Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: TXCraig1 on June 11, 2011, 11:09:27 PM

Title: Craig's Neapolitan Garage
Post by: TXCraig1 on June 11, 2011, 11:09:27 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
Title: Re: Craig's Neapolitan Garage
Post by: widespreadpizza on June 11, 2011, 11:21:56 PM
Craig,  nice work again.   pies 1,3 and 4 are KAAP?  -marc
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on June 11, 2011, 11:54:26 PM
Craig,  nice work again.   pies 1,3 and 4 are KAAP?  -marc

+1. You can really see the malt come out at those temps.
Title: Re: Craig's Neapolitan Garage
Post by: Barry on June 12, 2011, 05:39:11 AM
Great pies Craig!

How long did you knead for, and what yeast did you use?

Could you also tell me your thoughts on the "final stretch" that one sees when the pro's pull the dressed uncooked pizza onto the peel. I have a suspicion that this is quite important in the process to achieve the ultimate Neopilitan pizza.

I guess the "final stretch" adds 2 inches to the overall diameter of the pie.

I am really enjoying you journey with the Acunto oven - keep sending!

Kind regards.

Barry
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on June 12, 2011, 07:52:22 AM
Craig - Insanity! I always want to immediately make some dough and bake pizza after seeing pictures of your bakes, hoping I can match their level of refinement.

Can you talk a little about your fire management, ie., how long it takes to fire, where you have the flame, how far you have the flame from the pie, and anything you have noticed that you NEED to have in place in order to get a proper bake? I appreciate it.

John
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on June 12, 2011, 08:51:29 AM
Damn those look good! Based on the fermentation regimen, probably tasted very good as well.

Different angles, different lighting (I tried to even them out a little), different pies, more sauce on yours, different cheeses? (bufala on UPN) but aesthetically your pies look tremendous!
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on June 12, 2011, 09:02:17 AM
Damn those look good! Based on the fermentation regimen, probably tasted very good as well.

Different angles, different lighting (I tried to even them out a little), different pies, more sauce on yours, different cheeses? (bufala on UPN) but aesthetically your pies look tremendous!

What a great comparative. It is interesting, Craig's cheese looks more like the classic bufala melt than UPN.

Craig - Nice of us to nit-pick your pies against AM, huh  ;)

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 12, 2011, 09:42:23 AM
Craig - Nice of us to nit-pick your pies against AM, huh  ;)

I can take it.  :)

That pie was the first pie of the night, and my first 60 second pie. You can see I didn't adjust the sauce quantity, and it was a little to wet, I think. I adjusted down on the the following pies.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 12, 2011, 09:44:01 AM
Damn those look good! Based on the fermentation regimen, probably tasted very good as well.

Different angles, different lighting (I tried to even them out a little), different pies, more sauce on yours, different cheeses? (bufala on UPN) but aesthetically your pies look tremendous!

Thanks, Kelly.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 12, 2011, 09:55:14 AM
Craig - Insanity! I always want to immediately make some dough and bake pizza after seeing pictures of your bakes, hoping I can match their level of refinement.

Can you talk a little about your fire management, ie., how long it takes to fire, where you have the flame, how far you have the flame from the pie, and anything you have noticed that you NEED to have in place in order to get a proper bake? I appreciate it.

Thank you John. I still don't have a good feel for how long it really takes to heat the oven - how big of a fire to build initially, etc. I heated it for about 2 hours last night to get to ~825 across most of the deck - a little hotter near the coals and about 780F right up against the wall. It was in the high 700's within the first 90 minutes. I think you can probably get there a little faster with a larger fire at the beginning.

I have been arranging the coals along the left wall of the oven. The edge of the coals toward the middle of the oven is a straight line from a little to the left of the door straight back to the back wall. The picture of the fire is a little deceiving because I took it at an angle from the right. Last night I was cooking ~6-8" from the coals, so closer to the coals than the wall.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 12, 2011, 10:01:38 AM
How long did you knead for, and what yeast did you use?

Could you also tell me your thoughts on the "final stretch" that one sees when the pro's pull the dressed uncooked pizza onto the peel. I have a suspicion that this is quite important in the process to achieve the ultimate Neopilitan pizza.

I guess the "final stretch" adds 2 inches to the overall diameter of the pie.

Thanks Barry. I don't knead very much at all. I bring everything together in the KA with a dough hook and mix until its homogeneous and the dough has all pulled off the bowl, and then I mix for a couple minutes more. I put it on the counter, give it a couple folds, let it rest for 10 minutes or so, give it a couple more folds, and that's it.

Those pies are Ischia culture (1.7% by weight of flour). I pull them onto the peel, and right before they go into the oven, I stretch them out to the edge of the peel or maybe a little more. I think it is important for the final appearance. The dough has had a little time to relax, so it's not fighting you at all.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on June 12, 2011, 07:17:45 PM
Thanks Barry. I don't knead very much at all. I bring everything together in the KA with a dough hook and mix until its homogeneous and the dough has all pulled off the bowl, and then I mix for a couple minutes more. I put it on the counter, give it a couple folds, let it rest for 10 minutes or so, give it a couple more folds, and that's it.

Those pies are Ischia culture (1.7% by weight of flour). I pull them onto the peel, and right before they go into the oven, I stretch them out to the edge of the peel or maybe a little more. I think it is important for the final appearance. The dough has had a little time to relax, so it's not fighting you at all.

CL

And the extensibility of the caputo dough means even less fighting on the peel just prior to launching
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 12, 2011, 08:10:41 PM
can't go wrong with sausage!  i've got my oven fired up now and have some proper inspiration... thanks,
bill
Title: Re: Craig's Neapolitan Garage
Post by: mattharris75 on June 12, 2011, 08:52:59 PM
Craig, this thread is great.

I just wanted to say that if you ever open a restaurant, "Craig's Neapolitan Garage" is a great restaurant name/theme. :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 12, 2011, 10:12:29 PM
Here is one other from last night. It had a crumb shot so I thought I post it having deprived Chau on all the others.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on June 12, 2011, 10:24:41 PM
THANK YOU!  :-D looks great Craig.  I wonder if you prefer the 90 sec pies b/c they have a bit more of a veneer on them?

Chau
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on June 13, 2011, 01:00:43 AM
YUM.  Sign me up - those look soooo good!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 13, 2011, 11:34:33 AM
Thanks Robyn. I'm looking forward to seeing your new WFO in action too.

CL
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on June 13, 2011, 01:30:46 PM
Craig,

Those pies look awesome.  Can you tell me how you do your cheese.  Type and especially size, and placement of chunks etc?  Thanks,

Scott D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 13, 2011, 01:56:04 PM
Thanks Scott.

I've been using a relatively inexpensive mass-produced fresh mozz from our local store. Galbani Mozzerella Fresca is the brand. It's nothing special. It's 4 balls about 2oz each packed in water. I try to find the ones with the farthest our expiration date and they seem to be less waterlogged.

I use two balls per pie (250-270g dough). I tear each by hand into maybe 20 or so pieces (you can probably get an approximate count from the pictures keeping in mind that some have run together)? I've never counted. I try to make them about the same size, but I think it looks good if there is some variation. I used to do less larger pieces, but I think I like more smaller pieces better. I've tried cutting it with a knife, but I don't like the look anywhere near as well. When torn by hand, the edge seems to melt into the sauce, and you get that look where it's hard to tell exactly where the sauce stops and the cheese starts. Cut pieces seem to have a distinct edge when melted. I try to place the pieces fairly evenly over the surface of the pie that is covered with sauce. I'll try to gemember to snap some pictures of a pie pre-bake next time.
 
For non-margherita-style pies, I use the fresh mozz log from the same people and slice it like this: http://www.pizzamaking.com/forum/index.php/topic,14271.0.html

CL
Title: Re: Craig's Neapolitan Garage
Post by: hotsawce on June 14, 2011, 03:53:05 PM
Craig,

The pie with the lemon...how thick are those lemon slices and you left everything, including the rind on? You just eat it straight like that?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 14, 2011, 05:51:05 PM
The lemon slices were as thin as I could slice them with an absolutely razor sharp knife. Any thinner and they fell apart.

I put them on rind and all and ate it just like that. I liked it with the zest, pith and all. I thought it was a nice contrast to the fat in the cheese and to the smoke in the pie with the smoked mozz. Notwithstanding, I'm going to experiment with using the rind (zest) only. When I maranate cheese, I always add lemon zest.

CL
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on June 15, 2011, 12:54:35 AM
Thanks Craig for the cheese explanation.  I will try that on my next pies.

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 12:45:39 AM
Thanks Scott.

I've been using a relatively inexpensive mass-produced fresh mozz from our local store. Galbani Mozzerella Fresca is the brand. It's nothing special. It's 4 balls about 2oz each packed in water. I try to find the ones with the farthest our expiration date and they seem to be less waterlogged.

I use two balls per pie (250-270g dough). I tear each by hand into maybe 20 or so pieces (you can probably get an approximate count from the pictures keeping in mind that some have run together)? I've never counted. I try to make them about the same size, but I think it looks good if there is some variation. I used to do less larger pieces, but I think I like more smaller pieces better. I've tried cutting it with a knife, but I don't like the look anywhere near as well. When torn by hand, the edge seems to melt into the sauce, and you get that look where it's hard to tell exactly where the sauce stops and the cheese starts. Cut pieces seem to have a distinct edge when melted. I try to place the pieces fairly evenly over the surface of the pie that is covered with sauce. I'll try to gemember to snap some pictures of a pie pre-bake next time.
 
For non-margherita-style pies, I use the fresh mozz log from the same people and slice it like this: http://www.pizzamaking.com/forum/index.php/topic,14271.0.html

CL

Here are some pics before going into the oven:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 01:05:01 AM
Tonight's pies:

100% Caputo
62% water
2.8% salt
1.7% Ischia culture

I mixed until it cleaned the walls in my K5 w/ dough hook then 30 or so more turns. 6 or so folds on the counter, 10 minutes rest, then 6 more folds, then into the tubs. 30 hours at 62F. then balled and 6 more hours at 75F. Baked at 850F for ~70-90 seconds (shorter as the night went on). Near perfect texture and bite. My guests universally said these were the best pies they had ever eaten. I think P1, P3, and P5 were some of the best looking pies I've baked.

The reason some of the crusts look a little more yellow than others is I was having flash problems, and without the flash and just a longer exposure (thank goodness for VR), they look a little yellow.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 01:05:37 AM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on June 17, 2011, 01:45:40 AM
Dang Craig!  I like the look of your latest crust.  I'm mixing up dough as we speak and it's almost friggin' midnight.   Doing a party on Saturday BUT I do have some starter ready to go and I do have a new bag of caputo on hand.  So I must try again.
Title: Re: Craig's Neapolitan Garage
Post by: pennygirl on June 17, 2011, 02:43:14 AM
Would purchase.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on June 17, 2011, 07:20:40 AM
They are perfection Craig. What cheese are you using? The melt is stunning - like bufala.

John
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on June 17, 2011, 09:08:55 AM
Craig how do you do your shroom pies? Is there a thin layer of a white sauce?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 09:35:16 AM
They are perfection Craig. What cheese are you using? The melt is stunning - like bufala.

John

Thanks, John.

Galbani Mozzerella Fresca is the brand -4 balls about 2oz each packed in water. It's about all I can get near my house, so I'm lucky it works OK.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 09:36:49 AM
Craig how do you do your shroom pies? Is there a thin layer of a white sauce?

No white sauce. It's just mozz (fresh, but not packed in water), mushrooms, parm or grana, and black pepper. I finish with white truffle oil after baking. It's a really good combo,.

CL
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on June 17, 2011, 10:13:34 AM
Craig,

All your pies look stunning!  ;D  Wish I could have tasted at least a slice.

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 10:40:23 AM
I forgot to note above that the pie below is the first to come out of the oven that was made by someone other than me. The guy who made it did it all himself - and it was the first pizza he ever made.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 10:42:14 AM
Craig,

All your pies look stunning!  ;D  Wish I could have tasted at least a slice.

Norma

Thanks Norma.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 10:52:35 AM
Thanks, John.

Galbani Mozzerella Fresca is the brand -4 balls about 2oz each packed in water. It's about all I can get near my house, so I'm lucky it works OK.

CL

Also, I've been cutting the balls in half and placing them, cut side down on a couple layers of paper towels to drain for an hour or so before using.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on June 17, 2011, 11:25:13 AM
I forgot to note above that the pie below is the first to come out of the oven that was made by someone other than me. The guy who made it did it all himself - and it was the first pizza he ever made.

CL

It was either the guy who buried the forklift in your yard, or one of the boys?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2011, 11:28:38 AM
It was either the guy who buried the forklift in your yard, or one of the boys?

No - actually my boss (and I don't mean my wife  :-D).
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on June 17, 2011, 11:09:04 PM
Simply Bravo!

Is the bottom one a little more what the crust color looked like IRL?
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on June 17, 2011, 11:14:02 PM
Definitely need to get out the Spyder and re-calibrate my monitor.... :-\
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 19, 2011, 10:41:15 PM
Tonight's pies were probably my best ever in every respect.

100% Caputo
62% Water
2.8% salt
1% Ischia culture

My regular mixing routine. 36 hours bulk at 60F, followed by 6 hours at 77F, and then 6 more hours in balls at 77F. I didn't necessarily want to ferment this long, but I needed to to make the schedule work. Baked at 850F for ~60 seconds.

The dough was almost too easy to work with. It basically opens itself. The "slap" technique worked best. About 4 slaps and you were ready to go. Over the knuckles, the weight of the dough wanted to pull it too thin in the center if you weren't carefull.  I'm going to start moving down the hydration marginally.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 19, 2011, 10:41:44 PM
A couple more pics:
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on June 19, 2011, 11:05:50 PM
I personally want to thank you for posting your entire method including the cooler proof.  People are rightfully wooed by the results, but only members such as yourself, help us newbies move foreward.  STFD, STFU and all kudos to you.  :-D :chef:
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on June 19, 2011, 11:13:23 PM
Nice job, Craig.

What's different on the mushroom pie?  The mushrooms look a little rawer than usual.

Regarding the center thinning out during a knuckle stretch, try doing a slap first and then knuckle stretch.  If you pull the slap, like an actor pulling a punch, you can still deliver a good jarring to the center of the dough without flattening it.  This 'jarring' will activate a good portion of gluten so that when you go to knuckle stretch it, the center will be tight and resist thinning out. I do this with very extensible/slack NY doughs, but it should have the same effect for Neopolitan.
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on June 19, 2011, 11:15:50 PM
Craig,

You are killing me with those pictures!  I haven't had pizza for a few days and those pies sure do look like some of the finest pies I have seen.  ;D  Great job!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on June 19, 2011, 11:29:02 PM
Outstanding as always Craig.  Those certainly do look like your finest work.  I love the way your sauce looks.  Do you use any of the puree that comes in the can or just the tomatoes?  Also do you add any water to the sauce at all?

Thx,
Chau
Title: Re: Craig's Neapolitan Garage
Post by: Matthew on June 20, 2011, 06:44:52 AM
Nice job Craig!

Matt
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on June 20, 2011, 06:56:13 AM
Great looking pies Craig!!

i think going down to 60% H2O and upping the Salt to 3% will give you that xtra strength in your dough...
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on June 20, 2011, 07:16:51 AM
Craig - These are your best yet by far. I love the level of char you are getting at these temps. Regarding the dough opening, I am starting to experiment with small amounts of high protein flour mixed in with caputo when fermenting more than 20 hours. Andre has posted about this in the past, speculating that caputo pizzeria is just not meant to go that long. But your pics are proof it can go that long and the dough consistency is just a preference.

John
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on June 20, 2011, 08:36:45 AM
those are beautiful pizzas. 850 floor and a very even bake. that oven is balanced!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 10:27:55 AM
Nice job, Craig.

What's different on the mushroom pie?  The mushrooms look a little rawer than usual.

Thanks, Scott.

Only the 33% shorter bake time, I think. I sliced them the same thickness, and I always put them on raw. I added a few shiitake this time, but they look about the same as the others. They didn't taste any less cooked.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 10:33:56 AM
Outstanding as always Craig.  Those certainly do look like your finest work.  I love the way your sauce looks.  Do you use any of the puree that comes in the can or just the tomatoes?  Also do you add any water to the sauce at all?

Thanks, Chau.

My youngest son always makes the sauce, and he can do it better than I can. Little turd won't tell me his secret either.  :-D

I know he pulls the stems and any skin off, takes out all the basil, and adds all the puree from the can. He doesn't add any water. Then he hits it with the stick blender lightly and seasons with a little sugar and salt. For a 35oz Cento Italian can (our favorite), he uses ~1Tbsp sugar and 1tsp salt. I think it tastes best if made a couple hours ahead.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 10:36:50 AM
I personally want to thank you for posting your entire method including the cooler proof.  People are rightfully wooed by the results, but only members such as yourself, help us newbies move foreward.  STFD, STFU and all kudos to you.  :-D :chef:

Thanks Gene.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 10:38:22 AM
Thanks Matt, Andre, John, and Larry!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 10:41:36 AM
You are killing me with those pictures!  I haven't had pizza for a few days and those pies sure do look like some of the finest pies I have seen.  ;D  Great job!  :chef:

Goodness, I don't want to kill you with my pictures.  :-D  Thank you for the kind words.

I know what you mean about not having pizza for a few days. I'm already hungry for it, and it hasn't been but 12 hours or so. I have a wedding to go to next weekend and Fourth of July at my parents house the next. It might be while before I get to bake again. Yikes!

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 10:45:15 AM
Thanks, Chau.

My youngest son always makes the sauce, and he can do it better than I can. Little turd won't tell me his secret either.  :-D

I know he pulls the stems and any skin off, takes out all the basil, and adds all the puree from the can. He doesn't add any water. Then he hits it with the stick blender lightly and seasons with a little sugar and salt. For a 35oz Cento Italian can (our favorite), he uses ~1Tbsp sugar and 1tsp salt. I think it tastes best if made a couple hours ahead.

CL

Chau, one other thought on the sauce -- I've cut the amount I use by half or more. In some cases, I'm only using 1/3 of what I did in the past. I can measure the exact amount if you are interested.

CL
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on June 20, 2011, 10:50:08 AM
Hey Craig, I think your secret is the KID not the Acunto....!!
Title: Re: Craig's Neapolitan Garage
Post by: DrivenAgain on June 20, 2011, 12:39:18 PM
Amazing looking pies, excellent leoparding.  Im using the same canned tomatoes but I dont season mine at all.  I have longer cook times than you so maybe that takes some of the acidity out.  I may try a pinch of sugar next time tho, thanks for your sons tip ;)

Jason
Title: Re: Craig's Neapolitan Garage
Post by: ponzu on June 20, 2011, 04:55:54 PM
Absolutely gorgious.  You....the....man.

Among other aspects of your perfection, the basil looks just perfectly wilted on that last margarita.
are you oiling the basil before or after dressing the pie?

AZ
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 05:48:28 PM
Absolutely gorgious.  You....the....man.

Among other aspects of your perfection, the basil looks just perfectly wilted on that last margarita.
are you oiling the basil before or after dressing the pie?

AZ

Thank you AZ. I give it a few swirls of oil as the last thing before it goes into the oven.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2011, 05:50:14 PM
Amazing looking pies, excellent leoparding.  Im using the same canned tomatoes but I dont season mine at all.  I have longer cook times than you so maybe that takes some of the acidity out.  I may try a pinch of sugar next time tho, thanks for your sons tip ;)

Jason

Thanks Jason. We add the sugar and salt not for the acid specifically, but for the overall balance of the sauce, and because it seems to bring out more tomato flavor.

CL
Title: Re: Craig's Neapolitan Garage
Post by: chickenparm on June 20, 2011, 11:55:32 PM
The pies you put out are incredible and I would devour all if I could!
 :chef:

Keep up the great work,those type of pies are so inspiring to look forward to make someday.
 :)
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on June 21, 2011, 12:48:09 AM
Thanks Jason. We add the sugar and salt not for the acid specifically, but for the overall balance of the sauce, and because it seems to bring out more tomato flavor.

CL

Craig, when I first started making pizza 2 years ago I did read about how many members were just using a bit of sugar and salt with plum tomatoes for their NP sauce.  I'll admit that I did not understand it at all.  After all, where the heck is the oregano? Isn't pizza sauce suppose to have oregano?  Eventually I worked my way up to using a bit of fresh garlic and a bit of olive oil.  For NP pies, I now use sugar to sweeten the sauce and a bit of salt to balance it as you eloquently put it.  It took me some time, but I do get it now.

Chau
Title: Re: Craig's Neapolitan Garage
Post by: chickenparm on June 21, 2011, 01:19:27 AM
Craig, when I first started making pizza 2 years ago I did read about how many members were just using a bit of sugar and salt with plum tomatoes for their NP sauce.  I'll admit that I did not understand it at all.  After all, where the heck is the oregano? Isn't pizza sauce suppose to have oregano?  Eventually I worked my way up to using a bit of fresh garlic and a bit of olive oil.  For NP pies, I now use sugar to sweeten the sauce and a bit of salt to balance it as you eloquently put it.  It took me some time, but I do get it now.

Chau

Chau,

Interesting you pointed this out.As time has gone by,depending on what brand of tomatoes in the can I use,I'm finding more and more,I like less added.I just want that super tomato taste more than anything.

When I use the Centos can of Italian style whole peeled tomatoes,I might add a little bit of sugar and salt after I crush them up.It does not even need any basil,oregano,garlic,or other powders added,like a puree sauce does.

With most purees,I cannot make a decent sauce without adding a whole bunch of stuff...they are normally bitter and a bit acidic in general.

Yet,with a few certain brands of whole peeled or plum tomatoes in the can,where I have to crush/puree them up,Its so good by itself,I find myself just using the little salt or sugar lightly,to make it less acidic and sweeter.

After the pizza comes out,I will sometimes sprinkle the oregano flakes or some garlic powder over the top of the pie,and it works well depending on the pie I make.















Title: Re: Craig's Neapolitan Garage
Post by: jjdec05 on June 21, 2011, 06:17:21 PM
Your pies continue to look amazing!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 21, 2011, 06:43:20 PM
Thank you JJ.
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 23, 2011, 08:48:11 AM
Craig,
i've been working with a similar routine exploring the possibility of improving the softness of the crumb compared to the UPN formula.  the issues that i'm finding are: less oven spring and weaker, almost too weak to drag onto the peel, dough.  the second issue can be addressed by opening a smaller disc and then doing an additional stretch on the peel (thanks omid!).  I'm wondering how the proofing time affects both of these variables and if better handling dough means less oven spring. 
on my last two bakes i have used 62-63% hydration, 2.2% salt, 1.6% ischia with roughly 24 hours of total fermentation at 65F. last night i got stuck and only had 3 hours after balling up so i did that at 73 and then 80 for an hour.  I'm not sure the crumb is that much different from the preferment method.  I also seem to have this problem every summer - maybe the table temp and outside temp affects the opening too. 
this weekend i'm going to make this dough and a UPN dough for a direct comparison. 
any advice you have on proofing times for my comparison would be appreciated!
this was a 250g dough baked at 825 last night.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 23, 2011, 02:11:21 PM
Bill - that's a beautiful pie - magizing cover stuff there!

I'm really liking my recipe similar to yours above with fermentation at 60-64F for 18 hours in bulk and another 6 at 75-77F in balls. I don't think I'd reccomend a different fermentation time/temp. As for the UPN dough, there are so many variables that can change things. I'm thinking 18 hours for the preferment at 75-77F. 4-6 hours bulk at the 60-64F and another 6 in balls at 75-77F.

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 23, 2011, 02:50:25 PM
I'm on it!  i'll try that and have a direct comparison.  i'm really interested in the difference in how soft the crust is between the two.
thanks!
bill
Title: Re: Craig's Neapolitan Garage
Post by: gtsum2 on June 23, 2011, 07:15:30 PM
very nice looking pies...that oven is a monster
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 25, 2011, 09:14:47 AM
craig,
I have my schedule all worked out for my weekend showdown.  one quick question:
when making the UPN dough with preferment, i've noticed that over about 12 hours it starts falling back to where it starts volume wise.  that's why i've decreased the preferment time compared to your recipe.  does that matter?  i understand that you're in effect feeding it again when you make the dough. 
thanks
bill
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2011, 10:03:05 AM
I think when it starts falling back is about when you're ready to go. I don't think you want to go hours later. A couple, but not 6+

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 25, 2011, 10:12:27 AM
thanks, that's been my approach.  i'll watch it closely this time to be sure.
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 27, 2011, 10:19:25 AM
quick report: you are right, the UPN formula makes a tougher crust than the neo standard formula.  my two doughs converged at t-6 hours for balling and proofed at RT.  the UPN dough was blown up and airy, the neo dough was shiny and not very expanded.  first pic is at 3 hours into final proof, second is 6 hours.
the UPN dough handled like it looks, the both opened nicely and both plenty strong for the twist and slide move onto the peel. Bake was really different though. the UPN rose really nice with a puffy rim, the neo didn't have much spring at all.  but the chew was definitely much softer on the neo.  i need to figure out a combination of these two doughs!
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on June 27, 2011, 10:21:43 AM
here's what i did with the extra mini doughs - 85g or so.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 27, 2011, 11:31:30 AM
That UPN pie looks great. Great crumb and beautiful charring. I had the same observations with respect to tenderness (or lack thereof). The pies at UPN EV (have not been to SF) were not particularly tender either. They were more bread-like than other Neo pies I've tried or even Luzzo's around the corner, but the flavor was there, and that's what made them so enchanting to me, and that's what I wanted to replicate. I don't think this is at all surprising given the particulars of the method.

In the end, I moved in the direction I did - away from the UPN technique - because I can get 85% or more of the flavor and an order of magnitude more tenderness with my current method. I believe in the concept that pizza is not bread. My experience with the UPN technique and what I've learned since really bear this out for me.

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on June 27, 2011, 12:08:26 PM
Craig:  I've only had UPN in SF, but that's exactly what my experience of UPN was - very bread-like, not tender at all, very heavy and way too chewy.  Not even remotely what I consider a Neapolitan crust, really the opposite in texture.   After hearing all the accolades to UPN pizza, I was very surprised by the reality.   
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on June 27, 2011, 12:21:57 PM
More than once, Marco (pizzanapoletana) said that Anthony was not making a Neapolitan pizza, and he attributed the difference in product in part to the fact that Anthony was trained as a bread maker.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2011, 10:25:08 PM
Last night's bake - I had my accounting team over - 30 folks - for a office party - 21 pies.

100% Caputo
60% water
2.8% salt
1.5% Ischia culture

My normal mixing routine. 24 hours in bulk at 64F + 8+ more in balls at 77F. Bake 65-70 seconds at 875F. The crust was melt-in-your-mouth tender. Perfect (IMHO) sour flavor. Some of my favorite crust so far.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2011, 10:27:04 PM
More pics
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2011, 10:29:30 PM
A few more pics
Title: Re: Craig's Neapolitan Garage
Post by: parallei on July 25, 2011, 10:31:51 PM
Beautiful Craig ;D  A lucky group of bean counters.....
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2011, 10:35:29 PM
This is probably my best pie so far. I was very happy with the look, flavor, balance, and tenderness.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on July 25, 2011, 10:51:47 PM
Craig,

Great job!!  How was the fishing trip? 

I have a question about your Ischia culture:  I just activated Ischia culture into sourdough starter that I got from Cultures for Health.  Is the 1.5% Ischia culture you use to leaven your dough 1.5% active Ischia starter?  Sorry if it is a stupid question, but this is my first foray into natural preferments.

Thanks...Adam
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on July 25, 2011, 10:55:51 PM
All beautiful Craig! Where do you go from here?

Chau
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2011, 10:57:31 PM
All beautiful Craig! Where do you go from here?

Chau

Thank you Chau. I find that the more I like what I see in my pies, the more I see that I can improve on.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2011, 11:01:02 PM
Craig,

Great job!!  How was the fishing trip?  

I have a question about your Ischia culture:  I just activated Ischia culture into sourdough starter that I got from Cultures for Health.  Is the 1.5% Ischia culture you use to leaven your dough 1.5% active Ischia starter?  Sorry if it is a stupid question, but this is my first foray into natural preferments.

Thanks...Adam

Thanks Adam. The fishing trip was great. I had so much fun with my boys - one of our best outing ever.

Yes, 1.5% (very) active culture. I keep my about the consistency of a thick batter. It will just barely pour. It will probably take some experimenting to get your quantity, temperature, and time all worked out. I'm happy to help with questions if I can.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on July 25, 2011, 11:19:55 PM
Thanks Craig...do you take the 1.5% Ischia culture directly from your master starter kept in the fridge, or do you first activate your master starter out of the fridge, and then use 1.5% of the active form?

My boys are 4 and 1, and "we" are already planning our first guys golf trip, which most likely be at the Greenbrier in WV...it will be a few years, but I cannot wait.  Also, I am hosting my HR compensation group for an outing in a few weeks, and while it is not quite the Accounting group, I think we can relate  ;D

Adam
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on July 25, 2011, 11:37:43 PM
beautiful pizzas !! what was you cooking temperature? you have great balance top and bottom .
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on July 26, 2011, 12:08:22 AM
great job Craig with a big party.  i have a party of 20 this weekend and i'm inspired by your results.  i find that i can cook in pairs pretty easily which works great for up to 16.  i'm thinking of banging two pairs of each pizza for 20.  how did you work your sequence with so many folks?
bill
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on July 26, 2011, 06:24:46 AM
Craig,

Beautiful pies!   ;D

Norma
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on July 26, 2011, 06:39:32 AM
Craig,
Very Nice I agree best to date ! really nice looking pizzas. Bet you heard a few of those OMG this is the best pizza... Was there a favorite voted from you variety? Do you think you will ever get the artisan trays or are you sticking with the Varsano storage? I have 60 People thursday night Ye ha!
John
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on July 26, 2011, 08:25:37 AM
Last night's bake - I had my accounting team over - 30 folks - for a office party - 21 pies.

