Author Topic: Craig's Neapolitan Garage  (Read 277288 times)

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Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1450 on: October 22, 2013, 12:27:01 PM »
The pieces he is getting with the mesh look very similar to mine.

OK, to get back on track here.....Craig, assuming that you are using the same cut for your mozz on all the pies above, to what do you attribute the difference in the appearance of the cheese on the Margherita and the Pepperoni? I assume its just a shorter time in the oven for the Marghs?

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John K
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Offline csafranek

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Re: Craig's Neapolitan Garage
« Reply #1451 on: October 22, 2013, 01:00:34 PM »
Generally between 8 and 10.

I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

Offline MightyPizzaOven

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Re: Craig's Neapolitan Garage
« Reply #1452 on: October 22, 2013, 02:37:34 PM »

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1453 on: October 22, 2013, 04:56:35 PM »
I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

If just cooking for the family and a few friends then only one. If I have larger groups like the boy scouts when I'm making 20-30, I'll do two. The most I've done is three.
"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 #1454 on: October 22, 2013, 04:57:42 PM »
OK, to get back on track here.....Craig, assuming that you are using the same cut for your mozz on all the pies above, to what do you attribute the difference in the appearance of the cheese on the Margherita and the Pepperoni? I assume its just a shorter time in the oven for the Marghs?

Thanks,

John K

That is thinly sliced whole dry milk mozz on the the pepperoni and bacon pies.
"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 #1455 on: October 22, 2013, 05:52:48 PM »
Interesting.....! Is that always for the Pepperoni and Bacon pies, or just in the pics here?

John K
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1456 on: October 22, 2013, 06:07:40 PM »
Interesting.....! Is that always for the Pepperoni and Bacon pies, or just in the pics here?

John K

Pretty much always for the bacon and jalapeno and almost always for the pepperoni. I really like the look of it when it cooks up. It has to be thin for a 60 second bake.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline f.montoya

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Re: Craig's Neapolitan Garage
« Reply #1457 on: October 22, 2013, 10:15:52 PM »
I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

I'm going to guess that, by the look of his pies, he bakes them one at a time. The oven can probably handle 6 pies, maybe more, but I doubt Craig would bake more than two at any one given time...and probably avoids even that.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1458 on: October 23, 2013, 07:47:36 AM »
I'm going to guess that, by the look of his pies, he bakes them one at a time. The oven can probably handle 6 pies, maybe more, but I doubt Craig would bake more than two at any one given time...and probably avoids even that.

Yes, I responded as much a couple posts up. These were all baked two at a time - not sure they look much different from my other pies. http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130

I think you'd be hard pressed to get six in there, and you would certainly have to slow down the bake a quite a bit. Two is pretty simple, and I've done three, but there is no reason for me to bake more than two. I can put out a lot of pies two at a time with a 60 second bake.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline f.montoya

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Re: Craig's Neapolitan Garage
« Reply #1459 on: October 23, 2013, 08:33:26 AM »
Yes, I responded as much a couple posts up. These were all baked two at a time - not sure they look much different from my other pies. http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130

I think you'd be hard pressed to get six in there, and you would certainly have to slow down the bake a quite a bit. Two is pretty simple, and I've done three, but there is no reason for me to bake more than two. I can put out a lot of pies two at a time with a 60 second bake.

You're right. They don't seem to be different at all. They all look like they got your sole attention while in the oven. Very nice indeed and a testament to your ability, as well as to your intimate knowledge of your oven. I've been to some NP places where they'll be doing between 3 and 8 pies at the same time, depending on the crowd at the door and at the tables. Even with 90 second bakes, you'll get pies that sat too long on one side or near the fire, and got over-charred on one or more sides and/or the bottom. I give them a pass because it's obviously in a commercial setting, but I have also been to a few NP places that baked my pie all alone in the oven, since they were smaller places or just not that busy. They look quite a bit like your pies, Craig.  :)

