Author Topic: Craig's Neapolitan Garage  (Read 187591 times)

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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1240 on: February 18, 2013, 08:06:25 AM »
Craig,

Delish looking pies. What is the meat on pie #1? Chorizo? I don't see the cupping and perfect edge charring of the other pie, which I assume is VT Roni.

John K
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1241 on: February 18, 2013, 02:09:54 PM »
Thanks, John. The first is a lackluster hot sopressata. The other is indeed VT pepperoni.
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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1242 on: February 18, 2013, 03:23:05 PM »
Craig,

I have been meaning to buy some sopressata to get something like the Paulie Gee pies I saw from the NY trip. His sopressata seems to be of greater caliber than those on your pizza. You must have some thoughts on why the sopressata on your pie isn't browned/appropriately charred like your VT Pepperoni pie?

This is what I'm talking about vis-a-vis Paulie Gee's sopressata pie:

http://www.flickr.com/photos/nycblondieandbrownie/5752865732/in/set-72157621754989113/

Bottom Line: I'd eat all of your pies ten times over! Just tryin to learn from the experts! :chef:

Thanks

John K
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1243 on: February 18, 2013, 05:31:58 PM »
I've had Paulie's Hellboy. His is clearly a better sopressata - I know it's shocking that good sopressata is more widely available in NYC than in Houston.  :-D  His is also sliced a lot thinner than mine. Mine came in a stick, and I had to slice it by hand.
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Offline hotsawce

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Re: Craig's Neapolitan Garage
« Reply #1244 on: February 18, 2013, 06:38:56 PM »
Way to tame the 5 Stagioni.

And 50 seconds at 925....not much room for error  ;) I'd imagine the pies cooked at 50 seconds are at least slightly more tender than a 1:00 to 1:10 pie?
« Last Edit: February 18, 2013, 06:51:05 PM by hotsawce »

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1245 on: February 18, 2013, 07:08:34 PM »
Way to tame the 5 Stagioni.

And 50 seconds at 925....not much room for error  ;) I'd imagine the pies cooked at 50 seconds are at least slightly more tender than a 1:00 to 1:10 pie?

Thank you. Yes, the difference in tenderness is stark.
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Offline flyboy4ual

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Re: Craig's Neapolitan Garage
« Reply #1246 on: February 18, 2013, 08:26:52 PM »
Great looking pies Craig! 
 Have a question.  Is you floor temperature 925 degrees?   I seem to always burn the bottoms at anything over 825 degrees.  Could it be that I have too much flour underneath when I slide the pie in the oven.  I always try to minimize that.  Any other thing that you could think of why my pies burn at 925 and yours don't? 

Scott D.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1247 on: February 18, 2013, 10:11:24 PM »
Great looking pies Craig! 
 Have a question.  Is you floor temperature 925 degrees?   I seem to always burn the bottoms at anything over 825 degrees.  Could it be that I have too much flour underneath when I slide the pie in the oven.  I always try to minimize that.  Any other thing that you could think of why my pies burn at 925 and yours don't? 

Scott D.

Yes 925F+ on the deck. I bet the biggest difference is the deck material. Yours is fire brick, right? I bet it has a significantly higher thermal conductivity than the clay-like material mine is made from.
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Offline shuboyje

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Re: Craig's Neapolitan Garage
« Reply #1248 on: February 18, 2013, 10:21:58 PM »
There is a pretty big variance in what is called firebrick, but I have cooked on a 1000F firebrick hearth many times without burring.
-Jeff

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1249 on: February 19, 2013, 06:44:35 AM »
There is a pretty big variance in what is called firebrick, but I have cooked on a 1000F firebrick hearth many times without burring.

You're right, however my guess is that if you're burning at temps over 825F, it is likely to be the main reason. These are just guesses, but I bet they are close. If my Biscotto di Sorrento is 0.3W/m*K and your fire brick is 1.1W/M*K, the difference absolute difference is small, but it's almost 4 times as conductive. I'd bet it's at least 2X as conductive.

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1250 on: February 23, 2013, 10:39:54 PM »
Still zeroing in on the 5Stagioni. The only differences from last time is that I cut the HR down to 65.5%. It's been a little warmer here, so they were a little more risen when baked. The oven was as hot as I've ever had it, and bake times were about 45 seconds on the first pie and 40 seconds on the rest. These pies had the paper thin crispy shell and yet were still ans tender as you can imagine. I still can't quite seem to get the look just the way I want it (though the pies looked better in person than in the pics), but everything else about them is right there.

One thing about 40 second bake times - other than the crust, stuff doesn't cook in 40 seconds. The difference in the mushrooms between a 40 and a 60 second pie is stark. Cheese doesn't melt, and I tore it half the size I used to - I'm going to try cheese cut like di Michele next time. The asparagus was all but raw; though the pie (asparagus birds nest with pancetta and lemon evoo) was still pretty good.
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1251 on: February 23, 2013, 10:40:55 PM »
More
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Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« Reply #1252 on: February 24, 2013, 12:28:59 AM »
You are insane Craig.  Quit tinkering and open up a pizzeria already!  :P

Online trosenberg

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Re: Craig's Neapolitan Garage
« Reply #1253 on: February 24, 2013, 06:19:46 AM »
Craig, When a guy with about 6,000 posts on a pizza forum calls you insane because you are obsessed with pizza you may want to seek some help!  That being said this lurker  thoroughly enjosy your incredibly informative postings; they (like Tran's) have greatly helped me improve my skills. Thanks. 
Trosenberg

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1254 on: February 24, 2013, 04:45:24 PM »
You are insane Craig.  Quit tinkering and open up a pizzeria already!  :P
X 1000  :chef:

Out of curiosity, Craig, how many pies(total) did you cook in this last bake?
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1255 on: February 24, 2013, 04:48:24 PM »
X 1000  :chef:

Out of curiosity, Craig, how many pies(total) did you cook in this last bake?

Just the 8 I posted.
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Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1256 on: February 24, 2013, 05:00:48 PM »
Craig, it just occurred to me, did you ever think of giving neapolitan pizza making courses?



Paolo

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1257 on: February 24, 2013, 06:09:04 PM »
No. It's not something I've given much thought to. I wouldn't rule it out, but I don't think it's likely.
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Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1258 on: February 24, 2013, 06:34:26 PM »
Technically, it sounds like it still could possibly happen......... :D
Paolo

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1259 on: February 24, 2013, 07:23:38 PM »
Heck - anyone get get just about everything I know right here.
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