100% Caputo
60% water
2.8% salt
1.5% Ischia culture

My normal mixing routine. 24 hours in bulk at 64F + 8+ more in balls at 77F. Bake 65-70 seconds at 875F. The crust was melt-in-your-mouth tender. Perfect (IMHO) sour flavor. Some of my favorite crust so far.

CL

In the name of all that is holy and unseen, what is that oven doing in your garage?!? That is extra, extra, extra-ordinary! . . . I have never seen anything like this before. How in the world did you end up with an Acunto oven in your garage? Will you marry me? (Your pizzas look very inviting. La chaim!)
Title: Re: Craig's Neapolitan Garage
Post by: GlennC. on July 26, 2011, 09:17:41 AM
Wow!  I want to work for you just to attend the office parties.  Nothing better than a pie with fresh slices of jalapenos.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on July 26, 2011, 09:18:00 AM
I agree Craig, it takes something special to bang through 21 pizzas that look that good.  I am sure they were all impressed.  On picture number 16 would you say that the olive oil or the water from the sauce/cheese made up the majority of the liquid at the tip of the slice of pizza that we see.  Anywho, I am impressed.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:06:01 AM
Thanks Craig...do you take the 1.5% Ischia culture directly from your master starter kept in the fridge, or do you first activate your master starter out of the fridge, and then use 1.5% of the active form?

My boys are 4 and 1, and "we" are already planning our first guys golf trip, which most likely be at the Greenbrier in WV...it will be a few years, but I cannot wait.  Also, I am hosting my HR compensation group for an outing in a few weeks, and while it is not quite the Accounting group, I think we can relate  ;D

Adam

I keep a ďmasterĒ (and a back-up) in the fridge. For baking, I take a 1/8 cup or so from the master, feed it flour and water (1/8-1/4c + enough water to make the consistency of a thick batter), and keep it at room temp for hopefully at least 24 hours before I make dough. I want it fully active. If itís less than fully active, it makes it more difficult to gauge how long things will take.  If itís been a while since Iíve used it, it might take more time. I have a couple others that I use infrequently, and it may take several days and several feedings to get them up to full activity. If Iím going to be baking often, I might keep the culture going at room temp (aside from the master in the fridge). Since Iím almost never using more than 2% starter (by weight of flour), I just ignore it when looking at hydration of the recipe.

Weíre not very good golfers, so we stick mostly to hunting and fishing.  Iíve put pictures from several trips over the years in the off topic foods section. I posted about our recent trip to Canada here: http://www.pizzamaking.com/forum/index.php/topic,14752.0.html

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:06:51 AM
beautiful pizzas !! what was you cooking temperature? you have great balance top and bottom .

Thanks Larry. It was about 875F. I used it the day before as well. It was 400F when I re-fired it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:10:14 AM
great job Craig with a big party.  i have a party of 20 this weekend and i'm inspired by your results.  i find that i can cook in pairs pretty easily which works great for up to 16.  i'm thinking of banging two pairs of each pizza for 20.  how did you work your sequence with so many folks?
bill

Thanks Bill. It was one after the other all night. I have about a 50' run from the kitchen to the oven, so cooking multiple pies simultaneously is not much of an option. I'm working on that, but for now, it's one at a time. At first I was making what I wanted to make, but people quickly started requesting toppings.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:12:30 AM
Thank you Norma.

Thanks Glenn. I agree - fresh jalapenos are incredible on a pie. It's getting harder and harder to find them with any flavor though...

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:18:12 AM
Craig,
Very Nice I agree best to date ! really nice looking pizzas. Bet you heard a few of those OMG this is the best pizza... Was there a favorite voted from you variety? Do you think you will ever get the artisan trays or are you sticking with the Varsano storage? I have 60 People thursday night Ye ha!
John

Probably Margherita, but no real favorites beyond that. It is a pretty diverse group. The tubs work so well for me, I can't see myself changing for home use.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:23:17 AM
I agree Craig, it takes something special to bang through 21 pizzas that look that good.  I am sure they were all impressed.  On picture number 16 would you say that the olive oil or the water from the sauce/cheese made up the majority of the liquid at the tip of the slice of pizza that we see.  Anywho, I am impressed.



Gene, thanks. I think it is mostly water from the cheese. The fresh cheese I can get locally is not always the best. Sometimes pieces in the same tub can be wetter than others. I drained it for a couple hours, but it appears it was not enough.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 10:37:00 AM
In the name of all that is holy and unseen, what is that oven doing in your garage?!? That is extra, extra, extra-ordinary! . . . I have never seen anything like this before. How in the world did you end up with an Acunto oven in your garage? Will you marry me? (Your pizzas look very inviting. La chaim!)

Omid,

If I were still single, but my wife got to me firstÖ :-D

Thank you for your words, I almost fell out of my chair laughing when I read them. The story of the Acunto in my garage is an interesting one. Basically, a guy in San Francisco imported it from Naples and could not get a permit for his business. Lucky for me, he imported it through the Port of Houston, and it was just sitting in a warehouse here waiting for me to adopt it and bring it into my loving home.  You can read more about the adventure here:  http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

To Life to you as well my friend!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: texmex on July 26, 2011, 11:04:40 AM
Awe inspiring...


...and who said fruit doesn't belong on pizza? 
talkin' 'bout jalapenos ...  ;)

heck Craig, we get ultra hot and tasty fresh jalapenos here.   
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on July 26, 2011, 11:13:15 AM
Thanks Bill. It was one after the other all night. I have about a 50' run from the kitchen to the oven, so cooking multiple pies simultaneously is not much of an option. I'm working on that, but for now, it's one at a time. At first I was making what I wanted to make, but people quickly started requesting toppings.

CL

sounds like good exercise!  that way you can eat more pizza  :).
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 26, 2011, 11:26:17 AM
Thank you Norma.

Thanks Glenn. I agree - fresh jalapenos are incredible on a pie. It's getting harder and harder to find them with any flavor though...

CL

Are you growing your own?

That last salvo of pictures is just ridiculous Craig. Like a parade of beautiful women you just want to make love to! :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 11:41:36 AM
Are you growing your own?

That last salvo of pictures is just ridiculous Craig. Like a parade of beautiful women you just want to make love to! :)

Thanks Kelly. That's the only love affair my wife will allow!   :-D   Though I think she is a tad bit jealous of the pies...

Unfortunately, I don't have a good place at the moment to grow them. Next spring, I plan to convert part of my back yard into a garden. I should have done it years ago, but never got around to it. This is the only house I've owned in Texas that I did not put a garden in (yet).

CL
Title: Re: Craig's Neapolitan Garage
Post by: teglia on July 26, 2011, 04:44:53 PM
When i found this thread all i said was "damn", good looking pies.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2011, 05:29:07 PM
When i found this thread all i said was "damn", good looking pies.

Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: acbova on July 26, 2011, 11:10:16 PM
I am pulling fresh warm Jalapenos from my garden now, crisp with moisture.  Most go right into salsa, but putting them on pizza sounds great.   
Title: Re: Craig's Neapolitan Garage
Post by: Zeppi on July 28, 2011, 09:54:17 AM
Omid,

If I were still single, but my wife got to me firstÖ :-D

Thank you for your words, I almost fell out of my chair laughing when I read them. The story of the Acunto in my garage is an interesting one. Basically, a guy in San Francisco imported it from Naples and could not get a permit for his business. Lucky for me, he imported it through the Port of Houston, and it was just sitting in a warehouse here waiting for me to adopt it and bring it into my loving home.  You can read more about the adventure here:  http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

To Life to you as well my friend!

Craig


This is one of the nicest proud smile I ever seen on someone's face!!   ;D

Geez !  it must of cost a fortune to get this baby on a plane!!

Louis
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 28, 2011, 10:03:52 AM
This is one of the nicest proud smile I ever seen on someone's face!!   ;D

Geez !  it must of cost a fortune to get this baby on a plane!!

Louis

Thank you Louis.  :)

You should see the TSA try to pat her down...

CL
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on July 28, 2011, 10:48:10 AM
 craig, how do you keep the dough loose in the tubs, do you oil the tub?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 28, 2011, 11:06:25 AM
craig, how do you keep the dough loose in the tubs, do you oil the tub?

Yes, I put a few drops of olive oil in each and wipe them down with a paper towel. It's not a thick coat, but you can see it. I usually put a tsp or so in the first to get the paper towel good and oily first.

The dough balls come right out - it may take a second or two, but the fall right out with no sticking. I had two left over Sunday night, so I stuck them in the fridge. Monday night, they came right out, and I baked them into little loaves of bread.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Zeppi on July 28, 2011, 01:56:07 PM
Craig !!  I just made this one in honor to your Chubby WFO !!


Louis   :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 28, 2011, 03:08:02 PM
Craig !!  I just made this one in honor to your Chubby WFO !!


Louis   :-D

They do share a certain resemblance. Thanks!
Title: Re: Craig's Neapolitan Garage
Post by: chickenparm on July 29, 2011, 08:43:23 PM
HI Craig,
What is the average size of your pies? Do you have a preference?

Thanks.
 :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 29, 2011, 09:28:27 PM
HI Craig,
What is the average size of your pies? Do you have a preference?

They are about 260g and 13". Sometimes I go a little heavier to get a larger cornice. I like the 13" diameter.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Zeppi on July 30, 2011, 12:09:01 PM
Last night's bake - I had my accounting team over - 30 folks - for a office party - 21 pies.

100% Caputo
60% water
2.8% salt
1.5% Ischia culture

My normal mixing routine. 24 hours in bulk at 64F + 8+ more in balls at 77F. Bake 65-70 seconds at 875F. The crust was melt-in-your-mouth tender. Perfect (IMHO) sour flavor. Some of my favorite crust so far.

CL


Craig!................Could I replace the Ischia with DY or fresh yeast and still have good results ?

Louis
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 12:42:07 PM
Last night's bake:

100.0% Caputo
62.0% Water
3.0% salt
2.0% Ischia culture

For kicks and grins, I mixed the dough a little differently than I usually do. I dissolved the salt into the water, mixed in the culture and ~75% of the flour to a rough shaggy dough, and let it sit for 20 minutes. I mixed it with the K5 a little more than normal - 5 minutes or so. I gave it a few folds on the counter and then a few more after a 10 minute rest. 24 hours in bulk at 64F + 12+ more in balls at 77F. Bake 65-70 seconds at ~850F. The dough was a little easier to work with than my past few batches. It still opened very easily, but was just a little more elastic.

CL
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on August 21, 2011, 12:46:24 PM
Craig,

All your pies look fabulous!   ;D  I only wish I could taste them.

Great job!

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 01:02:33 PM
Here's an upskirt.
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on August 21, 2011, 03:04:18 PM
Last night's bake. . . .

Nice . . . I wished I was there!
Title: Re: Craig's Neapolitan Garage
Post by: jjdec05 on August 21, 2011, 03:16:47 PM
Fantastic as always.  The bottom has probably the perfect charring, at least in my eyes.

JJ
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on August 21, 2011, 04:04:00 PM
Great looking pies!  ;D What was the hearth temperature.  I am still trying to find the sweet spot.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on August 21, 2011, 05:25:36 PM
Very nice as usual Craig.  What did you pair with the fig pie, and did you like it?

Chau
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 08:02:11 PM
Great looking pies!  ;D What was the hearth temperature.  I am still trying to find the sweet spot.

Thank you. It was 840-850F. I let it drop a little towards the end - probalby to 820F or so. Too low. I seem to get my best results at 850F or even a touch higher.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 08:11:13 PM
Very nice as usual Craig.  What did you pair with the fig pie, and did you like it?

Chau

Thanks Chau. The figs were briefly marinated in cognac. I mixed marscapone w/ Gorgonzola (50:50) and topped with that, some straight Gorgonzola, and a little EVOO. Prosciutto de Parma went on after the heat.

Honestly, no, it was not my favorite flavor combination. Probably won't make it again. Too many others I like a lot more. The other one with Prosciutto was made after the Amore from Pizzicletta (http://slice.seriouseats.com/archives/2011/08/dear-slice-arizona-pizza-pilgrimage.html#continued), and it was out of this frekin' world.  

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 08:13:35 PM
Fantastic as always.  The bottom has probably the perfect charring, at least in my eyes.

JJ

Thanks, JJ! To me, hitting the char like that is key to the balance of the pie.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 08:14:01 PM
Nice . . . I wished I was there!

I wish you were too. I'd love to know what you think of the flavor.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 08:14:34 PM
Craig,

All your pies look fabulous!   ;D  I only wish I could taste them.

Great job!

Norma

Thanks Norma. You're always welcome!

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on August 21, 2011, 08:44:45 PM
Beautiful as always, Craig! 

I don't know what you didn't like about the fig pizza, but I find that gorgonzola gets very strong when heated and can be overpowering even diluted, especially with figs which are so delicate/mild-flavored.  I wonder if you paired them with a rich home-made ricotta instead?  Despite your opinion on the taste, it's such a pretty pizza!  Be nice if the flavor matched the appearance  :D   
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2011, 08:55:24 PM
Beautiful as always, Craig! 

I don't know what you didn't like about the fig pizza, but I find that gorgonzola gets very strong when heated and can be overpowering even diluted, especially with figs which are so delicate/mild-flavored.  I wonder if you paired them with a rich home-made ricotta instead?  Despite your opinion on the taste, it's such a pretty pizza!  Be nice if the flavor matched the appearance  :D   

Thanks Robyn, please don't get me wrong. It wasn't bad. It just wasn't my thing. After cutting the Gorgonzola with marscapone, it was not overpowering, though I would leave off the extra Gorgonzola (which I added because it thought the diluted cheese was too mild). If I try it again, I'll use fig jam rather than fresh figs (or both). I think I would like it more if it was a little sweeter.

CL
Title: Re: Craig's Neapolitan Garage
Post by: chickenparm on August 21, 2011, 10:09:48 PM
My stomach growled seeing them pics.
 :pizza:
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on August 21, 2011, 10:45:01 PM
Beautiful as always, Craig!  

I don't know what you didn't like about the fig pizza, but I find that gorgonzola gets very strong when heated and can be overpowering even diluted, especially with figs which are so delicate/mild-flavored.  I wonder if you paired them with a rich home-made ricotta instead?  Despite your opinion on the taste, it's such a pretty pizza!  Be nice if the flavor matched the appearance  :D  

Craig, if you still have some gorgonzola and figs left over on your next bake, you might try the following.  I top with regular fresh mozz first, figs, then a real light sprinkling of gorgonzola and/or pecorino, and a drizzle of honey.  The gorgonzola does tend to overpower the figs, so I use just a very small amount.
Title: Re: Craig's Neapolitan Garage
Post by: teglia on August 22, 2011, 01:14:29 PM
Craig I know i told you what your doing with pizza is inspiring and i will say it again... Your wood fired oven makes me jealous and i am jealous of your family members who get to eat it on a regular basis. Maybe i will have to build myself one or just splurge and downgrade my car and upgrade my pizza! Good thing is i have access to free good quality wood (father is an arborist). Decisions decisions.
Title: Re: Craig's Neapolitan Garage
Post by: parallei on August 22, 2011, 02:16:00 PM
Craig,

To me, the char on the bottom of that pie is perfect.  Something I can't seem to accomplish on my 2Stone yet.  I don't like as much char as many here do.  So for me, it seems to be a constant battle between a nice high heat to get the spring I like, and not over doing it on the bottom.

Have you been using the oven for anything other than pies?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 22, 2011, 02:24:48 PM
Craig I know i told you what your doing with pizza is inspiring and i will say it again... Your wood fired oven makes me jealous and i am jealous of your family members who get to eat it on a regular basis. Maybe i will have to build myself one or just splurge and downgrade my car and upgrade my pizza! Good thing is i have access to free good quality wood (father is an arborist). Decisions decisions.

Thank you very much! My wife would probably switch with you. She gets pizza'd out sometimes. Personally, I've never had that problem.

Craig,

To me, the char on the bottom of that pie is perfect.  Something I can't seem to accomplish on my 2Stone yet.  I don't like as much char as many here do.  So for me, it seems to be a constant battle between a nice high heat to get the spring I like, and not over doing it on the bottom.

Have you been using the oven for anything other than pies?

Thanks Paul. Actually, I baked my first loaf of bread in it on Sunday with the residual heat. I'll post some pics tonight hopefully. That's it though. I'm going to throw a steak in it one of these days.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 11:29:24 AM
Last night's bake:

100% Caputo
62% water
3% salt
2% Ischia Culture

Mixed by hand. 36 hours in bulk @ 60-64F, 12-16 more in balls at 65-77F (the first 8 or so at 65F). After some consultation with Chau last week, I think I'm getting really close to where I want to be with my dough. Thanks again for the help. All pies sub-60 second at 850-875F.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 11:30:07 AM
A few more pictures.
Title: Re: Craig's Neapolitan Garage
Post by: Ev on August 28, 2011, 11:37:32 AM
Beautiful looking pies there Craig, but I'm almost more impressed with the photography! ::)  What camera are you using?
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on August 28, 2011, 11:42:58 AM
Craig,
I am very Jealous I Guess you did not have a hurricane  :'( as we did here!
They look great as usual!
Do you think the use of starter is a must? I still don't use it because I really just don't have time to fuss with it. Is chau using starter for all ? or - Am I making more of it than it really is?  Could you try a regular batch in you beauty and see if you notice a difference in bake or taste?
Thanks
John
Yes, so what camera and what pepperoni?
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on August 28, 2011, 12:53:08 PM
wow man, those pies look just about perfect to me. how do the rims stack up to the perfect pie in your eye? 
bill
Title: Re: Craig's Neapolitan Garage
Post by: Tman1 on August 28, 2011, 01:08:40 PM
Really great looking pies.    :chef:   
Title: Re: Craig's Neapolitan Garage
Post by: parallei on August 28, 2011, 01:34:13 PM
Beautiful Craig.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on August 28, 2011, 01:42:41 PM
Craig. The new look to your pies are stunning!  As if they weren't beauties before already.  And I can also see the increase puff.  Did you notice a difference?   Love the leoparding as well, very pronounced.

John to me, I have noticed a different look to the rims when using starter vs IDY/ADY or CY.  I would like to see if others can confirm or show this.

Chau
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 01:47:58 PM
Beautiful looking pies there Craig, but I'm almost more impressed with the photography! ::)  What camera are you using?

Thanks, Steve. It's a old Fuji FinePix S2 SLR. I'm still experimenting with taking pizza pics outside. I took these with a Nikon 50mm f/1.8 lens. I had been using a Nikon 18-200mm VR f/3.5-5.6 ED DX inside. I think for this camera with the 50mm, in the garage, using a flash for fill is the way to go even if you have enough light without it (I'm using an old SB-28 flash - funny, it's a Nikon flash, but the TTL metering doesn't work on Nikon cameras - works very well on the Fuji though). These were taken at 400 ISO, but I should have been at 200. The 18-200 is the best all-around lens I've ever used. The 50 takes a better picture though.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 01:49:43 PM
wow man, those pies look just about perfect to me. how do the rims stack up to the perfect pie in your eye? 
bill

Thanks, Bill. I think I'm very close on the formula and workflow. Now, it's mostly a matter of practicing the execution.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 01:54:07 PM
Craig,
I am very Jealous I Guess you did not have a hurricane  :'( as we did here!
They look great as usual!
Do you think the use of starter is a must? I still don't use it because I really just don't have time to fuss with it. Is chau using starter for all ? or - Am I making more of it than it really is?  Could you try a regular batch in you beauty and see if you notice a difference in bake or taste?
Thanks
John
Yes, so what camera and what pepperoni?

Thanks John. I wouldn't wish a hurricane on anyone, but I'm still glad it didn't hit us. We get our fare share. I use the starter only because I love the flavor. I don't think it is possible to duplicate the flavor with commercial yeast. I've seen plenty of great looking pies here and elsewhere made with IDY/ADY, so I would not say it is a must for good looks. I use Hormel pepperoni. I think it is the best (I'm probably biased because I worked for them for a couple years).

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 02:00:03 PM
Thank you Paul and Tman.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 02:02:42 PM
Craig. The new look to your pies are stunning!  As if they weren't beauties before already.  And I can also see the increase puff.  Did you notice a difference?   Love the leoparding as well, very pronounced.

Thanks Chau, I think the spring is right where I want it now. It's probably 20% more than before. These pies just melt in your mouth.

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on August 28, 2011, 02:12:45 PM
Absolutely beautiful!  Not only are the pizzas gorgeous, but the consistency is amazing.  How many restaurants can turn out one after another that perfect?  And yes, your photography is admirable too.  Getting good pics is so much harder than it seems.  Your posts are always an inspiration.

Title: Re: Craig's Neapolitan Garage
Post by: norma427 on August 28, 2011, 02:25:23 PM
Craig,

I agree your pies and pictures are amazing!  ;D What an inspiration.

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 28, 2011, 02:46:05 PM
Thank you Robyn and Norma! Your complements mean a lot.

CL
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on August 28, 2011, 04:29:49 PM
Craig,

Perfect pies!  What was the floor temperature and bake time.   I think I am averaging about 80 seconds.

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on August 28, 2011, 04:46:06 PM
Craig,

You've outdone yourself, bro! Excellent, excellent pics and pies.

So when's the "Garage" open for business??  ;D  I might have to make a trip to Texas then.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on August 28, 2011, 06:29:28 PM
I'm glad to know your getting close to nailing down your recipe.  You've done your Italian oven proud. :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2011, 02:11:53 PM
Last night's bake:

100% Caputo
62% water
2.9% salt
2.0% Ischia culture

I dissolved the salt in the water, mixed in the culture, and added about half the flour. The rest of the flour was added in slowly over the next 10 minutes or so. I did the kneading by hand. Generally, I add all the four at one time. After adding it in slowly, the dough felt a little wetter than usual, and it rose faster. There was more oven spring in the final product.

The dough was fermented at 62-66F for 36 hours and in balls at 65-75F (increasing over time) for another 10-12 hours. They were baked at 850-875F for a little less than 60 seconds each.

Pictures below, in order:
1. Margherita (mozzarella di bufala)
2. Mascarpone, parmigiana reggiano, prosciutto di parma, arugula, Meyer lemon olive oil, sea salt
3. Jalapeno jack cheese and sweet preserves made of apple wood smoked bacon, jalapeno pepper, hatch chilies, and red bell pepper
4. Mascarpone, red onion, smoked salmon, arugula, blood orange olive oil, sea salt
5. Fresh mozzarella, Brussels sprouts, apple wood smoked bacon, grape tomato, olive oil, garlic, sea salt
6. Margherita (mozzarella di bufala)
7. Fresh mozzarella, mushrooms, parmigiana reggiano, white truffle oil
8. Margherita (mozzarella di bufala)

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2011, 02:12:58 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2011, 02:13:32 PM
Last fo the pics:
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on September 04, 2011, 02:22:13 PM
Wow...B E A U tiful. EOM
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2011, 04:15:01 PM
T H A N K  Y O U !
Title: Re: Craig's Neapolitan Garage
Post by: Ev on September 04, 2011, 07:39:55 PM
Awesome as always!
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on September 04, 2011, 07:40:58 PM
Craig,

All of your pies look beautiful!  Amazing job!  ;D

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on September 04, 2011, 08:25:41 PM
Craig,

Unreal, bro!

Better than in any pizzeria,...uhm...I mean any other garage  ;D
Title: Re: Craig's Neapolitan Garage
Post by: FacciaPizza on September 04, 2011, 08:46:12 PM
Perfection. Have to try the sprout pie and the blood orange. I'm inspired.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 05, 2011, 08:50:54 AM
Steve, Norma, Mike, Faccia,

Thank you all!

CL
Title: Re: Craig's Neapolitan Garage
Post by: TonyGun on September 05, 2011, 02:36:34 PM
I would like to see the crust heated in a high temp gas oven.
What is the best?

Regards,

Tony.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 05, 2011, 07:43:40 PM
I would like to see the crust heated in a high temp gas oven.
What is the best?

Regards,

Tony.

I prefer my WFO to my BBQ mod (which was basically a high temp gas oven). Both made a great pie, but the WFO pies are better IMHO. I posted a little more, and some examples, to your similar question here: http://www.pizzamaking.com/forum/index.php/topic,15424.msg152115.html#msg152115

Let me know if I can help. Happy to answer whatever questions I can.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on September 05, 2011, 08:02:35 PM
So Nice !
thanks for posting an underside shot.In my opinion Thats the difference the in professional ovens Acunto, Stephano Corigliano...  The heat is more equal on top and bottom. Our little refractory concrete  ovens are a lot of work to get that nice even cooking you display with ease!   I did 2 events this weekend and focused on the temps around the oven during the cooking cycles. I raked the coals once after my helper destroyed a pie and was burning bottoms for a while I found on day 2 I was ready to cook in an hour! I put the fire in the middle to start but as soon as I had as nice small bed pushed the entire fire to the side for balance of the heat up and it worked beautifully. Floor temps 825-850 and walls 900+ ,  40 pies with a stick of wood or 2 every 4-6 pies cooked in same spot.  I wish I had time to wash my hands break out the cannon pose the pie... they were really coming out nice!  But its a bit crazy at times trying to maintain the oven an the pizza QC. I'll put up a few pics on the FWF thread. As allways really nice work!!
John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 06, 2011, 04:48:15 PM
So Nice !
thanks for posting an underside shot.In my opinion Thats the difference the in professional ovens Acunto, Stephano Corigliano...  The heat is more equal on top and bottom. Our little refractory concrete  ovens are a lot of work to get that nice even cooking you display with ease!  

Thanks John - yes, I just light the fire, and the oven does all the work. I can sit back with a bottle of wine and watch it do it's thing.  :-D

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on September 06, 2011, 05:54:58 PM
Craig:  Had the Accunto been fired before you got it?  If not, do you notice any difference in how evenly it's cooking since the beginning?  I've been told that ovens cook more evenly after many fires, and that the older it is, the more evenly it cooks.  I wonder if it's the oven or that the user learns the oven better...  Just curious your opinion?
Title: Re: Craig's Neapolitan Garage
Post by: ZioLorenzo on September 06, 2011, 10:06:43 PM
Wow man great looking pies my mouth is watering ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 07, 2011, 12:10:06 AM
Robyn, no it had never been fired before I got it. I don't think it cooks more evenly after use, but I'm definitely learning how to use it with each time.

Zio, thank you!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: aks801 on September 08, 2011, 05:25:17 PM
Craig, it all looks beautiful.
As a fellow Houston resident, let me ask: what made you decide to locate the oven in the garage?  Our winter is obviously very mild, so other than the mind-alteringly hot summer (like what we are just coming out of), I can't imagine this was dictated by the seasons.  Perhaps you don't have a yard or large enough patio?
The question is not a form of criticism, as I think your set-up is fantastic!  Just curious, that's all.
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on September 08, 2011, 05:29:02 PM
Craig, it all looks beautiful.
As a fellow Houston resident, let me ask: what made you decide to locate the oven in the garage?  Our winter is obviously very mild, so other than the mind-alteringly hot summer (like what we are just coming out of), I can't imagine this was dictated by the seasons.  Perhaps you don't have a yard or large enough patio?
The question is not a form of criticism, as I think your set-up is fantastic!  Just curious, that's all.

I would venture having an Acunto oven exposed to rain is not something you wanna do with such an oven. --K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 08, 2011, 10:20:46 PM
Craig, it all looks beautiful.
As a fellow Houston resident, let me ask: what made you decide to locate the oven in the garage?  Our winter is obviously very mild, so other than the mind-alteringly hot summer (like what we are just coming out of), I can't imagine this was dictated by the seasons.  Perhaps you don't have a yard or large enough patio?
The question is not a form of criticism, as I think your set-up is fantastic!  Just curious, that's all.

Alan, thank you.

My yard and patio is plenty big for a WFO. In fact, a section of the patio is reinforced to hold the weight of the oven I was planning to build back there (http://www.pizzamaking.com/forum/index.php/topic,12380.0.html). The unexpected acquisition of the Acunto changed those plans however. Locating it in the back yard would have required removing some structural supports and some other major engineering, so the decision to put it in the garage was pretty much a given. Additionally, even though the builder assured me the oven could be outside without ill effect if covered, I agree with Kelly (pizzablogger) that I really didnít want it outside. 

It is actually pretty nice to have it in there. Rain? No problem. Itís covered all the way from the kitchen to the garage. Cold or windy? No problem, close the garage door. One of these days Iím going to pick up a refrigerated pizza prep station like John (JConk007) uses in his mobile pizza catering business. Then Iíll never have to leave my garage!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 09, 2011, 09:45:54 AM
prep table, marble topped make table, and some music. you have the start of a man cave.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 09, 2011, 10:27:39 AM
Man garage that is!
Title: Re: Craig's Neapolitan Garage
Post by: Ev on September 09, 2011, 10:46:00 AM
prep table, marble topped make table, and some music. you have the start of a man cave.

....and lest we forget, a dedicated beverage fridge would tie it all together nicely!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 09, 2011, 11:19:08 AM
It has been added to the list!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 11, 2011, 09:31:08 PM
Tonight's bake:

100% Caputo
61% water (45F)
2.9% salt
2.2% Ischia culture

I dissolved the salt in the water, mixed in the culture, and added about half the flour. The rest of the flour was added in slowly over the next 10 minutes or so. I let the KA do most of the kneading. After 3 or 4 minutes in the KA, I let it rest on the counter for 15 minutes then gave it a few folds before packing it up for the bulk ferment.

