Author Topic: Craig's Neapolitan Garage  (Read 195094 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 12993
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1760 on: November 24, 2014, 05:18:27 PM »
I have not made a lot of NP lately. Lots of other things going on lately and been working on the Johnny's clone.
Pizza is not bread.


Offline stonecutter

  • Registered User
  • Posts: 766
  • Location: SC
    • Old World Stone & Garden
Re: Craig's Neapolitan Garage
« Reply #1761 on: November 24, 2014, 06:02:05 PM »
Have you had a chance to try those Mutti tomatoes?
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline TXCraig1

  • Registered User
  • Posts: 12993
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1762 on: November 24, 2014, 06:43:07 PM »
Not yet, but I will next time I make NP.
Pizza is not bread.

Offline creativeguy

  • Registered User
  • Posts: 2
  • Location: toronto
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1763 on: Yesterday at 01:18:55 PM »
Hi Craig. Happy Thanksgiving.
I'm new to this forum. It's so interesting to see how many people are even more obsessed with pizza then I am. Amazing! actually.
Anyways I'd like to try my hand at making the same pizzas that you make. I've never made one before. I do have a baking background. but fully self taught. I have worked in bakery's more then 28 years ago, never made pizza only bread and cakes cheesecakes and sweet goods. No formal schooling. hence the crappy grammer and spelling.
I am also an owner and  creator of a company called, LaRocca creative cakes in Toronto Canada.
I'm reading all your equations and formulations to make dough that you've so generasly shared with the rest of us, and it's pretty complicated looking. is there an easier way to interpret your formulations. I'm more of a visual learner. Even when I'm creating a new cake I have to have my assistant stand beside me writing everything down or I'll forget.
So I guess I'm just asking you if you can help me get started to making a really good pizza like the ones coming out of your garage?
Without to many equations.
How do I get started? how do I understand the fire the wood? the oven? My brother in-law has a pizza oven in his backyard. there also from napoli his dads a mason so they built it from scratch. we've made store bought dough in it but it sucked everytime.
Thanks! if you can help  me out in any way that would be really nice.
Marty.


Offline dsissitka

  • Supporting Member
  • *
  • Posts: 174
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #1764 on: Yesterday at 01:26:33 PM »
It's probably changed at least a little since then but he documented his procedure a couple years ago:

http://www.pizzamaking.com/forum/index.php?topic=20477.0

Offline TXCraig1

  • Registered User
  • Posts: 12993
  • Location: Houston, TX
Re: Craig's Neapolitan Garage
« Reply #1765 on: Yesterday at 01:51:05 PM »
This is pretty much how I do everything I do: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

About the only thing I do differently is that I'm using a bit less water - usually 61.5% - 62%; I use a bit more yeast - about 1.9% - and let it rise a bit more; and I typically don't add any sugar to my sauce any more.
Pizza is not bread.