Author Topic: Craig's Neapolitan Garage  (Read 266288 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1225 on: February 17, 2013, 02:43:08 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« 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?

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1227 on: February 17, 2013, 03:07:21 PM »
Yes, they do.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1228 on: February 17, 2013, 03:23:32 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« Reply #1229 on: February 17, 2013, 03:41:15 PM »
And your preference?  I'm sure they are both good in their own rights.

Offline meatboy

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Re: Craig's Neapolitan Garage
« 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!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« 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"
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1232 on: February 17, 2013, 04:13:20 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline thezaman

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Re: Craig's Neapolitan Garage
« 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??


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1234 on: February 17, 2013, 05:01:57 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.  :'(
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline RobynB

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Re: Craig's Neapolitan Garage
« 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.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1236 on: February 18, 2013, 04:38:35 AM »
Gorgeous! I especially love the lemon zest one because I can just imagine how good it was.

Thanks Robyn.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« 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

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1238 on: February 18, 2013, 06:56:52 AM »
those are beautiful Craig.    is that a sausage & cranberry?  I love that combo
Deb

Offline norma427

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Re: Craig's Neapolitan Garage
« Reply #1239 on: February 18, 2013, 07:40:21 AM »
Craig,

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

Norma

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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


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
I'm not wearing hockey pads!

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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage