Author Topic: Craig's Neapolitan Garage  (Read 193368 times)

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Offline stonecutter

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Re: Craig's Neapolitan Garage
« Reply #1740 on: September 20, 2014, 07:53:42 PM »
Just picked up 3 cans of the tomatoes and 2 jars of the purée.  It helps makes fantastic ragu.

« Last Edit: September 20, 2014, 07:56:36 PM by stonecutter »
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1741 on: September 21, 2014, 02:00:39 PM »
Hey Craig, ever try Mutti tomato pulp?  I love Cento, but I tried this last night and it has fantastic flavor.....even better than Cento.

They actually had some. I picked up a can of the pulp and WP and a bottle of the puree.
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Offline stonecutter

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Re: Craig's Neapolitan Garage
« Reply #1742 on: September 21, 2014, 02:40:25 PM »
Nice!
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When we build, let us think that we build for ever.
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Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #1743 on: September 22, 2014, 03:33:40 AM »
Can you get the pelati version as well?
my thoughts of that is that it is to thick.
i will follow this mutti discussion closely since it is soo cheap un sweden  :P

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1744 on: September 22, 2014, 09:03:25 AM »
Can you get the pelati version as well?
my thoughts of that is that it is to thick.
i will follow this mutti discussion closely since it is soo cheap un sweden  :P

That's what I meant by WP (whole peeled).
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Offline stonecutter

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Re: Craig's Neapolitan Garage
« Reply #1745 on: September 22, 2014, 09:33:48 AM »
I haven't tried the pelati yet.
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When we build, let us think that we build for ever.
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Offline fagilia

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Re: Craig's Neapolitan Garage
« Reply #1746 on: September 22, 2014, 02:16:19 PM »
Ok cool. I look foreward to see the comparison with the cento wp..

Offline SC

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Re: Craig's Neapolitan Garage
« Reply #1747 on: September 24, 2014, 07:43:17 PM »
I know I am changing the subject. I got my ischia starter. It is pretty active. Pretty sure the pizza tonight will be a bit different than usual....

Offline stonecutter

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Re: Craig's Neapolitan Garage
« Reply #1748 on: September 24, 2014, 08:23:03 PM »
I know I am changing the subject. I got my ischia starter. It is pretty active. Pretty sure the pizza tonight will be a bit different than usual....

Pretty active is an understatement..holy moly!
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Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1749 on: October 10, 2014, 09:35:10 PM »
A distant drumbeat is heard in the Jungle...


Offline SAUZER.ITALY

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Re: Craig's Neapolitan Garage
« Reply #1750 on: October 27, 2014, 07:42:46 AM »
TXCrayg congratulations .. spectacular Neapolitan  :drool: :drool:

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1751 on: October 27, 2014, 11:29:40 AM »
Thanks. Much appreciated.
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Offline godfather55

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Re: Craig's Neapolitan Garage
« Reply #1752 on: November 05, 2014, 09:39:47 AM »
I learned from Ron Garofalo, now in Castelvetrano at Area 14...that one should serve one's pizza on wood, which I now do. It doesn't absorb heat, and it does absorb moisture, which, when pizza is placed on an aluminum pan, causes the moisture in the dough to re-condense on the metal, and then reabsorb on the outside of the crust, thus rendering the crust soggy. Just sayin'.

Offline godfather55

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Re: Craig's Neapolitan Garage
« Reply #1753 on: November 05, 2014, 09:44:13 AM »
Can someone help me with Ischia starter? I bought this last year and had it going according to directions. Then for some reason, after reducing/feeding for the 2nd/3rd time, it stopped growing...just stayed flat. I just ordered more, but if someone could help with what I might have missed, I'd appreciate it. Thanks!

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1754 on: November 05, 2014, 11:09:38 AM »
I learned from Ron Garofalo, now in Castelvetrano at Area 14...that one should serve one's pizza on wood, which I now do. It doesn't absorb heat, and it does absorb moisture, which, when pizza is placed on an aluminum pan, causes the moisture in the dough to re-condense on the metal, and then reabsorb on the outside of the crust, thus rendering the crust soggy. Just sayin'.

We must eat our pizza faster than you do. It doesn't have time for moisture to condense. ;D
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Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1755 on: November 05, 2014, 11:12:15 AM »
Can someone help me with Ischia starter? I bought this last year and had it going according to directions. Then for some reason, after reducing/feeding for the 2nd/3rd time, it stopped growing...just stayed flat. I just ordered more, but if someone could help with what I might have missed, I'd appreciate it. Thanks!

There are lots and lots of posts on this topic. My advice is to see what you can find with the forum's search feature and look around and read as much as you can here: http://www.pizzamaking.com/forum/index.php/board,37.0.html
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Offline tommy

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Re: Craig's Neapolitan Garage
« Reply #1756 on: November 15, 2014, 12:12:19 PM »
Craig, do you put the mushrooms on raw? Silly question probably.
Never mind. I found the answer. Raw and thinly sliced.
« Last Edit: November 15, 2014, 12:15:47 PM by tommy »

Online TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1757 on: November 15, 2014, 12:35:35 PM »
Craig, do you put the mushrooms on raw? Silly question probably.
Never mind. I found the answer. Raw and thinly sliced.

Yes, but I usually try to cut several thicknesses. The flavor changes dramatically as the level of cooking increases. With a range of thicknesses, you get a range of flavors.
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Offline tommy

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Re: Craig's Neapolitan Garage
« Reply #1758 on: November 15, 2014, 04:46:39 PM »
Excellent. Thank you.


 

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