Author Topic: Craig's Neapolitan Garage  (Read 278768 times)

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Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1125 on: October 21, 2012, 07:09:39 AM »
Great combo with the figs. I have been using figs all fall.

What is your normal firing time? I remember you saying the longest was 10 hours, but is that every week?

John


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Re: Craig's Neapolitan Garage
« Reply #1126 on: October 21, 2012, 08:22:41 AM »
Craig,

All your pies look delicious!  ;)

Norma

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Re: Craig's Neapolitan Garage
« Reply #1127 on: October 21, 2012, 08:55:19 AM »
Great combo with the figs. I have been using figs all fall.

What is your normal firing time? I remember you saying the longest was 10 hours, but is that every week?

John

Generally right at 10 hours. Yesterday I had a 4 hour break in firing a couple hours before baking, and it made quite a difference in appearance. The pies still ate very well though.
"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 #1128 on: October 21, 2012, 09:11:01 AM »
Great combo with the figs.


John, the pie was topped with pork confit, mascarpone and brie (about 3:1), figs, and honey.

Here is how I made the confit: http://www.pizzamaking.com/forum/index.php/topic,21625.msg218482.html#msg218482

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

enter8

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Re: Craig's Neapolitan Garage
« Reply #1129 on: October 25, 2012, 07:21:45 PM »
Generally right at 10 hours. Yesterday I had a 4 hour break in firing a couple hours before baking, and it made quite a difference in appearance. The pies still ate very well though.

 :o
A complete newbie question from me: how much wood does that require for a weekly firing for 10 pizzas or so?

Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1130 on: October 26, 2012, 05:56:11 PM »
I'm starting to like 60%. . . .

Dear Craig, your pizzas are always jaw-dropping!
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Re: Craig's Neapolitan Garage
« Reply #1131 on: October 26, 2012, 06:36:45 PM »
Dear Craig, your pizzas are always jaw-dropping!

Thank you Omid.
"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 #1132 on: October 26, 2012, 06:46:20 PM »
Thumbs up!
Paolo

enter8

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Re: Craig's Neapolitan Garage
« Reply #1133 on: October 26, 2012, 08:05:55 PM »
bump :)
:o
A complete newbie question from me: how much wood does that require for a weekly firing for 10 pizzas or so?

Was there some confusion about my question? I'm curious how much wood it takes to fire up an oven like yours from cold.

Thanks,

Mal


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Re: Craig's Neapolitan Garage
« Reply #1134 on: October 28, 2012, 05:58:39 PM »
bump :)
Was there some confusion about my question? I'm curious how much wood it takes to fire up an oven like yours from cold.

Thanks,

Mal

I'm sorry Mal, I didn't see it the first time. You can get it hot enough to bake a sub 90-second pie in 3-4 hours, but you will have very uneven, unbalanced heat - most of which will be coming from the fire. For a reasonably balanced heat and a 60 second pie, it takes a good 10 hours to get it hot enough. More is better. Pies made the next day starting with a 450F oven and heating for another 6 hours are better yet. There is no comparison, IMO, between the appearance of pies from a hot oven, and pies coming for a hot oven that is fully saturated with heat.

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

enter8

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Re: Craig's Neapolitan Garage
« Reply #1135 on: October 28, 2012, 06:14:26 PM »
I'm sorry Mal, I didn't see it the first time. You can get it hot enough to bake a sub 90-second pie in 3-4 hours, but you will have very uneven, unbalanced heat - most of which will be coming from the fire. For a reasonably balanced heat and a 60 second pie, it takes a good 10 hours to get it hot enough. More is better. Pies made the next day starting with a 450F oven and heating for another 6 hours are better yet. There is no comparison, IMO, between the appearance of pies from a hot oven, and pies coming for a hot oven that is fully saturated with heat.

Craig
Ah no worries. Thanks for the reply. I had no idea it took that long to get an oven "saturated". Definitely given me pause regarding any plans to go the WFO route. Your oven is a commercial neapolitan, am I right? I wonder if a smaller "domestic" oven would reach saturation point sooner.

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Re: Craig's Neapolitan Garage
« Reply #1136 on: October 28, 2012, 06:17:15 PM »
Ah no worries. Thanks for the reply. I had no idea it took that long to get an oven "saturated". Definitely given me pause regarding any plans to go the WFO route. Your oven is a commercial neapolitan, am I right? I wonder if a smaller "domestic" oven would reach saturation point sooner.

Yes, mine is. A smaller, lower mass oven would take only a fraction of the time to heat - in some cases perhaps not much more than an hour. One of the trade-offs is less balanced heat. Though that is not to say you can't bake a beautiful pie in a smaller oven.
"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 #1137 on: November 04, 2012, 04:32:52 PM »
I had a guest pizzaiolo help me last night. She did very well for only her second time behind my oven. The dough was 60%HR again this week. The pie with the prosciutto was mozzarella di bufala and fig and lemon preserves with prosciutto and saba added post bake. Very tasty. Fresh shucked clams on the two clam pies. It's a good thing I got 5# as I think I ate a third of them when I was shucking. K Milbrandt Syrah 2010.

Despite another long junior football excursion, I was able to get the oven up to a proper temp. It really seems to like around 875F on the floor and 950F on the walls farthest from the fire. The penalty for not using the oven every day is that I have to run a larger fire than I would like to maintain the temp as the walls and floors are not fully saturated resulting in slightly unbalanced heat, but not too bad.
« Last Edit: November 04, 2012, 04:41:05 PM by TXCraig1 »
"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 #1138 on: November 04, 2012, 04:35:51 PM »
More
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Re: Craig's Neapolitan Garage
« Reply #1139 on: November 04, 2012, 04:36:11 PM »
More
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Re: Craig's Neapolitan Garage
« Reply #1140 on: November 04, 2012, 04:36:25 PM »
The vino
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Craig's Neapolitan Garage

Offline andreguidon

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Re: Craig's Neapolitan Garage
« Reply #1141 on: November 04, 2012, 04:36:42 PM »
Hey Craig, did you ever get the 5stagioni flour?
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Re: Craig's Neapolitan Garage
« Reply #1142 on: November 04, 2012, 04:57:20 PM »
Hey Craig, did you ever get the 5stagioni flour?

Yes, I got 50kg a couple weeks ago, but I need to finish up a few kilos of Caputo first.

The pies above are Caputo Pizzeria.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1143 on: November 04, 2012, 04:57:50 PM »
Love the saba pie, but the first pic has a perfectly executed margherita. Congrats to her!

John

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Re: Craig's Neapolitan Garage
« Reply #1144 on: November 04, 2012, 05:00:24 PM »
Love the saba pie, but the first pic has a perfectly executed margherita. Congrats to her!

John

She does very well and more importantly, she has a great deal of passion. She made the pepperoni pie as well.

CL
"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 #1145 on: November 04, 2012, 05:03:08 PM »
Craig,

I know that your sons are well versed in the Neapolitan pizzas that you make and appreciate them but how to their friends generally react to them? Your pizzaiola does look like she was into it.

Peter

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Re: Craig's Neapolitan Garage
« Reply #1146 on: November 04, 2012, 05:11:15 PM »
Craig,

I know that your sons are well versed in the Neapolitan pizzas that you make and appreciate them but how to their friends generally react to them? Your pizzaiola does look like she was into it.

Peter

Overall, they are very well received. There is usually one or two with toppings that are a little too "advanced."
"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 #1147 on: November 04, 2012, 05:32:09 PM »
We need new words of praise, the usual ones are overused on this thread.  Those look amazing.

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Re: Craig's Neapolitan Garage
« Reply #1148 on: November 04, 2012, 05:42:31 PM »
We need new words of praise, the usual ones are overused on this thread.  Those look amazing.

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

Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1149 on: November 04, 2012, 06:08:34 PM »
We need new words of praise, the usual ones are overused on this thread.  Those look amazing.

Dear Robin, here's my way of praising the fruits of his efforts, connotatively:

"Dear Craig, will you let me be your roommate, please? I will make your garage my room if you let me. And, since you said, 'Nobody would complain about your smoke if you lived in Texas. . . .', I will also bring my WFO to be used as a side-arm."

It is agonizing to just look at these exquisitely done pizzas without being able to touch and taste. Thank you!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


 

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