Author Topic: Craig's Neapolitan Garage  (Read 266816 times)

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


Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1251 on: February 23, 2013, 10:40:55 PM »
More
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online 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

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

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

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

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


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

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1260 on: February 24, 2013, 07:27:51 PM »
Yes, but hands on practice, plus the ability to ask questions while practicing  is always the best way to learn....... at least for me anyway.....

OK Craig, I won't bring this up again, but really reconsider it......
Paolo

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1261 on: February 24, 2013, 07:31:29 PM »
I would probably need to go to the student to work with their equipment and oven, right?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1262 on: February 24, 2013, 07:46:14 PM »
Or you can have week-end classes in TX, where you are in your environment and are most comfortable in...... I am just throwing that out there.....
Paolo

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1263 on: February 24, 2013, 08:21:23 PM »
Giving lessons does not pay very much...http://cityroom.blogs.nytimes.com/2011/12/15/the-rise-and-fall-of-a-pizza-making-class/

Now, Craig could possibly make a nice little side business(time permitting) out of personal consulting with shop owners and wealthy home enthusiasts/ folks considering an NP restaurant. His credentials are well rounded and solid.

But look out $$ if he did put his mind to opening his own full service restaurant. Lot of work though....
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Offline pizza dr

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Re: Craig's Neapolitan Garage
« Reply #1264 on: February 27, 2013, 11:40:51 PM »
Hey Craig

When I first bought my WFO I went to Napa and did a weekend with Andrea Mugniani.  I took my wife so it was more of a cooking "vacation" but I got to work the oven a bit and met some nice folks ( oh and lots of wine) 

We paid some pretty good cash ( check out her rates on her website).  I would have no hesitation paying some more good cash to learn all that I could from someone like you.  Heck I bet you could fill every weekend you wanted full of people just from this forum alone.  If anything, it would certainly pay for your pizza habit and who knows what would turn up... Getting a bunch of pizza geeks around an Acunto with some good wine... sounds like a party to me.  I'll be the first to sign up!

Scot 

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Re: Craig's Neapolitan Garage
« Reply #1265 on: February 28, 2013, 07:53:35 AM »
Hey Craig

When I first bought my WFO I went to Napa and did a weekend with Andrea Mugniani.  I took my wife so it was more of a cooking "vacation" but I got to work the oven a bit and met some nice folks ( oh and lots of wine) 

We paid some pretty good cash ( check out her rates on her website).  I would have no hesitation paying some more good cash to learn all that I could from someone like you.  Heck I bet you could fill every weekend you wanted full of people just from this forum alone.  If anything, it would certainly pay for your pizza habit and who knows what would turn up... Getting a bunch of pizza geeks around an Acunto with some good wine... sounds like a party to me.  I'll be the first to sign up!

Scot 

I'll think about it. Thanks!
"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 #1266 on: February 28, 2013, 09:56:50 AM »
Giving lessons does not pay very much...http://cityroom.blogs.nytimes.com/2011/12/15/the-rise-and-fall-of-a-pizza-making-class/

Now, Craig could possibly make a nice little side business(time permitting) out of personal consulting with shop owners and wealthy home enthusiasts/ folks considering an NP restaurant. His credentials are well rounded and solid.

But look out $$ if he did put his mind to opening his own full service restaurant. Lot of work though....

That is a very interesting read, Bob! Makes you wonder about all the "unseen forces" that are pushing people one way or another without them even knowing it!

Now, looking at that one pic, I'm not sure any of those goofballs would know what to make of a WFO or NP pies, let alone an Acunto oven! ;D I think Craig's clientele would be more focused, and definitely less dependent on his ranking on TRIP ADVISOR!!! :-D

John K
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Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1267 on: February 28, 2013, 10:00:16 AM »
I would love to come down there sometime and learn from the master! Maybe make a little trip around the OU vs Texas football game? Craig do you have any hook up with tickets? Maybe come down on a Thursday and cook Friday then head off to the game on Saturday? I'm in!

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1268 on: February 28, 2013, 10:53:41 AM »
Roberto's School at Keste is a 10 day program. Its $4500.

While I am sure it is well worth the money, I just can't afford the 10 days off at this point in my life!

I've heard that Craig's school is only 4 days, and we get to stay in yurts in the back yard. That sounds more doable! :P

John K
I'm not wearing hockey pads!

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1269 on: February 28, 2013, 10:56:53 AM »
I would love to come down there sometime and learn from the master! Maybe make a little trip around the OU vs Texas football game? Craig do you have any hook up with tickets? Maybe come down on a Thursday and cook Friday then head off to the game on Saturday? I'm in!

The Red River Rivalry is played in Dallas, so it's 4 hours or so away. Sorry, I can't help with Tickets. Now if you want to see Rice get beat by somebody...  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: Craig's Neapolitan Garage
« Reply #1270 on: February 28, 2013, 11:02:57 AM »
Roberto's School at Keste is a 10 day program. Its $4500.

While I am sure it is well worth the money, I just can't afford the 10 days off at this point in my life!

I've heard that Craig's school is only 4 days, and we get to stay in yurts in the back yard. That sounds more doable! :P

John K

Actually we set up cots in the garage.  :-D

I'm not sure my reputation is quite at par with Roberto's just yet... We do study some subjects that he does not cover however such as the effects of consuming adult beverages on pizza making. We also take an in-depth look at paring wine, beer, bourbon, tequila, etc. with pizza. In the evening, we recap the day's lessons around the fire pit with cigars and rum.
"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 #1271 on: February 28, 2013, 11:37:17 AM »

 adult beverages pizza making.  wine, beer, bourbon, tequila, pizza.  fire pit  cigars rum. :drool:

Craig,

Feel free to use the above condensed version of your syllabus in your marketing material. I think it really hammers home the essentials, and weeds out any potential fun haters.

John K

PS I sent the deposit check today...
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1272 on: February 28, 2013, 11:38:40 AM »
Fun haters are not welcome.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline theppgcowboy

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Re: Craig's Neapolitan Garage
« Reply #1273 on: March 07, 2013, 03:23:36 PM »
Craig,
I sent you an email off list.  Not sure how your email works but it will be from huntinggod2000@yahoo.com

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1274 on: March 07, 2013, 03:56:01 PM »
I got it.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage