Author Topic: The Entire Pizza Making Process I use at the Garage  (Read 73681 times)

0 Members and 1 Guest are viewing this topic.

Offline flyhigh123

  • Registered User
  • Posts: 39
  • Location: United States
  • I Love Pizza!
Re: The Entire Pizza Making Process I use at the Garage
« Reply #225 on: May 15, 2014, 08:55:42 PM »
Craig, when you make your sausage pizza's do you put raw sausage on it and let it cook when the pie does or do u pre-cook the sausage?


Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #226 on: May 15, 2014, 09:28:47 PM »
Craig, when you make your sausage pizza's do you put raw sausage on it and let it cook when the pie does or do u pre-cook the sausage?

Yes, I put it straight on. I don't tear it really big as you can see in the pictures - I'd call it a medium marble size. I don't have any problems with 50 second bakes.
Pizza is not bread. Craig's Neapolitan Garage

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3725
  • Location: Austin, TX
    • Pizza Anarchy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #227 on: May 18, 2014, 11:09:53 PM »

Craig eats raw hamburger.  His sausage and other pork products are right on the edge of what I would consider safe, if not delicious.  I use bigger chunks, granted, but I like to pre-cook them a LITTLE.

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #228 on: May 19, 2014, 09:25:57 PM »
It's true. I do, but I don't recommend it.  :)
Pizza is not bread. Craig's Neapolitan Garage

Offline ccpark0

  • Registered User
  • Posts: 5
  • Location: United States
  • I Love Pizza!
Re: The Entire Pizza Making Process I use at the Garage
« Reply #229 on: June 26, 2014, 01:19:01 PM »
TXCraig when you make your sauce you say  all you do is send a can of tomatoes through a food processor.  Do you drain or remove the seeds prior to this?  Might be a dumb question but I assume you do those two things. 

Thanks for sharing all of your secrets you have definitely made me a better pie maker. 

 

Offline blacroix

  • Registered User
  • Posts: 30
  • Location: Dallas, TX
  • I Love Pizza!
Re: The Entire Pizza Making Process I use at the Garage
« Reply #230 on: June 26, 2014, 01:29:44 PM »
With regards to the different temperatures folks let their dough rise under...

A long, long time ago, I wanted to keep a LOT of beverages cold and have easy access to them - but didn't want an upright fridge.  I ended up buying a deep freeze that fit into a closet (rather large closet at that) that I then hooked up to a temperature controller like the following:

http://www.northernbrewer.com/shop/johnson-controls-a419-digital-temp-controller.html

You simply drop the thermostat into the deep freeze, plug it into the wall - then plug the freezer into the controller.  This way, you have direct control over the internal temperature.  If the temp is below the set point, the power is cut off to the freezer... when it rises above, the power is turned on and the compressor kicks in.  I can't help but to think this very same contraption would be perfect for long rises - you have absolute control down to the degree.  You can even put in a small fan to circulate the air to help with bulk fermentation to increase thermal transfer.

Does anyone do this? 

Brian

Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 188
  • Location: Albany, NY
    • Jon In Albany Blog
Re: The Entire Pizza Making Process I use at the Garage
« Reply #231 on: June 26, 2014, 01:54:51 PM »
This sounds very similar to things people have done to make salami. Add a humidity sensor and humidifier and you would have a curing chamber.

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #232 on: June 26, 2014, 04:37:05 PM »
TXCraig when you make your sauce you say  all you do is send a can of tomatoes through a food processor.  Do you drain or remove the seeds prior to this?  Might be a dumb question but I assume you do those two things. 

Thanks for sharing all of your secrets you have definitely made me a better pie maker.

I use a food mill or a stick blender - NEVER a food processor. It will whip in air and make pink foam. A stick blender will too if you aren't careful. A food mill is by far the best choice.

I don't drain. I only remove the seeds if I use the stick blender.
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #233 on: June 26, 2014, 04:38:28 PM »
With regards to the different temperatures folks let their dough rise under...

A long, long time ago, I wanted to keep a LOT of beverages cold and have easy access to them - but didn't want an upright fridge.  I ended up buying a deep freeze that fit into a closet (rather large closet at that) that I then hooked up to a temperature controller like the following:

http://www.northernbrewer.com/shop/johnson-controls-a419-digital-temp-controller.html

You simply drop the thermostat into the deep freeze, plug it into the wall - then plug the freezer into the controller.  This way, you have direct control over the internal temperature.  If the temp is below the set point, the power is cut off to the freezer... when it rises above, the power is turned on and the compressor kicks in.  I can't help but to think this very same contraption would be perfect for long rises - you have absolute control down to the degree.  You can even put in a small fan to circulate the air to help with bulk fermentation to increase thermal transfer.

