Author Topic: Craig's Neapolitan Garage  (Read 279485 times)

0 Members and 2 Guests are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 16269
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2000 on: August 30, 2015, 03:17:52 PM »
Nice!!!! (as always -  :chef: )

Questions:

1 What was the bake time?  Were these closer to 90 seconds?
2 What are the toppings on the pie name "10.jpg"
3 Can you say more about the cheese grating.  I have a similar grater in my arsenal but I always figured that trying to grate fresh mozzarella with it would be a mushy mess.
4 Can you send me some nutella pie Fedex?

Thanks!

I didn't time any bakes, but I doubt they were much over 60 seconds.

The pie in 10.jpg is an all time fan favorite I call the "C-sting." It's a tribute to Roberta's Bee Sting. Mine has mozz, hot Italian sausage (added raw), dried cranberries re-hydrated in white rum and Grand Marriner, and red pepper. Post make is Mmmph's hot honey (like Mike's hot honey but hotter and better) and fresh basil. I'm pretty sure I made one at the TPS4.

I don't think the grater would work on a really wet cheese, but these pies where Mozzarella Fresca fresh water back balls, and it worked really well. I dried them for a couple hours whole on paper towels, but that's it.

YOu will have to come back if you want another Nutella pie. Damn that's a good pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline TXCraig1

  • Registered User
  • Posts: 16269
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2001 on: August 30, 2015, 03:18:22 PM »
Craig,

Pies look excellent!

I guess the wooden boxes and different fire arrangement made a nice difference.

Now that I'm starting to get them dialed in a bit, I really like the wood boxes.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online mitchjg

  • Supporting Member
  • *
  • Posts: 2203
  • Location: Oakland, CA
Re: Craig's Neapolitan Garage
« Reply #2002 on: August 30, 2015, 03:33:31 PM »
YOu will have to come back if you want another Nutella pie. Damn that's a good pie.

Thanks for the info on the pie / cheese.

With respect to the Nutella, you may want to check this stuff out.  My sister picked some up for us at Whole Foods earlier this month.  I know they sell peanut butter cups (like Reese's) in this brand at Costco but I am not sure about the nut butter.

Good stuff (but I still like Nutella, too! - what's not to like?) - with Nutella, the first two ingredients are sugar and palm oil, with this, the nuts are numbers 1 and 2.

Or, I may have to sneak it past security onto the plane.......... 8)
Mitch

Offline invertedisdead

  • Registered User
  • Posts: 193
  • Location: California
  • Ryan
Re: Craig's Neapolitan Garage
« Reply #2003 on: August 30, 2015, 04:52:29 PM »
Love the pepperoni and jalapeņo but the whole lot looks great! in #11, is that parm?

Offline TXCraig1

  • Registered User
  • Posts: 16269
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2004 on: August 30, 2015, 04:59:17 PM »
Love the pepperoni and jalapeņo but the whole lot looks great! in #11, is that parm?

Thanks. Yes, tomato, cream, evoo, pinch of salt, and basil. Sliced parmigiano-reggiano post bake. It's like eating tomato-basil soup in a pizza crust bowl.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 97
  • Age: 68
  • Location: Shavano Park, Tx
Re: Craig's Neapolitan Garage
« Reply #2005 on: August 30, 2015, 08:46:46 PM »
Now that I'm starting to get them dialed in a bit, I really like the wood boxes.
 

Is the shorter time in balls because of the pine wood being thirsty and taking moisture from the balls?

Offline TXCraig1

  • Registered User
  • Posts: 16269
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2006 on: August 30, 2015, 08:49:12 PM »
 

Is the shorter time in balls because of the pine wood being thirsty and taking moisture from the balls?

That's certainly part of it. After 24 hours, they are dry as a bone.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3858
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Neapolitan Garage
« Reply #2007 on: August 30, 2015, 10:21:50 PM »
Are you firing the oven for labor day?

Online Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 698
  • Location: New Jersey
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2008 on: August 30, 2015, 10:24:01 PM »
I love these...all of them!


Offline TXCraig1

  • Registered User
  • Posts: 16269
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2009 on: August 31, 2015, 09:00:16 AM »
Are you firing the oven for labor day?

I hadn't thought about it. I don't think we are going anywhere.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage