Author Topic: Craig's Neapolitan Garage  (Read 348431 times)

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Offline mmille24

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Re: Craig's Neapolitan Garage
« Reply #2125 on: April 14, 2016, 11:58:52 AM »
More:

Craig: On your candied jalapenos, bacon, nutella pizza. How do you put it together? Do you not open it normally as you would for a pizza?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2126 on: April 14, 2016, 12:10:27 PM »
Craig: On your candied jalapenos, bacon, nutella pizza. How do you put it together? Do you not open it normally as you would for a pizza?

No. I put the skin in the oven with no toppings so it would blow up like a balloon and then cut it open and put the topping inside. I think this is a pretty common way to make this sort of pizza.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline mmille24

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Re: Craig's Neapolitan Garage
« Reply #2127 on: April 14, 2016, 12:22:55 PM »
No. I put the skin in the oven with no toppings so it would blow up like a balloon and then cut it open and put the topping inside. I think this is a pretty common way to make this sort of pizza.

What do you mean by the 'skin?' Like the whole dough ball? Do you shape/flatten it a bit? Do put it back in the oven or is the bacon already cooked when you top it?
« Last Edit: April 14, 2016, 12:25:07 PM by mmille24 »

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2128 on: April 14, 2016, 01:30:10 PM »
What do you mean by the 'skin?' Like the whole dough ball? Do you shape/flatten it a bit? Do put it back in the oven or is the bacon already cooked when you top it?

By skin, I mean open dough ball with nothing on it. The bacon is fully cooked and I stick the bacon on a piece of foil in the oven for a couple seconds to warm it up then put it back on the pie. I usually don't put the pie back in the oven unless the Nutella is cold (I keep it next to the oven on the far part of the landing so it stays warm).
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline stonecutter

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Re: Craig's Neapolitan Garage
« Reply #2129 on: April 14, 2016, 10:13:44 PM »
What do you mean by the 'skin?' Like the whole dough ball? Do you shape/flatten it a bit? Do put it back in the oven or is the bacon already cooked when you top it?

It looks like this before filling is added.  Nice change up once in a while.
When we build, let us think that we build forever.
John Ruskin

Offline MotoMannequin

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Re: Craig's Neapolitan Garage
« Reply #2130 on: April 19, 2016, 01:43:05 PM »
Just wanted to say, Craig, hope you and your family are keeping your head above water. Some of the pictures I'm seeing out of Houston right now look terrifying.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2131 on: April 19, 2016, 01:48:04 PM »
Thanks brother. Our neighborhood drains pretty well.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline MotoMannequin

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Re: Craig's Neapolitan Garage
« Reply #2132 on: April 19, 2016, 05:17:13 PM »
Good to hear.

Offline carl333

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Re: Craig's Neapolitan Garage
« Reply #2133 on: April 24, 2016, 09:30:49 AM »
I tend to stay away from this thread but take a little peak every once in a while. I knew it! Damn good looking pies again Craig!! One day...

Well Craig, that 1 day is almost near! Pick up my BS this week, bought Caputo 00 flour from Amazon and my 1st bake is right around the corner. I know you've gone through a lot of tweaking with dough formulations and management using your BS.

Respectfully, can you drop a link to your tried and true nep dough recipe that you can suggest that I can try as a newbie.  TY
Carl

Online tinroofrusted

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Re: Craig's Neapolitan Garage
« Reply #2134 on: April 24, 2016, 11:20:20 AM »

Respectfully, can you drop a link to your tried and true nep dough recipe that you can suggest that I can try as a newbie.  TY

http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=12

Offline carl333

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Re: Craig's Neapolitan Garage
« Reply #2135 on: April 24, 2016, 12:27:36 PM »
Tks tin. The recipe incorporates a culture. I'm far from there
Carl

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2136 on: April 24, 2016, 02:18:04 PM »
Tks tin. The recipe incorporates a culture. I'm far from there

You can substitute 0.024% IDY, but you might start off with something a bit more straightforward. Something like:

62% HR
2.8% salt
0.06% IDY

2 hours bulk + 6 hours in balls @ 75-77F
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline gtsum2

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Re: Craig's Neapolitan Garage
« Reply #2137 on: April 24, 2016, 05:08:42 PM »
You can substitute 0.024% IDY, but you might start off with something a bit more straightforward. Something like:

62% HR
2.8% salt
0.06% IDY

2 hours bulk + 6 hours in balls @ 75-77F

So this good place to start for dame day dough?  What about 24 hours out?  I need to try more bulk time and less balled time I think

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2138 on: April 24, 2016, 05:58:10 PM »
Just dial the yeast down for your room temp and desired time.

http://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline gtsum2

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Re: Craig's Neapolitan Garage
« Reply #2139 on: April 24, 2016, 07:01:02 PM »
Thanks!

Offline carl333

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Re: Craig's Neapolitan Garage
« Reply #2140 on: April 24, 2016, 09:11:06 PM »
Tks
Carl


 

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