Author Topic: Craig's Neapolitan Garage  (Read 256561 times)

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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.
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Offline 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.
"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 #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.
"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 #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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Offline 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
"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 #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. 

Offline bakeshack

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Re: Craig's Neapolitan Garage
« Reply #1360 on: June 25, 2013, 02:56:37 PM »
Craig, you haven't made pizzas in quite some time yet the results seem like you do this everyday!  Very impressive.


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1361 on: June 25, 2013, 03:09:02 PM »
Thanks Marlon!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline jeffereynelson

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Re: Craig's Neapolitan Garage
« Reply #1362 on: June 25, 2013, 09:40:44 PM »
Did you get any "this is good but not as good as dominos/little c/etc" type of comments? I work with the scouts at my church(I am leaving to go there right now) and know many of the kids wouldn't care for this type of pizza.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1363 on: June 25, 2013, 11:25:25 PM »
Did you get any "this is good but not as good as dominos/little c/etc" type of comments? I work with the scouts at my church(I am leaving to go there right now) and know many of the kids wouldn't care for this type of pizza.

None at all. If anyone thought that, they kept it to themselves as they stuffed their face.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1364 on: June 26, 2013, 03:20:04 AM »
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.

Dear Craig, your pizzas are as delightful as usual. Thank you for the picture. Good night!

Omid
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Offline Ev

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Re: Craig's Neapolitan Garage
« Reply #1365 on: June 26, 2013, 08:11:22 AM »
Top notch, as always! :chef:

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1366 on: June 26, 2013, 09:09:04 AM »
Thanks Omid and Steve!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline derricktung

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Re: Craig's Neapolitan Garage
« Reply #1367 on: June 26, 2013, 03:51:15 PM »
Such beautiful pies... Reminds me to continue to refine my technique...

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1368 on: June 26, 2013, 04:06:14 PM »
continue to refine my technique...

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

Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1369 on: June 29, 2013, 02:52:49 AM »
Shortly after I immigrated to the United States of America in 1984, the very first T-shirt that I purchased here (on Hollywood Blvd. in Los Angeles, CA) had an imprint on it that read, "DON'T MESS WITH TEXAS". That's where I will be tomorrow!

I have a feeling that it is going to be an indelible event!
« Last Edit: June 29, 2013, 03:05:38 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

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

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1370 on: June 29, 2013, 02:22:53 PM »
So jealous!

John K
I'm not wearing hockey pads!

Offline Ev

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Re: Craig's Neapolitan Garage
« Reply #1371 on: June 29, 2013, 04:57:54 PM »
Me too!

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1372 on: June 29, 2013, 05:18:10 PM »
You always have the best leoparding!

Offline Chaze215

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Re: Craig's Neapolitan Garage
« Reply #1373 on: June 29, 2013, 07:25:19 PM »
You always have the best leoparding!

 ^^^
Chaz

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1374 on: July 03, 2013, 10:15:46 PM »