Author Topic: Craig's Neapolitan Garage  (Read 267124 times)

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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1275 on: April 08, 2013, 09:55:26 PM »
Back in business with Caputo and feeling very happy. Yesterday's bake (61.5%, 2.8% salt, 1.8% Ischia, 48 hours at 62F, 55 seconds):
"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 #1276 on: April 08, 2013, 09:56:17 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 TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1277 on: April 08, 2013, 09:58:54 PM »
Here one I posted at Slice, but I don't think it ever got posted here - "cheeky basil"

Smoked pork jowl, Parmigiano-Reggiano, and fresh basil.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pete zappie

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Re: Craig's Neapolitan Garage
« Reply #1278 on: April 08, 2013, 10:00:05 PM »
 nice fireworks  :drool:

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1279 on: April 08, 2013, 10:01:47 PM »
Oh, oh, oh....back, without missing a beat!  :chef:
"Care Free Highway...let me slip away on you"

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1280 on: April 08, 2013, 10:07:21 PM »
Amazing! I love jalapeņos on mine too. The fresh ones give off the perfect heat balance when cooked in the WFO. Great job as always Craig. Thank you for posting.

Offline shuboyje

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Re: Craig's Neapolitan Garage
« Reply #1281 on: April 08, 2013, 10:12:27 PM »
How is the texture on these?  Some of them look so soft and billowy I'd call them Salvo-like. 
-Jeff

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Re: Craig's Neapolitan Garage
« Reply #1282 on: April 08, 2013, 10:35:26 PM »
Craig,

All of your pizzas are calling out to me.  Great job!  :pizza:

Norma

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1283 on: April 08, 2013, 10:41:12 PM »
How is the texture on these?  Some of them look so soft and billowy I'd call them Salvo-like.

Yes, extremely soft and billowy.
"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 #1284 on: April 08, 2013, 11:08:49 PM »
Yes, extremely soft and billowy.

You're killing me here! :drool:

John K
I'm not wearing hockey pads!

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1285 on: April 08, 2013, 11:19:03 PM »
Yes, extremely soft and billowy.
Sort of like the Bob Ross of pizzamaking.... :)
"Care Free Highway...let me slip away on you"

Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1286 on: April 09, 2013, 05:06:40 AM »
Here one I posted at Slice, but I don't think it ever got posted here - "cheeky basil"

Smoked pork jowl, Parmigiano-Reggiano, and fresh basil.

Perfection in my book.

John

Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1287 on: April 09, 2013, 08:02:12 AM »
Sublime!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline RobynB

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Re: Craig's Neapolitan Garage
« Reply #1288 on: April 09, 2013, 12:34:39 PM »
Good to see harmony restored in the garage.  Why work with a flour that doesn't make you happy, right? 

The mushroom ones look creamier than usual - did you add a sauce or just the usual preparation?


Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1289 on: April 09, 2013, 12:50:39 PM »
They all look great.
I think this is a beautiful pizza right here... :drool:
"Care Free Highway...let me slip away on you"

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1290 on: April 09, 2013, 04:40:57 PM »
Always inspiring!  I love the new addition of smoked jowl to the lineup!


Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1291 on: April 09, 2013, 05:57:38 PM »
Thanks guys.

Bob, fresh oregano and garlic is out of this world on a pepperoni pie.

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


Offline sub

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Re: Craig's Neapolitan Garage
« Reply #1292 on: April 09, 2013, 07:14:59 PM »
Too many pizza in one time, it's bad for your diet Craig !   :P

They all look gorgeous, 




Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1293 on: April 14, 2013, 01:11:39 PM »
Last nights bake.

The asparagus pie had fresh mozz, a little Parmigiano-Reggiano, asparagus, smoked pork jowel, a tiny pinch of sea salt, and lemon zest. Post bake, I gave it a little lemon juice and some Meyer lemon evoo. I thoroughly enjoyed it.

61.5, 2.8, 1.8. 24 hours in balls at 60F, 14 hours in balls at 60F, 8 hours in balls at about 85F average. The last hour and a half was 74F as was the approximate temp through the end of the bake. I don't like working with hot dough. My goal was not to have the dough 85F at the end. The cooler ran a little on the cold side, and I had to play catch-up.
« Last Edit: April 14, 2013, 01:32:31 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1294 on: April 14, 2013, 02:55:35 PM »
Hurry up, June....

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1295 on: April 14, 2013, 03:43:22 PM »
 ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1296 on: April 14, 2013, 06:30:28 PM »
Amazing pizzas as always. I made 12 on Saturday. Not one chance to take a picture before they were torn into though.

Offline PetersPizza

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Re: Craig's Neapolitan Garage
« Reply #1297 on: April 14, 2013, 06:33:27 PM »
Beautiful pies!

The margarita looks especially spectacular.

-Peter

Offline 2stone

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Re: Craig's Neapolitan Garage
« Reply #1298 on: April 14, 2013, 09:07:10 PM »
Seriously.....when are you going to open up a place?

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1299 on: April 14, 2013, 10:32:54 PM »
Seriously.....when are you going to open up a place?

Would love to. Need the right partner. He knows who he is.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage