Author Topic: Craig's Neapolitan Garage  (Read 150142 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1380 on: August 20, 2013, 07:06:53 PM »
Craig, I think I got it figured out you are going Mobil . The Mobil garage !!!

No. I have total respect for the mobile operators, however it is totally incompatible with my vision.
I love pigs. They convert vegetables into bacon.


Offline widespreadpizza

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Re: Craig's Neapolitan Garage
« Reply #1381 on: August 20, 2013, 09:40:36 PM »
so when do you open? 

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1382 on: August 20, 2013, 09:47:28 PM »
I love pigs. They convert vegetables into bacon.

Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1383 on: August 20, 2013, 10:11:58 PM »
I think ( i know)you will have a line a mile long and I know you will sell out! I will make the trek from KC for the grand opening!

Offline scott123

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Re: Craig's Neapolitan Garage
« Reply #1384 on: August 20, 2013, 11:11:08 PM »
2020

What happened to 'when the kids graduate high school?' What kind of high school are they going to?  ;D


Offline widespreadpizza

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Re: Craig's Neapolitan Garage
« Reply #1385 on: August 20, 2013, 11:22:24 PM »
should we add it to the page? http://en.wikipedia.org/wiki/2020  -marc

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1386 on: August 20, 2013, 11:25:45 PM »
What happened to 'when the kids graduate high school?' What kind of high school are they going to?  ;D

That is when the young one graduates.
I love pigs. They convert vegetables into bacon.

Offline scott123

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Re: Craig's Neapolitan Garage
« Reply #1387 on: August 20, 2013, 11:44:24 PM »
That is when the young one graduates.

So, if you're going to have your own pizzeria by the time both kids graduate, can we expect to see half a pizzeria by the time your first son graduates?  ;D

Your kids are super smart, right? Any chance of them skipping a grade?  >:D

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1388 on: August 21, 2013, 08:13:38 AM »
So, if you're going to have your own pizzeria by the time both kids graduate, can we expect to see half a pizzeria by the time your first son graduates?  ;D

Your kids are super smart, right? Any chance of them skipping a grade?  >:D

I have half a pizzeria right now.  ;D
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Craig's Neapolitan Garage
« Reply #1389 on: August 21, 2013, 08:32:00 AM »
I have half a pizzeria right now.  ;D

You are right Craig!  8) ;D

Norma
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Offline pizza dr

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Re: Craig's Neapolitan Garage
« Reply #1390 on: August 21, 2013, 11:12:25 AM »
I have half a pizzeria right now.  ;D

The only thing missing from your pizzeria is a cash register! 

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1391 on: August 25, 2013, 03:31:38 PM »
A few pies from last night. Nothing different with the dough. I did cut most of the cheese a lot smaller though, and I really liked it better. I cut the mozz balls into 4-6mm thick slices then stacked them up 8-10 slices at a time and forced them through Bill's (Wheelman) cheese cutter (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298) - half of the stacks perpendicular to the slice cuts and the other half along the same axis. This way some are long and thin and others are squarish. The size worked perfectly for a 60ish second bake. Also, the wires tear rather than cut and the rough edges melt perfectly into the sauce.

I ran a little cooler than I have been and the bake was closer to 65 seconds. These were some fine pies with beautiful thin crispy outer crust on the cornicione and pillowy soft in the center. 

Pies:
1. Margherita (new cheese cut)
2. Mozz, chives, evoo, sea salt. My take on John D's incredible pie.
3. Mozz, parm, soppressata, garlic, basil, sea salt, pepper, egg. Broke the egg and smeared it all over the pie before serving. One of my newer favorites.
4. Rosa
5. Tomato, mozz, mushrooms and onions roasted with smoked salt, evoo, and thyme, black garlic in evoo, prosciutto.
6. Mozz, mushroom, parm, black pepper, white truffle oil post bake.
7. Tomato, mozz, soppressata, garlic, oregano, home cured Calabrian chilies in oil.  One of the finest pies I've ever eaten.
8. Margherita (old cheese cut)
9. Sausage, onion, fennel pollen
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1392 on: August 25, 2013, 03:32:22 PM »
The rest:
I love pigs. They convert vegetables into bacon.

Offline dhorst

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Re: Craig's Neapolitan Garage
« Reply #1393 on: August 25, 2013, 04:18:09 PM »
They all look wonderful!  I like the new cheese cut look.  How are you liking the fennel pollen?
For the love of Aleppo chile, ask and you shall receive.

Offline trosenberg

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Re: Craig's Neapolitan Garage
« Reply #1394 on: August 25, 2013, 08:43:17 PM »
Outstanding pies! What if anything are you doing to prep the onions on the last pie? 
Trosenberg

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1395 on: August 25, 2013, 08:45:50 PM »
Outstanding pies! What if anything are you doing to prep the onions on the last pie?

Those were just roasted in the oven with some evoo and smoked kosher salt. Someday when I'm really feeling motivated, I'll roast them in the smoker. Tht would be the right wat to do it IMHO. Or, maybe in the WFO when I first light it up?
I love pigs. They convert vegetables into bacon.

Offline Everlast

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Re: Craig's Neapolitan Garage
« Reply #1396 on: August 26, 2013, 01:09:34 AM »
Looks like a spectacular lineup! How would you describe the difference in your homegrown Calabrian chilis versus the jarred Tutto Calabria ones?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1397 on: August 26, 2013, 08:17:01 AM »
Looks like a spectacular lineup! How would you describe the difference in your homegrown Calabrian chilis versus the jarred Tutto Calabria ones?

I don't know that I could. In some ways they are similar. I did some things that intentionally made them a little different though.
I love pigs. They convert vegetables into bacon.

Offline wheelman

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Re: Craig's Neapolitan Garage
« Reply #1398 on: August 26, 2013, 10:21:17 AM »
those look awesome as always.  how about that egg?  looks perfect. 
i'm glad you like the cheese cutter.  I've also noticed that the wire gives lots of texture to the cut which seems to promote melt. 
bill

Offline Jackie Tran

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Re: Craig's Neapolitan Garage
« Reply #1399 on: August 26, 2013, 11:07:40 AM »
beautiful as always Craig.  I was just talking to another member by PM, your crust is one of the best out there.   Top 3 for me.   8)