Author Topic: Craig's Neapolitan Garage  (Read 256486 times)

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Offline crawsdaddy

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Re: Craig's Neapolitan Garage
« Reply #1925 on: June 15, 2015, 04:22:30 PM »
I finally got around to making some wood dough boxes. They are pine which isn't ideal because it's pretty thirsty, but they cost less than $10 each to make. They are designed to fit into my cooler with room for the ice block. They should easily hold 8 balls if I pack them in a bit closer. I really liked working with the dough coming out of the wood boxes.

Are you still doing your bulk ferment?


Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1926 on: June 15, 2015, 04:34:18 PM »
Yes. I'm thinking about increasing it to 36 hours and reducing the ball to 12.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pythonic

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Re: Craig's Neapolitan Garage
« Reply #1927 on: June 15, 2015, 06:34:44 PM »
Meh... I've seen better. 

LOL... I'm kidding... Those pics give me hunger pangs...  :)

Yeah the flatizzas at subway even have one up on Craig's pies.
« Last Edit: June 15, 2015, 07:59:20 PM by pythonic »
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1928 on: June 15, 2015, 06:46:30 PM »
Wow. Tough crowd. I thought I'd at least rate up there with Ci Ci's or Little Caesars.  :(  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #1929 on: June 16, 2015, 07:42:12 PM »
Hi Craig.
good pies as usual.
Normally i use birch plywood in the bottom of the boxes. But i use parafine oil to adjust the thirstyness. Right now i use high level of water in the dough so thirsty wood is good for me.
Its the same oil we use in sweden to fill cutting board with oil. Hope you understand.

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1930 on: June 16, 2015, 07:44:22 PM »
Yes, thank you.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chaze215

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Re: Craig's Neapolitan Garage
« Reply #1931 on: June 16, 2015, 09:49:56 PM »
I've also been experimenting with a different fire arrangement. I think I'm going to like it when I get it figured out. You can see the pies have a slightly different look - less leoparding and a bit more even browning. They were some of the best tasting pies I've ever made. These are about 55 second bakes.
The pies look awesome as usual Craig! What's the new fire arrangement you're playing around with?
Chaz

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Re: Craig's Neapolitan Garage
« Reply #1932 on: June 17, 2015, 09:13:43 AM »
The pies look awesome as usual Craig! What's the new fire arrangement you're playing around with?

As soon as I have it figured out, I'll post about it. It might not work in smaller ovens however.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crawsdaddy

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Re: Craig's Neapolitan Garage
« Reply #1933 on: June 17, 2015, 09:53:09 AM »
Hi Craig.
good pies as usual.
Normally i use birch plywood in the bottom of the boxes. But i use parafine oil to adjust the thirstyness. Right now i use high level of water in the dough so thirsty wood is good for me.
Its the same oil we use in sweden to fill cutting board with oil. Hope you understand.

Mineral oil from drugstore is same thing as expensive cutting board oil for you in US. I would think it would work the same.


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Re: Craig's Neapolitan Garage
« Reply #1934 on: June 17, 2015, 09:57:04 AM »
The first time I used the boxes, they were completely dry, and the dough while perhaps a bit too dry on the bottom worked fine. My plan is to simply mist the wood with water a few hours before use so it's partially saturated. I suspect that if you use wood boxes every day, it wouldn't really matter what sort of wood you used as it would hold a good bit of moisture over from batch to batch. I will try to replicate that.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline breadstoneovens

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Re: Craig's Neapolitan Garage
« Reply #1935 on: June 17, 2015, 02:31:55 PM »
Poplar seems to be the most common. I think pine is going to work just fine nonetheless.
I am in the process of making a kneading-trough for bread dough. I know pizza is not bread, but dough is dough.

In all my research I found you want to use wood with very tight fibers, no sap and no tannin. So Oak is out. Maple is best, use it for my hand made peels but a little pricy. So i settled on ash.

Should be fun.
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Offline David Esq.

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Re: Craig's Neapolitan Garage
« Reply #1936 on: June 17, 2015, 09:30:04 PM »
The first person I told when I bought the oven asked how it worked and said, why don't you build a fire in both sides of the pie so you don't have to turn it so much.

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Re: Craig's Neapolitan Garage
« Reply #1937 on: June 17, 2015, 09:53:14 PM »
The first person I told when I bought the oven asked how it worked and said, why don't you build a fire in both sides of the pie so you don't have to turn it so much.

I've always been a fire at 9:00 guy - don't know why, it just seemed like the right thing to do. This is the first time I've experimented with an alternate arrangement. I'm amazed what a difference it can make, and I'm not talking about a really big change here. What I'm experimenting is based on something a friend told me that and that I've also seen signs of in pictures from pizzerias in Naples. If you looked quickly into the oven, you might not even notice the difference.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Neopolitan

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Re: Craig's Neapolitan Garage
« Reply #1938 on: June 17, 2015, 10:18:24 PM »
Hi Craig.
good pies as usual.
Normally i use birch plywood in the bottom of the boxes. But i use parafine oil to adjust the thirstyness. Right now i use high level of water in the dough so thirsty wood is good for me.
Its the same oil we use in sweden to fill cutting board with oil. Hope you understand.

Parafine oil?  Doesn't it leave a sent or taste to the pizza?

Offline Neopolitan

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Re: Craig's Neapolitan Garage
« Reply #1939 on: June 17, 2015, 10:21:17 PM »
 :o :o
I've always been a fire at 9:00 guy - don't know why, it just seemed like the right thing to do. This is the first time I've experimented with an alternate arrangement. I'm amazed what a difference it can make, and I'm not talking about a really big change here. What I'm experimenting is based on something a friend told me that and that I've also seen signs of in pictures from pizzerias in Naples. If you looked quickly into the oven, you might not even notice the difference.

You keep us in suspense  :o
« Last Edit: June 17, 2015, 10:22:57 PM by Neopolitan »

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Re: Craig's Neapolitan Garage
« Reply #1940 on: June 17, 2015, 10:43:07 PM »
:o :o
You keep us in suspense  :o

I may share when I'm ready. I haven't hid anything from ya'll yet... ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #1941 on: June 18, 2015, 05:07:37 PM »
If it is a sent its a good one :)


 

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