Author Topic: Craig's Neapolitan Garage (Read 93872 times)

TXCraig1 · « **Reply #1140 on:** November 04, 2012, 04:36:25 PM »

The vino

andreguidon · « **Reply #1141 on:** November 04, 2012, 04:36:42 PM »

Hey Craig, did you ever get the 5stagioni flour?

TXCraig1 · « **Reply #1142 on:** November 04, 2012, 04:57:20 PM »

Quote from: andreguidon on November 04, 2012, 04:36:42 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.

dellavecchia · « **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

TXCraig1 · « **Reply #1144 on:** November 04, 2012, 05:00:24 PM »

Quote from: dellavecchia 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

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

CL

Pete-zza · « **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

TXCraig1 · « **Reply #1146 on:** November 04, 2012, 05:11:15 PM »

Quote from: Pete-zza 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

Overall, they are very well received. There is usually one or two with toppings that are a little too "advanced."

RobynB · « **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.

TXCraig1 · « **Reply #1148 on:** November 04, 2012, 05:42:31 PM »

Quote from: RobynB 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.

Thank you Robyn.

Pizza Napoletana · « **Reply #1149 on:** November 04, 2012, 06:08:34 PM »

Quote from: RobynB 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.

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!

TXCraig1 · « **Reply #1150 on:** November 04, 2012, 06:11:03 PM »

Quote from: Pizza Napoletana on November 04, 2012, 06:08:34 PM

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!

We will have to make pizza daily in the winter months to be sure you stay warm.

Chicago Bob · « **Reply #1151 on:** November 04, 2012, 07:26:19 PM »

Quote from: Pizza Napoletana on November 04, 2012, 06:08:34 PM

It is agonizing to just look at these exquisitely done pizzas without being able to touch and taste. Thank you!

I truly agree....in my 22 yrs. of traveling to Italy...I have never seen pizza's such as these...

TXCraig1 · « **Reply #1152 on:** November 04, 2012, 07:28:26 PM »

Quote from: Chicago Bob on November 04, 2012, 07:26:19 PM

I truly agree....in my 22 yrs. of traveling to Italy...I have never seen pizza's such as these...

Thank you Bob.

bfguilford · « **Reply #1153 on:** November 04, 2012, 08:50:37 PM »

Good grief, man! I live in the land of clam pies, and I'd rather have one of yours any day! Also, a quick question. Have you ever tried Fontina cheese on your mushroom pies? Our local WFO place does that, and the taste is out of this world (but they sure don't look as good as yours).

Sigh....

Barry

TXCraig1 · « **Reply #1154 on:** November 04, 2012, 09:18:25 PM »

Quote from: bfguilford on November 04, 2012, 08:50:37 PM

Good grief, man! I live in the land of clam pies, and I'd rather have one of yours any day! Also, a quick question. Have you ever tried Fontina cheese on your mushroom pies? Our local WFO place does that, and the taste is out of this world (but they sure don't look as good as yours).

Sigh....

Barry

Thanks Barry. I love that clam pie. No cheese at all on it.

I've never tried fontina on the mushroom pie, but I bet it would be good. So would havarti.

CL

Tscarborough · « **Reply #1155 on:** November 04, 2012, 09:44:21 PM »

Don't F with my mushroom pie.

Chicago Bob · « **Reply #1156 on:** November 04, 2012, 09:51:54 PM »

Quote from: Tscarborough on November 04, 2012, 09:44:21 PM

Don't F with my mushroom pie.

Could Gouda possibly cause a change of heart Tom?

Tscarborough · « **Reply #1157 on:** November 04, 2012, 09:54:55 PM »

Perfection requires no tweaking.

Chicago Bob · « **Reply #1158 on:** November 04, 2012, 10:07:12 PM »

Quote from: Tscarborough on November 04, 2012, 09:54:55 PM

Perfection requires no tweaking.

....so true.

norma427 · « **Reply #1159 on:** November 04, 2012, 10:10:21 PM »

Craig,

I tip my hat off to you and guest pizzaiolo. Both of you made very beautiful looking pizzas. You both are all-star pizza makers!

Norma