Author Topic: Craig's Neapolitan Garage  (Read 240866 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!!


Online 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
Pizza is not bread. Craig's Neapolitan Garage

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!

Online 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:
Pizza is not bread. Craig's Neapolitan Garage

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!

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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.
Pizza is not bread. Craig's Neapolitan Garage

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?

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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
Pizza is not bread. Craig's Neapolitan Garage

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
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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.  :)
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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:
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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.
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1220 on: February 04, 2013, 09:45:14 AM »
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

My oven with the light on. You might need to run the broiler for a few seconds to get it up to temp first.
Pizza is not bread. Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1221 on: February 17, 2013, 01:24:32 PM »
I'm getting closer to where I want to be with the 5 Stagioni. I'm still not quite there on the appearance, but the tenderness is unmatched and the flavor is very good.

100% 5 Stagioni
66% water - I've tried 65%, 67%, and 66% in recent weeks and I'm convinced 66% is the right number for me.
2.8% salt
2.0% Ischia

I brought it together in the mixer for about 2 minutes at a low speed. I let it rest on the counter for 30 minutes or so and gave it some folds. I let it rest for another couple hours (70F) and gave it a few more folds then into the box. 40 hours bulk at 64F followed by 6 hours in balls at 64F and two more hours at 70F.

The past couple times my bulk was closer to 60F, and I had to warm the dough up to 80F or so to have it ready in time. This resulted in a very fine bubble structure in the dough as viewed from the bottom of the plastic containers. Yesterday, the holes in the raw dough were much larger and the leoparding was much more pronounced. I believe this supports by theory that the size of the bubbles in the dough is a key factor:  http://www.pizzamaking.com/forum/index.php/topic,23321.msg236761.html#msg236761

Baked at 925F for 50 seconds.

The last pie had dry WM mozz (I ran out of fresh) fine lemon zest, fresh rosemary, evoo, and a pinch of sea salt. It was really good.
Pizza is not bread. Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1222 on: February 17, 2013, 01:25:15 PM »
More:
Pizza is not bread. Craig's Neapolitan Garage

Online Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1223 on: February 17, 2013, 01:46:15 PM »
Craig,

Methinks you have gotten the hang of it ;D.

Peter

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1224 on: February 17, 2013, 02:36:12 PM »
Craig, they are all excellent!  I'm just wondering why you extended the bulk time as opposed to your usual 24+24 hr workflow.