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Author Topic: Craig's Neapolitan Garage  (Read 511406 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2320 on: July 04, 2017, 05:14:15 PM »
Craig,
What's the difference in the cheese in pies 4 and 6? Why did 4 brown more? Just larger pieces?

I think most of the browning you see on #4 is places where there is no cheese.
"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 #2321 on: July 04, 2017, 05:15:52 PM »
All the cheese on all the pies is fresh mozz. The cheese on 4-6 is a different (not packed in water) than on the others (packed in water).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Targus8D

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Re: Craig's Neapolitan Garage
« Reply #2322 on: July 16, 2017, 01:25:26 PM »
After looking through most of this thread can I assume that it would not be possible to make anything close to these pizzas without access to a wood fired oven, Caputo 00, and the Ischia Culture.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2323 on: July 16, 2017, 02:06:59 PM »
After looking through most of this thread can I assume that it would not be possible to make anything close to these pizzas without access to a wood fired oven, Caputo 00, and the Ischia Culture.
You certainly don't need Caputo flour - or even '00' flour for that matter - or Ischia culture. You can make a great Neapolitan pizza with baker's yeast and unmalted AP flour. THe oven is a bit of a different matter. It doesn't have to be wood fired, but it does need to be able to reached well balanced temperatures in excess of 850F.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Totti

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Re: Craig's Neapolitan Garage
« Reply #2324 on: August 14, 2017, 05:01:03 AM »
Craig I can't seem to find exactly where you halted the use of Caputo flour. Could you kindly repeat your reasoning for stopping?

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2325 on: August 14, 2017, 09:41:27 AM »
Craig I can't seem to find exactly where you halted the use of Caputo flour. Could you kindly repeat your reasoning for stopping?

Just because it's a pain in the rear for me to get it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online stevenfstein

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Re: Craig's Neapolitan Garage
« Reply #2326 on: August 14, 2017, 12:40:16 PM »
Craig, how would I modify your recipe if I'm using IDY?

Best... Steve

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2327 on: August 14, 2017, 01:28:57 PM »
Craig, how would I modify your recipe if I'm using IDY?

Best... Steve

This table can help you find a starting place: https://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933

Changing nothing else, 0.024% IDY works well for me.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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