Author Topic: Craig's Neapolitan Garage  (Read 242724 times)

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Offline Pizza Napoletana

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Re: Craig's Neapolitan Garage
« Reply #1500 on: November 30, 2013, 04:30:38 AM »
Beautiful pizzas, Craig. I hope Java got one slice of each pizza. Next time I am there, I will fix him a whole pie to enjoy all by himself.  :-D

Have you noticed that after you upload your pizza pictures here, they lose their image quality in terms of color and resolution? Or, maybe that is how they appear on my new laptop. I do not know. Have a great day!

Omid
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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1501 on: November 30, 2013, 10:29:45 AM »
He would love a whole pie. I have not told him how you bake a pie just for Delbar. He would be insanely jealous.

This website does appear to degrade uploaded images in terms of both resolution and image quality.
Pizza is not bread. Craig's Neapolitan Garage

Online f.montoya

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Re: Craig's Neapolitan Garage
« Reply #1502 on: December 01, 2013, 10:12:14 AM »
Craig, when will you graduate to video? Photos just don't do justice to a butterfly in flight. Beauty should be seen in full flight.

To be honest, your pizza making remains legend because of what we have never seen...not for what we have seen.

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1503 on: December 01, 2013, 10:35:17 AM »
He would love a whole pie. I have not told him how you bake a pie just for Delbar. He would be insanely jealous.


Shhhhh,  Saffron does not know that dogs are allowed to eat pizza
Deb

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1504 on: December 23, 2013, 03:17:12 PM »
The last Garage pies of 2013:
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1505 on: December 23, 2013, 03:18:01 PM »
More:
Pizza is not bread. Craig's Neapolitan Garage

Offline mbrulato

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Re: Craig's Neapolitan Garage
« Reply #1506 on: December 23, 2013, 03:28:23 PM »
Can I have a slice of each?  ;D. Looks great!
Mary Ann

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1507 on: December 23, 2013, 03:31:06 PM »
way to end the year, beautiful as always

what is on the 2nd to last?  olives & ?
Deb

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1508 on: December 23, 2013, 03:39:56 PM »
way to end the year, beautiful as always

what is on the 2nd to last?  olives & ?

Marinated tomatoes (evoo, S&P, fresh oregano - thyme is better but it's all dead).
Pizza is not bread. Craig's Neapolitan Garage


Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #1509 on: December 23, 2013, 04:02:42 PM »
Marinated tomatoes (evoo, S&P, fresh oregano - thyme is better but it's all dead).

nice, I couldn't tell if tomatoes or red pepper
Deb

Offline tinroofrusted

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Re: Craig's Neapolitan Garage
« Reply #1510 on: December 23, 2013, 04:34:46 PM »
Those pizzas are a fitting end to a great pizza year.  On to 2014!

I am grateful to you Craig for the generosity you have shown to others here on pizzamaking.com. 


Offline dellavecchia

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Re: Craig's Neapolitan Garage
« Reply #1511 on: December 23, 2013, 04:37:16 PM »
Killer margherita. Picture perfect.

John

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1512 on: December 24, 2013, 12:21:39 AM »
Always da bomb, Craig.

i echo TRR's sentiments!

Thanks again for the inspiration and knowledge!

Have a Merry Christmas and a GREAT New Year!

John K
« Last Edit: December 25, 2013, 12:17:32 AM by Serpentelli »
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Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #1513 on: December 24, 2013, 11:33:23 AM »
Those pizzas are a fitting end to a great pizza year.  On to 2014!

I am grateful to you Craig for the generosity you have shown to others here on pizzamaking.com.

Ditto, many thanks for the continual inspiration with pics like these and all the advice. Merry Christmas! 

Offline wheelman

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Re: Craig's Neapolitan Garage
« Reply #1514 on: December 24, 2013, 03:05:20 PM »
dynamite Craig!  love that marinara.
MC
bill

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1515 on: December 25, 2013, 10:55:55 AM »
Thanks all. Merry Christmas!
Pizza is not bread. Craig's Neapolitan Garage

Online mitchjg

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Re: Craig's Neapolitan Garage
« Reply #1516 on: December 25, 2013, 01:41:58 PM »
Happy Holidays, Craig and all.

Craig:  Your pies are always amazing and thanks for all of the help you continuously give to all here.

