Author Topic: Craig's Neapolitan Garage  (Read 151531 times)

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Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1200 on: January 13, 2013, 09:39:24 AM »
 you poor man!!


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1201 on: January 13, 2013, 09:42:00 AM »
Tell me about it.  :'(

Thank you for your sympathy.  :-D
I love pigs. They convert vegetables into bacon.

Offline thezaman

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Re: Craig's Neapolitan Garage
« 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.

Offline thezaman

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Re: Craig's Neapolitan Garage
« 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.  >:(

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1204 on: January 13, 2013, 12:08:35 PM »
I'll just die fat, thank you very much.

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1205 on: January 13, 2013, 12:22:42 PM »
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!
Paolo

Offline theppgcowboy

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Re: Craig's Neapolitan Garage
« Reply #1206 on: January 13, 2013, 12:26:00 PM »
Put it on a pizza and it would be the perfect diet. :chef:

Offline FuocoPizza

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Re: Craig's Neapolitan Garage
« Reply #1207 on: January 16, 2013, 03:12:43 AM »
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.




Offline tinroofrusted

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Re: Craig's Neapolitan Garage
« 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

Offline FuocoPizza

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Re: Craig's Neapolitan Garage
« Reply #1209 on: January 18, 2013, 01:25:39 AM »
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!


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« 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:
I love pigs. They convert vegetables into bacon.

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1211 on: February 03, 2013, 02:08:05 PM »
It looks like you have that flour figured out.  Beautiful!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« 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.
I love pigs. They convert vegetables into bacon.

Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« 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?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1214 on: February 03, 2013, 04:11:04 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
I love pigs. They convert vegetables into bacon.

Offline David Deas

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Re: Craig's Neapolitan Garage
« Reply #1215 on: February 03, 2013, 07:30:56 PM »
Nice pies Craig, as usual.

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1216 on: February 03, 2013, 11:22:27 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

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1217 on: February 03, 2013, 11:28:31 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.  :)
"Care Free Highway...let me slip away on you"

Offline Jet_deck

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Re: Craig's Neapolitan Garage
« 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!
 :-D :pizza:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1219 on: February 04, 2013, 12:40:14 AM »
i am still only a year behind. Woo frkn' Hoo!
 :-D :pizza:
Good luck on your journey Gene.
"Care Free Highway...let me slip away on you"


 

pizzapan