Author Topic: Craig's Neapolitan Garage  (Read 194950 times)

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Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1300 on: April 14, 2013, 11:09:49 PM »
Ok ok ok... Man did you really have to tell everyone you were just waiting for me to open our own pizza place?  :-D I wish!


Offline flyboy4ual

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Re: Craig's Neapolitan Garage
« Reply #1301 on: April 14, 2013, 11:58:24 PM »
Awesome pizza's as usual.   Move to Southern California and I will partner with you for a pizza place!

Scott D.

Offline rockmes

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Re: Craig's Neapolitan Garage
« Reply #1302 on: April 15, 2013, 06:50:20 AM »
They all look great.
I think this is a beautiful pizza right here... :drool:

I would have to agree. That would be my favorite as well. Less is more. ;D

Offline Polo1523

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Re: Craig's Neapolitan Garage
« Reply #1303 on: April 22, 2013, 01:07:45 PM »
Hello Craig, Pies look amazing, could you share your latest recipe please.
Regards Leo.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1304 on: April 22, 2013, 01:12:21 PM »
Hello Craig, Pies look amazing, could you share your latest recipe please.

Sure.

100% Caputo Pizzeria (there is no substitute  ;D)
61.5% HR
2.8% salt
1.7% Ischia

The process is still pretty much as I describe here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069

The reason for the increased culture is that I've found I prefer the dough to have a bit more rise than you see in the pictures at the link (and sublinks) above.

CL
Pizza is not bread.

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1305 on: April 22, 2013, 01:27:52 PM »
Hey Craig what would be the substitute using ADY or IDY since I don't have a live culture yet? Thank you!

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1306 on: April 22, 2013, 01:33:13 PM »
For my Ischia in the 60-75F range, I would say it is approximately: 1% Ischia = 0.015% IDY, 0.02% ADY, or 0.05% CY

This will almost certainly take some experimenting on your part to get it dialed it.
Pizza is not bread.

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1307 on: April 22, 2013, 09:10:28 PM »
Craig, awesome looking pizzas as per usual.....

A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation?  (I know you prefer 48 hrs.)
Paolo

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1308 on: April 22, 2013, 09:25:50 PM »
Craig, awesome looking pizzas as per usual.....

A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation?  (I know you prefer 48 hrs.)

I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.
Pizza is not bread.

Offline Mangia Pizza

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Re: Craig's Neapolitan Garage
« Reply #1309 on: April 22, 2013, 09:36:26 PM »
I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.
Thank you Sir!
Paolo


Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1310 on: April 22, 2013, 09:43:36 PM »
So that could be why I don't get the awesome leoparding. I usually only ferment for 18-24 hours. I am trying your process this weekend. Wish me luck!!!!!

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1311 on: April 22, 2013, 09:58:10 PM »
So that could be why I don't get the awesome leoparding. I usually only ferment for 18-24 hours. I am trying your process this weekend. Wish me luck!!!!!

Better to overferment a little than under. Go a little more than you see in my last picture here: http://www.pizzamaking.com/forum/index.php/topic,20477.msg202048.html#msg202048

The more you ferment, the more gentle you must be when opening your dough.
Pizza is not bread.

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1312 on: April 22, 2013, 10:25:08 PM »
Well I have mine in a doughy tray. Is there any way you can tell in the tray?

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1313 on: April 22, 2013, 10:38:46 PM »
Well I have mine in a doughy tray. Is there any way you can tell in the tray?

"There's a force in the universe that makes things happen. All you have to do is get in touch with it. Stop thinking. Let things happen......and be...the ball." - Ty Webb

Pizza is not bread.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1314 on: April 22, 2013, 10:41:41 PM »
Or, if you don't think you can get there through a zen-like connection with the universal force, you could buy one disposable container and put one of your balls in it to learn what the balls in the tray look like when the ball in the container looks right on the bottom.... Na Na Na Na Na Na Na Na Na Na
Pizza is not bread.

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1315 on: April 23, 2013, 05:43:39 AM »
 :-D   :-D  :-D THAT IS AWEEEEEEEESOME!!!!!!!!

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1316 on: June 03, 2013, 11:17:30 AM »
This is 61%HR, 2.8% salt, 1.7% culture (a little bit too much), 24 hours at 64F bulk + 24 hours at 64F balls. The dough was close to 64F when baked. Bake times were all ~50 seconds.

These pies used Sclafani crushed tomatoes (28oz cut with 1/2C water and a healthy pinch of salt).
Pizza is not bread.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1317 on: June 03, 2013, 11:18:09 AM »
The rest:
Pizza is not bread.

Offline tinroofrusted

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Re: Craig's Neapolitan Garage
« Reply #1318 on: June 03, 2013, 11:25:55 AM »
Beautiful pizzas! Love the long chives laid across the pizza. And the Tapestry!

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1319 on: June 03, 2013, 11:36:14 AM »
Beautiful pizzas! Love the long chives laid across the pizza. And the Tapestry!

Ditto on those pizzas! Great lighting.

And one day I think we all deserve a tour of your wine cellar. You bring out some beauties!

John K
I'm not wearing hockey pads!