- Mitch
Mitch


Offline thezaman

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Re: Craig's Neapolitan Garage
« Reply #1517 on: December 26, 2013, 11:14:35 AM »
 Craig, the pies look great! just noticed no cheese on the roasted tomato pizza, looked at the picture at least ten times before i saw that it was cheese free. why no pies this week?? did you close the garage for vacation :-D

Offline Everlast

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Re: Craig's Neapolitan Garage
« Reply #1518 on: January 02, 2014, 04:44:01 PM »
Craig, looking real nice on all of your latest pizzas. I know you've talked about it before in one of your other posts but I can't seem to find it. What is the pizza (filename is 9.jpg) with the topping that looks like whole chives? What's the cheese, base, etc. and how would you rate that one compared to the others? Is it a favorite? I'm baking some pizzas this weekend and wanted to try some new combinations.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1519 on: January 04, 2014, 05:44:08 PM »
Craig, looking real nice on all of your latest pizzas. I know you've talked about it before in one of your other posts but I can't seem to find it. What is the pizza (filename is 9.jpg) with the topping that looks like whole chives? What's the cheese, base, etc. and how would you rate that one compared to the others? Is it a favorite? I'm baking some pizzas this weekend and wanted to try some new combinations.

It's simply fresh mozz (cow's milk mozz is great, but buffalo is 10X better on this pie), chives, evoo, and a sprinkle of sea salt. It's by far one of my all-time favorite pies. The inspiration is from John Dellavecchia's pie: http://www.pizzamaking.com/forum/index.php/topic,21400.0.html.
Pizza is not bread. Craig's Neapolitan Garage

Offline Janus

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Re: Craig's Neapolitan Garage
« Reply #1520 on: January 07, 2014, 01:36:30 AM »
I've spent the last 40 minutes reading through this thread in reverse (i started at the wrong end), I think my stomach is about 1/3 the way through eating itself.
Need to get home and make some dough, in a couple of days i can start crying about how far from your pizza mine are.  Still, at least i'll be eating pizza...

I have a question regarding the dough mix vs ambient temperature and humidity;  When my wife and I did a pizza lesson in Italy the chef said to mix the water, salt and yeast first, then to add the flour until it reached the right consistency.  The reason for not measuring the flour by weight exactly (the yeast/water/salt was measured exactly), was that the amount of flour needed changes depending on ambient humidity and temperature.  Craig are you measuring the exact amount of flour to be used each time, and if so do you adjust it based on the variables i've mentioned, or do you find you use the same ratios irrespective? (sorry if you have already answered this)

Great pizza, dieting sucks for you more than most when you can turn out this quality of food.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1521 on: January 07, 2014, 09:05:50 AM »
I measure the flour exactly. I've not seen anything that makes me believe I need to make any adjustments in flour quantity for changes in humidity. The flour will change slightly with changes in temperature, all other things being equal, but that is a function of the yeast % changing and not the flour changing due to changes in the temp per se.
Pizza is not bread. Craig's Neapolitan Garage

Online Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #1522 on: January 07, 2014, 09:27:44 AM »
I have a question regarding the dough mix vs ambient temperature and humidity;  When my wife and I did a pizza lesson in Italy the chef said to mix the water, salt and yeast first, then to add the flour until it reached the right consistency.  The reason for not measuring the flour by weight exactly (the yeast/water/salt was measured exactly), was that the amount of flour needed changes depending on ambient humidity and temperature.  Craig are you measuring the exact amount of flour to be used each time, and if so do you adjust it based on the variables i've mentioned, or do you find you use the same ratios irrespective? (sorry if you have already answered this)
Janus,

From my reading on the subject, the practice in Naples was (and may still be) to base everything on the water, the amount of which was fixed. However, the amount of flour would vary based on the season and varying ambient temperatures. For example, in the summer, the amount of flour would be reduced in order to slow down the fermentation process. Conversely, in the winter, the amount of flour would be increased to speed up the fermentation process. The objective was to end up with dough that would be usable at about the same time each day. I do not recall reading about adjustments because of humidity. But it was common practice to adjust the amount of yeast, or starter, as well as salt in order to fine tune the fermentation process. All of this took a great deal of skill since everything was done at ambient room temperature.

Peter

Offline Jet_deck

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Re: Craig's Neapolitan Garage
« Reply #1523 on: January 07, 2014, 11:56:00 AM »
Janus,

.... I do not recall reading about adjustments because of humidity. ...

Peter

I remember reading one of the highly prized Italian/ NY  Neo pizza guys mention humidity, but not Craig. It makes me wonder if humidity is the missing link in the whole 'Neo pizza secret dough recipe'? Lol. Next the Masters will be talking about the phase of the moon or when high tide happens in Venice?
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Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1524 on: January 07, 2014, 12:47:46 PM »
Janus,

From my reading on the subject, the practice in Naples was (and may still be) to base everything on the water, the amount of which was fixed. However, the amount of flour would vary based on the season and varying ambient temperatures. For example, in the summer, the amount of flour would be reduced in order to slow down the fermentation process. Conversely, in the winter, the amount of flour would be increased to speed up the fermentation process. The objective was to end up with dough that would be usable at about the same time each day. I do not recall reading about adjustments because of humidity. But it was common practice to adjust the amount of yeast, or starter, as well as salt in order to fine tune the fermentation process. All of this took a great deal of skill since everything was done at ambient room temperature.

Peter
Peter,
Doesn't member November have a calculator somewhere for humidity?
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