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Author Topic: Craig's Neapolitan Garage  (Read 628565 times)

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Offline TXCraig1

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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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline stonecutter

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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?
When we build, let us think that we build forever.
John Ruskin

Offline TXCraig1

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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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline creativeguy

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Re: Craig's Neapolitan Garage
« Reply #1763 on: November 27, 2014, 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

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Re: Craig's Neapolitan Garage
« Reply #1764 on: November 27, 2014, 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

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1765 on: November 27, 2014, 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline MotoMannequin

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Re: Craig's Neapolitan Garage
« Reply #1766 on: December 03, 2014, 03:42:19 PM »
Craig, when you top a pie with Arugula, is it going on raw post-bake, or any oven time? Any prep (besides washing it)?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1767 on: December 03, 2014, 06:29:14 PM »
Craig, when you top a pie with Arugula, is it going on raw post-bake, or any oven time? Any prep (besides washing it)?

Always raw though I have had some really great pies with baked arugula. It wilts a lot less than you would expect in 60 seconds. I keep meaning to make some that way and I always forget. Usually I don't do anything to it, but sometimes I dress it with evoo, lemon juice, S&P.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline MotoMannequin

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Re: Craig's Neapolitan Garage
« Reply #1768 on: December 04, 2014, 03:14:00 PM »
Thank you sir! I will do one in the next couple weeks. My wife is anti-arugula but we had a Biancoverde last week with a larger group, and she said she liked it, so I'll give it a try at our next party.

Offline tinroofrusted

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Re: Craig's Neapolitan Garage
« Reply #1769 on: December 04, 2014, 11:14:14 PM »
Always raw though I have had some really great pies with baked arugula. It wilts a lot less than you would expect in 60 seconds. I keep meaning to make some that way and I always forget. Usually I don't do anything to it, but sometimes I dress it with evoo, lemon juice, S&P.

Try arugula with preseved lemons. Or Brussels sprouts with preserved lemons. Boy are they good on pizza.

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Offline carl333

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Re: Craig's Neapolitan Garage
« Reply #1770 on: December 08, 2014, 01:00:42 PM »
I'll use this thread to post my pies from and what I learn about using my Acunto WFO.

Tonight's pies are 60% hydration (some 100% Caputo others 100% KAAP - can you tell which are which?), 60F fermentation for 30 hours in bulk and then 6 hours in balls at 77F. Bake time was ~60 seconds at 825F.

Most of the pies are pretty straight forewords. A couple exceptions - the mozz/lemon pie - it's home smoked mozz, thin lemon slices, fresh rosemary, red pepper flakes, EVOO, black pepper, and sea salt. It is really good, but it's an appetizer not a entree. I served it in the middle of my other pies, and it was disruptive. It should have been served first.

Bill/SFNM asked me if there were pigs in Texas when I joked there was not BBQ outside of TX. This inspired me to make Italian sausage out of ferrel hog shoulder. You will see it in one of the pies. I forget who gave me the idea for sausage on a Margherita, but thanks - it was really good!

CL


Holy %$#! Totally awsome dude
Carl

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1771 on: December 22, 2014, 09:43:14 AM »
Hey Craig, ever try Mutti tomato pulp?  I love Cento, but I tried this last night and it has fantastic flavor.....even better than Cento.

I tried some this weekend. I was going to use it on a Johnny's clone. I REALLY liked the taste, but it was just too seedy for the JC. I hit it pretty good with the boat motor, and it still had too much texture. I ended up eating about half of it like cold soup.  ;D  I think it would work well on NP -  straight out of the can with a pinch of salt. The can is so small though and expensive too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1772 on: December 25, 2014, 08:57:01 PM »
So I finally tried it - IDY. I went straight off my chart, http://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349, and it worked like a charm. 48 hours at 61F.

The pizza was good, but not quite as good as SD, and a bit tougher I thought. 62%HR.

The shrimp and chorizo pie (w/ fresh oregano) is awesome if you have never tried it as is the Margherita with nduja. Thanks Mmmph!!!

The cherry tomatoes are from volunteer plants that came up this fall in the garden.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Tscarborough

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Re: Craig's Neapolitan Garage
« Reply #1773 on: December 25, 2014, 09:54:08 PM »
Nice!

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #1774 on: December 25, 2014, 09:58:37 PM »
This is what I have been waiting to see, thanks.  :chef:
"Care Free Highway...let me slip away on you"

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Offline CaptBob

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Re: Craig's Neapolitan Garage
« Reply #1775 on: December 25, 2014, 10:18:19 PM »
So I finally tried it - IDY. I went straight off my chart, http://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349, and it worked like a charm. 48 hours at 61F.

The pizza was good, but not quite as good as SD, and a bit tougher I thought. 62%HR.

The shrimp and chorizo pie (w/ fresh oregano) is awesome if you have never tried it as is the Margherita with nduja. Thanks Mmmph!!!

The cherry tomatoes are from volunteer plants that came up this fall in the garden.

You've been busy today!!
Bob

Offline Wazza McG

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Re: Craig's Neapolitan Garage
« Reply #1776 on: December 25, 2014, 10:50:02 PM »
They look outstanding Craig - well done.  :drool:
« Last Edit: December 25, 2014, 10:54:51 PM by Wazza McG »
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!

Offline stonecutter

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Re: Craig's Neapolitan Garage
« Reply #1777 on: December 26, 2014, 08:24:02 AM »
I need to try that chive pizza.
When we build, let us think that we build forever.
John Ruskin

Offline mbrulato

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Re: Craig's Neapolitan Garage
« Reply #1778 on: December 26, 2014, 08:32:40 AM »
SD or IDY - it doesn't matter.  Your pies are stunning, Craig!
Mary Ann

"Have courage and be kind" - Cinderella

Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #1779 on: December 26, 2014, 11:40:13 AM »
Wow, really interesting to see!  Great as usual, and surprising visual consistency with your recent SD pies.  It's amazing how so many of the qualities of the dough still look to be there. 

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