Author Topic: Craig's Neapolitan Garage  (Read 175481 times)

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Offline Seb

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Re: Craig's Neapolitan Garage
« Reply #1340 on: June 09, 2013, 06:20:57 PM »
The pies look great as always Craig! Glad you enjoyed the Sclafani tomatoes.
Your pies look similar to the one below which I had yesterday at a festival  :-D

I've never read anything so disrespectful.


Online Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1341 on: June 09, 2013, 06:43:41 PM »
I've never read anything so disrespectful.
Seb,

Chaz was being facetious. He was joking and ended up apologizing when his comment was misinterpreted.

Peter

Offline Chaze215

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Re: Craig's Neapolitan Garage
« Reply #1342 on: June 09, 2013, 07:10:06 PM »
Seb,

Chaz was being facetious. He was joking and ended up apologizing when his comment was misinterpreted.

Peter

Thanks Pete. Had Seb read passed my original comment, he would have seen my apology. Perhaps just stoking the fire unnecessarily  ???
Chaz

Online Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1343 on: June 09, 2013, 07:44:39 PM »
Perhaps just stoking the fire unnecessarily  ???
Chaz,

No, I don't think so. Seb has been a valued contributor to the forum. Maybe he viewed the matter from the perspective of a Frenchman rather than an American.

Peter

Offline Chaze215

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Re: Craig's Neapolitan Garage
« Reply #1344 on: June 09, 2013, 08:02:22 PM »
Fair enough.
Chaz

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1345 on: June 25, 2013, 12:02:10 PM »
The Boy Scouts came over for pizza last night - hence the unbreakable metal trays. I managed to snap a few pics before the wolves descended on the pies.
Pizza is not bread.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1346 on: June 25, 2013, 12:04:15 PM »
More:
Pizza is not bread.

Offline scott123

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Re: Craig's Neapolitan Garage
« Reply #1347 on: June 25, 2013, 12:14:15 PM »
This was low moisture brick mozzarella on this one, right?

How'd you get it to melt like this with your bake time?  Did you go with an extra fine grate or a warmer (room temp vs. refrigerated) cheese?

Offline PizzaJerk

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Re: Craig's Neapolitan Garage
« Reply #1348 on: June 25, 2013, 12:17:30 PM »
Splendid as usual Craig. I like the use of the metal plates; adds a bit of a rustic element.

Did you happen to shred the cheese this bake?

Anthony
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1349 on: June 25, 2013, 12:38:08 PM »
On the cheese and pepperoni pies, the cheese is thinly sliced dry WM mozz.
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Offline dhorst

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Re: Craig's Neapolitan Garage
« Reply #1350 on: June 25, 2013, 12:46:38 PM »
Lucky scouts!

Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« Reply #1351 on: June 25, 2013, 12:47:04 PM »
Wish I could try those pies Craig.  They look excellent as usual.  Your pies always look so consistently great.

Offline PizzaJerk

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Re: Craig's Neapolitan Garage
« Reply #1352 on: June 25, 2013, 12:54:00 PM »
In comparison to your usual cheese selection, to which there is an obvious preference, do you think this was a pleasant change of pace from the norm in terms of flavor and texture? Asthetically, it looks very becoming IMO; as do your traditional offerings.
May I glorify the Lord in all that I do.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1353 on: June 25, 2013, 12:56:37 PM »
This was low moisture brick mozzarella on this one, right?

How'd you get it to melt like this with your bake time?  Did you go with an extra fine grate or a warmer (room temp vs. refrigerated) cheese?

It was cold. I just had it sliced pretty thin.
Pizza is not bread.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1354 on: June 25, 2013, 01:06:06 PM »
In comparison to your usual cheese selection, to which there is an obvious preference, do you think this was a pleasant change of pace from the norm in terms of flavor and texture? Asthetically, it looks very becoming IMO; as do your traditional offerings.

Thank you. It's the same cheese I generally use for my pepperoni pies. I like it for applications like this.
Pizza is not bread.

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1355 on: June 25, 2013, 01:34:03 PM »
If your scouts only knew how lucky they were!

Depending on their ages, I'd bet you could interest them in some of your more specialized pies next time! My son who is 13 is at that apex of "Nah, don't think so" and "What does that taste like?" and he is becoming much more adventurous in his palate.

I am jealous, as usual...

John K
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1356 on: June 25, 2013, 02:11:32 PM »
Depending on their ages, I'd bet you could interest them in some of your more specialized pies next time!

The pie selection was more about prep time than picky eaters. Some would have for sure - some really liked the plain cheese.  ;D
Pizza is not bread.

Offline sub

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Re: Craig's Neapolitan Garage
« Reply #1357 on: June 25, 2013, 02:12:31 PM »
But, where are the Scouts ?

No Pizzaiolo Scout Merit Badge Workshop with a tiny armadillo on it ?

what a shame  :P

Nice pies Craig, i particularly like the airy cornicione with a lot of leoparding of the Margarita, I wish i could taste one of those.

A little tip: If you soak the basil in water 10 minutes before put it on the pies, it won't burn.

Offline dhorst

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Re: Craig's Neapolitan Garage
« Reply #1358 on: June 25, 2013, 02:18:09 PM »


A little tip: If you soak the basil in water 10 minutes before put it on the pies, it won't burn.

Nice tip.  I hadn't thought of doing that before.  Thanks!

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1359 on: June 25, 2013, 02:54:51 PM »
Quote from: sub link=topic=14249.msg262170#msg262170 date=137218395

A little tip: If you soak the basil in water 10 minutes before put it on the pies, it won't burn.
[/quote

If you do that, you lose a lot of the flavor.  Just put it under the cheese although I personally prefer putting basil after the cheese and get a little char. 


 

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