The dough was fermented at 62-66F for 36 hours and in balls at 75F for another 8-10 hours. The pies were baked at 900F for about 55 seconds each.

Pictures below, in order:
1. Margherita
2. Mascarpone, parmigiana reggiano, prosciutto di parma, arugula, Meyer lemon olive oil, sea salt
3. Fresh mozzarella, mushrooms, parmigiana reggiano, white truffle oil, black pepper
4. Fresh mozzarella, Brussels sprouts, apple wood smoked bacon, grape tomato, olive oil, fresh garlic slices, sea salt
5. Mascarpone, red onion, smoked salmon, arugula, blood orange olive oil, sea salt -- my family and guests just loves this pie!
6. Margherita
7. Fresh mozzarella, wood roasted onions, hot fennel sausage, grape tomato, olive oil
8. Margherita

Overall, probably my best batch of pies ever. Super light crust, paper-thin crispy shell on the outside and melt-in-your-mouth tender in the inside. Great sourdough flavor.

Very happy.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 11, 2011, 09:31:42 PM
The rest of the pics:
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on September 11, 2011, 09:37:35 PM
Tonight's bake:

Splendid!
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on September 12, 2011, 12:18:29 AM
Awesome looking pies.  When are you opening a restaurant?

Scott D
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on September 12, 2011, 06:59:20 AM
Craig,

Fantastic looking pies!  :)  What do you do different that you thought this pies overall were some of your best pies?

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 09:54:25 AM
Awesome looking pies.  When are you opening a restaurant?

Scott D

Thanks Scott. Probably not any time soon on the restaurant with the boys in school and mom wanting me around...  :'(
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 09:58:29 AM
Fantastic looking pies!  :)  What do you do different that you thought this pies overall were some of your best pies?

Thanks Norma.

I think the two things that contributed to these pies being among my favorites is 1) the refinements I'm making to my mixing and kneading workflow, and 2) getting the oven up to 900F and the bake time solidly under 60 seconds. I would have liked for the the dough to have another two hours of rise, but mom wanted to eat a little early last night.

CL
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on September 12, 2011, 11:04:03 AM
Those are stunning !! You are sure doing that oven Justice!!
who likes  the Mascapone ? I find it a bit bland but you are magical so.....?
John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 11:45:12 AM
Those are stunning !! You are sure doing that oven Justice!!
who likes  the Mascapone ? I find it a bit bland but you are magical so.....?
John

Thanks, John.

We all like it on those two pies. It's rich sweetness plays so well with the saltiness of the prosciutto or smoked salmon, the peppery arugula, and the citrus oils that tie everything together. They just don't work as well with mozz, IMHO. I've tried dozend of iterations of prosciutto and arugula pizza, and this is by far my favorite.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on September 12, 2011, 11:55:48 AM
Craig,

With your WFO, especially given its stellar pedigree, it looks like you are at the pinnacle--like making it to the top of Mt. Everest. Where do you envision the future challenges? Will they be culinary or is there possibly a business plan in the making?

Peter
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on September 12, 2011, 01:18:33 PM
Gorgeous pizzas as always - your pizzas are truly works of art.  So light and balanced, your restraint with toppings, it's always so impressive!

I've been curious about the mascarpone also - I really prefer ricotta to mascarpone on pizza.  Is the ricotta too moist for you, or ??   
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 02:21:22 PM
Gorgeous pizzas as always - your pizzas are truly works of art.  So light and balanced, your restraint with toppings, it's always so impressive!
Thank you Robyn!

Quote
I've been curious about the mascarpone also - I really prefer ricotta to mascarpone on pizza.  Is the ricotta too moist for you, or ??
I've never tried it.  :-[

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 03:21:13 PM
Craig,

With your WFO, especially given its stellar pedigree, it looks like you are at the pinnacle--like making it to the top of Mt. Everest. Where do you envision the future challenges? Will they be culinary or is there possibly a business plan in the making?

Peter

Peter,

Thank you very much for the vote of confidence though I'm not at the pinnacle yet. I know about where it is, and I think I can almost see it, but I still have work to do to get there. Actually, I'm having too much fun trying to get every nuance just how I want it. I hope to get a little closer each time.  I wish I could make pizza more than once per week.  You ask about the next challenge Ė I think this is one of the things I like most about NP; for something seemingly so simple, there is so much to learn. I never get bored.  Other than pizza, I suspect most of my upcoming challenges revolve around my boys.

Business plan in the makingÖ hummÖ I spent 15 years in the restaurant and other food-related businesses before going in a completely different direction. If you asked me before I discovered NP would I go back into the restaurant business, I would have told you an unqualified NO. I have since reconsidered. I doubt it will be any time soon, but it is not out of the question.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on September 12, 2011, 03:28:28 PM
Looking great, as usual. Is that black pepper on the mushroom pizza??
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 03:42:44 PM
Looking great, as usual. Is that black pepper on the mushroom pizza??

Thank you. Yes, it is black pepper. I like the depth it adds. (I corrected the description above).

CL
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on September 12, 2011, 03:52:19 PM
I agree, the flavor profile of pepr nigrum works beautifully...I know where I'm going next.  >:D

It's tough enough convincing some people in NC that my pizza isn't burnt.
Additional black specks of pepper would just totally freak out some of them.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 04:03:12 PM
It's funny you say that. I have people over regularly who have never had NP before. I keep expecting one to comment that the pizza is burnt, but so far nobody has. Maybe they are just being polite.

CL
Title: Re: Craig's Neapolitan Garage
Post by: parallei on September 12, 2011, 05:47:21 PM
Killer toppings and pies Craig.  You've really mastered that oven.


PS

The best pizza joint in town would be a fine legacy for your boys ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 06:49:17 PM
Thanks Paul.

And you know my youngest one has the secret to the sauce locked up in his head and won't tell anyone including me!

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 12, 2011, 06:57:54 PM
.... I have since reconsidered. I doubt it will be any time soon, but it is not out of the question.

Craig


The Neopolitan Garage concept would be cool.  A Corvette salad bar, with the salad in place of the engine.  All the drinks named after tools.  Black and white tile floor.  Waitstaff dressed like mechanics..........
Can I wash dishes ?
Title: Re: Craig's Neapolitan Garage
Post by: jjdec05 on September 12, 2011, 10:22:33 PM
Craig, the My Pie Monday pies have looked terrific.   
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 10:38:02 PM
Thanks, JJ.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 12, 2011, 10:38:43 PM
The Neopolitan Garage concept would be cool.  A Corvette salad bar, with the salad in place of the engine.  All the drinks named after tools.  Black and white tile floor.  Waitstaff dressed like mechanics..........
Can I wash dishes ?

Will we serve the pies on hubcaps?

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 13, 2011, 12:35:10 PM
Will we serve the pies on hubcaps?

CL

No, oysters on the half shell belong in the hubcaps.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2011, 10:07:03 PM
Last night's bake:

A couple personal records this weekend Ė 1) this what the hottest Iíve ever baked at Ė 925F+ due in no small part to 2) my largest bed of coals (keep in mind when looking at the picture below that it is almost 47Ē across), and 3) the bake times were the fastest yet at right around 55 seconds. After reading the Keste Lunch post, 4) I also let my dough rise way way more than I ever have before, and the result was probably my best pizza ever. I think Iíve learned something important.

100%   Caputo
62%     Water (45F)
2.9%    Salt
2.2%    Ischia culture

I dissolved the salt in the water, mixed in the culture, and added about half the flour. The rest of the flour was added in slowly over the next 10 minutes or so. I let the KA do most of the mixing and kneading. After 5 minutes or so of kneading in the KA, I let it rest on the counter for 15 minutes then gave it a few folds before packing it up for the bulk ferment. The dough was fermented at 62-66F for 36 hours and in balls at 77F for another 10-12 hours.  The rise was about 1.5-2.0x in bulk and probably another 2.5x+ in balls.

1. Margherita
2. Fresh mozzarella, mushrooms, parmigiana reggiano, white truffle oil, black pepper
3. Mascarpone, parmigiana reggiano, prosciutto di parma, arugula, Meyer lemon olive oil, sea salt
4. Jalapeno jack cheese, fresh pink gulf shrimp, fresh jalapenos, and sweet preserves made of apple wood smoked bacon, jalapeno pepper, hatch chilies, and red bell pepper
5. Mascarpone, red onion, smoked salmon, arugula, blood orange olive oil, sea salt
6. Margherita

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2011, 10:07:51 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: parallei on September 18, 2011, 10:58:49 PM
Wow.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on September 18, 2011, 11:05:08 PM
Very Nice Craig.  I was also going to let my balls swell really high up on my next bake after reading that same thread, just to see the difference myself.  Although I was going to use CY and not starter.  Did you note any more sourness in the crust compared to your regular pies?  Also were there any textural changes in the crumb?

Thanks,
Chau
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 18, 2011, 11:07:27 PM
..... I also let my dough rise way way more than I ever have before, and the result was probably my best pizza ever....

What was your opinion on opening these dough balls vs the other fermentation version.  Super soft and silky?  Or a wet overblown mess.
Your pizza are nothing short of exemplary. :chef:
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on September 18, 2011, 11:20:46 PM
Last night's bake:

Splendid! Thank you...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2011, 11:26:08 PM
What was your opinion on opening these dough balls vs the other fermentation version.  Super soft and silky?  Or a wet overblown mess.
Your pizza are nothing short of exemplary. :chef:

Gene,

Opening these dough balls was the one of the highlights if my pizza making to date. They were beautiful beyond belief. I have been underfermenting my whole life, I think. Time will tell, but today I'm excited like a young boy on prom night.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Matthew on September 19, 2011, 05:59:15 AM
Great jog Craig!

Matt
Title: Re: Craig's Neapolitan Garage
Post by: Martino1 on September 19, 2011, 06:52:54 AM
Craig,
The pies look normal to me (that is according to your standards  ;)  ) ... to my standards: mind blowing !
Seriously, did you notice a difference in the crumb texture ? I find my crumb gets a bit dense when overfermented and the dough tends to tear more easily during stretching (basically i pull and push as see in the Eatitalian videos). Now you turn my strategy upside down, because I was just looking in decreasing the fermentation times to leave some "puffing" strength for the final bake. Since I live in hot climate I thought I always allowed the dough balls to ferment too long, when I had problems with shaping and a very thin center.

What I thought when seeing the latest keste pictures was, that the tray looks like full of foam, not like individual dough balls (looks like they cut the dough pieces out of a bulk ferment). Also I wonder if it depends whether you use a culture or CY/IDY. Seems as if it doesn't.
I get the impression, I am back to square 1 with my fermentation protocol [sighs]... :-\



Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on September 19, 2011, 07:04:16 AM
Craig - These pies look nearly identical to Keste's, and are some the best I have seen yet from your Acunto. One of the biggest obstacles in cooking these long fermented pies is the burn on the bottom due to excessive sugar. Your oven handles the even heat superbly. And by cooking at the hotter temperature you get the advantage of a super short bake time. My oven is so small, that bake times are between 40-50 seconds. But the lightness of crumb is like nothing you get once you venture beyond one minute.

John
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on September 19, 2011, 07:11:15 AM
WOW Craig!! just WOW!!
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on September 19, 2011, 08:15:30 AM
Interesting that you left your dough ferment until it looked something like Kesteís dough and got such wonderful results.  Your pies captured the grandeur of the most beautiful Neapolitan pies.   ;D  No wonder you are excited. Great job!

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 09:35:33 AM
Thanks Norma, the dough didn't look anything like the pictures of the Keste dough balls - it was just a lot more than I normally let it go.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 10:42:59 AM
Very Nice Craig.  I was also going to let my balls swell really high up on my next bake after reading that same thread, just to see the difference myself.  Although I was going to use CY and not starter.  Did you note any more sourness in the crust compared to your regular pies?  Also were there any textural changes in the crumb?

Thanks, Chau. I would not say that there was any more sourness. There was a little more spring in the crumb, and it was a little more tender. It also stayed more tender after cooling. One thing surprised me. Usually, when I open up a ball, there is some gas that goes to the rim and makes a big bubble(s). I don't like it, and sometimes I even pop them with the point of a knife. I thought this dough would be worse, but it was way better. I had none at all.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 10:45:21 AM
Craig - These pies look nearly identical to Keste's, and are some the best I have seen yet from your Acunto. One of the biggest obstacles in cooking these long fermented pies is the burn on the bottom due to excessive sugar. Your oven handles the even heat superbly. And by cooking at the hotter temperature you get the advantage of a super short bake time. My oven is so small, that bake times are between 40-50 seconds. But the lightness of crumb is like nothing you get once you venture beyond one minute.

John

Thank you John. I'm sold on the sub-60 second bake. I thought 90 seconds was going to be the nirvana, but I was wrong.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 10:46:43 AM
Paul, Omid, Matt, Andre,

Thank you all!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on September 19, 2011, 10:47:10 AM
you are right Craig... the 60s pie is so soft that the dough melts on your mouth....
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 10:50:41 AM
Seriously, did you notice a difference in the crumb texture ? I find my crumb gets a bit dense when overfermented and the dough tends to tear more easily during stretching (basically i pull and push as see in the Eatitalian videos). Now you turn my strategy upside down, because I was just looking in decreasing the fermentation times to leave some "puffing" strength for the final bake.

Thanks Martino.

I don't think my dough was overfermented. Rather, I think I had been underfermenting. To be clear, the Keste post just pushed me to take mine farther. Mine was not as fermented as their dough appears in the picture. I'll probably push it a little farther next time and see what happens.

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on September 19, 2011, 11:38:04 AM
Wow, gorgeous as always.  You really have the most distinctive style, your pizzas are so recognizably "yours" and always so beautiful. 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 12:19:49 PM
Thank you Robyn. One of the things I really like about this forum is to see the distinctive styles of the different members.

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on September 19, 2011, 02:00:23 PM
Craig,
i tried the same thing this weekend and noticed that my dough was really easy to tear on the peel, especially after saucing; and that the crust was denser than normal.  i got great rim puff but it seemed bready.  i used 2% salt and wondered if that might have added to my problems.  my bulk was more than 2x for sure in 36 hr at 67F.  i didn't let the balls go too far, instead i left them at 67 for about 10 hr. 
i was ready to give up on that method until i saw your results.  maybe i'll try again. Do you think the salt could be that important or have i missed something else?  i noticed you used less than your normal this time.
thanks for posting, amazing as always.
bill
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on September 19, 2011, 02:30:10 PM
Craig,
i tried the same thing this weekend and noticed that my dough was really easy to tear on the peel, especially after saucing; and that the crust was denser than normal.  i got great rim puff but it seemed bready.  i used 2% salt and wondered if that might have added to my problems.  my bulk was more than 2x for sure in 36 hr at 67F.  i didn't let the balls go too far, instead i left them at 67 for about 10 hr. 
i was ready to give up on that method until i saw your results.  maybe i'll try again. Do you think the salt could be that important or have i missed something else?  i noticed you used less than your normal this time.
thanks for posting, amazing as always.
bill

Bill - Craig can chime in, but from your description the gluten was highly developed due to the long fermentation period. It became very tight, which makes for tears and a dense, bready crumb. Adding salt along the lines of near 3% is almost a necessity for super long room temp fermentation to keep the yeast activity in check. You can also lower the hydration which will also slow the activity down somewhat.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2011, 02:58:12 PM
Bill,
One one pie, I had a couple pin holes after opening that I pinched closed. That's not terribly unusual for my dough and the way I open it. I'm not real good at the slap and fold thing, so I usually open it over my knuckles which I think puts a lot more stress on the dough and also gives a much thinner center. No problems at all on the peel other than the last margherita pictured which didn't come off completely clean and got a little misshapened.

2.9% salt is probably my average. I'm almost always between 2.8 and 3.0%. I think it needs to be in this range for this recipe and workflow. I kneaded this dough in my mixer as much or even a little more than I ever do. I also worked the balls more than normal when forming them. I really pulled them in tight (by my standards). The final ball was incredibly easy to open. It had the lightest, most beautifully supple texture. The final product was not tough or bready at all. It melted in your mouth.

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on September 19, 2011, 07:47:44 PM
thanks John and Craig.  i'll keep trying for the perfect result.  i hope to only get close, so i have to keep experimenting. 
bill
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 24, 2011, 11:39:28 PM
Tonight's bake:

100% Caputo
62% Water (45F)
3.0% Salt
2.1% Ischia culture

I dissolved the salt in the water, mixed in the culture, and added about half the flour. The rest of the flour was added in slowly over the next 10 minutes or so. I let the KA do most of the mixing and kneading. After 5 minutes or so of kneading in the KA, I let it rest on the counter for 15 minutes then gave it a few folds before packing it up for the bulk ferment. The dough was fermented at 62-66F for 36 hours and in balls at 77F for another 14-16 hours. I think I found the point where my dough is overfermented.  The crumb in the cornice was getting a little heavy in places.

Next time, Iíll use a little less culture. Probably 1.7% or so and make sure the bulk ferment stays down near the 62F end of the range. Iím going to try to keep the rise in the bulk down to about 40% or so as opposed to the ~75% I had today. Iíll still so at least 12 hours in balls at 77F.

It was interesting, most of the pies were just OK. However, a couple like the smoked salmon pie, for example, were absolutely incredible. Not sure why that is. I canít point to any differences in workflow.

Iím incorporating more of a stretch with the pie hanging way over the peel like Omidís pictures of Da Michele show here: http://www.pizzamaking.com/forum/index.php/topic,14506.msg154257.html#msg154257  I like what Iím seeing in my pies as a result. This is what I love about pizza. There are so many little things that you can do to improve your final product. I think Iím just scratching the surface.

All were cooked at 900-925F for 55-60 seconds.

1. Margherita
2. Mascarpone, red onion, smoked salmon, arugula, blood orange olive oil, sea salt
3. Margherita with homemade fennel sausage
4. Margherita
5. Pepperoni
6. Mascarpone, fresh mozz, parmigiana reggiano, prosciutto di parma, arugula, Meyer lemon olive oil, sea salt
7. Margherita
8. Fresh mozzarella, mushrooms, parmigiana reggiano, white truffle oil

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 24, 2011, 11:40:05 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 25, 2011, 12:17:09 AM
.... I think Iím just scratching the surface.....

CL


Looks like you have landed on the moon. :D
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on September 25, 2011, 01:04:53 AM
Tonight's bake. . . .

Dear Craig, you keep outmatching your previous pizzas. You are on the Silk Road!
Title: Re: Craig's Neapolitan Garage
Post by: Matthew on September 25, 2011, 04:47:32 AM
Craig,
Beautiful in all regards.  Are you using the DaMichele technique with the GI peel?

Matt
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on September 25, 2011, 10:16:22 AM
Just OK  ??? Now your fishing for compliments !! ;D I second the Beautiful in ALL regards!!
Matt is the the pull onto peel tech.? I am trying that recently as well
John
Title: Re: Craig's Neapolitan Garage
Post by: Martino1 on September 25, 2011, 10:32:06 AM
Mouth watering pies Craig ! I like the salmon pie - the creamy mascarpone with a zingy ruccola and the onions is definitely one of my next tries. I love salmon with horseradish cream and the ruccola has a bit of that sharpeness together with the mild and creamy mascarpone. great combination.

Interesting what you write about your extended fermentation. Would you prefer cutting down on the culture to enable the long fermentation period? did stretching the fermentation period make the big difference in the taste and texture of the crumb/dough (with maybe more difficult handling properties) or would you see it as an experiment and go back to your 36/12 timing ?

On a curve of fermentation would you then consider your dough before, at or after the peak with your new fermentation regime ? BTW, could you take a close-up shot of the dressed skin next time ? They come out perfectly.

Thanks for your great shots, always enjoy them in the morning on the way to work.

Martin
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2011, 12:17:34 PM
Craig,
Beautiful in all regards.  Are you using the DaMichele technique with the GI peel?

Matt

Thanks Matt. Yes, I stretched on the GI peel. I have to do it a little differently than DaMichele right now. I have about 50' between where I make the pies and where I bake them. I slide the peel under the pies, walk to the oven, then try to duplicate the stretch. Hopefully this winter I'll put something together so I cam make pies at the oven and stretch them as I slide them onto the peel. I think this will give a more even stretch than the way I currently have to do it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2011, 12:19:41 PM
Just OK  ??? Now your fishing for compliments !! ;D I second the Beautiful in ALL regards!!
Matt is the the pull onto peel tech.? I am trying that recently as well
John

No - but I'll tak 'em  ;D

It was interesting how a couple of the crusts really stood out above the others. I can't point to why. Eating some leftovers this morning, I was very pleased with the flavor and tenderness.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2011, 12:21:38 PM
Looks like you have landed on the moon. :D

Thanks Gene.

The more I learn, the more I learn I don't know. That's why I love Neapolitan piza.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2011, 12:22:06 PM
Dear Craig, you keep outmatching your previous pizzas. You are on the Silk Road!

Thank you Omid.

Regards, CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2011, 02:00:46 PM
Mouth watering pies Craig ! I like the salmon pie - the creamy mascarpone with a zingy ruccola and the onions is definitely one of my next tries. I love salmon with horseradish cream and the ruccola has a bit of that sharpeness together with the mild and creamy mascarpone. great combination.
Thanks Martin. It is one of my favorites for sure, but I think I like it most for breakfast the next morning. Best cold pizza ever.

Quote
Interesting what you write about your extended fermentation. Would you prefer cutting down on the culture to enable the long fermentation period? did stretching the fermentation period make the big difference in the taste and texture of the crumb/dough (with maybe more difficult handling properties) or would you see it as an experiment and go back to your 36/12 timing ?

I think I can cut down on bulk by 12 hours and not loose much flavor. The dough handles beautifully. I couldnít ask for better. Iím going to mess around with less starter. Iím also going to experiment with more and only 12 hours bulk.

Quote
On a curve of fermentation would you then consider your dough before, at or after the peak with your new fermentation regime?
This batch was a little too much.

Quote
BTW, could you take a close-up shot of the dressed skin next time ? They come out perfectly.

There are a couple from other nights if you go back through this thread. I'll take some more next time that show the dough stretched over the edge of the peel.

Quote
Thanks for your great shots, always enjoy them in the morning on the way to work.
Youíre welcome. Public transportation I hope!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on October 01, 2011, 10:42:42 PM
Craig,

If you ever experience garage issues, you might find this forum helpful: http://www.garagejournal.com/forum/index.php ;D. There is even a board (Free Parking) where you can tell the members of your oven in your garage.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on October 02, 2011, 12:27:24 AM
Craig

Thanks for posting all your pics... it gives me something to strive for.  Can you tell me where you find blood orange and Meyer lemon olive oil?  Those combos just seem incredible. 

My wife bought me a Meyer lemon tree for my birthday that has about 6 unripe lemons on it as we speak (its a small tree obviously)... They are just turning a shade of yellow and I can't wait to pick them ( I'm thinking about 3 to 4 more weeks  :))  I check them every day looking for progress though!

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 02, 2011, 10:13:50 AM
Craig

Thanks for posting all your pics... it gives me something to strive for.  Can you tell me where you find blood orange and Meyer lemon olive oil?  Those combos just seem incredible. 

My wife bought me a Meyer lemon tree for my birthday that has about 6 unripe lemons on it as we speak (its a small tree obviously)... They are just turning a shade of yellow and I can't wait to pick them ( I'm thinking about 3 to 4 more weeks  :))  I check them every day looking for progress though!

Scot

Scot, you're welcome. I found the Texas Olive Ranch Meyer Lemon Oil at Whole Foods. It's the best of the lemon olive oils I've tried (Meyer or not). The Blood Orange Olive Oil is O brand. I think I got it at Central Market (HEB's upscale store). I've seen it other places too. It is quite good, however I have no point of reference with respect to taste. I would think you could find either on the internet. Good luck with the tree. It should grow fast and give you more lemons that you can possible use in no time.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 02, 2011, 10:14:47 AM
Craig,

If you ever experience garage issues, you might find this forum helpful: http://www.garagejournal.com/forum/index.php ;D. There is even a board (Free Parking) where you can tell the members of your oven in your garage.

Peter

That's funny. I might have to do it. How did you stumble across that forum?

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on October 02, 2011, 10:36:47 AM
That's funny. I might have to do it. How did you stumble across that forum?

Craig,

It was a fluke. I was doing a search relating to the Mellow Mushroom thread and somehow I found posts in a forum about Papa John's. Having spent considerable time devising Papa John's clones, I was naturally curious about what the members had to say. After reading the posts, I wondered what kind of forum would have members discussing pizza. I went back to the forum index page and saw that the forum was all about garages. I couldn't see the connection between pizza and garages, so I poked around the forum some more and, indeed, it is all about garages. Who would have thunk it? You will note that there are over a million posts and thousands of members, many more than our forum. I'm sure that the members of that forum would get a big kick out of your garage having an oven in it.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: parallei on October 02, 2011, 04:13:09 PM
Quote
Good luck with the tree. It should grow fast and give you more lemons that you can possible use in no time.

When life gives you lemons, make limoncello......

http://limoncelloquest.com/limoncello-articles/how-to-make-limoncello/ (http://limoncelloquest.com/limoncello-articles/how-to-make-limoncello/)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 02, 2011, 10:03:09 PM
I noticed they were getting $2 each for Meyer lemons at the store today. Needless to say I didn't get any...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 02, 2011, 10:49:58 PM
Tonight's Bake:

100% Caputo
62% Water (45F)
3.0% Salt
1.6% Ischia culture

I dissolved the salt in the water, mixed in the culture, and added about half the flour. The rest of the flour was added in slowly over the next 10 minutes or so. I let the KA do most of the mixing and kneading. After 5 minutes or so of kneading in the KA, I let it rest on the counter for 15 minutes then gave it a few folds before packing it up for the bulk ferment. The dough was fermented at 62-64F for 36 hours and in balls at 77F for another 12 hours. Baked at about 900F for 60 seconds or so. I was very happy with the fermentation of this batch. These were pretty good. Very tender and great flavor. They digested so easily, I was able to go out and eat Indian food later in the evening.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 02, 2011, 10:50:38 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on October 02, 2011, 11:00:44 PM
Craig,

All your pies look picture perfect!  ;D  Great job all around. 

Norma
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on October 02, 2011, 11:30:37 PM
Great pies Craig. I was wondering how long it takes the oven to reach full saturation before you start baking?
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on October 02, 2011, 11:35:46 PM
I'm guessing that your professional photographer was hungy for Indian, and that was in the deal for the photo's ?  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Martino1 on October 03, 2011, 07:37:19 AM
They digested so easily, I was able to go out and eat Indian food later in the evening.

... But don't tell me you've had Naan with garlic and cheese  :P

awesome pies as usual, Craig. How is the center ? Neapolitan soft ?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 03, 2011, 09:25:00 AM
Great pies Craig. I was wondering how long it takes the oven to reach full saturation before you start baking?

Thanks BSO,

I usually let it go 3-4 hours before baking.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 03, 2011, 09:26:01 AM
... But don't tell me you've had Naan with garlic and cheese  :P

awesome pies as usual, Craig. How is the center ? Neapolitan soft ?

Thank you.

Yes, the center is very soft and floppy. Just the way I like it!

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on October 03, 2011, 09:48:58 AM
Craig,
i've been wondering about the double dome exhaust on ovens like yours.  you can almost see the way yours is vented from the hood back to the center chimney.  what i'm wondering is how this affects heat retention.  i would guess that part of the oven isn't well insulated as it would be exposed to room air when the fire is out. i also would think that this is by design to give more heat to the dome under active fire conditons.  i'm sure most Acunto owners don't care if it holds heat for long periods of time.  i'm hoping to build an oven from scratch some day and would like to learn more about that arrangement.  does it stay hot for a day or two or cool down quickly?  also is your door insultated?  sorry for the 100 questions!
bill
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 03, 2011, 10:24:52 AM
Craig,
i've been wondering about the double dome exhaust on ovens like yours.  you can almost see the way yours is vented from the hood back to the center chimney.  what i'm wondering is how this affects heat retention.  i would guess that part of the oven isn't well insulated as it would be exposed to room air when the fire is out. i also would think that this is by design to give more heat to the dome under active fire conditons.  i'm sure most Acunto owners don't care if it holds heat for long periods of time.  i'm hoping to build an oven from scratch some day and would like to learn more about that arrangement.  does it stay hot for a day or two or cool down quickly?  also is your door insultated?  sorry for the 100 questions!
bill

Bill,

The door is not insulated. You're probably right about the heat loss through the area below the first part of the chimney. It will go from 850 to 400 in the first 12 hours. If you put the door on after the last pie, it cuts off enough oxygen that there will be a good bit of coals left the next day. If you stoke them up, it will climb back to 450-475 or so. There is plenty of heat to bake bread the next day.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on October 03, 2011, 11:01:52 AM
Geez, Louise...Those pizze make me hungry.
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on October 03, 2011, 11:18:08 AM
Bill,

The door is not insulated. You're probably right about the heat loss through the area below the first part of the chimney. It will go from 850 to 400 in the first 12 hours. If you put the door on after the last pie, it cuts off enough oxygen that there will be a good bit of coals left the next day. If you stoke them up, it will climb back to 450-475 or so. There is plenty of heat to bake bread the next day.

CL

An insulated door makes a world of a difference. Before I got the insulated door the temp drop the next day would be ~400F. After the door it was ~200F. So say you have a neapolitan bake the first day at 850-900 the second day you could have a NY bake at 650-700. A door added a full day more of heat retention.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on October 03, 2011, 12:38:32 PM
Straight outa Naples. Absurdly good Craig. I wonder if the world of NP pizza knows just how many "amateurs" there are here on this forum making some of the finest pizza available.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 03, 2011, 12:54:18 PM
Straight outa Naples. Absurdly good Craig. I wonder if the world of NP pizza knows just how many "amateurs" there are here on this forum making some of the finest pizza available.

