Author Topic: Craig's Neapolitan Garage (Read 86042 times)

thezaman · « **Reply #1200 on:** January 13, 2013, 09:39:24 AM »

you poor man!!

TXCraig1 · « **Reply #1201 on:** January 13, 2013, 09:42:00 AM »

Tell me about it.

Thank you for your sympathy.

thezaman · « **Reply #1202 on:** January 13, 2013, 09:47:11 AM »

there is something about caputo that is different.the texture and flavor when cooked at high temperature is different than other flour. i saw that this week in the pizza at co. it was cooked hot but didnt pick up the taste or texture that i associate with wood fired pies.

thezaman · « **Reply #1203 on:** January 13, 2013, 09:49:14 AM »

Craig knowing that you are not an extremest and your science back ground i am going to try your diet.

Tscarborough · « **Reply #1204 on:** January 13, 2013, 12:08:35 PM »

I'll just die fat, thank you very much.

Mangia Pizza · « **Reply #1205 on:** January 13, 2013, 12:22:42 PM »

Quote from: TXCraig1 on January 13, 2013, 09:22:21 AM

The Craig diet: veggies, fruit, and nuts/seeds in the MagicBullet and psyllium fiber for breakfast, not much for lunch - usually Chobani or something else with a very high protein to fat ratio. Fish or white meat chicken and lots of fresh or steamed veggies for dinner. Not much starch. about 3:1 raw to cooked veggies. Running and rock gym 3x/week. Not much in the way of adult beverages.

Wow! Now that's the diet! Good for you!

theppgcowboy · « **Reply #1206 on:** January 13, 2013, 12:26:00 PM »

Put it on a pizza and it would be the perfect diet.

FuocoPizza · « **Reply #1207 on:** January 16, 2013, 03:12:43 AM »

Quote from: TXCraig1 on November 23, 2012, 10:19:22 PM

Looking for a pie to send to MPM, I found this poor guy from a couple weeks ago that never got posted.

Chorizo Riojano, fresh mozzarella, fresh oregano, sliced garlic, and red pepper flakes.

Very tasty.

Almost looks like our Diavola.

Bravo.

tinroofrusted · « **Reply #1208 on:** January 16, 2013, 06:52:32 PM »

Hey Fuoco, I am in the OC as well. Looking forward to getting up to your place to try out the pizzas.

Regards,

TinRoof

FuocoPizza · « **Reply #1209 on:** January 18, 2013, 01:25:39 AM »

Quote from: tinroofrusted on January 16, 2013, 06:52:32 PM

Hey Fuoco, I am in the OC as well. Looking forward to getting up to your place to try out the pizzas.

Regards,

TinRoof

We look forward to having you!

TXCraig1 · « **Reply #1210 on:** February 02, 2013, 09:59:23 PM »

Getting closer to something I like with the 5Stagioni. It seems the keys are high hydration (66%+), minimal working the dough, and ultra fast bake times (<45 sec).

100% Stagioni Napoletana
67% Water (I'm going to use 66% next time)
2.0% Culture
2.8% Salt

Mixed in the KA for about 2 minutes. 20 minute rest and a set of stretch-and-folds. Let rest for a couple hours (at 60F) then a set of stretch-and-folds. 36 hours at 60F. Balled and another 8 at 80F followed by 2 at 68F.

This was 45 seconds:

Tscarborough · « **Reply #1211 on:** February 03, 2013, 02:08:05 PM »

It looks like you have that flour figured out. Beautiful!

TXCraig1 · « **Reply #1212 on:** February 03, 2013, 02:12:02 PM »

Thanks Tom. Getting close. I think 66%HR and a 40-43 second bake is going to be in the sweet spot.

Jackie Tran · « **Reply #1213 on:** February 03, 2013, 03:42:42 PM »

Craig, why did you ball it at 80f then take it down to 68f for the last 2 hours? Was it to slow it down while waiting on the oven?

TXCraig1 · « **Reply #1214 on:** February 03, 2013, 04:11:04 PM »

Quote from: Jackie Tran on February 03, 2013, 03:42:42 PM

Craig, why did you ball it at 80f then take it down to 68f for the last 2 hours? Was it to slow it down while waiting on the oven?

I balled at 80F because it was a little behind schedule. I don't like working with warm dough, so I brought it back to room temp for the last couple hours.

CL

David Deas · « **Reply #1215 on:** February 03, 2013, 07:30:56 PM »

Nice pies Craig, as usual.

Serpentelli · « **Reply #1216 on:** February 03, 2013, 11:22:27 PM »

Quote from: TXCraig1 on February 03, 2013, 04:11:04 PM

I balled at 80F

CL

Craig,

Where did you get the 80 degree environment? Crank up the heat in the playroom or do you have some sort of heat modifying contraption I don't know about? Temp management is my biggest issue right now.

John

Chicago Bob · « **Reply #1217 on:** February 03, 2013, 11:28:31 PM »

Quote from: Serpentelli on February 03, 2013, 11:22:27 PM

Craig,

Where did you get the 80 degree environment? Crank up the heat in the playroom or do you have some sort of heat modifying contraption I don't know about? Temp management is my biggest issue right now.

John

They don't call him..."TX" Craig for nothing.

Jet_deck · « **Reply #1218 on:** February 04, 2013, 12:33:47 AM »

I am thankful for Craig, mostly because i have the same bag of flour. He saved me a good 8 months of experimenting with this stuff. That being said, i am still only a year behind. Woo frkn' Hoo!

Chicago Bob · « **Reply #1219 on:** February 04, 2013, 12:40:14 AM »

Quote from: Jet_deck on February 04, 2013, 12:33:47 AM

i am still only a year behind. Woo frkn' Hoo!

Good luck on your journey Gene.