Author Topic: Craig's Neapolitan Garage (Read 93842 times)

TXCraig1 · « **Reply #1220 on:** February 04, 2013, 09:45:14 AM »

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

My oven with the light on. You might need to run the broiler for a few seconds to get it up to temp first.

TXCraig1 · « **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.

TXCraig1 · « **Reply #1222 on:** February 17, 2013, 01:25:15 PM »

More:

Pete-zza · « **Reply #1223 on:** February 17, 2013, 01:46:15 PM »

Craig,

Methinks you have gotten the hang of it

.

Peter

bakeshack · « **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.

TXCraig1 · « **Reply #1225 on:** February 17, 2013, 02:43:08 PM »

Quote from: bakeshack 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.

Thanks guys.

I wanted the dough a little less slack for opening. I was going to do 36+12, but I got sidetracked in the morning.

CL

Jackie Tran · « **Reply #1226 on:** February 17, 2013, 02:52:28 PM »

Craig, I have no basis for understanding NP pizza. The pie we shared at Amano's had a slight crisp to the crust and the crust was light and airy. Do your pies exhibit those qualities?

Tscarborough · « **Reply #1227 on:** February 17, 2013, 03:07:21 PM »

Yes, they do.

TXCraig1 · « **Reply #1228 on:** February 17, 2013, 03:23:32 PM »

Quote from: Tscarborough on February 17, 2013, 03:07:21 PM

Yes, they do.

Let me qualify that a little - they did when I was making them with Caputo, like the ones you had. With 5Stagioni, it is almost unnoticeable.

Jackie Tran · « **Reply #1229 on:** February 17, 2013, 03:41:15 PM »

And your preference? I'm sure they are both good in their own rights.

meatboy · « **Reply #1230 on:** February 17, 2013, 03:44:34 PM »

Craig, your pies are just awesome! Watching those make me WANT an oven (either Ferrara or Acunto

)

I'm curious how often you fire your oven and for how many pizzas?! How much wood do you burn per session? Thanks in Advance!

TXCraig1 · « **Reply #1231 on:** February 17, 2013, 04:10:55 PM »

Thank you. I love the Acunto.

When I'm not dieting like now

, I run it one day almost every week. When I do, I probably burn ~25 pieces of wood that are 4-5" x 24"

TXCraig1 · « **Reply #1232 on:** February 17, 2013, 04:13:20 PM »

Quote from: Jackie Tran on February 17, 2013, 03:41:15 PM

And your preference? I'm sure they are both good in their own rights.

I'm just about indifferent. As you noted, they both have some great attributes. If I had top pick one, I'd probably go with the paper thin crisp shell - I still think I can make a slightly better pie with Caputo.

thezaman · « **Reply #1233 on:** February 17, 2013, 04:49:29 PM »

hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour.
you pies look terrific as usual,are you done with your diet??

TXCraig1 · « **Reply #1234 on:** February 17, 2013, 05:01:57 PM »

Quote from: thezaman on February 17, 2013, 04:49:29 PM

hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour.
you pies look terrific as usual,are you done with your diet??

Thanks, Larry. I'm using the Neapolitan. No - not done with the diet yet.

RobynB · « **Reply #1235 on:** February 18, 2013, 01:14:40 AM »

Gorgeous! I especially love the lemon zest one because I can just imagine how good it was.

TXCraig1 · « **Reply #1236 on:** February 18, 2013, 04:38:35 AM »

Quote from: RobynB on February 18, 2013, 01:14:40 AM

Gorgeous! I especially love the lemon zest one because I can just imagine how good it was.

Thanks Robyn.

dellavecchia · « **Reply #1237 on:** February 18, 2013, 06:53:15 AM »

Great job taming that flour! +1 on the lemon zest pie. Stealing that one once my oven is not covered in snow.

John

deb415611 · « **Reply #1238 on:** February 18, 2013, 06:56:52 AM »

those are beautiful Craig. is that a sausage & cranberry? I love that combo

norma427 · « **Reply #1239 on:** February 18, 2013, 07:40:21 AM »

Craig,

Truly beautiful pies. Glad to hear your tamed that flour.

Norma