Does anyone do this? 

Brian

Several people have rigged up wine coolers and other various things with PID controllers - not sure about a deep freeze.
Pizza is not bread. Craig's Neapolitan Garage


Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #234 on: June 27, 2014, 04:51:48 PM »
Here is the only way I've made sauce from fresh tomatoes that I liked: http://www.pizzamaking.com/forum/index.php?topic=32556.msg321770#msg321770
Pizza is not bread. Craig's Neapolitan Garage

Offline fagilia

  • Registered User
  • Posts: 392
Re: The Entire Pizza Making Process I use at the Garage
« Reply #235 on: June 29, 2014, 05:44:24 PM »
I do it like brian. I can control temp +- 0.5 degree with freezer and 0.2 degree with cooler. Saved me some time now when testing different temps.
As freezers shuts of when falling temp it continues to drop some more than cooler.

Offline cupcake

  • Registered User
  • Posts: 107
  • Location: Vancouver, BC
Re: The Entire Pizza Making Process I use at the Garage
« Reply #236 on: July 01, 2014, 04:19:23 PM »
Thanks for the very detailed description of your process, Craig. This is gold to a newbie like myself.

Has anyone tried this process but with a weaker oven? E.g. around the 600F mark. I'm wondering what sort of adjustments might make sense for us less fortunate ones. E.g. adding a bit of sugar for rise - which obviously turns this into more of an NY-NP than NP.

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #237 on: July 01, 2014, 06:47:58 PM »
Thanks for the very detailed description of your process, Craig. This is gold to a newbie like myself.

Has anyone tried this process but with a weaker oven? E.g. around the 600F mark. I'm wondering what sort of adjustments might make sense for us less fortunate ones. E.g. adding a bit of sugar for rise - which obviously turns this into more of an NY-NP than NP.

I probably wouldn't recommend adding sugar. You will want to change flour though - a good AP - like KAAP is what I'd suggest. It will brown better than Caputo.

This is the best I can point you to on simulating a NP bake with a home oven:
http://www.pizzamaking.com/forum/index.php?topic=10024.0
http://www.pizzamaking.com/forum/index.php?topic=11654.0
Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12463
  • Location: Durham,NC
  • Easy peazzy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #238 on: July 01, 2014, 07:04:34 PM »
I probably wouldn't recommend adding sugar. You will want to change flour though - a good AP - like KAAP is what I'd suggest. It will brown better than Caputo.

This is the best I can point you to on simulating a NP bake with a home oven:
http://www.pizzamaking.com/forum/index.php?topic=10024.0
http://www.pizzamaking.com/forum/index.php?topic=11654.0
You and Peter sharing site data bases? Or has Steve given you the key to the City.  Damn you guys are good.
Thanks so much... :chef:

CB
« Last Edit: July 01, 2014, 07:09:27 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #239 on: July 01, 2014, 07:18:54 PM »
You and Peter sharing site data bases? Or has Steve given you the key to the City.  Damn you guys are good.
Thanks so much... :chef:

CB

No keys for me. I keep those two handy for requests like this.
Pizza is not bread. Craig's Neapolitan Garage

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12463
  • Location: Durham,NC
  • Easy peazzy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #240 on: July 01, 2014, 07:51:19 PM »
No keys for me.
This joint is asleep at the wheel.
Oh well...
"Care Free Highway...let me slip away on you"

Offline DenaliPete

  • Supporting Member
  • *
  • Posts: 288
Re: The Entire Pizza Making Process I use at the Garage
« Reply #241 on: July 07, 2014, 10:33:29 PM »
Craig several questions...

First, are you still utilizing italian tomatoes, and if so, what draws your preference to that instead of San Marzanos?

Secondly, how coarse would you describe your sauce?  I goofed the other night and turned my tomatoes into puree in my vitamix.  I also feel like I didn't season it correctly because the taste seemed a little too much like spaghetti sauce, but maybe its just the consistency of the sauce at that point that was throwing me off.

Thanks,

Pete


Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #242 on: July 07, 2014, 10:47:21 PM »
Yes, I still use the Cento Italian in the 35oz can. ROA1 Pelati printed on the end. I think they taste every bit as good if not better at 1/2 the price.

My sauce has a fair bit of texture. I use an OXO food mill with the coarse plate. I've had more than one very smooth (and thin) sauce that I liked however.
Pizza is not bread. Craig's Neapolitan Garage

Offline DenaliPete

  • Supporting Member
  • *
  • Posts: 288
Re: The Entire Pizza Making Process I use at the Garage
« Reply #243 on: July 15, 2014, 09:36:38 AM »
Thank you for the response, sorry for not replying sooner.