John

Thank you John. I'm not sure they want to know...
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on October 03, 2011, 02:39:04 PM
Craig,

Is it possible for you to post some pics of your dough during its various stages of fermentation (from bulk to balled) the next time you bake?  I would like to see how the dough looks like so I can have a benchmark when I try a similar workflow.  I have tried it before and the balled dough overfermented way before the 12hr mark and it was just impossible to stretch.

Thanks.

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 03, 2011, 04:23:22 PM
Craig,

Is it possible for you to post some pics of your dough during its various stages of fermentation (from bulk to balled) the next time you bake?  I would like to see how the dough looks like so I can have a benchmark when I try a similar workflow.  I have tried it before and the balled dough overfermented way before the 12hr mark and it was just impossible to stretch.

Thanks.

Marlon

Dear Marlon, please forgive my intrusion, but I think you may want to ask dear Craig (please don't hate me for this!) about the "how" of his mixing and kneading, i.e., how he manipulates the mechanical and manual aspects of making dough with his Kitchen Aid and his hands, in addition to the attributes of his particular "point of pasta". That is where, in my opinion, the treasures lies!
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on October 04, 2011, 04:35:07 PM
Hey Craig can you have a pizza summit in your garage ;D   I'll bring the beer and wine. 

Scot

Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on October 05, 2011, 01:46:09 AM
Omid, thanks! I guess I wanted to get a visual image of Craig's description of his workflow.  I feel that Craig was quite clear with his workflow description but I just wanted to compare how his dough looks like after various stages of fermentation.

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 09:32:23 PM
Is it possible for you to post some pics of your dough during its various stages of fermentation (from bulk to balled) the next time you bake?  I would like to see how the dough looks like so I can have a benchmark when I try a similar workflow.  I have tried it before and the balled dough overfermented way before the 12hr mark and it was just impossible to stretch.

I somehow left my camera on manual focus, so all many of the pictures I took for you are blurry. I plan to make dough again in a few days and will try again then. Sorry.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 09:39:41 PM
Here are a couple that didn't come out too bad. The dough fermented in bulk for 36 hours at 62-64F before making balls. The last photo is about an hour before baking, so 10 hours or so in balls.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 09:47:21 PM
After the dough starts to get some structure. I like to add the flour a couple tablespoons at a time. You can see in the first picture how the dough pulls apart when you do, and I think when it comes pack together, a good bit of air is incorporated. The second photo shows what the dough looks like when it is ready.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 09:51:31 PM
These pictures show about how much the dough stretches after a short rest on the counter after mixing and before hand kneading. I hand knead until the dough starts to pull apart on the surface. Probably 10-15 kneads or so. After hand kneading, it is much more elastic as you see in the second picture. The third picture shows how supple it is after a rest, a few stretch and folds, and then another short rest. You can see it is now smooth as silk. It is ready to go into the tub to bulk ferment.
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on October 08, 2011, 09:54:32 PM
Craig,

What KA model is that? Does it have the spiral hook or the "C" hook?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 10:05:29 PM
Craig,

What KA model is that? Does it have the spiral hook or the "C" hook?

It's a 19 year old K5 w/ C hook. They don't make a spiral for it.  >:(
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 10:08:34 PM
This weeks bake was for all intents and purposes the same formula and work flow as last week: http://www.pizzamaking.com/forum/index.php/topic,14249.msg155313.html#msg155313  The only difference is that the oven was a little cooler - 850F and the bakes were probably just a hair over a minute.

CL
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on October 08, 2011, 10:11:34 PM
Looking good Craig. Your mushroom pie and Chau's pepperoni pie should mate with each other and make one super Mushroni pizza :-D. I was wondering if you spin the pizza inside the oven or do you take it out; spin it on the metal then put it back in?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 10:14:05 PM
I should note that the last pie is dressed with a little lemon EVOO and honey post bake (per John Conk's suggestion). Not bad at all.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on October 08, 2011, 10:26:07 PM
It's a 19 year old K5 w/ C hook. They don't make a spiral for it.  >:(

Craig,

I had a KA with a C-hook and it wasn't until I upgraded that I realized that it merely slapped the dough around instead of properly mixing/kneading it. But it looks like you're getting good results with it because your pies always look outstanding.
Title: Re: Craig's Neapolitan Garage
Post by: Martino1 on October 08, 2011, 10:30:28 PM
I should note that the last pie is dressed with a little lemon EVOO and honey post bake (per John Conk's suggestion). Not bad at all.

CL

Craig, on the side if you like arugula salad, try to put one teaspoon of honey in balsamic vinager, spices and then half a minute microwave. The ripe balsamic vinager and the sweet honey make an excellent combo.
finished up with fresh tomatoes, parmigiano or even good goat cheese is my favourite salad.

Your pies look stunning, was the one with spring onion, bacon and fresh tomatoes with mozza ?

Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 08, 2011, 10:32:26 PM
Here are a couple that didn't come out too bad. The dough fermented in bulk for 36 hours at 62-64F before making balls. The last photo is about an hour before baking, so 10 hours or so in balls.

CL

Dear Craig, thank you for humbly inviting us inside your kitchen (a very sacred place) and kindly showing us your operations. Beautiful! Soon, I will post mine, as soon as the battery of my camera is charged enough for me to download the pictures into my laptop. Thank you again! Bless your heart!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 10:32:42 PM
In the last picture of the mixer I posted above, you can see how there is kind of 3 balls of dough - one on the hook and one on each side of it. If I add the flour a little bit at at time as described above, it almost always forms this pattern. The dough works from the center out to the sides and then back into the center. It seems to really work the dough well. I use the low speed only.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2011, 10:34:40 PM
Dear Craig, thank you for humbly inviting us inside your kitchen (a very sacred place) and kindly showing us your operations. Beautiful! Soon, I will post mine, as soon as the battery of my camera is charged enough for me to download the pictures into my laptop. Thank you again! Bless your heart!

You're most welcome. I try to do a better job with the pictures next time.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on October 08, 2011, 10:35:16 PM
Craig your dough really looks fantastic.  Very healthy and strong.  Thanks for posting that.  I'm looking forward to seeing Omid's dough as well. 

Chau
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on October 08, 2011, 11:00:38 PM
In the last picture of the mixer I posted above, you can see how there is kind of 3 balls of dough - one on the hook and one on each side of it. If I add the flour a little bit at at time as described above, it almost always forms this pattern. The dough works from the center out to the sides and then back into the center. It seems to really work the dough well. I use the low speed only.

CL

That was my experience, too. And occasionally those little balls got separated from the dough on the hook. After the KA I bought a Cuisinart SM-55 and it was like night and day.

Don't get me wrong, I'm not suggesting you should upgrade but the SM-55, for almost the same price as a KA is definitely a better mixer. However, if the KA yields the results you're happy with then 'if it ain't broke, don't fix it' applies  ;D

Great looking pies, bro, as usual!
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on October 09, 2011, 05:16:44 AM
Thank you so much Craig!  I really appreciate the extra effort from you in posting the pictures.  This really helps a lot.  Thanks again! 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 12, 2011, 11:44:04 PM
Tonight's Bake:

100% Caputo
61% Water (45F)
3.0% Salt
1.5% Ischia culture

My normal mixing routine with maybe a couple less minutes in the KA. Probably about 3 after all the flour was added and the dough had come together. The dough was fermented at 62-64F for 36 hours and in balls at 64F for 4 hours and 77F for another 11-14 hours. I changed the ice out in the the cooler 3 times to make sure the temp stayed at 62-64F. The bulk rise was a little less than my last couple batches. I let the opened skins sit on the counter for a couple minutes before topping them, and I didn't rush them to the oven. I gave them some time to relax before baking. Baked at about 900F for 60 seconds or so.

Without a doubt these were some of the best pies I've ever baked. The crust was as light and tender as any I've ever tasted.

1) Mushroom, mozz, parm, black pepper, white truffle oil (I totally messed this pie up which is why it is so big. I made it and left it on the counter for a long time where it stuck, had to be pried up, re-rounded, and re-topped (toppings went everywhere when I tried to slide the peel under it - still trying to figure out how they got under the crust...). Then I tore a hole in it in the oven - can you see the pre-photography patch? Nevertheless pretty good eating.
2) Parm, a little mozz, shrimp par-cooked in bacon fat; post bake: green onions and garlic caramelized in butter, Lea and Perrin's, Tabasco, Shiner Bock, salt, red and black pepper, oregano, thyme, and rosemary cooked down to not much more than the golden sweet, spicy, savory, crackly, garlic. This pie was otherworldly. We drank '85 Mondavi cab with the others. This one was served with Shiner.
3) Margherita - probably the lightest, best tasting and textured crust I've made to date.
4) Margherita with fennel sausage.
5) Rosa. Some folks put this in a toss-up with the shrimp pie for the best of the night.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on October 12, 2011, 11:51:42 PM
.....................


(that's me speechless)
 :chef:
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on October 13, 2011, 01:15:25 AM
Shut the garage door. 
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on October 13, 2011, 01:21:33 AM
Man oh man oh man, those are gorgeous...  sigh.  Dreamy.
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on October 13, 2011, 01:25:52 AM
Masterful



Title: Re: Craig's Neapolitan Garage
Post by: norma427 on October 13, 2011, 08:06:31 AM
Craig,

You never cease to amaze me.  ;D  Great looking pies!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 13, 2011, 08:20:40 AM
Tonight's Bake. . . .

They all look awesome . . . hard to choose, but I will take the Margherita with fennel sausage, for to go! Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on October 13, 2011, 08:30:38 AM
I keep saying it everytime you post NICE, SWEET,GOURGEOUS, everytime you post. It is you who has life by the shot hairs my Friend  ;) 85 Mondavi cab ?  I am going to try some of your sauceless combinations on my next bake they really look delicious Craig.
John
Title: Re: Craig's Neapolitan Garage
Post by: Ev on October 13, 2011, 08:53:25 AM
Awesome, as usual.
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on October 13, 2011, 09:20:33 AM
Wow....I need a garage.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 13, 2011, 09:47:59 AM
85 Mondavi cab ?

And it was drinking nicely. I really like old California cabs with pizza. A lot of the same leathery flavors of great Italian wines.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 13, 2011, 09:55:13 AM
Thank you everyone for the kind words.

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on October 13, 2011, 09:57:41 AM
the two margaritas are bull's eyes - exactly what i'm shooting for every time.  amazing...  
Title: Re: Craig's Neapolitan Garage
Post by: Matthew on October 13, 2011, 04:22:08 PM
Its all been said over & over again. Bravo!

Matt
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on October 13, 2011, 04:53:19 PM
Wow....I need a garage.

You're telling me pal.

Stupendous. That bianco-rosa is something I would have whisked away to intoxicate myself with the fragrance, whisper sweet nothings to it and then inhale the pizza in an overly zealous, savage way that would not do justice to it!  ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 13, 2011, 05:13:01 PM
Thanks Matt and Kelly.

That was my first Rosa. Now I see what all the fuss is about.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on October 13, 2011, 05:21:29 PM
Thanks Matt and Kelly.

That was my first Rosa. Now I see what all the fuss is about.

CL

Rosa is one of my favorites.

Hard to tell because it appears the rosemary is very finely chopped, but was there enough rosemary to lend a big hit of the piney, resiny note rosemary gives off when cooked?

If not, add more to get to that level.....that pie is not a subtle one!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 13, 2011, 05:39:07 PM
I could probably go a little more, but it was definately there.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on October 13, 2011, 06:56:17 PM
do your neighbors love you? you pizzas look tender and inviting.why do i want your oven. your pies are consistent that is why. I'll trade you my pumpkin oven straight up. :-D
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on October 13, 2011, 07:42:39 PM
Craig

Can't say that I've ever had an 85 Mondavi, but I've had a few old california cabs myself.  Agree with your old world description "leathery".

I seem to always reach for a "bright" sauvignon blanc or even a dry champagne with my pizzas.  I'm a little weird that way... its more about the occasion and what temp it is outside than what is actually on the pie.  Probably not acceptable by a lot of folks... but thats the way we roll  8)

I can totally see how that cab would work with those pies though, and as fall approaches with the cooler nights I will definitely skew that way. 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: Dhackley on October 15, 2011, 01:14:44 PM
Craig. Great stuff. Been making pizzas forever but just got my Ischia up and going. Never done a sourdough pizza. So you like 1.7% starter?  Is that a full(bubbly) starter at 100% hydration?  Mind giving more details on starter/fermentation technique?  Got your %'s. When u are at 62F is it all the dough in one ball or is it already divided into individual balls?  Thanks
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on October 15, 2011, 02:25:27 PM
Dhackley

There is a whole thread titled starters/sponges.  Lots of good information here.  This is where I learned how to do a starter myself.  Got one up and going this week!    :)

scot

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 15, 2011, 10:01:53 PM
Craig. Great stuff. Been making pizzas forever but just got my Ischia up and going. Never done a sourdough pizza. So you like 1.7% starter?  Is that a full(bubbly) starter at 100% hydration?  Mind giving more details on starter/fermentation technique?  Got your %'s. When u are at 62F is it all the dough in one ball or is it already divided into individual balls?  Thanks

Yes, fully bubbly. 1.5-1.7% is generally where I'm at, though I'm liking 1.5% more and more. I don't know what the hydration is, probably around 100%. At that small of an amount, I doubt it matters much. The bulk ferment (62F) is all in one. I bring it up to 77F after I ball - or shortly thereafter if I ball really early.

You can find out most everything (or probably everything) about my fermentation technique in this thread. I'm happy to answer any specific questions also.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 15, 2011, 10:10:32 PM
Tonight's Bake:

100% Caputo
61% Water (45F)
3.0% Salt
1.5% Ischia culture

My normal mixing technique but a little less time in the KA. I added the flour a little faster and probably only let it knead for 3 minutes or so after. 20 or so hand kneads then a 15 minute rest; another 4 or5 stretch-and-folds then into the box for the bulk ferment. 62-64F for 36 hours and in balls at 77F for another 12 hours. Baked at a little over 900F for a little less than 60 seconds or so. I'm not rushing the pies once they are opened. I'm taking my time to top them and also not rushing to get them on the peel and into the oven. I think this time to relax the dough is making a difference. This was just about the same workflow as earlier in the week, and the results were spot on. This crust is out of this world tender and melt-in-your mouth. I might need a little more bench flour for this technique. Some of the pies came out a little "rustic." Still awesome eathing though. I'm really liking 61/3/1.5

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on October 15, 2011, 10:26:07 PM
Rustic is valued in a garage. :D

Do you start with the cold water to combat any possible high temp influences in the cooler?  Or, what?  :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 15, 2011, 10:45:46 PM
Yes, sort of. I want a slow steady rise over the better part of two days, so I have to start cold. The dough is about 68-70F or so when it goes into the cooler.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on October 15, 2011, 11:35:52 PM
Awesomeness!!!!

What was the deck temp on this bake? 

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 15, 2011, 11:46:53 PM
About 910F in the middle. Probably 880F near the far edge.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 16, 2011, 01:02:12 AM
Tonight's Bake. . . .

Pepperoni with jalapeŮo sound great. Right now I am at Pizzeria Bruno Napoletano, waiting for my salami pizza. I do not mind having your pepperoni & jalapeŮo pizza as well! It looks so delicious. Thank you...
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on October 16, 2011, 01:09:42 AM
I LOVED this installment:  pizzas that aren't absolutely perfect.  They still are gorgeous and look delicious, but they look almost real  :P 

I'd love to see you opening/topping/loading, and how the timing goes.  I'm still figuring mine out, and always wondering if I'm letting stuff sit too long, rushing the opening, etc. 

Do your boys help with the prep?  Are they interested in making the pizzas, or just eating them? 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 16, 2011, 09:15:51 AM
Do your boys help with the prep?  Are they interested in making the pizzas, or just eating them? 

The youngest always makes the sauce. He has all the secrets locked away in his head. The oldest is pretty much just there for the eating.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 30, 2011, 09:19:29 PM
Tonight's Bake:

100% Caputo
60% Water (45F)
3.0% Salt
1.5% Ischia culture

My normal mixing routine Ė about the same as last time with relatively light kneading in the KA. Probably about 3 min after all the flour was added and the dough had come together. The dough was fermented at 60F for 34 hours and in balls at 80F for another 11-12 hours. Itís a little cooler here now. I had to do the balls in the oven with the light on as itís only about 70F in my house. The bulk ferment showed little rise. Baked at about 875F for 75 seconds or so.

These were probably the best pies I've ever baked. The crust was as light and tender as any I've ever tasted Ė even better htan last time when I said the same thing. As Iíve moved down from 62% to 60%, my pies have gotten better and better. For me, 62% is too high for a sub-90 second bake.

1) Pepperoni and jalapeno
2) Margherita
3) Mozz, artichoke hearts, parm, lemon slices (skin and pith removed), olive oil, sea salt
4) Mushroom, mozz, parm, black pepper, white truffle oil
5) Mozz, Brussels sprouts, applewood smoked bacon, grape tomatoes, olive oil, sea salt
6) Margherita with fennel sausage, wood roasted onions, grape tomatoes

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 30, 2011, 09:20:09 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 30, 2011, 09:31:48 PM
Tonight's Bake. . . .

Dear Craig, they are all excellent and beautiful! Your cornicione are noticeably prominent. I love the pictures of the pizzas baking inside your Accunto. Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on October 30, 2011, 09:54:43 PM
Ok. Another beautiful batch ! I really like the size of your cornicione mine get a bitt puffy at times. I would also like to see you spread top techiques and a fewe picvs of that process
Thanks!
John
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on October 30, 2011, 10:54:09 PM
I just almost suspected the 'The Garage' would be open this weekend. :D

Could I ask, any change from your regular "chilled" holding method during fermentation ?

Viva la TXCraig.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 30, 2011, 11:02:53 PM
I just almost suspected the 'The Garage' would be open this weekend. :D

Could I ask, any change from your regular "chilled" holding method during fermentation ?

Viva la TXCraig.

Thanks Gene. No change other than I had to use the oven with the light on for the balls as it was a little cooler in the house. Still did the bulk in the cooler with the ice bottle. It ran about 4F cooler than in the summer. 7F cooler in the house.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 30, 2011, 11:05:06 PM
Thanks Omid. I love your picture of Magdalena KoěenŠ, though I will miss Maria Callas as well...

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 30, 2011, 11:09:38 PM
Ok. Another beautiful batch ! I really like the size of your cornicione mine get a bitt puffy at times. I would also like to see you spread top techiques and a fewe picvs of that process
Thanks!
John

Thanks John. There are some pre-bake pics in this thread. I'll try to remember to post more next time. For the last two bakes, I've been running 275g balls (up from 250g) stretched to about 14.5-15.0"

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on October 31, 2011, 02:18:21 AM
Really beautiful, as always! 

Do you take the photos outside in sunlight, or otherwise lighted?  Your photos always show off your pizzas so well...
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 31, 2011, 02:43:45 AM
Thanks Omid. I love your picture of Magdalena KoěenŠ, though I will miss Maria Callas as well...

CL

Dear Craig, in my opinion, Magdalena KoěenŠ truly has the mezzo-soprano voice that Johann Sebastian Bach meant for his immortal Cantatas, just as Maria Callas had the voiceóand the characteróto breathe life into Giuseppe Verdi's operas. Their graceful voices always aid the initial fermentation of my dough for a couple of hours! These are for you, my favorite arias by Bach (sang by Magdalena) & Verdi (sang by Callas):

http://www.youtube.com/watch?v=-iNdh3oUZ2g&feature=channel_video_title
http://www.youtube.com/watch?v=kQfmSu7G6Ls
http://www.youtube.com/watch?v=-_Mr4d_ixSI&feature=related
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 31, 2011, 09:37:13 AM
Really beautiful, as always! 

Do you take the photos outside in sunlight, or otherwise lighted?  Your photos always show off your pizzas so well...

Thanks Robyn. I use a flash and give the exposure and color a little adjustment in Photoshop if needed.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on October 31, 2011, 01:40:47 PM
Craig,

I tried your mushroom, mozz, parm, black pepper, white truffle oil combo on a New York style dough/bake with the extended family last night, and it was a huge hit!!! The only thing I did differently was to first saute the mushrooms in oil, garlic, and salt.

Thanks...Adam
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 31, 2011, 02:23:18 PM
Glad you liked it. I like the meatier taste I get from the raw mushrooms which is why I don't saute them. I think it balances better with the truffle oil. If you haven't tried it that way, I'd encourage you to give it a go once and see how it compares. The thinner you slice the mushrooms, the less difference there will be. I like them sliced about 1/8".
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on November 01, 2011, 06:21:00 PM
Speaking of inspirational pies

I copied this one from one of yours that you did a couple of weeks ago ( I don't think I left out anything ;)).  It was really good.

Mascarpone, Pecorino, Proscuitto, Baby Arugula and Meyer lemon olive oil.  Great combo. 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 01, 2011, 06:31:10 PM
I'm glad you liked it. It's one of my favorites too. I wish I could claim credit for it, but it is Caleb Schiff's Amore oi Mari (Pizzicletta in Flagstaff, AZ).

CL
Title: Re: Craig's Neapolitan Garage
Post by: Redshirt on November 05, 2011, 07:12:24 AM
Between you, Omid and other forum members are going to kill me!  Great pizzas!!!!!!!!!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 06, 2011, 03:28:37 PM
Last Nightís Bake:

100% Caputo
60% Water (45F)
3.0% Salt
1.5% Ischia culture

I tried to do 1350g of flour in the KA, but that didnít make it happy, so I did much of the kneading by hand. It was probably a little less worked than last time, but I donít think it mattered in the end. Iím really not working the dough a lot. Just enough that with a couple strech-and-folds between 10 minute rests after, it is silky smooth.

The dough was fermented at 60F for 34 hours and in balls at 80F for another 11-12 hours. Baked at about 900F for 60 seconds or so.

I REALLY like this formula. 60% is my new favorite number. Like last time, these were among the best pies I've ever baked. Almost identical to last time in both flavor and texture. Paper thin crispy outer shell, feather light and tender inside.

I used buffalo mozzarella on my mushroom and white truffle pie this time. OMG! I donít think Iíve never tasted anything better in my life!

Thanks Bill for the garlic shrimp and poblano pepper idea - awesome.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 06, 2011, 03:29:23 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on November 06, 2011, 03:36:57 PM
Craig,

All your pies look excellent!  ;D

Norma
Title: Re: Craig's Neapolitan Garage
Post by: chickenparm on November 06, 2011, 09:57:11 PM
WOW,Loving the looks of those pies!
 8)
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on November 07, 2011, 06:56:19 AM
Craig - I love the shrimp combination, and the bufala on the mushrooms. The bufala is such an amazing product when it is melted perfectly like that, with the translucent ring of fat that surrounds each piece.

So have you tried to cook 2 or even 3 pies at the same time?

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 07, 2011, 09:19:59 AM
Thanks all.

John, no, I have not. It's 50 feet or so from where I make the pies to the oven, so it would be hard to do. One of these days, I'm going to buy or build a prep station for the garage so I can make them out there.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on November 07, 2011, 09:31:29 AM
Craig

Man those look awesome as usual.  So the only toppings on the shrimp pie are shrimp mozz and poblano?

Its looks like there some kind of white sauce underneath ( but I'm pretty sure theres not right???)

Scot
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on November 07, 2011, 09:34:48 AM
Those mushroom pies slay me.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 07, 2011, 10:09:43 AM
Man those look awesome as usual.  So the only toppings on the shrimp pie are shrimp mozz and poblano?

Its looks like there some kind of white sauce underneath ( but I'm pretty sure theres not right???)

Thanks Scot. That's right, mozz, shrimp, poblano, and I think I put a light sprinkling of salt on it too. It does look like a sauce now that you mention it. It's not; it's just some terrible cows milk fresh mozz (not water packed) I got from Costco. I've never used it before, and I'll never use it again. It broke down in the oven within the first 45 seconds. Most of the other pies in this batch were Fattorie Garofalo Bufala Mozzarella (also from Costco) which I really like.

CL
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on November 07, 2011, 10:11:21 AM
Most of the other pies in this batch were Fattorie Garofalo Bufala Mozzarella (also from Costco) which I really like.

Craig - Does that come frozen?

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 07, 2011, 10:15:11 AM
No. It's fresh with the other cheeses. Packed in water. 4 balls per tub. It's the best deal going. 500g for about $12.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on November 07, 2011, 10:19:23 AM
Last Nightís Bake:

Dear Craig, thank you for the beautiful pizzas! The first Margherita has such an accentuated cornicione. Good day!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 13, 2011, 12:50:42 PM
Last Nightís Bake:

100% Caputo
60% Water (45F)
3.0% Salt
1.5% Ischia culture

I figured how to make the KA work with 1350g of flour (what I need for eight 275g balls). Iím still adding the flour slowly and then letting the mixer work the complete dough for three minutes or so. A dozen or so hand kneads on the counter followed by a 10 minute rest followed by a few stretch-and-folds, and the dough is silky smooth and supple as a babyís bottom. The dough was fermented at 60F for 36 hours and in balls at ~80F for another 10-12 hours. There is almost no ride in the bulk ferment. The pies baked at about 915F for 55 seconds or so.

This is my third straight batch at 60%, and the results of all three are almost identical. The crust is approaching what I consider to be ideal. The one thing Iíve varied over the past three batches is how much I let the balls rise (by taking them in and out of the oven during proofing - ~85F in the oven and about 70F out). Iíve increased the amount of rise a little each week. I believe there is an ideal point. Last time I was close to being at it. This week was a little past. I can see and feel the difference when Iím opening the dough. When it is over fermented, you can see weakness in the dough as you push the gas out towards the edge. The end result is slight differences in the size and characteristics (particularly the texture of the outermost layer) of the cornice. The pies posted below are in order they were baked over about 2 hours. You can see how the cornices get a little wider and flatter over the course of the evening. I think the weakening outer edge of the dough is causing the dough to expand outwards more and upwards less when baked as more time passes.

I used buffalo mozzarella on my mushroom and white truffle pie again (two of them). If I ever open the Garage up to the public, this might have to be the signature pie. The prosciutto and arugula pies use mascarpone and Parmigiano-Reggiano cheese this week and are dressed with Texas Olive Ranch Meyer lemon olive oil and a little sea salt. I added garlic slices to the artichoke heart pie this week. I also finished it with a sprinkle of sea salt and a drizzle of the same Meyer lemon olive oil and a quick squeeze of fresh lemon. Much better.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 13, 2011, 12:51:10 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on November 13, 2011, 01:41:09 PM
Man... can you FedEx same day those roni and artichoke pies to me.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on November 13, 2011, 02:26:19 PM
those, are perfect !! i want to make a reservation for the Garage, when can you accommodate my group ??nice rise and perfect color.
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on November 13, 2011, 02:53:28 PM
Craig, the second mushroom pie has a small nub on the front of the crust.  Was that where you tugged it?  What are your feelings about aggressive tugs?  I'm not sure if Roberto has always been doing this, but lately, some of the pies I've seen of his are really tuggy. Symmetry (roundness or squareness), seems to pay the price, but that's not necessarily a bad thing, plus jutting edges will give your crust more surface area- more surface area should translate into more flavor.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 13, 2011, 03:59:08 PM
Craig, the second mushroom pie has a small nub on the front of the crust.  Was that where you tugged it?  What are your feelings about aggressive tugs?  I'm not sure if Roberto has always been doing this, but lately, some of the pies I've seen of his are really tuggy. Symmetry (roundness or squareness), seems to pay the price, but that's not necessarily a bad thing, plus jutting edges will give your crust more surface area- more surface area should translate into more flavor.

You will see that ďnubĒ on many of my pies, itís where I grab and lift up the dough when I slide the peel under it. Iím not a big fan of the aggressive tugs that leave corners on a round pie. I do my best to keep them round. I stretch the pie just before it goes into the oven. When I slide the peel under it, the pie is probably about 12Ē. I gently pull it out to about 15Ē before I put it into the oven. When I stretch it out, I try to keep it as round as possible. My peel action putting the pie in the oven is kind of a drop and pull motion. The drop lifts the sides hanging over the edge of the peel up. When it hits the deck, I slide out the peel with a little bit of shake.

CL
Title: Re: Craig's Neapolitan Garage
Post by: parallei on November 13, 2011, 04:10:53 PM
Things are looking good at the old garage Craig. ;D

Is that bacon hiding out there with the sprouts on #5?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 13, 2011, 04:29:22 PM
Things are looking good at the old garage Craig. ;D

Is that bacon hiding out there with the sprouts on #5?

Thanks Paul, yes, that's applewood smoked bacon. It's a happy place.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 13, 2011, 06:45:13 PM
those, are perfect !! i want to make a reservation for the Garage, when can you accommodate my group ??nice rise and perfect color.

Thanks, Larry.

The Garage is always open for you. Let me know when you're coming.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 13, 2011, 06:50:28 PM
Man... can you FedEx same day those roni and artichoke pies to me.

Done.

Tracking #Z36657AGYHF29449L
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on November 13, 2011, 07:44:51 PM
Craig

I may have missed this but do you use truffle oil or are you actually shaving truffles on those shroom pies.....

By the way... those mushrooms look like you sauteed them pre bake ( but I know you don't right???)  They just look so moist. 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on November 13, 2011, 11:54:15 PM
.... If I ever open the Garage up to the public, this might have to be the signature pie...
CL


You have Meyer lemon olive oil in your blood. I hope it is not a matter of if but when.  :P :-D :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 14, 2011, 10:04:59 AM
I may have missed this but do you use truffle oil or are you actually shaving truffles on those shroom pies.....

