Craig's Neapolitan Garage

[csafranek]

Ok ok ok... Man did you really have to tell everyone you were just waiting for me to open our own pizza place?  I wish!

[flyboy4ual]

Awesome pizza's as usual.   Move to Southern California and I will partner with you for a pizza place!

Scott D.

[rockmes]

They all look great.
I think this is a beautiful pizza right here...

I would have to agree. That would be my favorite as well. Less is more.

[Polo1523]

Hello Craig, Pies look amazing, could you share your latest recipe please.

[TXCraig1]

Hello Craig, Pies look amazing, could you share your latest recipe please.

Sure.

100% Caputo Pizzeria (there is no substitute  )
61.5% HR
2.8% salt
1.7% Ischia

The process is still pretty much as I describe here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069

The reason for the increased culture is that I've found I prefer the dough to have a bit more rise than you see in the pictures at the link (and sublinks) above.

CL

[csafranek]

Hey Craig what would be the substitute using ADY or IDY since I don't have a live culture yet? Thank you!

[TXCraig1]

For my Ischia in the 60-75F range, I would say it is approximately: 1% Ischia = 0.015% IDY, 0.02% ADY, or 0.05% CY

This will almost certainly take some experimenting on your part to get it dialed it.

[Mangia Pizza]

Craig, awesome looking pizzas as per usual.....

A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation?  (I know you prefer 48 hrs.)

[TXCraig1]

Craig, awesome looking pizzas as per usual.....

A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation?  (I know you prefer 48 hrs.)

I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.

[Mangia Pizza]

I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.

Thank you Sir!

[csafranek]

So that could be why I don't get the awesome leoparding. I usually only ferment for 18-24 hours. I am trying your process this weekend. Wish me luck!!!!!

[TXCraig1]

So that could be why I don't get the awesome leoparding. I usually only ferment for 18-24 hours. I am trying your process this weekend. Wish me luck!!!!!

Better to overferment a little than under. Go a little more than you see in my last picture here: http://www.pizzamaking.com/forum/index.php/topic,20477.msg202048.html#msg202048

The more you ferment, the more gentle you must be when opening your dough.

[csafranek]

Well I have mine in a doughy tray. Is there any way you can tell in the tray?

[TXCraig1]

Well I have mine in a doughy tray. Is there any way you can tell in the tray?

"There's a force in the universe that makes things happen. All you have to do is get in touch with it. Stop thinking. Let things happen......and be...the ball." - Ty Webb

Caddyshack - Be the ball, Danny! (legendado)

[TXCraig1]

Or, if you don't think you can get there through a zen-like connection with the universal force, you could buy one disposable container and put one of your balls in it to learn what the balls in the tray look like when the ball in the container looks right on the bottom.... Na Na Na Na Na Na Na Na Na Na

[csafranek]

      THAT IS AWEEEEEEEESOME!!!!!!!!