Author Topic: The Entire Pizza Making Process I use at the Garage  (Read 55504 times)

0 Members and 2 Guests are viewing this topic.

Offline stephent

  • Registered User
  • Posts: 25
Re: The Entire Pizza Making Process I use at the Garage
« Reply #20 on: August 15, 2012, 11:25:16 AM »
I view the neopolitan posts oftern but seldon participate.  Only yesterday, I was searching Craig's old dtrings to see if could come up with exactly this post.  It's las if he read my mind.  Many thanks for sharing. 


Offline stephent

  • Registered User
  • Posts: 25
Re: The Entire Pizza Making Process I use at the Garage
« Reply #21 on: August 15, 2012, 11:27:23 AM »
From all my typos you can see why I dont participate . . . sorry my keyboard is sticking and I didn't proofread.   

Offline Don K

  • Lifetime Member
  • *
  • Posts: 1281
  • Age: 49
  • Location: Ohio
Re: The Entire Pizza Making Process I use at the Garage
« Reply #22 on: August 15, 2012, 11:46:11 AM »
This is a really great thread. I can't wait to give the dough a try!

...wait...

Anybody got a spare Acutno oven lying around?
The member formerly known as Colonel_Klink

Offline Michael130207

  • Supporting Member
  • *
  • Posts: 138
  • Location: Maryland
Re: The Entire Pizza Making Process I use at the Garage
« Reply #23 on: August 15, 2012, 12:12:45 PM »
I was searching Craig's old dtrings to see if could come up with exactly this post.  It's las if he read my mind.  Many thanks for sharing. 

I had the same exact experience. Just recently I decided I wanted to try a warmer rise and was scouring Craig's posts trying to assemble a blueprint for myself.

Thank you! Very generous and helpful. Will have to print it out and put in a binder on the book shelf with the other hallowed references.

Thanks again! :P
Michael

Offline italdream

  • Registered User
  • Posts: 231
Re: The Entire Pizza Making Process I use at the Garage
« Reply #24 on: August 15, 2012, 04:26:12 PM »
Please make this a sticky.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3478
  • Location: Austin, TX
    • Pizza Anarchy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #25 on: August 15, 2012, 10:33:31 PM »
I have been thinking about your oven, Craig.  Given that it is a commercial oven and a traditional Neapolitan built one.  10 hours to heat is crazy.  If you were to invest in 4-500 dollars of insulation blankets and build an insulating door, you could probably keep it above 500 degrees with a weekly firing of 2-3 hours (which would bring it to your pizza temps), even less with a couple of short firings spaced 3 days apart.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10875
  • Location: North Carolina
  • Easy peazzy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #26 on: August 15, 2012, 10:37:02 PM »
Would that be safe in an unattended garage....
"Care Free Highway...let me slip away on you"

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3478
  • Location: Austin, TX
    • Pizza Anarchy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #27 on: August 15, 2012, 10:45:32 PM »
Safer than a 10 hour burn.

Online TXCraig1

  • Registered User
  • Posts: 12836
  • Location: Houston, TX
Re: The Entire Pizza Making Process I use at the Garage
« Reply #28 on: August 15, 2012, 11:18:46 PM »
Safer than a 10 hour burn.

I fail to see anything unsafe about either. The same oven runs 7 days/ week without a problem.

Without a 10 hour warm-up to watch the fire from my easy chair, where would I drink my wine?
Pizza is not bread.

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3043
  • Location: Between Houston and Mexico
Re: The Entire Pizza Making Process I use at the Garage
« Reply #29 on: August 15, 2012, 11:22:33 PM »
... 10 hours to heat is crazy.... 

Take into consideration that Craig said the most close hotel was in walking distance.  I Googled it and called bs.  I asked him about it, he said that he and Java walk by it several mornings a week.  It is a good 2 freekin' miles.  I think the Aleppo or Calabrian chili business has put his computer in default mode.  If not, than his brain. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10875
  • Location: North Carolina
  • Easy peazzy
Re: The Entire Pizza Making Process I use at the Garage
« Reply #30 on: August 15, 2012, 11:38:32 PM »
Things can go bump in the night, particularly outside in a garage...but then, Craig's a good sailor an knows all about battening down hatches an keeping everything ship shape.After all, he's already sleeping well with the residue heat so....I've answered my concern....next!!  ;D
"Care Free Highway...let me slip away on you"

Offline CJ

  • Registered User
  • Posts: 34
  • Location: N California
Re: The Entire Pizza Making Process I use at the Garage
« Reply #31 on: August 15, 2012, 11:46:45 PM »
Thank you Craig

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: The Entire Pizza Making Process I use at the Garage
« Reply #32 on: August 16, 2012, 11:10:14 AM »
Man in the past I've had to go through your "Craigs NP Garage" thread and spend hours picking up all the nuances.  NOW its one stop shopping.  Unbelievably kind and generous.

Thanks

Scot

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: The Entire Pizza Making Process I use at the Garage
« Reply #33 on: August 16, 2012, 11:12:49 AM »
Oh yeah  +1 on this being sticky.

Online TXCraig1

  • Registered User
  • Posts: 12836
  • Location: Houston, TX
Re: The Entire Pizza Making Process I use at the Garage
« Reply #34 on: August 16, 2012, 11:16:35 AM »
Man in the past I've had to go through your "Craigs NP Garage" thread and spend hours picking up all the nuances.  NOW its one stop shopping.  Unbelievably kind and generous.

Thanks

Scot

I'm very happy it's helpful Scot.

CL
Pizza is not bread.

Offline PizzaPolice

  • Supporting Member
  • *
  • Posts: 435
  • Location: N/W Indiana
  • WFO-Where Art & Physics meet - Heat is the Arbiter
Re: The Entire Pizza Making Process I use at the Garage
« Reply #35 on: August 16, 2012, 03:59:37 PM »
Simply beautiful, sir. 

Offline stephent

  • Registered User
  • Posts: 25
Re: The Entire Pizza Making Process I use at the Garage
« Reply #36 on: August 17, 2012, 11:08:32 AM »
Craig,
I'm sure you used cake yeast at some point (which is what Roberto Caporuscio uses as well asmany other good pies), but how would its use instead of Ischia starter change your formula and/or work flow?

Online TXCraig1

  • Registered User
  • Posts: 12836
  • Location: Houston, TX
Re: The Entire Pizza Making Process I use at the Garage
« Reply #37 on: August 17, 2012, 11:18:01 AM »
Craig,
I'm sure you used cake yeast at some point (which is what Roberto Caporuscio uses as well asmany other good pies), but how would its use instead of Ischia starter change your formula and/or work flow?

Actually, the last time I used cake yeast was when I worked in a restaurant in 1994 (not a pizza place).

I don't think I'd change anything about the workflow. I would just need to figure out how much CY to use. My suggestion would be to make a poolish with flour and water (50:50) and a little cake yeast. You won't need too much. When it is good and active, substitute it for the Ischia culture. I think I'd start at maybe 1.1% as it's probably a little faster than Ischia. You can then fine tune subsequent batches based on how fast it rises. I'm sure others here can give you a better idea or suggest how much cake yeast to add directly to the dough in lieu of the Ischia culture.

Craig
Pizza is not bread.

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: The Entire Pizza Making Process I use at the Garage
« Reply #38 on: August 17, 2012, 12:33:05 PM »

Actually, the last time I used cake yeast was when I worked in a restaurant in 1994 (not a pizza place).

I don't think I'd change anything about the workflow. I would just need to figure out how much CY to use. My suggestion would be to make a poolish with flour and water (50:50) and a little cake yeast. You won't need too much. When it is good and active, substitute it for the Ischia culture. I think I'd start at maybe 1.1% as it's probably a little faster than Ischia. You can then fine tune subsequent batches based on how fast it rises. I'm sure others here can give you a better idea or suggest how much cake yeast to add directly to the dough in lieu of the Ischia culture.

Craig

Try starting with a very tiny bit of CY about the size of a peppercorn  for 1000 grams of flour. I froze my CY and just broke of that tiny bit and placed it directly in the brine.  I did two batches of dough the last time with 1 being an Ischia based and the other CY based.   They were identical in behavior during bulk fermentation (using roughly your workflow) with barely any rise but during balled rise the CY rose faster. 

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: The Entire Pizza Making Process I use at the Garage
« Reply #39 on: August 19, 2012, 07:11:03 PM »
Thank you Craig.  I made pizzas tonight using your entire workflow.  This is the best I have made so far.  Everyone loved it and I only had time to make a few pictures.