By the way... those mushrooms look like you sauteed them pre bake ( but I know you don't right???)  They just look so moist. 

I use La Tourangelle white truffle oil. No fresh truffles  :'(

No, I don't sautee them first. I slice them pretty thin - probably a little less than 1/8". I think they get that look from "sauteing" on top of the pie in the oil given off by the mozz as it bakes.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on November 14, 2011, 10:15:55 AM
Craig, I am combing this thread with a fine tooth over this weekend and saving many pictures, I have to say again I am nothing less than floored with the pizzas you are producing.

Are you having to make hundreds of pizza every night, of which that is a huge step up from the 4-8 pie sessions many of us do? No.

But from a quality of product consistency, from overall look, ingredient proportioning, crumb, evenness of bake, upskirt char, etc, you are really creating a world class looking product over and over again. The mixing, fermentation, formula workflow and ingredient selection should result in a fantastic tasting product as well.

I'm just really impressed with the high level of consistency.

Everyone has their preferences with regards to amount of leoparding, look of crumb, etc.....but when looking at the many (too many) pictures of pizza which can be found on the internet that I have saved on my computer, the many I have taken myself and memory of eating out at various Neapolitan style pizza joints over the years, I can't really recall seeing such a spectacular array of margherita pizzas coming from any one place.....anywhere. It's really quite impressive.

Thanks for the enjoyment provided by your pizzas. --K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 14, 2011, 12:24:52 PM
Thanks, Kelly.

That's one of the best complements I've ever received.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: theppgcowboy on November 17, 2011, 10:18:55 AM
Craig,
 can you tell me about the building of the, Fresh mozzarella, mushrooms, parmigiana reggiano, white truffle oil, black pepper pizza.  Are you putting the oil on the open dough first and then dressing it, or are you dressing it and then drizzling the oil on?  That one makes me drool, as does all of them.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 17, 2011, 10:35:47 AM
I top the skin with the mozz, mushrooms, parm, and black pepper in that order. The white truffle oil is drizzled on after the bake.

CL
Title: Re: Craig's Neapolitan Garage
Post by: DannyG on November 17, 2011, 10:40:33 AM
Craig, I'm just starting to play with Ischia starter. At 1-1/2% do you get the same rise you would get from yeast? My first attempt, at 2+% has not risen much at all Ė 18 hours in bulk and counting.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 17, 2011, 11:47:10 AM
Craig, I'm just starting to play with Ischia starter. At 1-1/2% do you get the same rise you would get from yeast? My first attempt, at 2+% has not risen much at all Ė 18 hours in bulk and counting.

Danny,
There are many variables that you will only come to fully understand and deal with through experimentation and experience. Temperature, the activity of your culture, your formula, etc. I havenít used regular yeast for anything in years, so I really canít comment on that.

In my dough, I would not expect to see much, if any, rise after 18 hours. Even after 36hours (at ~60F), there is very little. Iím just starting to see tiny little bubbles forming. I know that at that point, I can bring the dough up to 80F or so, and it will be perfect in 10 hours or so.

Sometimes when I make bread with leftover starter, I may use as much as 15%. At this level, it rises meaningfully in just a few hours.

You just need to experiment and play with it. Youíll figure out what works for you in no time. Make sure your culture is very active when you use it Ė every time Ė and you should get predictable results.

Happy to answer specific questions as you have them. Best of luck.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: DannyG on November 17, 2011, 11:56:18 AM
Craig, thank you for a very informative reply.
Title: Re: Craig's Neapolitan Garage
Post by: theppgcowboy on November 17, 2011, 11:59:39 AM
"I top the skin with the mozz, mushrooms, parm, and black pepper in that order. The white truffle oil is drizzled on after the bake."

Thanks that is my next pizza.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 04, 2011, 09:28:01 PM
Tonight, I pushed out the fermentation a good bit more that Iíve been typically doing, and while the flavor and texture were all there, I thought the look was a little off. I had similar results the last time I did this. I thought the pies looked a little better as the night went on. Perhaps with more fermented dough, you need a hotter oven? I was definitely running it hotter towards the end than at the beginning.

I did my sprout pie just like Motorino tonight, and everyone liked it better this way Ė lots of leaves and pancetta rather than applewood smoked bacon.

Also, I finally came up with a zucchini pie that I really like. I sliced the squash about 1/8Ē thick, lightly salted it and let the sliced drain on a paper towel for an hour or so Then I quickly sautťed them in EVOO. I layered the cooked slices on top of tomato and cheese then threw on some fennel sausage chunks.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on December 04, 2011, 10:05:00 PM
Freakin sweet.  The Brussels sprouts done that way may be edible, I will have to do one to check....
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on December 04, 2011, 11:24:20 PM
The sprouts have a bit too much color for my tastes. I tend to prefer them a bit more golden brown- the kind of golden brown you get when you roast them in oil.

That being said, both Adam and Larry, in the 'Keste and Motorino - Quick NYC Trip' thread asked you to compare your pizzas to Keste and Motorino. I know you're a busy guy, so let me help you with an answer. Feel free to cut and paste this:

"Well, Adam and Larry, I'm not sure how my pizzas compare to Keste, but what I'm baking up right now runs circles around Motorino."

 ;D
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on December 05, 2011, 12:37:20 AM
Tonight, I pushed out the fermentation a good bit more that Iíve been typically doing, and while the flavor and texture were all there, I thought the look was a little off. I had similar results the last time I did this. I thought the pies looked a little better as the night went on. Perhaps with more fermented dough, you need a hotter oven? I was definitely running it hotter towards the end than at the beginning.

I did my sprout pie just like Motorino tonight, and everyone liked it better this way Ė lots of leaves and pancetta rather than applewood smoked bacon.

Also, I finally came up with a zucchini pie that I really like. I sliced the squash about 1/8Ē thick, lightly salted it and let the sliced drain on a paper towel for an hour or so Then I quickly sautťed them in EVOO. I layered the cooked slices on top of tomato and cheese then threw on some fennel sausage chunks.

CL


Unbelievable! Those are pure masterpieces.

So when's "Tex Craig's Garage" opening?? Let me know and I'll book a flight  :)
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on December 05, 2011, 03:09:07 AM
Tonight . . .

Great pizzas, Craig! Now I am hungry again!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 05, 2011, 03:06:55 PM
Unbelievable! Those are pure masterpieces.

So when's "Tex Craig's Garage" opening?? Let me know and I'll book a flight  :)

Thanks Mike. Someday. That's all I know.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 05, 2011, 03:14:28 PM
The sprouts have a bit too much color for my tastes. I tend to prefer them a bit more golden brown- the kind of golden brown you get when you roast them in oil.
I would have said the same thing until I tried it. This richness, smokiness, and a subtle sweetness they develop, with the meaty, salty pancetta is just magical. I donít think you would get anywhere near the depth of flavor or complexity with any less color. Believe it or not, I think this level of coloration is about perfect. 

Quote
That being said, both Adam and Larry, in the 'Keste and Motorino - Quick NYC Trip' thread asked you to compare your pizzas to Keste and Motorino. I know you're a busy guy, so let me help you with an answer. Feel free to cut and paste this:

"Well, Adam and Larry, I'm not sure how my pizzas compare to Keste, but what I'm baking up right now runs circles around Motorino." ;D
You guys arenít going to let me side step that question are you?  Thanks for your vote of confidence!

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on December 05, 2011, 04:30:23 PM
I'm loving the color of the tips of the brussels sprouts!
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on December 05, 2011, 04:33:29 PM
Excellent batch of pizzas. Very delicious.

I'd love to take a shower, then a hot bath in a volcanic spring and then eat one of those whole while sitting naked on another doing a sit-and-spin imitation.....woo-weeee! That sounds like pure pizza decadence, which is what your pies are. --K
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on December 05, 2011, 08:26:24 PM
TMI, :-[ Kelly
Title: Re: Craig's Neapolitan Garage
Post by: JimmyG on December 06, 2011, 09:36:39 AM
Wow Craig, looks dynamite all the way around.
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on December 06, 2011, 10:13:23 AM
TMI, :-[ Kelly

Not at all!  :)

I was simply trying to paint a graphic image depicting how decadently delicious Craig's pies are when looking at them. Although come to think of it I could think of a worse way to spend a part of a day!  :P

Maybe such an image can be turned into a statue.....causing controversy at first and then becoming a beloved icon like the Manneken Pis.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on December 06, 2011, 10:46:18 AM
Craig - Can you please confirm, these are raw sprout leaves? Did you take just the inner ones?

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 06, 2011, 11:15:35 AM
Craig - Can you please confirm, these are raw sprout leaves? Did you take just the inner ones?

John, yes, they are raw. I core the sprout, peel off the outermost layer or two then use the outer half (or so). The inner leaves are too thick (and colorless) for my taste. I save the little balls of inner leaves that are left over and cook them for another meal.

CL
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on December 06, 2011, 12:43:54 PM
I core the sprout, peel off the outermost layer or two then use the outer half (or so). The inner leaves are too thick (and colorless) for my taste. I save the little balls of inner leaves that are left over and cook them for another meal.

I do the same thing with cabbage, except I discard the pale stuff.  It's incredibly wasteful, but, as far as I'm concerned, color is generally both flavor and nutrition, so I'm not really losing much food value by discarding the pale stuff.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on December 06, 2011, 01:31:12 PM
I'm not a brussell sprouts guy, but toasted on pizza is good.  It only takes 1-2 sprouts per pie so don't buy too much if you want to just try it out.  It also keeps well in the fridge.

I do the same as Craig, get rid of the outer layer and core.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 06, 2011, 02:18:58 PM
That's about 10 average sized sprouts on the pie above.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on December 06, 2011, 03:06:14 PM
I wonder what the sprouts would taste like....and how they would cook, if "brined"/steeped in a plastic bag of olive oil and a little sea salt (perhaps a little lemon juice too?). Could be an interesting twist, although I love the raw sprouts.

I marinate fresh kale in olive oil and sea salt for a couple of hours before putting on a pie pre-bake and the result is pretty tasty in combination with taleggio cheese and then a shot of lemon juice post bake and that seems to work.

Maybe I'll try that with the brussels sprouts, although youtz guys with the real WFOs would be better suited to test run a marinated/steeped brussels sprouts pie for esses and giggles one time? --K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 06, 2011, 03:51:41 PM
I wonder what the sprouts would taste like....and how they would cook, if "brined"/steeped in a plastic bag of olive oil and a little sea salt (perhaps a little lemon juice too?). Could be an interesting twist, although I love the raw sprouts.

I marinate fresh kale in olive oil and sea salt for a couple of hours before putting on a pie pre-bake and the result is pretty tasty in combination with taleggio cheese and then a shot of lemon juice post bake and that seems to work.
I bet it would be good, but it would be a very different pie. A lot of the fresh flavor comes through in this pie and it matches so well with the pancetta. I'm not sure that marinated sprouts might not go better with sausage or salami maybe? Something richer and more full flavored but less salty than pancetta. There would be a lot more flavor in the sprouts that it would need to stand up to.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 11, 2011, 09:44:04 PM
Tonightís bake was probably my best ever. The pies were incredible with a feather light crumb and a beautifully crispy outer shell. Itís the same 60% dough Iíve been making for some time now. The basic fermentation routine is the same, but I think Iíve found the sweet spot for when the dough is ready to bake. It has a distinct look and feel when Iím opening the balls that is intuitively right. The oven was a little cooler today just because itís been cooler here Ė probably about 50F in the garage. The oven was 875F or so. I didnít time the bake, but Iím guessing it was closer to 90 seconds than 60. Iím really torn whether I like the 60 second 925F pies or the 90 second 875F pies better. There are very different.

One pie of note is the sardine pie inspired by Omidís little fish and Donís pies with tuna (posted in the December Monthly Challenge thread): tomato, oregano, sardines, olives, garlic slices, and sliced Calabrian chiles sautťed in EVOO (oil and all spooned over the pie before baking). This was one of the best pies I've ever made.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 11, 2011, 09:44:44 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 11, 2011, 09:45:47 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on December 12, 2011, 12:37:39 AM
Tonightís bake . . . .

In one word: Divine! I love the sardine pizza. Thank you!!!
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on December 12, 2011, 12:48:42 AM
Craig,

Those pies look awesome!  One question, do you do anything to the Brussel sprouts before you put them on the pizza? 

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on December 12, 2011, 12:52:21 AM
Craig

The Pizzas and photography are amazing.  I've never used sardines for a pie... only anchovies.  Not overpowering? Thats probably a stupid question given your response but I had to ask anyway ;D

I was at my office party this weekend and had some boquerones (I'm not sure if that is spelled right).  They were served with just a touch of olive oil and man were they great.  Very mild, milk white in color... not "fishy" at all.  They are going to make an appearance on a pizza here very soon.  Ever had em?  

Scot
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on December 12, 2011, 06:45:07 AM
Craig - Your sardine pie is genius. And the selection of pizza pictured here is truly incredible. Bravo!

I, too, have noticed that optimum dough state - although it is hard to come by. It makes you wonder how you could achieve these sort of results in a commercial setting. I am wondering if an Italian (stiff) starter, which is 50% hydration instead of the 100% which we mostly use here on the forum, might give a better window of usability.

John
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on December 12, 2011, 06:55:24 AM
Hey John, its funny you mentioned that, i am testing 50% hydration sourdough in pizza, this week ill post some results...
Title: Re: Craig's Neapolitan Garage
Post by: buceriasdon on December 12, 2011, 07:39:17 AM
Craig, Simply outstanding potential leftovers! :-D To those wondering about the sardines, Craig is right on the money as to the amount to use as a topping so as to not be overpowering. My first one I did pick some off. :-[ Like so many ingredients we discuss on the forum the difference in paying for premium priced products more than makes up the difference in the finished pizza. Here in Mexico I expect to pay up to four times more for "premium" and it's worth it to me. I would expect to pay a premium price for one of Craig's pies also.
Don
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on December 12, 2011, 07:48:25 AM
Craig,

Outstanding looking pies!  :)  :chef:
 
Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 09:54:51 AM
Those pies look awesome!  One question, do you do anything to the Brussel sprouts before you put them on the pizza? 
Thanks, Scott.

No, I just peel off a couple outer leaves, core them and peel off the leaves. I use all but about the inner 25% or so.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 10:00:29 AM
The Pizzas and photography are amazing.  I've never used sardines for a pie... only anchovies.  Not overpowering? Thats probably a stupid question given your response but I had to ask anyway ;D

I was at my office party this weekend and had some boquerones (I'm not sure if that is spelled right).  They were served with just a touch of olive oil and man were they great.  Very mild, milk white in color... not "fishy" at all.  They are going to make an appearance on a pizza here very soon.  Ever had em?  
Thanks Scot.

Actually the anchovies were rather mild. I used the kind packed in olive oil. The rich flavor worked so well with the acid from the tomato and the heat from the chili.

I have not tried boquerones which is strange as marinated fish is right up my alley. I'm going to see if I can fix that. Thanks for the heads up!

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 10:19:46 AM
Craig - Your sardine pie is genius. And the selection of pizza pictured here is truly incredible. Bravo!

I, too, have noticed that optimum dough state - although it is hard to come by. It makes you wonder how you could achieve these sort of results in a commercial setting. I am wondering if an Italian (stiff) starter, which is 50% hydration instead of the 100% which we mostly use here on the forum, might give a better window of usability.

Thank you John. I think the key for me is in the bulk rise. For the past couple months, I've held my bulk temp right around 59-60F (1.5% Ischia starter), and after 36 hours, I'm just barely starting to see the early visible signs of fermentation - teeny tiny bubbles starting to form. I remember Matthew posting on this some time ago, and I'm convinced he was right. I donít think you want much, if any, rise during bulk. If fermentation starts to really get going in the bulk, it is much more difficult to control during the final fermentation in the balls. If it is just getting going, I can make it do whatever I want by adjusting the temp between 60 and 85F or so over the next 10-12 hours. I really don't ever want to have to take the dough much under 60F. I'm starting to get a good feel for what the dough should look like along the way and how to adjust accordingly.

When I opened the first ball last night, I knew from the look and feel it was right before I ever baked it. The dough opened easily, but had plenty of strength to hold in the trapped gas. On some previous doughs that I had let ferment more (not in terms of time, but rather to a larger size as a result of higher temps), I could really see the weakness at the edge of the cornice where the gas was pushing against it from the inside. I had almost no gas pushing up those bubbles that blow way out, turn black, and burn in the oven. It was a very balanced dough.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 10:21:59 AM
Craig, Simply outstanding potential leftovers! :-D

Thanks Don. Yes, I'll be eating good tonight!

Thank you too Norma.

CL
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on December 12, 2011, 10:27:24 AM
Thank you John. I think the key for me is in the bulk rise. For the past couple months, I've held my bulk temp right around 59-60F (1.5% Ischia starter), and after 36 hours, I'm just barely starting to see the early visible signs of fermentation - teeny tiny bubbles starting to form. I remember Matthew posting on this some time ago, and I'm convinced he was right. I donít think you want much, if any, rise during bulk. If fermentation starts to really get going in the bulk, it is much more difficult to control during the final fermentation in the balls. If it is just getting going, I can make it do whatever I want by adjusting the temp between 60 and 85F or so over the next 10-12 hours. I really don't ever want to have to take the dough much under 60F. I'm starting to get a good feel for what the dough should look like along the way and how to adjust accordingly.

When I opened the first ball last night, I knew from the look and feel it was right before I ever baked it. The dough opened easily, but had plenty of strength to hold in the trapped gas. On some previous doughs that I had let ferment more (not in terms of time, but rather to a larger size as a result of higher temps), I could really see the weakness at the edge of the cornice where the gas was pushing against it from the inside. I had almost no gas pushing up those bubbles that blow way out, turn black, and burn in the oven. It was a very balanced dough.

CL


Craig - Great observations, and something I will definitely try for my next bake. I usually only go 18-24 hours total with my fermentation, but I think I would like to try your regimen and see what happens. Thanks for going into detail for me.

Andre - Yes, I am very interested to see your results.

John
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on December 12, 2011, 10:28:21 AM
Craig - If you have not already tried these, sardines packed in salt are really great:

http://www.pennmac.com/items/2642//

John
Title: Re: Craig's Neapolitan Garage
Post by: parallei on December 12, 2011, 11:00:40 AM
John,

Do you rinse and eat those salted sardines whole or in chunks?  A friend and I buy a can to split every now and again (they keep well in the salt in the fridge, as I'm sure you know).

I only use them as seasoning, sort on Italian MSG...

PS

Your pies are amazing Craig.
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on December 12, 2011, 12:20:32 PM
God da*&it Craig, just when I thought I had enough amazing photos of your pizza...... :-D

I agree 100% with regards to the bulk fermentation....the no lift (no real noticeable signs of any fermentation) being a key to help gain control over the dough during final proofing seems to be important.

The bulk on 100% Caputo doughs I have made with minimal starter (I typically am right around 3%) rarely ever have any noticeable lift or any signs of fermentation at all.  Just the tiny, like pin-point air bubbles starting to form on the bottom, but no lift. The only real visable change to the dough is the change in gluten and surface texture from the pock-marked, cottage cheesy look off the dough hook to the smooth surface after bulk fermentation.

It's when either the temps have gotten too hot and/or I have made a poor judgment on how much starter to add to meet my available time window for making pizza that I see a lift in the bulk mass and larger bubbles.....and it is during these batches that the doughballs seem to "get away" much more quickly.

Great observations and fantastic looking pizzas. --K
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on December 12, 2011, 12:24:32 PM
There is something hard-core looking about the fact the sardines are decapitated.

What happens to all those heads?

Fish heads, fish heads, rolly poly fish heads, fish heads, fish heads, eat them up yum!
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on December 12, 2011, 12:49:22 PM
Do you rinse and eat those salted sardines whole or in chunks?

Hi Paul - Yes, rinsed and kept whole (as much as possible) - with the backbone and innards removed. Some people fry the bones, but I have not done so yet. They go great with olio santo, olives, orange zest, and arugula as a sandwich.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 12:50:31 PM
There is something hard-core looking about the fact the sardines are decapitated.

What happens to all those heads?

Fish heads, fish heads, rolly poly fish heads, fish heads, fish heads, eat them up yum!

Funny, I was wishing they were still on for the appearance.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on December 12, 2011, 02:32:29 PM
Sorry I had one more question about that crazy fish pie

Those peppers are dried I assume?  Then you saute them in olive oil right? 

I have a jar of Tutto calabrian peppers packed in olive oil that I use on with spicy sopresetta sausage. Same pepper right?  That combo is good but man you can get a hot one every now and again that will have you begging for ice cream (in the morning as well if you know what I mean >:D)

I just ordered a jar in honor of your pizza and I also got  some anchovies packed with calabrian peppers... we shall see. 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 02:46:23 PM
Sorry I had one more question about that crazy fish pie

Those peppers are dried I assume?  Then you saute them in olive oil right? 

I have a jar of Tutto calabrian peppers packed in olive oil that I use on with spicy sopresetta sausage. Same pepper right?  That combo is good but man you can get a hot one every now and again that will have you begging for ice cream (in the morning as well if you know what I mean >:D)

I just ordered a jar in honor of your pizza and I also got  some anchovies packed with calabrian peppers... we shall see. 

Scot

Scott, the Tutto Calabria hot long peppers packed in oil are the exact peppers I used. Where did you order them from? I need to get some more.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on December 12, 2011, 05:09:11 PM
I get my Tutto Calabria fix here:

http://www.capri-flavors.com/index.php?main_page=product_info&cPath=20&products_id=1728

These folks are great, and a family run business...Fortunately for me (but not my wallet), they are a 90 minute drive from me. I go here every couple of months, as they have a retail store in back of their huge warehouse.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 05:40:11 PM
Thanks - I actually found them on Amazon for the same price write after I asked.

CL
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on December 12, 2011, 07:10:57 PM
 craig, your pizzas are works of art. you get such an even bake on your pizzas.do you think the professional oven helps.i wounder if the dynamics of the floor,material insulation ,and thickness contribute.or, are you just that damn good!!! i really like the way you hang your dough over the edges and get a very round pizza.can to go over your technique. please take some practice peel loads, or air peel loads, and explain your movements.i am saving my money to pay for a trip to the garage. if any one can donate it is tax deductible  send it to: :chef: :chef:
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on December 12, 2011, 08:04:56 PM
Yea Craig... Amazon.  Cheapest that I could find. 

Scot

ps  I'll let you know how the chili packed anchovies work out.... sounds interesting. 
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on December 12, 2011, 09:36:18 PM
Craig, it looks like you have arrived at Pizza Heaven. The photo of the crumb on 3.jpg is just awesome. I can imagine how delicious it was.  And the sardine pizza is the bomb. 

Someone asked about boquerones. (Pickled Spanish anchovies). I have recently discovered that they are sold at Bristol Farms in California at their fish salad bar. These are really authentic boquerones, and very much worth seeking out. 

On the Brussels sprouts, I do like to toss the leaves in a bit of olive oil, salt and pepper.  But yours look pretty darn good just on their own. 

Thanks a lot for your learnings on bulk fermentation. I'm wondering what kind of device you have that can keep your dough in the temperature range you discussed. Your refrigerator would be too cold, I imagine, so do you have some kind of a locker set up, or a cool room? 

Many thanks for the great photos and writing. 

Regards,

TinRoof
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 12, 2011, 09:47:20 PM
Thanks a lot for your learnings on bulk fermentation. I'm wondering what kind of device you have that can keep your dough in the temperature range you discussed. Your refrigerator would be too cold, I imagine, so do you have some kind of a locker set up, or a cool room?  

Many thanks for the great photos and writing.  

Thank you and you're welcome. I do my bulk ferment in a big Igloo MaxCold cooler with a frozen plastic juice bottle of water. It keeps it right around 60F. Depending on the ambient temp, you have to change the bottle out more or less frequently (12 - 36 hours).

CL
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on December 12, 2011, 10:16:57 PM
Thank you and you're welcome. I do my bulk ferment in a big Igloo MaxCold cooler with a frozen plastic juice bottle of water. It keeps it right around 60F. Depending on the ambient temp, you have to change the bottle out more or less frequently.

CL

I could rig up something along those lines I think. I will give it a try. Thanks!  (I never got around to building a marble "dough chamber" similar to what Omid uses.)
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on January 18, 2012, 01:46:48 PM
Saw the link to the article about you in Slice on my twitter feed today.  Awesome.  I also haven't seen a posting from the Garage for awhile tho?  What gives?  You pulling a Chau and taking a few weeks away from Pizza? :P

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 18, 2012, 02:05:56 PM
Saw the link to the article about you in Slice on my twitter feed today.  Awesome.  I also haven't seen a posting from the Garage for awhile tho?  What gives?  You pulling a Chau and taking a few weeks away from Pizza? :P

Scot

No, just been spending a lot of time with the boys in the great outdoors lately. Hopefully pizza this weekend.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: capamando on January 19, 2012, 03:24:15 PM
Craig,

Much appreciative of your unconditional generosity.. this forum is special. I would love to enhance the flavor of my pies once I obtain my mobile wood fired oven but coming from a novice or even an experienced pizza maker, do you think that I could practically be able to work with a  bulk ferment such as yours given the pace and environmental conditions that one encounters outdoors while serving the public?

Thanks
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 19, 2012, 03:55:51 PM
Craig,

Much appreciative of your unconditional generosity.. this forum is special. I would love to enhance the flavor of my pies once I obtain my mobile wood fired oven but coming from a novice or even an experienced pizza maker, do you think that I could practically be able to work with a  bulk ferment such as yours given the pace and environmental conditions that one encounters outdoors while serving the public?

Thanks

I don't see why not. It's just a metter of equipment. You have to be able to control temperature.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on January 19, 2012, 07:19:47 PM
Craig...

I just got marching orders from the boss (read wife) that we are having pizza tomorrow night.  So that gives me about 24 hours total.  I've been messing around with starters a little and I have one nice and active right now.

With the shortened timeframe for my ferments ( I was planning on bulk 14 hours at 60 and about 10  balled at room temp) should I increase my % culture.  I was thinking about 2.0% ???  I'm planning on 60% hydration. 

Thanks in advance

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 19, 2012, 09:34:44 PM
I'd probably go 3-4% with a 14 hour bulk at 60F.

You might need to go over room temp in balls - maybe 80-85F or so if things are going to slow (slightly warmed oven with the light on). I think you'll really have to play the time in balls by ear depending on how the dough looks after bulk and how it looks after the first couple hours in balls at room temp.

Good luck to you!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on January 19, 2012, 10:10:30 PM
Thanks!  I'm rolling with 3% 

I'll let you know

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 21, 2012, 10:10:49 PM
I let my oven warm up for 7 hours today to see what would happen with a deeper heat. I also upped my hydration to 62%. I was able to use a smaller fire (I put it at the back instead of the side), but I don't think it made much difference in the bake, and I further confirmed that I don't like 62% as much as I do 60%.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 21, 2012, 10:12:14 PM
The last pie above was kind of interesing. I finished it with smoked EVOO. It was pretty good. I want to experiment with smoked oil on other pies. I think it would be good on a maranara.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on January 21, 2012, 10:16:18 PM
Craig,

Awesome as always! 

I forgot to mention before that I took you advice on the mushroom pie and put the mushrooms on raw instead of sauteing them, and it was definitely better that way.

Adam
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 21, 2012, 10:19:57 PM
I forgot to mention before that I took you advice on the mushroom pie and put the mushrooms on raw instead of sauteing them, and it was definitely better that way.

Cool. I'm glad you liked it. I like to slice them in different thicknesses with 75% thin and 25% a little thicker. The thin ones cook most of the way while the larger ones not as much. Both the expected cooked mushroom flavor and more meaty and unexpected flavor of a raw mushroom come through. I think it works really well.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on January 21, 2012, 11:15:17 PM
The last pie above was kind of interesing. I finished it with smoked EVOO. It was pretty good. I want to experiment with smoked oil on other pies. I think it would be good on a maranara.

CL

It is.  :)

 Nice looking salvo of pizzas, as always. Great to see the girl all fired up again. -k
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on January 22, 2012, 12:41:59 AM
Craig you make this stuff look so easy...

The consistency is amazing... Bravo

Scot
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on January 22, 2012, 01:38:09 AM
Who eats all these pies?  Are you known in the neighborhood like the zucchini guy, leaving bags of stuff surreptitiously on doorsteps?!
 

Just kidding, lovely as usual.  I still have yet to try the Brussels sprout pie, maybe tomorrow on a Detroit style.
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on January 22, 2012, 03:15:57 AM
I let my oven warm up for 7 hours today to see what would happen with a deeper heat. I also upped my hydration to 62%. I was able to use a smaller fire (I put it at the back instead of the side), but I don't think it made much difference in the bake, and I further confirmed that I don't like 62% as much as I do 60%.

CL

Phenomenal! (Check out the title of the picture below.)
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on January 22, 2012, 04:50:36 AM
The last pie above was kind of interesing. I finished it with smoked EVOO. It was pretty good. I want to experiment with smoked oil on other pies. I think it would be good on a maranara.

CL

Craig,

Great pies as usual!  How did you make the clam pie?  Also, how long do you usually heat up your oven?  Do you move the fire around during preheat?

I have tried putting black chili oil on top of the marinara and it worked really well since you get some smokiness from the dried chilies (I used toasted Ancho and Guajillo) which plays really well with the garlic and tomato. 

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on January 22, 2012, 07:24:49 AM
Craig - I love the last pie, and the smoked EVOO idea. I may steal that one if I can find the product.