I am curious...aside from your neo pies, do you venture much into other types?  I'd be curious to know if you get cravings for other styles often.

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #244 on: July 16, 2014, 09:35:54 AM »
Thank you for the response, sorry for not replying sooner.

I am curious...aside from your neo pies, do you venture much into other types?  I'd be curious to know if you get cravings for other styles often.

Other than NP, the occasional Detroit Style and pizza al taglio is about it.
Pizza is not bread. Craig's Neapolitan Garage

Offline SC

  • Registered User
  • Posts: 107
  • Location: Philadelphia PA and Dorset Ontario
Re: The Entire Pizza Making Process I use at the Garage
« Reply #245 on: August 29, 2014, 10:00:10 AM »
Hi Craig

As you know (because you have replied to my posts) I have just completed my oven construction. After a couple years of baking in a regular gas oven I now have what I think is a really good, and very attractive, WFO. Ironically, I too use my garage - to prep and serve - I run acoss the driveway to get to the oven which is outdoors. 

This aside, I have moved on from being obsessed with the construction to focusing on what goes in, and comes out of it. I have been very frustrated by the variability in results, even when I follow the same recipe and work flow.

So, I started reading your string, and made it though 36 of 86 pages, and about 50 screen shots, before A) my wife made comments about me not paying attention to the kids and b) thinking wouldn't it be great if you had summed up all your experience in a single post.  Well, it appears you did that here some time ago.  Now I will print this out and study it. So, thank you for this.

You had made a comment on one of my posts about the oven, and then said "especially if your pizza is any good". I thought my pizza was very good, but it is clear that I have a long way to go, not just with the recipe but with managing the oven. The problem I have now is that I built the oven at my vacation place up in Canada, which I just returned from and can only get to occasionally.  I think it'd be a bit nutty to build a second one......

Offline tinroofrusted

  • Supporting Member
  • *
  • Posts: 1372
  • Location: OC, CA
  • Experimenting....
Re: The Entire Pizza Making Process I use at the Garage
« Reply #246 on: August 29, 2014, 10:08:35 AM »
Obviously you are going to need to build an oven at your principal residence!  Very funny comment about time and attention with the kids. I can relate!

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #247 on: August 29, 2014, 10:16:58 AM »
I think you oven came out absolutely beautiful. It's way way more than I expected when you first showed up here with the pieces of the oven's engine, and we were speculating on how they went together. I hope you know that the comment you referenced was not about your pizza but rather that you were concerned about some aspect of the oven's aesthetics, and I was saying that nobody was going to notice because they would be focused on eating pizza. As for having two ovens, I can't say it's nutty - impractical maybe? You can't practice oven management without an oven, but you can practice everything else with a Blackstone. That's a fairly practical solution. With respect to oven management, if Neapolitan pizza is the goal, error on the side of getting it too hot rather than too cool. Keep an open flame when you bake. Be sure you have a proper round head turning peel to turn and dome the pie. From there it's just a matter of practice and learning from experience.
Pizza is not bread. Craig's Neapolitan Garage

Offline SC

  • Registered User
  • Posts: 107
  • Location: Philadelphia PA and Dorset Ontario
Re: The Entire Pizza Making Process I use at the Garage
« Reply #248 on: September 01, 2014, 11:46:25 AM »
Thanks as always Craig for the reply. You have great recall as we were speculating about how the oven went together last fall just after my neighbor unexpectedly delivered it to my driveway!  As for the finished product even the local contractors were stopping by to say how much they like the oven. I am actually quite missing having the project to look forward to each day - so maybe a second one is in the books for me!

Also, as for working on my recipe, technique and oven management , I have been reading many posts and am starting to understand a lot of principles a bit better.  For example, I have never tried "doming" the pizza and it took me a while to figure out what it meant. I do have a round turning peel, so I am anxious to try the doming technique as i have noticed the bottom is cooking faster than the top. Also, I had settled on waiting till the flames went down and cooking with just the coals, but that now seems to be the wrong thing to do. And, I was heading towards using a cooler, rather than hotter oven.  All wrong directions to be going based on your advice.

I will have to wait till I am back in Canada in October :'(.  I will have to check out the strings on the Blackstone. 

Offline dylandylan

  • Registered User
  • Posts: 937
  • Location: Dunedin, New Zealand
Re: The Entire Pizza Making Process I use at the Garage
« Reply #249 on: September 04, 2014, 04:19:25 AM »
Craig - I think you're now mandolining cheese instead of tearing it?  Certainly looks that way most of the time.  Is there a post where you've described specifically what you're using?