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1460 on: October 23, 2013, 08:41:53 AM »
Thanks Fidel. I like to give each pie my undivided attention  ;D

I would have to change the way I do things to do more than three (and three is a bit difficult).
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pacdunes

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Re: Craig's Neapolitan Garage
« Reply #1461 on: October 24, 2013, 07:06:21 PM »
Craig beautiful pies!  Have a question - when you open your dough ball do you take it straight from your cooler, or do you take it out of the cooler and let it rest for a specific time at room temp?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1462 on: October 24, 2013, 11:14:04 PM »
Craig beautiful pies!  Have a question - when you open your dough ball do you take it straight from your cooler, or do you take it out of the cooler and let it rest for a specific time at room temp?

I let the dough come up to room temp anywhere from 6-12 hours before I bake it depending on how it looks, so it's generally around 70-75F when I open it.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pacdunes

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Re: Craig's Neapolitan Garage
« Reply #1463 on: October 26, 2013, 12:02:11 AM »
thanks Craig!

Offline Thelonious

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Re: Craig's Neapolitan Garage
« Reply #1464 on: November 07, 2013, 05:54:55 AM »
Well I'll be dammed. I have found god, and he posts on a pizza forum.

Craig, those pizzas are truly humbling. I have much to learn.  Going to start with your dough recipe.


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1465 on: November 07, 2013, 08:52:57 AM »
I'm no god, but than you all the same.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Thelonious

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Re: Craig's Neapolitan Garage
« Reply #1466 on: November 07, 2013, 01:52:46 PM »
Well certainly not a mere mortal!

Have you tried your hand with homemade dry curing? I make my own pancetta, lonza, coppa, salami, etc. Pancetta is relatively easy and does not require a special curing chamber. Lonza and coppa are also easy, but need to be cured in the right conditions.  Homemade dry cured meats are just out of this world on pizza.


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1467 on: November 07, 2013, 02:30:02 PM »
Well certainly not a mere mortal!

Have you tried your hand with homemade dry curing? I make my own pancetta, lonza, coppa, salami, etc. Pancetta is relatively easy and does not require a special curing chamber. Lonza and coppa are also easy, but need to be cured in the right conditions.  Homemade dry cured meats are just out of this world on pizza.

No,   :'(

I bought several of Ruhlman's books a long time ago, but I've just been too busy with other projects. It's definitely on my to-do list though!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Thelonious

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Re: Craig's Neapolitan Garage
« Reply #1468 on: November 07, 2013, 07:58:51 PM »
My friend and I have been using his books and recipes. The recipes are hit or miss, and we don't use the sausage recipes but the orange peel and fennel Lonza is spectacular and nothing beats the smell of toasted fennel seeds in the kitchen. The books are beneficial to have and helped us do things like locate the correct parts of meat to trim (for coppa and culatello) and when we butched a wild pig that a hunter brought us.

It was intimidating at first. Sausages like pepperoni and soprasetta are a production, but lonza and coppa and Pancetta is quite simple and not much of a process, just time and the right conditions.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1469 on: November 10, 2013, 10:10:02 PM »
I upped the HR and the oven temp a bit. These are 62% baked for 45-50 seconds at about 975F. Very, very tender. They just melt in the mouth and are so easy to digest; you can keep on eating them.
"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 #1470 on: November 10, 2013, 10:10:30 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 PizzaJerk

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Re: Craig's Neapolitan Garage
« Reply #1471 on: November 10, 2013, 10:18:07 PM »
The leoparding is remarkably gentle on those margherita`s, I like it very much.

Regards,
Anthony
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1472 on: November 10, 2013, 10:19:39 PM »
Thank you Anthony!
"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 #1473 on: November 10, 2013, 11:40:23 PM »
Love the cheese melt on the Margh and love the BJ pie (bacon + jalapeņo)!!!

John K
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Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #1474 on: November 11, 2013, 03:41:11 AM »
Just when I think the Blackstone is coming along... these look incredible.    :drool:


 

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