Author Topic: Craig's Neapolitan Garage  (Read 279939 times)

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


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.
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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!

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

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

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

Online TXCraig1

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

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

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

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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.
"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 #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.

Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1440 on: October 22, 2013, 11:04:55 AM »
Dear gawd...
Fuggheddabowdit!

~ Ron

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Re: Craig's Neapolitan Garage
« Reply #1441 on: October 22, 2013, 11:09:30 AM »
How taut are those wires? And how are they anchored at proximal and distal ends if I might ask?

The wires are fairly taut, but not more so than can be done easily by hand. If you scroll down a couple posts at the link I referenced, you can see how Bill terminated the tag ends.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1442 on: October 22, 2013, 11:31:37 AM »
I use 1/4" wire mesh

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Re: Craig's Neapolitan Garage
« Reply #1443 on: October 22, 2013, 11:37:36 AM »
I don't like the idea of pushing my cheese across galvanized wire. Maybe it doesn't matter, but I think I would seek out stainless mesh.

In any case, I like the rough edge left by cutting with a round wire a lot more than the smooth edge left by a knife blade. I think it melts into the sauce better. I don't like an abrupt cheese-sauce transition.
"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 #1444 on: October 22, 2013, 11:41:09 AM »
I don't like the idea of pushing my cheese across galvanized wire.

You beat me to it!

However, vis--vis your comment about the roughness of the cut with wire vs. knife edge, it is interesting to note that Bert's wires are larger gauge than the ones on your cutter (?). I wonder if a larger gauge wire would be desirable when making the cutters.

John K
I'm not wearing hockey pads!

Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1445 on: October 22, 2013, 11:48:12 AM »
Stainless steel definitely better option.

http://www.galvanizeit.org/knowledgebase/article/is-it-safe-for-food-to-be-in-contact-with-galvanized-steel

Another thought I had to use ss cooling rack, I have not researched this enough. I should be able to find one small enough to make it easy to handle.

Updated  to ad above link.
« Last Edit: October 22, 2013, 12:00:04 PM by MightyPizzaOven »

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1446 on: October 22, 2013, 11:49:51 AM »
Another thought I had to use ss cooling rack

That, sir, is brilliant!  :)

John K
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Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1447 on: October 22, 2013, 12:02:17 PM »
Thanks :)

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Re: Craig's Neapolitan Garage
« Reply #1448 on: October 22, 2013, 12:05:47 PM »
The pieces he is getting with the mesh look very similar to mine.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1449 on: October 22, 2013, 12:11:05 PM »
I don't like the idea of pushing my cheese across galvanized wire.

Pretty sure it matters... if for nothing else than my own peace of mind.
Fuggheddabowdit!

~ Ron

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