After 7 hours, what was the floor temp? Did you check the temp consistently over the course of the day? Did the oven "settle" into a temp and just sit there?

John
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on January 22, 2012, 07:35:03 AM
After 7 hours, what was the floor temp? Did you check the temp consistently over the course of the day? Did the oven "settle" into a temp and just sit there?

I have the same question here!! I also want to know how stable is the oven after so many hours??
I also like the hydration lower, mine is around 59%.
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on January 22, 2012, 07:48:42 AM
The last pie above was kind of interesing. I finished it with smoked EVOO. It was pretty good. I want to experiment with smoked oil on other pies. I think it would be good on a maranara.

CL

beautiful pizzas Craig

did you cold smoke the oil? 
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on January 22, 2012, 09:09:34 AM
 Craig, 62 % seems to give you a little more lift in your rim. Did you increase your starter %?. smoked oil did you make it or purchase? First bake after you became famous the presure didn't efect your pies!!
 For practice do you ever cook multiple pizzas?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 02:07:42 PM
After 7 hours, what was the floor temp? Did you check the temp consistently over the course of the day? Did the oven "settle" into a temp and just sit there?

It was about 900 - but only because I increased the size of the fire a little. I had been running a medium - small fire all day, and the floor seemed to hold around 850.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 02:09:15 PM
Craig, 62 % seems to give you a little more lift in your rim. Did you increase your starter %?. smoked oil did you make it or purchase? First bake after you became famous the presure didn't efect your pies!!
 For practice do you ever cook multiple pizzas?


Maybe - I couldn't say for sure.

I kept the starter at 1.7%.

I can't make multiple pies with my current set-up. It's about 50' from where I make the pies to the oven.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 02:13:21 PM
did you cold smoke the oil? 

deb, Larry,

I purchased the smoked olive oil. It is from Texas Olive Ranch. It is OK. I've had better. The best I've ever tasted was at Hop Kiln winery in Sonoma. It tasted like drinking the oil out of a can of smoked sardines. I think you can order it on their website. I need to get some more. If you have not been to their place, it is well worth a visit if in Sonoma. They have all sorts of great things to taste in addition to good wine.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 02:24:06 PM
Phenomenal! (Check out the title of the picture below.)

Omid, your image makes me think of Daniel 3:19-25

19 Then Nebuchadnezzar was furious with Shadrach, Meshach and Abednego, and his attitude toward them changed. He ordered the furnace heated seven times hotter than usual 20 and commanded some of the strongest soldiers in his army to tie up Shadrach, Meshach and Abednego and throw them into the blazing furnace. 21 So these men, wearing their robes, trousers, turbans and other clothes, were bound and thrown into the blazing furnace. 22 The king's command was so urgent and the furnace so hot that the flames of the fire killed the soldiers who took up Shadrach, Meshach and Abednego, 23 and these three men, firmly tied, fell into the blazing furnace. 24 Then King Nebuchadnezzar leaped to his feet in amazement and asked his advisers, "Weren't there three men that we tied up and threw into the fire?" They replied, "Certainly, Your Majesty." 25 He said, "Look! I see four men walking around in the fire, unbound and unharmed, and the fourth looks like a son of the gods."

I'm not drawing any comparisons - it's just the first thing that came to my mind when I saw it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 08:00:06 PM
Who eats all these pies?  Are you known in the neighborhood like the zucchini guy, leaving bags of stuff surreptitiously on doorsteps?!

The pizza fairy.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 08:01:44 PM
Great pies as usual!  How did you make the clam pie?  Also, how long do you usually heat up your oven?  Do you move the fire around during preheat?

I took some pics of the clam pie in the making tonight and will post later. I usually heat for 4 hours. I don't move the fire around. I build it right in the middle. I've been pushing it to the left, but I think I like the back better now. I think I'll start warming longer.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 10:05:53 PM
Iíve been thinking for a while now if a thoroughly heated oven (such as one in a restaurant that gets used every day) bakes better than one that is just heated for a few hours. I had noticed that many of the places Iíve visited lately had a smaller fire than what I typically use. I figured that if there was more heat in the oven, you could get away with a smaller fire to keep the temp up. I think this mattes because it should give you a more even heat with a smaller percentage coming directly from the fire and a larger percentage coming from all directions. I have been discussing this with Omid, and we agreed it made sense to look at it closer.

To this end, I ran the oven for about 10 hours yesterday. When I got up this morning, it was about 450F. I usually open a bottle of wine in celebration of the oven lighting. This morning it was Cuban espresso (a little unrefined brown sugar stirred in as the espresso flows into the cup). I fired it up and let it heat for 9 hours before baking. It stayed a pretty steady 850F on the stone around the fire most of the day. About an hour before I used it, I pushed the fire to the back to let the floor heat even up. It evened out just a little over 900F in the center and 860F at the sides. This was the firs time I got the oven hot enough that there were a few places on the outside that were hot enough to be uncomfortable to touch.

Omid and I also discussed hydration. We hypothesized that with a deeper heat in the oven, better performance would come from higher hydration. There was concern that the 60% might not be able to handle the increased heat. Iíve been running 60% as you know. Yesterday, I upped it to 62%, and today 64%. I didnít change anything else. Salt was 2.9% and starter was 1.7%. 36 hours bulk at 60F. I had some interesting and rather unexpected observations.

1) My 60% dough is more workable than my 62% dough which is more workable than my 64% dough. The perceived wetness was followed the same order with 60% feeling the wettest. It was just the opposite when kneading the dough. The 64% was way wetter than Iím used to, and the 62% was also noticeably wetter than my 60%

2) The 64% dough rose A LOT faster than the 60% or 62%. And the 62% rose faster than my 60%. I generally see few, if any bubbles, at the end of bulk fermentation with the 60%. You can just see little ďpinpricksĒ were they are starting to form. With the 62%, they were a little more distinct. The 64% however had really risen. Lots of decent sized bubbles. It looked almost like you could have baked it. It makes sense that the wetter dough would ferment faster, but I was surprised how much. I worked this dough a lot more than the 60% or 62% to get it to where I could handle it easily. Perhaps that put enough heat into it to kick start fermentation?

3) The 62% tasted the sourest. The 64% had a little more flavor than my 60% but not a lot. Iím thinking that I must have had some perception problems coming from toppings or the wine and diet coke I was drinking (not together) or something. The resistance I was getting from the 64%, and to a smaller extent, the 62% as compared to my very relaxed 60% must have been due to the increased acid from the accelerated fermentation of the sourdough culture.

I was kind of hoping that I would not get good results out of the deep heat oven as Iím not going to heat it for two days every time I make pizza. That was not the case however. The oven baked some very nice pies. There is no doubt that they baked more evenly than my pies have in the past. I could see it right before my eyes as they baked. The heat coming directly off the fire was much less of a factor. I almost always get some area of intense charring on some of my pies where I let a side face the coals too long. None today, and I let them sit without turning longer than I normally do.

When Kelly first posted a picture of my oven several months ago at Slice, someone made the comment that Ďovens that get used every day bake better pies.í I didnít believe it at the time, but that person was right. They do, or at least they can.

As for 64%, like 62% I didnít like it as much as 60%. The pies Iíve baked at 60% are among the most tender Iíve ever eaten. These were really really good, but not quite as tender. Iím willing to give up a tiny bit of flavor for the texture of the 60% pies. Youíll see from the bench flour on the upskirts that I was a little afraid of the 64% hydration. In hindsight, I donít think I needed to be. The dough was not tacky at all. I think I was stuck on just how wet it was coming out of the mixer Ė you could just about pour it out Ė maybe you could have. Iím excited to try a 60% pie in the 2-day hot oven, but I donít know when that will be.

I did a couple new (to me anyway) things with toppings today that were pretty good:

On the prosciutto and salad pie, I put fresh mozzarella on the crust and then dotted tomato sauce around it Ė not a lot. I baked it, then topped with prosciutto, spring mix, Parmigiano-Reggiano, Texas Olive Ranch Meyer lemon oil, and sea salt. The slight sweetness of the tomatoes was exactly what this pie needed.

The onion pie had three types of onions. The yellow and red onions were tossed with EVOO and kosher salt I smoked. After they were roasted in the oven, I tossed them with a little bit of Texas Olive Ranch Mesquite smoked olive oil. I topped the pie with dry whole milk mozzarella, the roasted onions, thyme, and fresh ground black pepper. After the bake, I added thinly sliced green onions.

The clam pie was the best Iíve ever made and right up there with any Iíve ever tasted. It was topped with fresh clams, EVOO, red pepper flakes, garlic, and fresh cream. After the bake, it was finished with flat leaf parsley. I put a more detailed description up in a separate post.

Enjoy,
Craig

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 10:06:40 PM
continued
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 10:07:08 PM
continued
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 22, 2012, 10:07:35 PM
continued
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on January 22, 2012, 10:55:42 PM
Nice work as always!  I usually fire my oven on the day before an important pizza night and always start it early. deep heat saturation definitely helps
Bill
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on January 23, 2012, 02:35:24 AM
Craig,

I love the new pie additions especially the onion pie.  I like how the red onion is sticking out like that.

Thanks for the very detailed information on your findings.  I have also settled with a 60% HD as my sweet spot after trying out 62% and 63% before.  You have confirmed my own findings.  Maybe a sub 60% HD is in the works next time. 

With regards to the long preheat and the fire in the back, did it affect or shorten your bake times?  I could definitely see the difference in the cornicione from your last batch of pies compared to this one.  We're very lucky to have a member like you who has a real commercial oven so we can truly simulate how pizzerias do it. 

Your clam pie looks awesome that is why I asked you earlier about it.  I will try without the wine next time I make it. 


Marlon

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 23, 2012, 09:32:03 AM
With regards to the long preheat and the fire in the back, did it affect or shorten your bake times?  I could definitely see the difference in the cornicione from your last batch of pies compared to this one. 

I didn't time the pies, but I don't think there was a meaningful change in the bake time. I'm not exactly sure why I like the fire in the back. For some reason, things eem more natural with it back there? I think slightly to the left of the rear may end up being the right place for me.

CL
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on January 23, 2012, 05:07:56 PM
Craig, if you enjoy the effect of a fully saturated oven, I really don't think you need two days to achieve it. With a strong enough fire, you should be able to do it with just the 9 hour pre-heat, and possibly even less. Also, rather than pushing the fire to the back, if you've got the space, try pushing the fire to the sides and back, like a horseshoe.  You might not want to bake with the horseshoe pattern, but some horseshoe pattern time for the pre-heat (while the floor is evening), wouldn't hurt.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 23, 2012, 05:30:22 PM
Craig, if you enjoy the effect of a fully saturated oven, I really don't think you need two days to achieve it.
I hope not, because it ain't going to happen very often.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on January 24, 2012, 12:50:58 AM
Iíve been thinking . . . .

Dear Craig, all of your pizzas look delectable and professional. Thank you! I wonder if situating the fire toward the back of your oven has any bearing on the heat circulationóparticularly convective heat, which probably impacts the conductive heatóinside the oven. How about the oven inhalation and exhalation?  Theoretically, under such condition, the air enters through the oven mouth and travels, presumably, more or less a direct path toward the back of the oven, where it is consumed and later exhaled as exhaust. Also, in terms of fuel consumption and maintaing the floor temperature, I wonder about the long-term effects of such arrangement, let's say, in a busy pizzeria where pizza orders keep coming in. Good night!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 26, 2012, 11:06:26 AM
I've been eating my 64%HR leftovers from Sunday for the past couple days, and they have been noticeably more tender than my typical 60% leftovers. I don't know if it is the extra 4% water or the way I handled the dough. For whatever the reason, they are a good bit more tender. Interestingly, I would say the 64% pies, right out of the oven were a little LESS tender than my typical 60% pies right out of the oven.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Ev on January 26, 2012, 03:03:25 PM
Craig,
 Beautiful pies, as usual! :D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 26, 2012, 03:05:02 PM
Thanks Steve.

Tell me about the pie in that picture. Is that cheese? Oil on the crust? It is a beautiful color.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Ev on January 26, 2012, 03:07:22 PM
Sorry Craig,
 That was in another post. I don't know why it posted here??????
 That's the crust from a Mellow Mushroom pie.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 26, 2012, 03:15:30 PM
Its beautiful nonetheless.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 29, 2012, 09:16:04 PM
Pies this week:

- cheese (dry WM mozz) with Calabrian chilies and oil
- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. Ė this pie was REALLY good.
- the same roasted onion pie as last week but with some prosciutto under the onions Ė this pie was really good too, but I think next time, with the intense salt of the prosciutto, I wonít salt the onions before I roast them.
-  buffalo mozz, with white truffle oil and prosciutto post bake. Not as good as the same pie with ricotta instead of mozz, but Iíve given up looking for a ricotta that will melt smooth.
- same prosciutto and salad pie as last week
- oyster pie made the same way as the clam pie I posted recently. It was OK, but nothing compared to the clam pie. The biggest problems were 1) the oyster juice is nowhere near as salty as the clam juice. The pie needs that salty brine. And 2) oysters have a LOT more water in them than clams.
- Parm, bacon, EVOO, and fresh basil post bake.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 29, 2012, 09:16:36 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 29, 2012, 09:17:03 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on January 29, 2012, 09:27:57 PM
It's official.  I've always thought you made beautiful pizzas, Craig, and, because I wasn't that into Neapolitan, I just appreciated them for their aesthetics and creative toppings, but, now, after having been to Keste, Motorino, Amano and Paulie Gees, I now want to taste them- urgently :D

- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. Ė this pie was REALLY good.

Is this influenced by Paulie Gee? I was was just telling Larry, Mike and John today about how, at the time, Paulie Gee's spicy honey pie didn't make that much of an impression on me, but, as the weeks pass, it's been haunting me a bit.

Btw, Mike, at the restaurant he worked at, if I recall correctly, was taking a quart of cream, reducing it to 1/3 and then combining that with a pint of ricotta.  They were also adding Reggiano.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 29, 2012, 09:36:28 PM
It's official.  I've always thought you made beautiful pizzas, Craig, and, because I wasn't that into Neapolitan, I just appreciated them for their aesthetics and creative toppings, but, now, after having been to Keste, Motorino, Amano and Paulie Gees, I now want to taste them- urgently :D

Thank you! and, you have a standing invitation. I just need a little lead time.

Quote
- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. Ė this pie was REALLY good.

Is this influenced by Paulie Gee? I was was just telling Larry, Mike and John today about how, at the time, Paulie Gee's spicy honey pie didn't make that much of an impression on me, but, as the weeks pass, it's been haunting me a bit.

Yes it was, I meant to note that.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on January 30, 2012, 05:48:20 AM
Pies this week. . . .

Right now, it is 2:44 AM here in San Diego, I have had neither lunch nor dinner since yesterday, and your pizza pictures do not ameliorate my situation! Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on January 30, 2012, 06:38:38 AM
I love the pork priority this week. The topping combinations are very unique and tantalizing, and my favorite is the cheese and chilies - so simple and perfect. But the reconstituted cranberries are genius.

In New England, down in New Bedford, I once had oyster stew. It was basically just warmed-through cream with some specks of salt pork, and freshly shucked oysters that were dropped in at the last second. It was incredible. And the oysters you get here are very briny. You might try the oyster pie again with fresh east coast oysters (flown in, if you can find them), burrata with extra cream, some salty bacon or pork product, and post bake black pepper. If it ends up on your future restaurant menu, I get it for free whenever I visit.

Quick question: do you always bake in the same spot on one side, or switch it up?

John
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on January 30, 2012, 08:35:25 AM
Craig,

All your pies have me drooling!   :P  Great job!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on January 30, 2012, 09:56:48 AM
that bacon is amazing!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 30, 2012, 11:49:38 AM
I love the pork priority this week. The topping combinations are very unique and tantalizing, and my favorite is the cheese and chilies - so simple and perfect. But the reconstituted cranberries are genius.

In New England, down in New Bedford, I once had oyster stew. It was basically just warmed-through cream with some specks of salt pork, and freshly shucked oysters that were dropped in at the last second. It was incredible. And the oysters you get here are very briny. You might try the oyster pie again with fresh east coast oysters (flown in, if you can find them), burrata with extra cream, some salty bacon or pork product, and post bake black pepper. If it ends up on your future restaurant menu, I get it for free whenever I visit.

Quick question: do you always bake in the same spot on one side, or switch it up?

John

And name credit on the menu.

Yes, I generally bake in and around the same place - center to center right.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 30, 2012, 11:50:15 AM
Thank you Omid, Norma, and Gene.

CL
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on February 04, 2012, 10:22:04 AM
Pies this week:


- buffalo mozz, fennel sausage, dried cranberries rehydrated in Armagnac, dried chilis, and a drizzle of local wildflower honey and fresh basil post bake. Ė this pie was REALLY good.


WOW,  made a pizza tonight with this combo - I rehydrated the cranberries in cranberry liqueur and added a tiny bit of the liqueur to the honey.  This was awesome.  Thanks Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 04, 2012, 06:06:39 PM
Thanks Deb,

They are just the crushed red pepper flakes like you would get from McCormick or any other mainstream spice company. I believe the pepper is Cayenne, but they usually don't say so on the label. Mine is from a local company but is really no different.

CL
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on February 04, 2012, 06:23:23 PM
Thanks Craig  :)  I'm going to borrow your flavor combination tomorrow. 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 04, 2012, 06:52:02 PM
All yours. Please post pictures and let us know how it comes out.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 05, 2012, 09:15:50 PM
The dough for tonights bake was 62%HR, 2.8% salt, and 1.3% Ischia culture. I fermented it at 60F in bulk for 60 hours then another 8 in balls at 70F and the last 2-4 at 85F.

At 72 hours, this was the longest I can ever remember fermenting my dough at room temp. It is too long for Ischia (for me anyway). It was crazy sour. It was as sour as any sourdough bread I've ever tasted. It wasn't bad - just overpowering.

The enzymes and acid had really gone to work on the dough. The balls were tough to open from the acid. When I opened the balls, in spots, I could see the gluten breaking down from the enzymes. It was starting to get a little tacky. It was tougher than my 48 hour dough and was starting to get that chewy, wettish texture dough gets after it starts to break down.

It leoparded up nice though. I could really see the spots coming out as it baked. If I ever had a doubt about long fermentation having a roll in dark blister formation, it's gone now. I've been trying to see how small I can go with the hand torn fresh mozz on the margherita. As you can see, I think I've found out.

My boys grew the oyster mushrooms on the mushroom and white truffle oil pie (in addition to the cremini also on the pie).

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 05, 2012, 09:16:20 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on February 05, 2012, 09:22:03 PM
Craig,

Oh my, your pies are always so beautiful!  :chef:  They always have me drooling.

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on February 05, 2012, 09:22:37 PM
Craig, there is a good possibilty that the forum should remove the oven from your garage.  This is just a warning, but not a ticket.  Stay within the guidelines, as supplied by the oven builder.  Otherwise, carry on. :-D :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 05, 2012, 09:27:25 PM
Craig, there is a good possibilty that the forum should remove the oven from your garage.  This is just a warning, but not a ticket.  Stay within the guidelines, as supplied by the oven builder.  Otherwise, carry on. :-D :chef:

What's the problem officer?
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on February 05, 2012, 10:06:23 PM
Craig, a beautiful result as always. I can definitely see the difference in the crust leoparding as compared to your usual fermentation regimen.

I'm curious.....were you planning to go this long with the fermentation? And if so, why did you choose to both up your HR slightly (from your often used 60%) and decrease the salt a tad (from 3.00 to 2.80)?

Either way, these all are knockout looking beauties.

Eff me, I need to get to Houston.  :)  --K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 05, 2012, 10:24:31 PM
I was planning the 72hr ferment. The +2%HR was just a wild hare at the last minute. I've been 2.8-2.9% salt for a while.

CL
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on February 05, 2012, 11:10:14 PM
Ah the sprouts!! Your killing me, I  need just a few warmer days when get home hit 84 here in Fla. Should have brought the trailer
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 12, 2012, 09:51:28 PM
A couple pics from tonight

 - how I like my cheese to look on a Margherita
 - my crumb torn open

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on February 13, 2012, 02:43:06 AM
A couple pics from tonight

 - how I like my cheese to look on a Margherita
 - my crumb torn open

CL

Dear Craig, I am back and hungry for home-made pizzas here and beyond! Please, tell me what kind and brand of mozzarella did you adorn your Margherita with. I, too, like the hylozoic character of the melted cheese. Thank you for the pictures and good night!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 13, 2012, 09:56:37 AM
Dear Craig, I am back and hungry for home-made pizzas here and beyond! Please, tell me what kind and brand of mozzarella did you adorn your Margherita with. I, too, like the hylozoic character of the melted cheese. Thank you for the pictures and good night!

YES! The cheese is indeed alive. If we forget that, we risk serving a pizza with dead cheese. We must also remember that the cheese does not stop changing once it is pulled from the oven. Much like a beautiful piece of fresh fish, if it is cooked to the point where it would be perfect to eat at that second, it will be badly overcooked when served. I took this picture to show what I like to see coming out of the oven. The cheese sized such that given the oven temperature and the time it takes to serve the pie, it will finish melting just as it is served. The rough edges of the hand tearing seems to facilitate the gentle transition of the edge of the cheese into the sauce.  

This is not a fancy or expensive cheese though I find it performs beautifully and had a very nice flavor. It is Galbani Mozzarella Fresca water packed Bocconcini torn by hand into large marble-sized pieces and allowed to drain on paper towels for a couple hours.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 13, 2012, 01:50:47 PM
Here was my new pie for the night. It was inspired by John's smoked pepperoni reccomendation:  http://www.pizzamaking.com/forum/index.php/topic,17110.0.html

This pie is tomato, dry and fresh mozz, spicy sopressata, kalamata olives (halved), calabrian chili oil with big chunks of calabrian chilies, and Texas Olive Ranch mesquite smoked olive oil. It's not for the faint of heart or those who don't enjoy oil on the surface of their pies.

CL
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on February 13, 2012, 05:20:30 PM
LOVE IT! Just  pm me your address Craig and I will shoot you a stick of the smoked pepperoni John used I thank John because I really like it.  I loved it some much I am getting a case for the spring parties with Flirting With Fire.
The other John
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on February 13, 2012, 11:07:48 PM
Craig

I was hunting around the cheese isle today and found this mozz.  Is the one you are referring to above?  

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 14, 2012, 11:03:38 AM
No. I use the one packed in water like the picture below except I like the larger Bocconcini size so I can tear it into the size I want.

CL
Title: Re: Craig's Neapolitan Garage
Post by: tscaife on February 15, 2012, 09:50:04 AM
Craig,

When you use calabrian chile's do you do anything to the prior to putting them on the pizza's (Boil them, cut seeds out, etc.)? Is there a type of chile that you can compare them to in terms of heat and flavor?

Thanks!

Todd
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 15, 2012, 11:00:56 AM
When you use calabrian chile's do you do anything to the prior to putting them on the pizza's (Boil them, cut seeds out, etc.)? Is there a type of chile that you can compare them to in terms of heat and flavor?

I would say the heat is roughly comparable to crushed red pepper (cayenne) flakes. Maybe a little less. The come packed in oil with a little salt and vinegar. I can't say they really compare to any other pepper in terms of flavor. It is a richer and fuller flavor than you would get if you made chili oul from clili flakes. Also, you don't taste vinegar per-se, so I would not classify them as pickled in the common sense of the word. They are absolutely one of my favorites, if not my favorite chili in terms of flavor.

I eat them whole all the time - with cheese or just by themselves. For pizza, I slice them into 1/8" - 1/4" strips,  let them simmer in evoo for a while (until almost crispy), then cool. I then drizzle the chilis and oil over the pies.

CL
Title: Re: Craig's Neapolitan Garage
Post by: tscaife on February 15, 2012, 11:29:17 AM
I would say the heat is roughly comparable to crushed red pepper (cayenne) flakes. Maybe a little less. The come packed in oil with a little salt and vinegar. I can't say they really compare to any other pepper in terms of flavor. It is a richer and fuller flavor than you would get if you made chili oul from clili flakes. Also, you don't taste vinegar per-se, so I would not classify them as pickled in the common sense of the word. They are absolutely one of my favorites, if not my favorite chili in terms of flavor.

I eat them whole all the time - with cheese or just by themselves. For pizza, I slice them into 1/8" - 1/4" strips,  let them simmer in evoo for a while (until almost crispy), then cool. I then drizzle the chilis and oil over the pies.

CL

Excellent! Thanks for the info Craig.

TS
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on February 15, 2012, 10:54:25 PM
craig, great looking as usual.i could handle that last pie with no problem. got to get some of that smoked pepperoni myself.
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on February 16, 2012, 07:48:17 AM
got you covered Larry as soon as the case comes in I will send you some also
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on February 16, 2012, 08:20:11 AM
thanks john,i hope you don't think i was begging :chef:
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on February 16, 2012, 10:35:07 AM
  I  O  U
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on February 19, 2012, 09:29:12 PM
 Craig found a reasonable spot very close to my town http://newjersey.craigslist.org/tix/2838040884.html
This would work ;D few various permits and off we go!
John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 20, 2012, 10:33:23 AM
Craig found a reasonable spot very close to my town http://newjersey.craigslist.org/tix/2838040884.html
This would work ;D few various permits and off we go!
John

Are you sure that is the right link? It's for Bruce Springsteen tickets...
Title: Re: Craig's Neapolitan Garage
Post by: Ev on February 20, 2012, 06:33:24 PM
$175 a piece just to see Springsteen? That's just nuts!!! >:D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 26, 2012, 10:35:11 PM
This week, 61% HR, 1.3% Ischia, 2.8% salt. 48 hours at 60F in bulk + another 10 at 65F in balls.

Pies, in order,

- "DMC Genius" pie (first 2 pics). Fresh mozz, oven roasted champagne sweet tomatoes, basil pesto made with walnuts.
- Margherita
- tomato, dry WM mozz, roasted artichoke with meyer lemon olive oil, hot sopressata
- fresh mozz, mushroom, black pepper, Parmigiano-Reggiano, white truffle oil
- tomato, dry WM mozz, roasted onions with mesquite smoked oil, bacon
- fresh mozz, Brussels sprouts, pancetta, sliced garlic, evoo
- cheeseless clam pie made like I decribed here http://www.pizzamaking.com/forum/index.php/topic,17383.0.html but with canned clams  :'( I think I'm done with canned clams for clam pies. They just aren't worth it.  :(  If I can't find fresh clams, I'm going to have to take a rain check.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 26, 2012, 10:35:46 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on February 26, 2012, 10:43:40 PM
You make the most beautiful pies in the world (well, you and Omid), and I bet the pics do not even do justice to the taste.  I salute you, Sir!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 26, 2012, 10:48:30 PM
You make the most beautiful pies in the world (well, you and Omid), and I bet the pics do not even do justice to the taste.  I salute you, Sir!

Thank you Tom. You know it's not that far of a drive to come find out about the taste...

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on February 26, 2012, 10:51:56 PM
You make the most beautiful pies in the world (well, you and Omid), and I bet the pics do not even do justice to the taste.  I salute you, Sir!

I agree.   8)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 26, 2012, 10:53:32 PM
Coming from you two, those complements are more than I deserve.  :-[

CL
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on February 26, 2012, 11:15:16 PM
Craig,

All your pies are stunning!  :)

Norma
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on February 27, 2012, 12:48:51 AM
Thank you for the pics, Craig!  I always look forward to your pies every weekend! 

I agree with the canned clams.  Totally not worthy to be in your pizza. 

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on February 27, 2012, 12:59:07 AM
This week. . . .
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on February 27, 2012, 06:34:16 AM
WOW. 58 hours! My favorite this week is the bacon and roasted onion. I will be stealing that one.

John
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on February 27, 2012, 08:23:03 AM
I am also in the " I love Monday club"! so I can see what the master has created over the weekend  :P
I am with John all stunning but the Onion and Bacon in the bank baby!!
Look forward to seeing you alll in a few weeks !!
John
Title: Re: Craig's Neapolitan Garage
Post by: tscaife on February 27, 2012, 11:11:27 AM
Craig,

Amazing as always! Thanks for continuing to share these with us.

One question, do you par cook the bacon? I assume you do but, am curious what your process is.

Thanks!

Todd

Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on February 27, 2012, 12:01:05 PM
Hey Craig

BRAVO!

I've noticed that you are really stretching the dough over the peel.  I tried to do that a little this weekend but rolled the front of the pie >:(.  Is there anything you do different when launching the pie that is "hung-over" vs not? 


Thanks 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 27, 2012, 12:16:26 PM
One question, do you par cook the bacon? I assume you do but, am curious what your process is.

Todd, yes I did (in a skillet), and I did a little too much (about 75%). I think about half cooked would be perfect for a 60 second bake.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 27, 2012, 12:21:11 PM
I've noticed that you are really stretching the dough over the peel.  I tried to do that a little this weekend but rolled the front of the pie >:(.  Is there anything you do different when launching the pie that is "hung-over" vs not? 

Scot, I've been making 275g balls, and they are too big. I'm going to 250g next time. I've gotten the hang of launching them. Other than an occasional stick to the peel, the only time I run into problems, is when the back edge of the skin somehow gets caught on the back edge of the peel. This couldn't happen if the skins were a little smaller. In that case, they would only hang over the edge a little, and it would only be on the sides and a little on the front.

When I launch, I start high and drop the peel fairly quickly so the overhang opens up like a wing and lands flat. Then I kind of shake-slide the peel out from underneath. If there was no overhang, I'd just set the peel in there and rip it out from under the pie.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on March 02, 2012, 11:45:24 PM
Soooo........ what is the advantage of stretching the pie over the peel????????????

