Author Topic: Craig's Neapolitan Garage  (Read 276549 times)

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Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1100 on: October 08, 2012, 07:10:07 PM »
Craig - Your margheritas are always perfection. And is that broccolini?

John


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Re: Craig's Neapolitan Garage
« Reply #1101 on: October 08, 2012, 07:29:15 PM »
Craig - Your margheritas are always perfection. And is that broccolini?

John

Thank you John. Yes mozz, tomato, broccolini, spicy fennel sausage, calabrian chilies.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1102 on: October 14, 2012, 03:41:51 PM »
It was Dellavecchia hommage at the Garage last night. I prepared my take on his incredible Doppia bufala con erbe http://www.pizzamaking.com/forum/index.php/topic,21400.0.html and his Scarola calzone http://www.pizzamaking.com/forum/index.php/topic,19526.msg191104.html#msg191104.

My version of the Doppia bufala con erbe was a little simpler that John's - call it singolo bufala con erbe - topped only with Mozzarella di Bufala, chives, a drizzle of evoo, and a pinch of sea salt. For the calzone, John uses escarole, cured olives, capers and olive oil. I had tons of arugula, so I used  arugula, cured olives, capers, Meyer lemon olive oil, and a pinch of Parmigiano-Reggiano. Bill (Wheelman) made the real thing at the Texas Pizza Summit, and it is better with escarole. 

These pies are 60%HR. I think next time I'll go to 60.5%.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1103 on: October 14, 2012, 03:42:20 PM »
More:
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1104 on: October 14, 2012, 03:43:00 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 Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1105 on: October 14, 2012, 06:12:36 PM »
Craig, I don't think your pies could possibly get any better looking than that...... I am so envious.......

BTW, good selection of wine too...... congrats!
Paolo

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Re: Craig's Neapolitan Garage
« Reply #1106 on: October 14, 2012, 06:21:43 PM »
Craig, I don't think your pies could possibly get any better looking than that...... I am so envious.......

BTW, good selection of wine too...... congrats!

Thanks you! That bottle had been at the bottom of the cellar for a while.
"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 #1107 on: October 14, 2012, 09:31:11 PM »
The baby broccoli, sausage and Calabrian chili + oil has my full attention.
Her mind is Tiffany-twisted, she got the Mercedes bends

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Re: Craig's Neapolitan Garage
« Reply #1108 on: October 14, 2012, 09:35:53 PM »
The baby broccoli, sausage and Calabrian chili + oil has my full attention.

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


Offline taylorpetrehn

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Re: Craig's Neapolitan Garage
« Reply #1109 on: October 14, 2012, 11:07:40 PM »
TXCraig1, I've been frequenting your threads for a while but haven't actually posted until now. Your pizzas are an inspiration! Thank you.

Taylor

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1110 on: October 15, 2012, 07:27:10 AM »
What an honor! I can only aspire to make pies that look this incredible. That margherita should be on the cover of the Caputo bag.

John

Offline pizzablogger

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Re: Craig's Neapolitan Garage
« Reply #1111 on: October 17, 2012, 07:59:12 PM »
Stunning as always!

How was the '94?

Thanks -- k
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline fornographer

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Re: Craig's Neapolitan Garage
« Reply #1112 on: October 17, 2012, 08:59:42 PM »
Craig, how would you best describe the flavor of the dough on this latest batch?  Creamy? Sour? Tart?

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Re: Craig's Neapolitan Garage
« Reply #1113 on: October 17, 2012, 09:54:11 PM »
Stunning as always!

How was the '94?

Thanks -- k

Very nice - great year. Still quite rich.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1114 on: October 17, 2012, 09:54:39 PM »
Craig, how would you best describe the flavor of the dough on this latest batch?  Creamy? Sour? Tart?

Creamy as is almost always the case.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1115 on: October 19, 2012, 10:47:56 PM »
 craig, did the shirt impart any extra flavor on your pies? i like pizza dog to!!!

Offline JConk007

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Re: Craig's Neapolitan Garage
« Reply #1116 on: October 19, 2012, 11:11:45 PM »
Yeah Nice logo ? and I didnt even get 1  :'(
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1117 on: October 19, 2012, 11:50:58 PM »
 there is one on the way, since i stole it from you  ;D

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Re: Craig's Neapolitan Garage
« Reply #1118 on: October 20, 2012, 09:53:29 AM »
craig, did the shirt impart any extra flavor on your pies? i like pizza dog to!!!

I baked what was probably my best Margherita ever while wearing it. Coincidence? I think not.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1119 on: October 20, 2012, 10:59:56 AM »
 I'm cooking sunday. wearing a garage shirt and a flirting with fire . i want to see how they effect flavor. it will be a controlled test. both x large and neither washed.it should be quite a battle. ;D

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Re: Craig's Neapolitan Garage
« Reply #1120 on: October 20, 2012, 11:30:03 PM »
I'm starting to like 60%. The dough is certainly easier to work with than 62.5, and if you let it rise enough, every bit as tender if not more so. Thanks to a football game that was an hour late, the oven was not quite as hot as I would have liked, but the pies came out pretty good nonetheless. About 80 seconds. My wife asked for the fig and pork confit pie a little less done. It was probably just a bit over 60.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1121 on: October 20, 2012, 11:30:29 PM »
The rest:
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1122 on: October 21, 2012, 12:11:43 AM »
Looking at the pics vs. last week, it is amazing the difference between 850 and 900 makes.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline RobynB

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Re: Craig's Neapolitan Garage
« Reply #1123 on: October 21, 2012, 01:34:13 AM »
Third one down, with roasted red peppers?  I know you hate pumpkin, but it *looks* like a winter squash puree of some sort???   ???

Gorgeous as always, all of them.

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Re: Craig's Neapolitan Garage
« Reply #1124 on: October 21, 2012, 01:58:45 AM »
Third one down, with roasted red peppers?  I know you hate pumpkin, but it *looks* like a winter squash puree of some sort???   ???

Gorgeous as always, all of them.

Thanks Robyn. It's butternut squash, mascarpone, and cream. Buffalo mozzerella, roasted zucchini and red peppers, and a little sea salt were the other toppings. Awesome.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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