Craig's Neapolitan Garage

[Pete-zza]

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

[Chicago Bob]

Here's my offering for a new T-shirt design...

[Mangia Pizza]

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...

[Jet_deck]

... 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

[TXCraig1]

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.

[TXCraig1]

Here's my offering for a new T-shirt design...

I didn't think any of you saw me with a mustache. 

[scott123]

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.

[TXCraig1]

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.

[JConk007]

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

[TXCraig1]

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.

[TXCraig1]

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

[weemis]

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

[Ev]

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.

[TXCraig1]

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.

[Jet_deck]

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.

[Ev]

Yup, me too.

[TXCraig1]

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.

[TXCraig1]

More:

[bakeshack]

 

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

[norma427]

Craig,

All your pies look so tasty! 

Norma