Scot
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on March 02, 2012, 11:57:42 PM
Soooo........ what is the advantage of stretching the pie over the peel????????????

Scot

I would be interested to know as well.  I wonder if it has anything to do with getting more round pies.  Possibly a way of controlling how fast or slow a pie is placed into the oven versus sliding it in.   ???
Title: Re: Craig's Neapolitan Garage
Post by: Don K on March 03, 2012, 12:11:21 AM
I don't know if Craig does it for the same reason, but I usually leave a little overhang over then end of the peel too. I find that it helps a little by acting sort of like an anchor to the deck/stone for the far side of the pie.
Title: Re: Craig's Neapolitan Garage
Post by: tscaife on March 03, 2012, 08:20:14 AM
There is a discussion about stretching the pie over the edges of the peel in Omid's thread (Reply #521) - http://www.pizzamaking.com/forum/index.php/topic,14506.msg154257.html#msg154257

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 03, 2012, 08:50:03 AM
Soooo........ what is the advantage of stretching the pie over the peel????????????

Scot

I just do it to make a bigger, better looking pie. It is only the cornice (thickest part) that stretches, so I leave some extra dough there. A couple things happen: 1) the pie gets bigger without thinning in the center, 2) the cornice gets wider which I think looks better in the baked pie.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Ev on March 03, 2012, 09:23:29 AM
Certainly can't argue with the results!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 03, 2012, 11:33:28 AM
Certainly can't argue with the results!

 ;D
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on March 03, 2012, 02:47:40 PM
doing the final stretch on the peel is very interesting, cause wen the pizza is wet with the sauce it stretches easier, as the pizza is on the peel all of the excess flour was slap away with the slap technique, this causes the pizza to be baked with less bench flour, and with a even skin.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on March 03, 2012, 03:38:52 PM
I usually leave a little overhang over then end of the peel too. I find that it helps a little by acting sort of like an anchor to the deck/stone for the far side of the pie.
Just to clarify, I mean when loading the pie. The back of the pie hits the stone first and kind of sticks there while you pull the peel out.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on March 03, 2012, 03:44:25 PM
Hey Craig, what is that peel that you use? It looks like it has a telescoping handle.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 04, 2012, 08:22:57 AM
Hey Craig, what is that peel that you use? It looks like it has a telescoping handle.

The peel in the picture is a regular GI Metal perforated rectangle peel. 59" handle - not telescoping.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 04, 2012, 10:19:47 PM
I experimented today with making pies right at the oven. This is the first time I've done it. I like it a lot more than the 30 yard dash from my kitchen to the oven. It's also a lot easier to clean up. I used a junky old table I found buried in the garage that I forgot about. I'll play around with it some more to be sure I know exactly what I want then build or buy something.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 04, 2012, 10:54:16 PM
Tonights bake was 62%, 2.7% salt, and 1.7% Ischia. Fermentation was 36 hours in bulk at ~60F and another 10 hours in balls at ~74F. During the bulk, I usually change ice blocks 2X. This time I only did once (about 24 hours in). It was completely melted when I changed it. I didn't measure the temp, but I bet it had drifted up into the mid to upper 60's. The dough was a good bit more risen than usual. I'd guess it is usually about 1.1X its original volume after bulk fermentation. This time it was probably about 1.4X. After dividing (250g vs my usual 275g), I balled them up pretty tight. The balls were about the same size as they usually are (when the bulk doesn't rise much, keeping in mind they are also 25g smaller). I could go down another 25g to 250g, I think. They were a little tougher to open than normal, but not bad. This was probably a combination of a little more acid and working the dough a little harder. At 62%, they did not feel wet or sticky at all when opening. The flavor was excellent, and the texture of the crust was spot-on. I was very happy with these pies.

A couple items of note:
 - The first mushroom and white truffle pie is made with dry, WM mozz and the second (after the Margherita) was made with fresh mozz as I normally do. The fresh mozz makes a MUCH BETTER tasting pie.
 - I put the prosciutto on top of the arugula. I usually do it the other way around. I like this way better.
 - The pepperoni and jalapeno pie had local wildflower honey on it. Everyone loved the sweet-hot on this pie.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 04, 2012, 10:54:51 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 04, 2012, 10:55:31 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on March 05, 2012, 12:30:22 AM
Craig, it's about time you had a table setup close to the oven!   :)  I love the crumb shot on the Margherita!
Title: Re: Craig's Neapolitan Garage
Post by: Ev on March 05, 2012, 08:11:20 AM
Craig,
 Beautiful pies, as usual!
I was just wondering. Do you always have the fire on the left and cook on the right? That's what I did when I first built my oven, but as a right hander, I quickly discovered I had better control working to the left.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 05, 2012, 11:33:51 AM
I've tried the left and the back. I like the left best. I seem to get more even heat with the fire on the side. I have not tried the right. Seems like it would be uncomfortable for me. I'll give it a go and see what happens.

CL
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on March 05, 2012, 12:42:00 PM
Ah that brussel sprout pie ! damn I love that one. and soon it will be made. Nice table set up! did you get my PM on the prep table ? thought ,   go to west Marine and get the cup holder, or rig one to mount on the side of the table  for your  wine glass, this way you will  never ruin one of those magnificent pies! ( or waste the nice wines you drink :) )  I can envision flat bottom stand, with a clip/close pin center center stem kinda  like a broom holder for stem  to hold / clip it in place as you create . Jet Deck ??
see you friday
John
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on March 05, 2012, 12:57:37 PM
Beautiful, as usual. A little darker maybe? I'd hit'em all 2X.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 05, 2012, 02:03:30 PM
Beautiful, as usual. A little darker maybe? I'd hit'em all 2X.

Probably. I was playing around with doming, so I would think so - a little darker.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 05, 2012, 02:06:05 PM
Ah that brussel sprout pie ! damn I love that one. and soon it will be made. Nice table set up! did you get my PM on the prep table ? thought ,   go to west Marine and get the cup holder, or rig one to mount on the side of the table  for your  wine glass, this way you will  never ruin one of those magnificent pies! ( or waste the nice wines you drink :) )  I can envision flat bottom stand, with a clip/close pin center center stem kinda  like a broom holder for stem  to hold / clip it in place as you create . Jet Deck ??
see you friday
John

Yes, got the PM - trying to decide if I want to buy or build. If I build, it will be a good bit larger. I darn near took out a wine glass with the peel handle yesterday. Out of the corner of my eye, I saw it clear the glass by about a hair.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on March 05, 2012, 04:52:50 PM
When I laid out the outdoor counter, I had it perfectly set up as a pizza work line.  Then I cut in a grill, then a sink, and now I have no more space to make pizzas.  Time for an island!
Title: Re: Craig's Neapolitan Garage
Post by: randyjohnsonhve on March 11, 2012, 10:37:08 PM
Craig...Great Pizzas, more so, Great Passion...As I continue to read your thread and the Omid thread, I note that sometimes we go to a 4/24, vs a 24/4, or there abouts...I read that a longer ball rise lends to a more tender crust...do you agree, and why do you do what you do right now, 24/4? RJelli :chef:
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on March 12, 2012, 02:51:02 AM
Craig,nice setup.the pizza looks wounderful.i think you would be suprised at how close our pizza is to the pizza of naples.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 12, 2012, 09:15:23 AM
Craig...Great Pizzas, more so, Great Passion...As I continue to read your thread and the Omid thread, I note that sometimes we go to a 4/24, vs a 24/4, or there abouts...I read that a longer ball rise lends to a more tender crust...do you agree, and why do you do what you do right now, 24/4? RJelli :chef:

Don't know. I've been wondering the same thing. I've been doing approximately 36/12. I was thinking about trying 24/24.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on March 12, 2012, 12:00:48 PM
Craig,nice setup.the pizza looks wounderful.i think you would be suprised at how close our pizza is to the pizza of naples.

I wouldn't be surprised at all, but would love to hear the report and see the pictures Larry.
Title: Re: Craig's Neapolitan Garage
Post by: randyjohnsonhve on March 12, 2012, 03:19:47 PM
Craig,
     It looks like, according to Omid's latest post, it depends upon the environment of your kitchen, geographic location and weather as if you use the direct or indirect method of fermentation. The same pizzaiola uses the direct method (like 4/24) at one location and the indirect (like 24/4) at another location. The one that has a retard cooler, he uses the direct. Craig, according to your temperatures, you should use the indirect, which is what you do. I cold retard the dough balls, so I should use the direct method.
     After that, the numbers will vary based upon type of flour (alot to learn there--measurements of elasticity, cohesiveness, extensibility, impermeablility) used, water used, hydration, ADY vs SD, salt and the method to which you add the ingredients and achieve point of pasta. Then, there is the issue of the effects of temperatures at different stages of the process (marble storage areas!). On top of that, your cooking medium (temperature, conduction, convection and radiation) will dictate the variables listed above.
      Currently, I use 61% hydration (spring water) of 11.7% protein flour, 2.6% salt and 1% ADY. I use 37F water to make a little salt water, mix ADY with some of the flour, put rest of the water in a bowl, add the ADY, mix, add salt water, mix and then add the rest of the flour. I mix by hand until I achieve point of pasta. I let this rest at 69F for 4 hours.
      Then, I form dough balls (250g), as you would mozzarella, seal the umbilical, and cold retard 37F for 24 hours. I remove the dough balls and let rest 69F for two hours, just prior to bake.
      I place two stones in the oven, one below the gas (flame)(Radiation) broiler, and the second one two shelves down. This creates a top and bottom stone (Conduction) for better heat, since I cook at 550F (Convection). I preheat the oven for 1 hour. This is my best effort to create a WFO enviornment.
      The sauce is made from canned crushed tomatoes, 1 basil leaf, 1 smashed clove of garlic, 1 fillet of anchovies (pulverized) and a dash of lemon juice, then salt and sugar (to taste) to balance the acidity, sour, bitter and sweet of the current crop of tomatoes. Rest sauce in refrigerator for 1 day to infuse flavors.
      I oven roast 450F the vegetables (onions, mushrooms, squash, fennel, peppers, etc.) with VOO, salt, pepper, balsamic vinegar and liquid smoke...I make my own italian sausage, guanciale, pancetta, bacon, pepperone, etc. I pre-cook these before adding to the pizza...I use fresh whole milk mozzarella, grana panada, parmegiano reggiano, whole milk ricotta, etc...Sea salt, dried oregano, garlic confit, anchovies, soppressata, calabrese, salami, miscellaneous charcuterie, olives, honey, miscellaneous herbs, etc.
      I place mozz first on the hand stretched dough (push air to rim), paint each chunk with sauce, picasso more on the pizza, chiffonade basil, EEOV, sea salt (then stretch again on peel) and cook between the stones to achieve cornicione (7 minutes approx). I then turn on the gas broiler and place pizza on top stone to achieve char (1 minute max).
      Then, post-bake, I add a little more fresh mozz (for two different consistencies of mozz, baked and melted) and a little more basil. Cut into squares and serve the Margherita.
      Other varieties include, 1)Sausage and Onion, 2)Guanciale and Garlic, 3)Rosa, 4)Shaved Salami, Black Olive and Toasted Pine Nuts, 5)Pancetta and Braised Fennel, 6) Lardons and Three Way Mushrooms, etc. I use a variety of pre-bake, mid-bake, and post-bake strategies based upon the ingredients used.
      The real issue here is how we change from day-to-day with more knowledge and more experience based upon our environment, ingredients and most importantly, our individual tastes. My next quest is to try your sourdough levain, and see what difference that makes. Isn't it great that there is no one answer to making the best pizza, but that it is a quest to improve. To manage this quest, it is important to document past results and continue to tweak the process.
        Someday, I wish to have an oven like yours. Your passion is almost unparalleled (with Omid and a few others), and I really appreciate you guys sharing your growing knowledge and experience of the Neapolitan Style Pizze. Also, thanks to a personal conversation with the humble Chris Bianco, I have used his philosophy of attempting to constantly improve the pizza making process, never being satisfied.

Thanks so much,
RJelli---North Idaho Environment with a Gas Oven and Gas Broiler)  :chef:
     
Title: Re: Craig's Neapolitan Garage
Post by: nyyankees325 on March 16, 2012, 04:58:35 PM
hey, it was probably answered already but did you build the oven by your self ?
Title: Re: Craig's Neapolitan Garage
Post by: randyjohnsonhve on March 16, 2012, 05:21:29 PM
NYY...No I did not, I have a Viking oven with five shelf positions...I find the two stones create a good heat environment for the initial bake, and the broiler finishes for char...RJelli :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 16, 2012, 10:28:58 PM
hey, it was probably answered already but did you build the oven by your self ?

If this question was for me, here is the answer:

http://www.pizzamaking.com/forum/index.php/topic,13293.0.html
http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 16, 2012, 10:31:10 PM
Thanks so much, 

You're most welcome. We all get better when we help eachother.

CL
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on March 17, 2012, 07:44:19 PM
 craig, i had to check the thread to make sure it wasn't craig visits napoli. wasome pies. after seeing your pictures of the chau in ny thread i realize you take photos as good as you make pies. beautiful pies and pics!!!
Title: Re: Craig's Neapolitan Garage
Post by: pjt on March 17, 2012, 11:02:55 PM
very nice stuff, read all 27 pages learned alot from this thread. keep it coming

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 23, 2012, 07:27:36 PM
Meet The Garage's new mascot - Pulcinadillo
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on March 23, 2012, 07:38:59 PM
I love it, have some T-shirts made!
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on March 23, 2012, 07:52:07 PM
 :-D  Clever!
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on March 23, 2012, 07:56:12 PM
Is he gonna sit on your dough balls? :P
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 23, 2012, 07:58:59 PM
Is he gonna sit on your dough balls? :P


Probably not. I think he is about to pass out...
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on March 23, 2012, 08:17:28 PM
Craig,

Your Pulcindillo looks like he is having fun and doesnít look like he is about to pass out.  ;D His big feet just got in the way with the wine. 

Great job!  :)

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Pizza01 on March 24, 2012, 10:28:29 AM
craig your pies killed me. i am dieing here.
i can almost taste it in my mouth from israel from the screen of my computer.
it looks absultly amazing!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 24, 2012, 10:46:45 AM
Thanks Michael.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 02:45:23 PM
Pulcinadillo and I were probably a little too sauced to be baking last night, but that's never stopped us before. The pies turned out a little on the "rustic" side, but as best I can remember, they were pretty good. I hardly worked the dough at all and did not ball it tight. It was VERY relaxed and viscous - note to self, if you are going to drink a lot, make more elastic dough...

62.5% HR Caputo
3.0% Salt
1.7% Ischia

24 hours in bulk at 60F, 12 hours in balls at 60F, 10 hours in balls at 78F. I didn't check the oven temp, but one of the boys was timing and said the bakes were running about 80 seconds.

I had been balling at 275g, I knocked it down to 250g last time, and these balls were 225g. I liked this size.

1) Margherita
2) Mozz, mushroom, parm, black pepper, white truffle oil (post bake)
3) Mozz, Brussels sprouts, pancetta, garlic, EVOO
4) Dry, WM mozz, tomato, pepperoni, jalapeno
5) Dry and fresh mozz, tomato, Calabrian chilies in oil, fresh basil (post bake) - best pie of the night
6) Dry WM mozz, sopressatta, kalamata olives
7) Mozz, Brussels sprouts, pancetta, garlic, EVOO
8] Margherita
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 02:45:54 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on March 25, 2012, 02:50:47 PM
Too funny Craig.  This is your pizza....this is your pizza on alcohol....any questions?

Craig, your rustic pies look better than mine when I'm sober.   :-D  They look GREAT!  Nice work. 
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on March 25, 2012, 03:09:42 PM
Next great invention.....WFO will built in Breathalyzer!  :-D  Nice pies.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on March 25, 2012, 03:11:33 PM
Next great invention.....WFO will built in Breathalyzer!  :-D  Nice pies.
:-D


If you start making brusselssproutcellos then we know that you may have a problem.

Remember...You're not drunk if you can lie on the floor without holding on.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on March 25, 2012, 03:26:54 PM

Remember...You're not drunk if you can lie on the floor without holding on.

LMAO!  You crack me up Colonel.
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on March 25, 2012, 03:28:35 PM
 :-D :-D :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 04:23:24 PM
Remember...You're not drunk if you can lie on the floor without holding on.

Glory be!!! I've only been drunk maybe five or six times in my life then!!!
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on March 25, 2012, 04:23:49 PM
Craig, I think the 3rd pic (Brussels sprouts) is the best-looking sprouts pie you've made!  

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 04:24:42 PM
Craig, I think the 3rd pic (Brussels sprouts) is the best-looking sprouts pie you've made!  

Marlon

Thank you Marlon. I agree. It has been a tough one for me to get where I want it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on March 25, 2012, 04:29:39 PM
What is it about "rustic" that almost makes them look more delicious?  These were also a bit more well-done and/or charred than your usual, which has it's appeal.  It's nice to see an aesthetic master have an off night, but they still look like they were amazing to eat! 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 04:39:01 PM
These were also a bit more well-done and/or charred than your usual, which has it's appeal. 

I attribute that to alcohol-induced slowed reaction time. That being said, I'm really starting to enjoy my pies more "well done."

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 04:44:25 PM
What is it about "rustic" that almost makes them look more delicious? 

Say I had a pizza restaurant, would you want to see the pies close to perfectly round or more "rustic?"

I tend to prefer the latter, but somehow I'm always dissapointed when they don't come out round. Even in the condition I was in last night, it bothered me. I usually slip the pies carefully off the peel and last nigght I was just ripping it out from under them. After the first couple "rustic" pies, I remember thinking what are you doing? And, I went back to a more careful launch. The pictures are not posted in the order they were baked.

CL
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on March 25, 2012, 07:29:16 PM
 craig, remember to much sauce makes a mess of the sauce.there is only one pie in that group i would send back the last margherita.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 25, 2012, 08:14:57 PM
craig, remember to much sauce makes a mess of the sauce.there is only one pie in that group i would send back the last margherita.

Too much sauce or too charred? I think the underexposure makes it look like more sauce that there really is. Maybe too much. I don't remember. It is too dark though.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on March 25, 2012, 10:38:57 PM
Crap this whole time I thought it was my lack of experience.  Next bake I'm laying off the sauce ;D

Personally though... I have no problemas with those pizzas. 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on March 25, 2012, 11:17:53 PM
Say I had a pizza restaurant, would you want to see the pies close to perfectly round or more "rustic?"


Huh.  Good question!  I don't know.  On the one hand, your usual perfectly round works of art are so amazingly consistent, they impress the heck out of people like us that have more knowledge of what that takes.  But on the other hand, there is something really attractive and approachable about the imperfect ones...  I think in a restaurant setting, the round ones would be less impressive and more expected, and the rustic ones less expected and therefore more fun...?  But I'm really not sure  ::)
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on March 26, 2012, 12:28:10 AM
Nothing wrong with those!  They look really really good. But I think i vote for your normal for your restaurant standard.
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on March 28, 2012, 01:16:41 AM
Meet The Garage's new mascot - Pulcinadillo

Pulcinadillo meets the pizza wanderer! Dear Craig, your new mascot can make an interesting mosaic on your Acunto oven. Have you thought about it?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 31, 2012, 10:43:28 PM
I frothed the yeast with a hand whisk (worked just fine) as Omid was discussing the the Philosophy of Pizza Napoletanismo! thread. I then added the rest of the water with the salt already dissolved. I then immediately incorporated the flour. I did this as gently as possible with a spatula and a folding motion to try to incorporate as much air in the dough as possible.

I have no doubt that it jump started the yeast. I had significantly more rise than normal after the bulk ferment and also after the initial 12 hours in balls. The flavor and texture were excellent, but the dough ended up being a little more risen than I like, and it was sticky and hard to work with.

Overall, this was a dissappointing batch of pies. I really didn't care for the way they baked up. The one bright spot was the asparagus "bird's nest" pie - loosely inspired by the similar looking no-knead Lehey pie I saw on Slice. Mine was topped with Mascarpone and dry whole milk mozz, then the thinly sliced asparagus, 4 egg yolks (two broke before the bake - next time, I'll break all 4 on purpose), and a sprinkle of sea salt. After the bake i drizzled on fresh squeezed lemon juice and some Meyer lemon olive. The inspiration was asparagus and hollandaise sauce.  This was an incredible tasting pie - it greatly exceeded my expectations.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 31, 2012, 10:44:11 PM
Pulcinadillo meets the pizza wanderer! Dear Craig, your new mascot can make an interesting mosaic on your Acunto oven. Have you thought about it?

I had not, but I like it!
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on March 31, 2012, 10:58:19 PM
Craig

Do you think the frothing of the yeast/H20 mixture really made that much of a difference?  If so, can you see using this technique when you have a shorter fermentation window?  Perhaps an emergency dough technique?  Interesting stuff

Scot
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on March 31, 2012, 11:01:58 PM
Oh and by the way....  that asparagus pie looks great.  Love those flavors.  I'm going to try one this weekend with a sous vide egg. 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 31, 2012, 11:04:03 PM
Craig

Do you think the frothing of the yeast/H20 mixture really made that much of a difference?  If so, can you see using this technique when you have a shorter fermentation window?  Perhaps an emergency dough technique?  Interesting stuff

Scot

There is no doubt in my mind it sped up fermentation meaningfully. I could have baked 12 hours earlier than normal. That being said, it would still have been 36 hours.

CL
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on April 01, 2012, 02:01:12 PM
Craig, I'm not familiar with the discussion that prompted you to try whisking, but yeast propagate twice as fast aerobically as they do anaerobically, so, by whisking, you're incorporating air and fostering yeast activity.  Whisking and adding yeast will both produce the same results, although adding yeast is a lot more measurable.  By increasing the yeast count by whisking, it becomes very difficult to gauge how much additional yeast activity you've generated. You could, I guess, whisk exactly the same number of times, with the same hand movement and same intensity, but, to be honest, I think that's more work than it's worth.  If you have a quantity of leavening that currently works, adding more yeast to the equation, either by adding physical yeast or by whisking, your fermentation will be  altered adversely, as you encountered.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on April 01, 2012, 02:25:22 PM
 craig, you may want to wait on that there is a mosaic coming your way that will jazz up your oven!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 01, 2012, 02:49:04 PM
Craig, I'm not familiar with the discussion that prompted you to try whisking, but yeast propagate twice as fast aerobically as they do anaerobically, so, by whisking, you're incorporating air and fostering yeast activity.  Whisking and adding yeast will both produce the same results, although adding yeast is a lot more measurable.  By increasing the yeast count by whisking, it becomes very difficult to gauge how much additional yeast activity you've generated. You could, I guess, whisk exactly the same number of times, with the same hand movement and same intensity, but, to be honest, I think that's more work than it's worth.  If you have a quantity of leavening that currently works, adding more yeast to the equation, either by adding physical yeast or by whisking, your fermentation will be  altered adversely, as you encountered.

Thanks, Scott. The result was not unexpected, though I was a little surprised just how much of a difference it made. It was just an intellectual experiment, and is not something I plan to do again.
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on April 01, 2012, 04:53:24 PM
I frothed the yeast with a hand whisk (worked just fine) as Omid was discussing the the Philosophy of Pizza Napoletanismo! thread. I then added the rest of the water with the salt already dissolved. I then immediately incorporated the flour. I did this as gently as possible with a spatula and a folding motion to try to incorporate as much air in the dough as possible.

I have no doubt that it jump started the yeast. I had significantly more rise than normal after the bulk ferment and also after the initial 12 hours in balls. The flavor and texture were excellent, but the dough ended up being a little more risen than I like, and it was sticky and hard to work with.

Overall, this was a dissappointing batch of pies. I really didn't care for the way they baked up. The one bright spot was the asparagus "bird's nest" pie - loosely inspired by the similar looking no-knead Lehey pie I saw on Slice. Mine was topped with Mascarpone and dry whole milk mozz, then the thinly sliced asparagus, 4 egg yolks (two broke before the bake - next time, I'll break all 4 on purpose), and a sprinkle of sea salt. After the bake i drizzled on fresh squeezed lemon juice and some Meyer lemon olive. The inspiration was asparagus and hollandaise sauce.  This was an incredible tasting pie - it greatly exceeded my expectations.

CL

Dear Craig, I thank you for posting the results of your experiment. And, I feel awful that I did not forewarn you about the fermentation time. I apologize!

If enriching the starter-water mixture with oxygen stimulates the wild yeast propagation and activity, as is my belief based on "Pasture effect" and my own observations, then the fermentation period and temperature should be accordingly modified. In other words, changing one side of the equation necessitates a change in the other side in order to maintain the symmetryówhich is why in my experiment (in Reply #1374 in my thread) I implemented, using 1.93% starter (via water), a total fermentation duration of 24 hours: 19.5 hours of fermentation in mass at 65įF - 68įF and 4.5 hours of subsequent fermentation in balls at 70 - 71įF. As a result, the dough was rheologically fit and gastronomically sound. This process seemingly allowed me to achieve proper fermentation and maturation of my dough within a reasonably shorter period of time (24 instead of 37 hours or more), which in turn prevented development of immoderate dough sourness that I disfavor. Of course, this is only one way of achieving this resultóat the expense of taking less than a minute to froth the culture with the aid of a frother! Of course, this was your first time doing this kind of experiment. However, I am glad that your asparagus pizza exceeded your expectations! :chef:

Regards,
Omid
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 07, 2012, 11:39:34 PM
This week no messing around - no frothed yeast, no autolyze, no elevated hydration - just back to the basics. 61.2% HR Caputo, 3% salt, 1.5% Ischia culture. Focus on hitting the point of pasta perfectly. 24 Hours bulk and 24 hours balls - all at 65F. 900F+ across the entire floor of the oven and 1000F+ in the walls farthest from the fire. 64 second average bake time. The result - some of the best pies I've ever baked.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 07, 2012, 11:40:08 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: JimmyG on April 07, 2012, 11:44:16 PM
Beautiful photos and pies Craig. Spot on  :chef:.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 07, 2012, 11:47:33 PM
Thanksm Jimmy.

I should note that I was about 80% sober when baking this week...
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on April 07, 2012, 11:54:23 PM
Beautiful you are back on your game.good rise good bake.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 07, 2012, 11:56:10 PM
Beautiful you are back on your game.good rise good bake.

Thanks Larry. It's amazing what a little more focus and a little less sauce can do!  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on April 07, 2012, 11:59:55 PM
All stunning as usual Craig.   Did you note how much your dough rises in the container after 24hrs?  Also how much are you letting the balls proof up prior to using?  How flat are they?  I think I will give your method a go next time I bake.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 12:15:56 AM
All stunning as usual Craig.   Did you note how much your dough rises in the container after 24hrs?  Also how much are you letting the balls proof up prior to using?  How flat are they?  I think I will give your method a go next time I bake.

The bulk rise after 24 hours was not too much - maybe 15-20% increase. I pulled the balls in pretty tight when I formed them. The rise on the balls after 24 hours was a little better than 2X. When I dump them out onto the flour, they look (flatness-wise) about like the balls you'd see in a NP place like Keste of Forcella.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 12:35:08 AM
For what it's worth, on this pie, I put my normal hand torn fresh mozz under thinly sliced WM dry mozz. I really like the way it baked up and tasted.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 12:41:05 AM
A couple other comments about this week.

 - I put the sausage on that first pie (http://www.pizzamaking.com/forum/index.php/topic,14249.msg181131.html#msg181131) raw. I've never done that before. I cooked up perfectly. I liked it a lot more than when I've precooked it first. The grease melts into the pie and really boosts the flavor of the whole pie.

 - On the asparagus "bird's nest" pie, I put 4 whole egg yolks under the asparagus (it really doesn't matter if they break or not). I like them there a lot better than on top. I used fresh mozz as the main cheese this week. Mascarpose was better. Post bake, fresh lemon juice and some Meyer lemon evoo is drizzled on top. This is rapidly becoming my one of my favorite pies.

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on April 08, 2012, 01:19:53 AM
Beautiful as always - well, maybe a little more beautiful each time?  It sounds like you're enjoying the extra char?  That Calbrian peppers one looks great - I'm really liking the dry WM mozz, using it as my go-to mozz on everything but the margheritas lately.  That mushroom one sure looks good!
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on April 08, 2012, 01:52:34 AM
Beautiful pies Craig, I'd love to hit everyone of them. I think you're right on, we all overthink this pizzamaking stuff sometimes (all the time). Make a dough, top it, cook it and enjoy! Analysis is peralysis.
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on April 08, 2012, 01:55:06 AM
 Pararlysis! Hope you don't have to know how to spell in order to make pizza. :D
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on April 08, 2012, 05:41:26 AM
They are all perfect!  I noticed that your crust lately have been on the darker side.  Do you attribute this to a much hotter preheat or just a larger flame during the bake?

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on April 08, 2012, 07:59:53 AM
Craig, those pies look perfect!
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 08, 2012, 09:06:18 AM
For what it's worth, on this pie, I put my normal hand torn fresh mozz under thinly sliced WM dry mozz. I really like the way it baked up and tasted.

That's kinda what they do at Antico Pizza Napoletana in Atlanta.  Except the dried mozzarella is the first thing down, then the tomatoes, then the fresh mozzarella.  I don't know what to call it, but it good.

And finally, of course, fantastic pies.  You're probably one of the best in the world but haven't thought about it a great deal.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 09:42:14 AM
Pararlysis! Hope you don't have to know how to spell in order to make pizza. :D

Thanks Dave. If you did I'd be in all sorts of trouble!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 09:42:49 AM
Craig, those pies look perfect!

