it is.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline JConk007

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Re: Craig's Neapolitan Garage
« Reply #1088 on: September 26, 2012, 09:59:29 PM »
Damn it I wish that oven had wheels!!!!
Beautiful ! My chilis arrived ! I am very happy at  60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe  pizza or what your recipe using potatoes ?
Thanks !
John
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1089 on: September 26, 2012, 10:07:07 PM »
Damn it I wish that oven had wheels!!!!
Beautiful ! My chilis arrived ! I am very happy at  60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe  pizza or what your recipe using potatoes ?
Thanks !
John

I've only done 1 potato pie. Kelly (Pizzablogger) asked me to test raw potatoes. I don't remember if I posted it in here or somewhere else.

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1090 on: September 26, 2012, 10:09:25 PM »
I've only done 1 potato pie. Kelly (Pizzablogger) asked me to test raw potatoes. I don't remember if I posted it in here or somewhere else.



Here it is: http://www.pizzamaking.com/forum/index.php/topic,17592.msg170884.html#msg170884

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline weemis

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Re: Craig's Neapolitan Garage
« Reply #1091 on: September 27, 2012, 08:01:46 AM »
i had a pie from a local pizza shop with thinly sliced potatoes under the cheese and couldn't even tell they were on the pizza. If you're going with thinly sliced potatoes, i'm thinking purple potatoes would be your best bet visually :pizza:
Nick Gore - just a dough eyed wanderer


Offline Ev

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Re: Craig's Neapolitan Garage
« Reply #1092 on: September 27, 2012, 12:59:43 PM »
After 2 weeks of 'being stuck in customs'  my Calabrian Chile's have shipped from Amazon.com

I'm still waiting for mine after at least a month! >:(  Theoretically, they'll be here tomorrow.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1093 on: September 27, 2012, 01:13:20 PM »
Where are you guys ordering from? Every time I have ordered from here  http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm in the past, I get a shipping notice the same day, and the peppers show up a couple days later.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jet_deck

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Re: Craig's Neapolitan Garage
« Reply #1094 on: September 27, 2012, 01:45:40 PM »
Where are you guys ordering from? Every time I have ordered from here  http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm in the past, I get a shipping notice the same day, and the peppers show up a couple days later.

That's the one I used.  You must be a VIP or something.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Ev

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Re: Craig's Neapolitan Garage
« Reply #1095 on: September 27, 2012, 03:03:45 PM »
Yup, me too.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1096 on: October 08, 2012, 12:52:50 PM »
I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice. I'm finding that I really need to let it rise more than than I do with 62.5%. I don't mean time necessarily but rather to a larger volume - over 2X. I brought these balls to room temp at different times, and the more rise they had, the more I liked the finished pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1097 on: October 08, 2012, 12:53:22 PM »
More:
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1098 on: October 08, 2012, 03:49:38 PM »
 
I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice.

Nice, Craig!  As usual!  This is one of the main reasons I love using 60% or below.  The dough is silky soft but just strong enough to handle the slap technique without sacrificing the integrity of the crumb (unlike when you use the slap with a higher hydration dough). 

Marlon

Offline norma427

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Re: Craig's Neapolitan Garage
« Reply #1099 on: October 08, 2012, 06:19:19 PM »
Craig,

All your pies look so tasty!  :chef:

Norma