Author Topic: Craig's Neapolitan Garage  (Read 188676 times)

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Offline sub

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Re: Craig's Neapolitan Garage
« Reply #1420 on: September 01, 2013, 05:44:06 AM »
Hi Craig,

I've made your chives pie the other day, I was pleasantly surprised (again) very good topping !

Another good white one:  with marinated tomatoes

I blanched them to remove the skins, deseed them, put one clove of garlic, salt , pepper, evo and a lot of basil.


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1421 on: September 01, 2013, 10:05:22 AM »
Hi Craig,

I've made your chives pie the other day, I was pleasantly surprised (again) very good topping !

Another good white one:  with marinated tomatoes

I blanched them to remove the skins, deseed them, put one clove of garlic, salt , pepper, evo and a lot of basil.

I wish I could claim credit for it, but the inspiration for my pie came from John Dellavecchia here: http://www.pizzamaking.com/forum/index.php/topic,21400.msg217099.html#msg217099

The marinated tomato pie sounds great.
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Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1422 on: September 01, 2013, 01:33:42 PM »
WANT!
Fuggheddabowdit!

~ Ron

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Offline Jinhua

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Re: Craig's Neapolitan Garage
« Reply #1423 on: September 14, 2013, 02:01:17 AM »
Craig. How often do you make pizza?  I love your garage.

Offline Jinhua

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Re: Craig's Neapolitan Garage
« Reply #1424 on: September 14, 2013, 02:02:11 AM »
Ronzo, you're from Austin.  Have you tried Bufalina?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1425 on: September 14, 2013, 09:17:34 AM »
Craig. How often do you make pizza?  I love your garage.

Generally, most every week end. Every now and then, twice/week. I've had a lot going on the past few, so it's been a bis more sparse.
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Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1426 on: September 14, 2013, 01:27:57 PM »
Ronzo, you're from Austin.  Have you tried Bufalina?
Nope. Not yet. Just looked them up. Looks promising.

Asked my buddies at Via 313 if they've been there and I'm told it's some of the best Neapolitan pie in town, right now.
Fuggheddabowdit!

~ Ron

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Offline rubys

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Re: Craig's Neapolitan Garage
« Reply #1427 on: September 23, 2013, 10:19:02 AM »
Craig,
 Could you tell me where you are storing your dough for the first fermentation (30 hours & 60F)
Thanks!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1428 on: September 23, 2013, 10:22:07 AM »
Craig,
 Could you tell me where you are storing your dough for the first fermentation (30 hours & 60F)
Thanks!

In a big cooler with an ice block - you can see it in detail here: http://www.pizzamaking.com/forum/index.php/topic,18509.msg179991.html#msg179991

You can read about pretty much everything I do here: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

Happy to answer question if something isn't clear.

CL
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Offline Presidente

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Re: Craig's Neapolitan Garage
« Reply #1429 on: October 18, 2013, 03:25:10 AM »
I've been gone for a while but glad to see you're still making pies craig! Keep up the good work you're an inspiration


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1430 on: October 21, 2013, 06:08:42 PM »
Some pies from a couple weeks ago.
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1431 on: October 21, 2013, 06:09:15 PM »
More
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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1432 on: October 21, 2013, 06:53:18 PM »
Some pies from a couple weeks ago.

What's oing on with pie #3? Among all the other beauties it seems to be particularly delicious looking.

John K

Also, how are you breaking up/cutting your mozzarella these days? That's how I want mine to look.

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Offline chasenpse

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Re: Craig's Neapolitan Garage
« Reply #1433 on: October 21, 2013, 07:32:14 PM »
Delicious looking pies as always Craig. On #2 I love the way the pepperoni's curl up in high temperature. They remind me of the toys you used to get in the little quarter machines, the ones that you press down and watch em pop up :)
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Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1434 on: October 21, 2013, 07:34:46 PM »
How many pizzas do you cook in the oven at once?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1435 on: October 21, 2013, 11:00:55 PM »
How many pizzas do you cook in the oven at once?

Generally between 8 and 10.
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1436 on: October 21, 2013, 11:01:42 PM »
Delicious looking pies as always Craig. On #2 I love the way the pepperoni's curl up in high temperature. They remind me of the toys you used to get in the little quarter machines, the ones that you press down and watch em pop up :)

Thanks! I also really like the way the Vermont Smoke and Cure pepperoni cooks up.
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1437 on: October 21, 2013, 11:06:44 PM »
What's oing on with pie #3? Among all the other beauties it seems to be particularly delicious looking.

John K

Also, how are you breaking up/cutting your mozzarella these days? That's how I want mine to look.

Thanks John. That one of my new favorites. Mozzarella, parmigiano-reggiano, spicy soppressata, sliced garlic, salt, pepper, evoo, basil, and a fresh egg that I smear all over the pie after it is baked (and after the picture is taken).

This is how I'm cutting my cheese: http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298
Bill gave me the one you see in the picture. Since I first tried it, I've used nothing else.
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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1438 on: October 21, 2013, 11:44:32 PM »
Thanks John. That one of my new favorites. Mozzarella, parmigiano-reggiano, spicy soppressata, sliced garlic, salt, pepper, evoo, basil, and a fresh egg that I smear all over the pie after it is baked (and after the picture is taken).

This is how I'm cutting my cheese: http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298
Bill gave me the one you see in the picture. Since I first tried it, I've used nothing else.

Oh that's great! Nice project for a rainy Saturday morning. How taut are those wires? And how are they anchored at proximal and distal ends if I might ask?

John K

So the white I see in the center of the pie is egg white? And the yolk is hidden in the center of the white? Very cool.....
« Last Edit: October 21, 2013, 11:46:39 PM by Serpentelli »
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Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1439 on: October 22, 2013, 08:56:48 AM »
Awesome pies as usual.
Bert,