Thanks Andre!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 09:52:45 AM
Beautiful as always - well, maybe a little more beautiful each time?  It sounds like you're enjoying the extra char?  That Calbrian peppers one looks great - I'm really liking the dry WM mozz, using it as my go-to mozz on everything but the margheritas lately.  That mushroom one sure looks good!

They are all perfect!  I noticed that your crust lately have been on the darker side.  Do you attribute this to a much hotter preheat or just a larger flame during the bake?

Marlon

Thank you both! I'm trying for a distinct leoparding, but with noticeable browning in between - as opposed to the very pronounced, almost black on white, spotting. The cheese and Calabrin chiles w/ fresh basil pie above is on the lighter side of my target. Higher heat in the walls for a longer pre-heat is making a big difference. I can actually get away with a smaller flame.

CL
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on April 08, 2012, 09:53:30 AM
Craig,

Perfect looking pies!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 10:01:16 AM
And finally, of course, fantastic pies.  You're probably one of the best in the world but haven't thought about it a great deal.

Thanks David. I think that one of the best complement's I've received. It also gave me a good chickle. It made me think of the movie Kindergarden Cop when Kimble asks Dominic "You happen to know someone that is not better than me?" To which Dominic responds "I don't know that many people."  :-D
 
CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 10:01:32 AM
Craig,

Perfect looking pies!  :chef:

Norma

Thank you Norma!
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on April 08, 2012, 11:02:59 AM
Some of your very best looking pies for sure Craig. Leoparding looks about perfect to me.

Looks like you may have torn the mutzarell a tad thicker than usual? The peaks in the center of the mootz pools seem to be a tad taller than normal.

Due to logistics, I have been tooling with nearly the same fermentation schedule....24/24. slightly more water, slightly less starter to account for a 5 hour service window. Pleased with the results,.but my pies ain't in the same league as what you are doing!
Title: Re: Craig's Neapolitan Garage
Post by: The Gizz on April 08, 2012, 11:43:42 AM
Craig,

  :'( Were you not Raffaele Esposito in a past life?
Please let me know when the "Garage" will open its doors....(uhh or Door)...for business. I would definitely take a trip to TX for one of those Pies!







Tee
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2012, 11:52:33 AM
Some of your very best looking pies for sure Craig. Leoparding looks about perfect to me.

Looks like you may have torn the mutzarell a tad thicker than usual? The peaks in the center of the mootz pools seem to be a tad taller than normal.

Due to logistics, I have been tooling with nearly the same fermentation schedule....24/24. slightly more water, slightly less starter to account for a 5 hour service window. Pleased with the results,.but my pies ain't in the same league as what you are doing!

Thanks Kelly. Cheese is the same size, bake time was 15sec faster. Almost perfect when served however.

CL
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on April 08, 2012, 01:16:24 PM
Thank you both! I'm trying for a distinct leoparding, but with noticeable browning in between - as opposed to the very pronounced, almost black on white, spotting. The cheese and Calabrin chiles w/ fresh basil pie above is on the lighter side of my target. Higher heat in the walls for a longer pre-heat is making a big difference. I can actually get away with a smaller flame.

CL


Craig, keep that up because your pies definitely went up a several notches over your previous ones (which were already top notch), IMO.  I definitely prefer the darker brown and more even background compared to the black on white contrast in the crust.

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on April 08, 2012, 09:52:17 PM
 craig, i agree this batch looks different than your past batches of pies. the dough looks puffier like you hit your starter at the perfect time to get max rise.the overall darker bake may prove that point,seem like the dough has more sugar left in it.giving you a little darker bake.
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on April 09, 2012, 03:34:35 AM
This week no messing around. . . .

Exquisite!
Title: Re: Craig's Neapolitan Garage
Post by: CJ on April 09, 2012, 09:24:46 PM
Craig- you are the Bubba of Pizza! A true Master! Can I get a red jacket over here for this man?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 09, 2012, 10:11:57 PM
Craig- you are the Bubba of Pizza!

The Bubba of Pizza.   ;D

That may go on the oven...

Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 09, 2012, 10:44:14 PM
I'd love to see you in one of these other forums from time to time.  Like the Chicago forum cooking up a deep dish.  Mastering every style of pizza known to man like Bubba mastered every kind of shrimp.

I do notice that every forum has its own set of regulars.  Not much moving around.  Except for Pete; he's everywhere.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 09, 2012, 11:18:36 PM
I lived in Chicago (Naperville) for a year. I tried, but I could not get a taste for Chicago Pizza (and this was years before I discovered NP). I like NY style, but it's just not where my passion is.
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 09, 2012, 11:44:09 PM
I understand.  

I love NY style also, but I might be a little different than most people.  When I think of a New York pie I think of fior di latte, crushed tomatoes and assorted toppings cooked for 3 minutes inside the belly of a 700 ~ 750 degree coal burner.  Very close to Neapolitan.  Presumably, I suppose, because Neapolitans were who first started making pizza in New York as immigrants.

Plenty of people have wood burners.  Don't know anybody with a coal burner.  Kinda hard to practice that hobby I guess.  But it can be hard to make a choice between the two styles of pizza as far as preference.  

Street slices, though?  Thumbs down all the way.  Can't get with the Sbarro type stuff.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 09, 2012, 11:53:55 PM
Some of the finest pies I've eaten were coal NY-NP. I don't know what it is about wood however that draws me in. I can cut and chop it for hours on end; I can watch it burn for hours (they don't call it the Texas television for nothing).
Title: Re: Craig's Neapolitan Garage
Post by: scott r on April 10, 2012, 12:16:14 AM
aahh, my two weakness as well, neapolitan and coal fired pizza done right......I have an idea for a different sort of coal oven design and I want to build it for summer use in my back yard.    Im afraid to put one in my house like I would a WFO.     That stuff burns for a REALLY long time, but its nice because it doesn't seem to produce that much ash.      
Title: Re: Craig's Neapolitan Garage
Post by: Kermit on April 10, 2012, 06:13:13 AM
Very nice pies Craig. I usually get away from your thread with a smile on my face, and a wish to make some more pies. The leoparding is spot on(get it?), even with the browning. What sort of bake time are you at?
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 10, 2012, 07:05:13 AM
aahh, my two weakness as well, neapolitan and coal fired pizza done right......I have an idea for a different sort of coal oven design and I want to build it for summer use in my back yard.    Im afraid to put one in my house like I would a WFO.     That stuff burns for a REALLY long time, but its nice because it doesn't seem to produce that much ash.      

Nice.  Will you be our first member with a coal burner?
Title: Re: Craig's Neapolitan Garage
Post by: scott r on April 10, 2012, 08:25:37 AM
I doubt it, there have been so many that have passed through this forum.   Plus it takes me forever to do anything, so by the time it actually happens im sure we will have more!

Craig, my apologies if you have already covered this somewhere, but im curious how long it takes for your oven to get down to say 150 degrees or so after firing.     

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 10, 2012, 10:56:10 AM
I doubt it, there have been so many that have passed through this forum.   Plus it takes me forever to do anything, so by the time it actually happens im sure we will have more!

Craig, my apologies if you have already covered this somewhere, but im curious how long it takes for your oven to get down to say 150 degrees or so after firing.     

I've never checked. I walked by it last night, and it was still warm enough to catch my attention. I put my hand on the door handle, and it was very warm to the touch. I'm sure it was over 150F inside. That would be 48 hours since it was closed up.

CL
Title: Re: Craig's Neapolitan Garage
Post by: scott r on April 10, 2012, 11:17:26 AM
Ill never forget that feeling of walking into the 2nd floor of trianon in naples.   Their oven was on the other side of the room, and I felt this beam of heat like I was standing a few feet in front of a bonfire.   Every now and then I think I might be making a mistake putting an oven in my kitchen, but here in MA I really think I have to do this indoors.    It will be great in the winter, though!   
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 10, 2012, 11:33:37 AM
Heck, I'd like to have one indoors here in Houston. I came within in days of buying a house here and putting a SF inside what was a workout room. This was well after I had the Acunto, but there would have been no way to get it into the new house without major (de)construction. A small SF would have fit perfectly. I had a contract on the house, but the inspection turned up some big issues. Someday...
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on April 10, 2012, 01:16:51 PM
Scott, you will not regret having it indoors!  There are a few weeks when it is really hot weather and I don't use it, but messing with dough when it's that hot is miserable too, so it all works out.  The rest of the time, even if it's warm, you just shut the iron door in between cooking and that cuts the direct heat and keeps it manageable.  Having it indoors makes everything so much easier!  And it's a wonderful center to the house.
Title: Re: Craig's Neapolitan Garage
Post by: scott r on April 10, 2012, 01:29:42 PM
Robyn, thank you so much for saying this....your putting my mind at ease!   
Title: Re: Craig's Neapolitan Garage
Post by: widespreadpizza on April 10, 2012, 08:25:19 PM
Scott,  its no problem at all,   I can understand your fears though.  BTW,  tried the coal in my oven,  had to use wood to get it to work out,  needs airflow IMO after one test flight.  -marc
Title: Re: Craig's Neapolitan Garage
Post by: scott r on April 10, 2012, 10:15:15 PM
Marc, I kind of had a feeling that would be the case.  Thank you so much for trying!  The earthstone coal oven I have been using has a fan under the coals that you need to turn on from time to time to get them heated up.   Also, the coal pile needs to be really huge to maintain an oven floor at 700 all night.  Im still intrigued as to wether the oven seems to be dryer inside because coal burns dryer, or if its just the fact that its a massive monster of an oven with a huge dome and fan so the air is really moving in there.  Whatever it is, the pies are really more crispy than a typical wfo and im addicted.      


craig, your pies are so amazing. sorry to be derailing your thread here!   Ill start a new one for discussion if anyones interested.      
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 10, 2012, 10:42:11 PM
 
craig, your pies are so amazing. sorry to be derailing your thread here!   Ill start a new one for discussion if anyones interested.      

Thanks, Scott. Not a problem. It will get back on topic next Sunday if not sooner.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on April 10, 2012, 11:22:49 PM
Im still intrigued as to wether the oven is just way dryer inside because coal burns dryer, or if its just the fact that its a massive monster of an oven with a huge dome and fan so the air is really moving in there.  Whatever it is, the pies are really more crispy than a typical wfo and im addicted.     


This gives me an idea.  I think I will try to bake with convection in my wfo using a small fan next time to see if there is a difference. 

Chau
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on April 10, 2012, 11:26:44 PM
Chau:  911 on speed dial?   :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 10, 2012, 11:34:46 PM
That gives me an idea.  I think I will try to bake with convection in my wfo using a small fan next time to see if there is a difference. 

Chau

There is already a lot of convection going on in there. Watch the flames. Air has to go in and exhaust has to go out. If you put a fan on it, I bet it gets a lot hotter as you will increase the oxygen available.
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on April 11, 2012, 10:31:32 AM
Chau and Craig, if you remember our conversation with Frank at Vesta, you'll recall that he uses his roof fans to draw air out of his ovens, to both make sure the smoke is venting through the chimney as well as, when needed, introducing more air to the oven and ramping up the fire.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 11, 2012, 10:37:27 AM
Chau and Craig, if you remember our conversation with Frank at Vesta, you'll recall that he uses his roof fans to draw air out of his ovens, to both make sure the smoke is venting through the chimney as well as, when needed, introducing more air to the oven and ramping up the fire.

I think this speaks to my point about a fan probably increasing temperature. For Frank, this was also done out of necessity. His kitchen vents lowered the pressure in the building thus sucking air down the oven vents and smoking up his dining room..

CL
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on April 11, 2012, 11:07:55 AM
Craig, I was using Vesta to illustrate that a fan definitely does increase temp (and burns more wood).
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 11, 2012, 11:22:35 AM
In that case, I agree!  :-D
Title: Re: Craig's Neapolitan Garage
Post by: scott r on April 11, 2012, 12:54:27 PM
Ok, I started a new thread here http://www.pizzamaking.com/forum/index.php/topic,18650.new.html#new
to discuss the drying aspects of coal ovens.   
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 15, 2012, 11:20:38 PM
The prep station is complete, and the test was a complete success!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 15, 2012, 11:21:12 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on April 15, 2012, 11:27:43 PM
To use webspeak....

OMFG

Craig, you have moved beyond the abilities of many a mortal man.
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on April 15, 2012, 11:37:17 PM
Holy crap that looks incredible, the only thing your missing now is a pro mixer and your all set to open up shop.

Is the ice working well? How do you find working on a wood surface compared to a marble/granite one?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 15, 2012, 11:41:20 PM
Holy crap that looks incredible, the only thing your missing now is a pro mixer and your all set to open up shop.

Is the ice working well? How do you find working on a wood surface compared to a marble/granite one?

The ice hardly melted in 5 hours at 85F. The wood works great. I think it will really shine when the temps touch 100F. I think marble or granite would transfer heat too fast. Wood was the best option I could come up with,.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 12:03:45 AM
Tonights bake was about the same as last week. Focus on the basics. The oven was not quite as hot however - probably about 25F cooler on the floor and walls (885F and 1055F respectively this week). That extra 25F matters.

Most of the pies are self explanatory. The one exception is the asparagus birds nest. This week I mixed mascarpone with a little maytag blue cheese. I topped the pie with this mixture, the shaved asparagus, some freshly grated Parm. Regg., and a little S&P. After the bake, I hit it with some fresh lemon juice and Meyer lemon olive oil. It was out of this world. Some cherry tomato might have made it even better. Next time.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 12:04:28 AM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 12:05:16 AM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 12:05:59 AM
That's Vermont smoked pepperoni in the last pic. I finally found some, and it is incredible!
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on April 16, 2012, 12:11:38 AM
Craig, it looks like you worked up a good sweat there.  All the pies look great as usual.   I was at an import foods market today and saw black and white truffle oil and it reminded me of you.  I was tempted to pick up a small bottle at $15.  I forget the brand name.  I read the label and it said that they start with sunflower oil and infuse it with truffle oil using old world techniques or something like that.   The black truffles are from France and the white from Italy.  Thought I would check with you before jumping in.   I suppose there is no such thing as pure truffle oil right? and if so, I'm sure it would cost a lot more than $15 a small bottle.   :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 12:18:29 AM
Probably. I like black truffle on eggs and porkchops. For my mushroom pie, I like the white. I use the La Tourangelle brand. I think it's about $15. I really like it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on April 16, 2012, 12:31:00 AM
Craig, beautiful work on your work table.  I think you inspired me to follow your footsteps for my work table.  Excellent pies as usual!

Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.  Think of it as similar to perfume-making or artificial flavoring.  I still don't even know why it costs so much money.  It has its specific uses though where it shines through quite well (i.e. Craig's mushroom pie, truffle fries, etc.) and where real truffles is just not practical.  

Marlon



Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on April 16, 2012, 12:35:05 AM
Craig, beautiful work on your work table.  I think you inspired me to follow your footsteps for my work table.  Excellent pies as usual!

Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.  Think of it as similar to perfume-making or artificial flavoring.  I still don't even know why it costs so much money.  It has its specific uses though where it shines through quite well (i.e. Craig's mushroom pie, truffle fries, etc.) and where real truffles is just not practical.  

Marlon

Good to know.  I could smell the strong earthiness of the white truffle oil right through the white plastic top!  It smells like it would go great on a mushroom pie or in some eggs.  

Title: Re: Craig's Neapolitan Garage
Post by: JimmyG on April 16, 2012, 12:38:44 AM
Craig,
Your pies are beautiful as always, but today I am drooling over your work station. That is one slick build. I am pretty envious. Additionally, I have to say that the addition of the casters at the bottom are a smart move too. I wish I could optimally position my counter to accommodate my own work flow.   Truly, nice work.
Title: Re: Craig's Neapolitan Garage
Post by: jeffereynelson on April 16, 2012, 12:44:53 AM
Those look amazing! What do you neighbors think about all of this? Do they "accidently" just show up when you happen to be making pies?

Also, if you don't mind me asking, what do you do for work that you travel so frequently and have many weekends to devote to a practically full blown restaurant in your garage haha?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 01:00:02 AM
Those look amazing! What do you neighbors think about all of this? Do they "accidently" just show up when you happen to be making pies?

Also, if you don't mind me asking, what do you do for work that you travel so frequently and have many weekends to devote to a practically full blown restaurant in your garage haha?

Thanks, Jeff.

Currently, I'm doing geophysics - helping oil companies find oil.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 01:00:54 AM
Those look amazing! What do you neighbors think about all of this? Do they "accidently" just show up when you happen to be making pies?


Doesn't happen much. I have a pretty long driveway...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 01:02:23 AM
Craig, beautiful work on your work table.  I think you inspired me to follow your footsteps for my work table.  Excellent pies as usual!

Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.  Think of it as similar to perfume-making or artificial flavoring.  I still don't even know why it costs so much money.  It has its specific uses though where it shines through quite well (i.e. Craig's mushroom pie, truffle fries, etc.) and where real truffles is just not practical.  

Marlon





I dont' thave it in my hand, but i think the one I use says it's a natural extract.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 01:03:07 AM
Craig,
Your pies are beautiful as always, but today I am drooling over your work station. That is one slick build. I am pretty envious. Additionally, I have to say that the addition of the casters at the bottom are a smart move too. I wish I could optimally position my counter to accommodate my own work flow.   Truly, nice work.

Thanks, Jimmy. It was a labor of love for sure. My back hurts as I sit here.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 01:04:35 AM
Craig, beautiful work on your work table.  I think you inspired me to follow your footsteps for my work table.  Excellent pies as usual!

Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.  Think of it as similar to perfume-making or artificial flavoring.  I still don't even know why it costs so much money.  It has its specific uses though where it shines through quite well (i.e. Craig's mushroom pie, truffle fries, etc.) and where real truffles is just not practical.  

Marlon


Thanks Marlon. Let me know if you want to know all the things that went wrong in my design along the way. First and foremost, think about what could get in the way of your table legs...

CL
Title: Re: Craig's Neapolitan Garage
Post by: Ev on April 16, 2012, 08:04:21 AM
Wow, Craig! That prep station is just beautiful! And the pizzas are equally gorgeous, as usual! Well done!
Title: Re: Craig's Neapolitan Garage
Post by: Don K on April 16, 2012, 09:01:01 AM
Chau, truffle oil is 100% devoid of actual truffles.  It is a synthetic product using olive oil or other types of oil infused with a compound that is meant to resemble the flavor of truffles.
I dont' thave it in my hand, but i think the one I use says it's a natural extract.
This seems to confirm what Marlon said: http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1 (http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1)  I would assume that given the ridiculous cost of truffles, if the oil were made from real truffles, it would cost a lot more than $15 a bottle.

Anyway, a while ago I picked up a bottle of white truffle oil just to try it out. I hear that it's pretty powerful stuff. How much of it do you usually put on a pie? Do you always put it on post-bake?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 09:12:32 AM
This seems to confirm what Marlon said: http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1 (http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1)  I would assume that given the ridiculous cost of truffles, if the oil were made from real truffles, it would cost a lot more than $15 a bottle.

Anyway, a while ago I picked up a bottle of white truffle oil just to try it out. I hear that it's pretty powerful stuff. How much of it do you usually put on a pie? Do you always put it on post-bake?

I've never measured. I just put my thumb over the end and drizzle it around. I'g guess a tablespoon +/-. I always put it on post pake so the heat doesn't evaporate off the flavor.

CL
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on April 16, 2012, 09:15:59 AM
Greg,

Great job on the prep station and beautiful pies!  :)

Norma
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on April 16, 2012, 09:17:27 AM
the Prep Table Looks Great!! what kind of wood is that??
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 09:18:11 AM
Thanks Andre,

The prep surface is oak, the legs are cedar, and the rest is pine.

CL
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on April 16, 2012, 09:28:24 AM
Oak is really nice!! what kind of product did you use to finish and waterproof the oak? how does the dough slide?
Title: Re: Craig's Neapolitan Garage
Post by: Don K on April 16, 2012, 09:33:17 AM
I've never measured. I just put my thumb over the end and drizzle it around. I'g guess a tablespoon +/-. I always put it on post pake so the heat doesn't evaporate off the flavor.
Thanks. I just didn't want to ruin a pie by dousing it with too much.

BTW, the prep table looks awesome. I am jealous. You have one heck of a garage!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 09:43:38 AM
Oak is really nice!! what kind of product did you use to finish and waterproof the oak? how does the dough slide?

I used food grade mineral oil. The dough slides very nice.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 09:44:02 AM
Thanks. I just didn't want to ruin a pie by dousing it with too much.

BTW, the prep table looks awesome. I am jealous. You have one heck of a garage!

Thank you Don!
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on April 16, 2012, 09:48:57 AM
thanks Craig for the info.!
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 16, 2012, 01:37:41 PM
Nice job Craig.  With the table and the pizzas and everything.  You ready to open your garage to customers yet?
Title: Re: Craig's Neapolitan Garage
Post by: randyjohnsonhve on April 16, 2012, 01:50:39 PM

Craig...

Nice job on your prep area...I probably missed the rationale somewhere, but why did you choose a wood top and not marble...

RJelli :chef:
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on April 16, 2012, 02:06:20 PM
Thanks Marlon. Let me know if you want to know all the things that went wrong in my design along the way. First and foremost, think about what could get in the way of your table legs...

CL

Thanks Craig!  I will be doing a fixed setup right next to my oven.  I really love your design with the insulated box for the toppings.  I have been meaning to do my prep table since last year but whenever I try to start with the project, I remember my back aching every night when I did my oven build.  I think 1 year rest is already enough so I will start the prep table project soon.   :-D

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on April 16, 2012, 03:03:31 PM
Outstanding - both on the pies and your prep table. I am glad to see that wood works out well. I may use that material for the one I build. Outside my marble get's sticky when it is humid.

Seeing your gorgeous crusts makes me yearn for some long fermented Caputo, which I have not used in quite some time. Your kung fu sets the bar for us all Craig.

John
Title: Re: Craig's Neapolitan Garage
Post by: buceriasdon on April 16, 2012, 05:31:14 PM
Craig, When the time does come to open your own place, I hope you keep the name "Craig's Neapolitan Garage". ;D
Don
Title: Re: Craig's Neapolitan Garage
Post by: Ev on April 16, 2012, 06:00:04 PM
Craig, When the time does come to open your own place, I hope you keep the name "Craig's Neapolitan Garage". ;D
Don

+1!  ;D ;D

Wouldn't it be cool to get a pie like that and a lube job at the same time?! :o ::) :P :-D
Title: Re: Craig's Neapolitan Garage
Post by: chickenparm on April 16, 2012, 06:04:51 PM
For what it's worth, on this pie, I put my normal hand torn fresh mozz under thinly sliced WM dry mozz. I really like the way it baked up and tasted.

Wow that looks super tasty!
 8)
Title: Re: Craig's Neapolitan Garage
Post by: fornographer on April 16, 2012, 06:27:42 PM
Craig, your pies are what aspire to making one day.  You, man, are the Master Yoda. 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 16, 2012, 10:15:00 PM
Thanks all. Taking a week off from pizza to catch some sailfish in Guatemala.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Don K on April 16, 2012, 10:26:51 PM
Craig, your pies are what aspire to making one day.  You, man, are the Master Yoda. 
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on April 16, 2012, 10:48:38 PM
Haha, that is one awesome picture! Gotta love photo chopping.
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on April 16, 2012, 11:28:38 PM
Holy Prep Tables Bat Man ! That thing is Awesome Nice work !! Final hieght? where did you getthe VT smoked pep  My case is coming ! still interested ?
John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 17, 2012, 09:16:40 AM
I happened to see it at a local store. It's really good. No need to send me any. I should be able to get it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 17, 2012, 09:19:30 AM


May the forno be with you.
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on April 17, 2012, 09:24:57 AM
 :-D :-D :-D  Love the picture Craig! Can you use the stick as a fire starter?
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on April 17, 2012, 12:59:37 PM
Craig beautiful pies. I love the prep table. Can you put a strip behind the containers so they angle towards you a little? I also noticed the table and chairs . You have a little pizzeria with seating for 6 that is pretty cool.
Title: Re: Craig's Neapolitan Garage
Post by: politon on April 17, 2012, 05:04:44 PM
WOW, nice rig Craig! Great looking pies too, congrats!
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on April 18, 2012, 12:23:35 AM
To use webspeak....

OMFG

Craig, you have moved beyond the abilities of many a mortal man.

Exactly! What an incredible piece of equipment. And you built it so fast. Really amazing.  Well done!

TinRoof
Title: Re: Craig's Neapolitan Garage
Post by: Kermit on April 18, 2012, 08:40:52 AM
Craig - very nice build with the prep-table. Funny you like the wood-top, as I never got used to my old mahogany top. Never seemed to push the dough without cracking a bit. But then again, if you're opening it with the neapolitan slap, then there should be any problems. I wonder if the heat/humidity differences are factors here.

I don't know if you have covered it earlier in your thread, but that oven. Beautiful! May I ask why you chose that maker and model, where'd you get it, and what sort of price we're talking about? I went to the only pizzeria here in Denmark that serves neapolitan like pizzas(at least that I know of), and they used the same oven as you.
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on April 18, 2012, 09:10:34 AM
I don't know if you have covered it earlier in your thread, but that oven. Beautiful! May I ask why you chose that maker and model, where'd you get it, and what sort of price we're talking about? I went to the only pizzeria here in Denmark that serves neapolitan like pizzas(at least that I know of), and they used the same oven as you.

Well I kind of envy you because you get to read a quite incredible and very entertaining story that will answer all of your questions:

http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

By the way, I was quite intrigued by your Pizza Party oven. Very compact, cool looking oven.  Looks like it makes really nice pizzas too.  Thanks for sharing the photos and your pizza passion.

Regards,

TinRoof
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 19, 2012, 07:16:24 PM
I don't know if you have covered it earlier in your thread, but that oven. Beautiful! May I ask why you chose that maker and model, where'd you get it, and what sort of price we're talking about? I went to the only pizzeria here in Denmark that serves neapolitan like pizzas(at least that I know of), and they used the same oven as you.

Here is a little more from when I first got the oven: http://www.pizzamaking.com/forum/index.php/topic,13293.0.html

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 08:49:31 PM
Tonight at the garage, 62.5% hydration. I think I prefer 61.5%. Mostly the usual suspects. The clams were fresh. It was good to have fresh clams at The Garage again. It's been a while. I messed around with dough temp some tonight - from 65F to about 75F. I preferred the warmer dough. It was easier to work with and I think it baked up better. The fresh cheese was buffalo tonight. Looks like the cheese and Calabrian chili pie is going to be a regular due to popular demand. The '88 Fontalloro was beautiful with the pies.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 08:50:04 PM
More Pics
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 08:50:43 PM
More pics
Title: Re: Craig's Neapolitan Garage
Post by: jamieg on April 29, 2012, 09:01:00 PM
As always, amazing stuff.

Do you put olive oil on before or after baking the pizza?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 09:03:56 PM
I always put evoo on before - pies like the Margherita or the Brussels sprouts and pancetta. The Meyer lemon olive oil on the greens and prosciutto pie and the the white truffle oil on the mushroom pie, and other infused oils I put on post bake.

CL
Title: Re: Craig's Neapolitan Garage
Post by: jamieg on April 29, 2012, 09:12:35 PM
It's quite frustrating looking at such amazing food without actually being able to take a bite.

Can I also ask, when you cut the pizza, do the borders make a crunch sound?  Do you think neopolitan pizza should be in some part crunchy?

I ask because it is something I'm unable to achieve - I find the cheese/tomato tends to try out before I can get the borders sufficiently toasted.

Thanks,

jamie
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 29, 2012, 09:22:14 PM
What a great job, Craig!  Was the fire a little hotter than usual tonight?

For the Margherita, do you use plain olive oil all the time or do you prefer other oils on occasion?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 09:27:51 PM
What a great job, Craig!  Was the fire a little hotter than usual tonight?

For the Margherita, do you use plain olive oil all the time or do you prefer another oil on occasion?

Thanks David. The last couple weeks I've been running the oven amount 890-900F on the deck and around 1000F+ on the walls farthest from the fire. This seems to be the sweet spot.

Yes, for the Margherita, I use plain San Damiano EVOO.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 09:35:10 PM
It's quite frustrating looking at such amazing food without actually being able to take a bite.

Can I also ask, when you cut the pizza, do the borders make a crunch sound?  Do you think neopolitan pizza should be in some part crunchy?

I ask because it is something I'm unable to achieve - I find the cheese/tomato tends to try out before I can get the borders sufficiently toasted.

Thanks,
jamie

No, the is nothing crispy about my pies. I don't think you will find crispness in any of the best NP pies in the states. I have not been to Naples, so I can't speak to that, but I think it is the same. Mine have just a paper thin shell on the outside, but not enough to call crispy.

I like a crispy pie, but not in NP pies. I like them ever so soft.

CL
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 29, 2012, 09:39:09 PM
Thin veneer over the most gentle interior.

For *crispy* I think you might be looking for a coal fired pie.
Title: Re: Craig's Neapolitan Garage
Post by: jamieg on April 29, 2012, 09:48:44 PM
Well, that's somewhat of a relief - I've been going completely demented trying to add a little crunch to my borders - yet keeping it soft and airy in the middle.

On a related note...

I've been putting a lot of work into getting more spring in my borders (I won't bore you with the details) - but I find that in a single pizza - some of the border does not rise and remains far too dense - while other parts rise dramatically and are practically hollow. See image below of the hollow part.

I suspect this is not an easy problem to diagnose - but thought I'd throw it in there...
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 29, 2012, 09:49:59 PM
Thanks David. The last couple weeks I've been running the oven amount 890-900F on the deck and around 1000F+ on the walls farthest from the fire. This seems to be the sweet spot.

Yes, for the Margherita, I use plain San Damiano EVOO.

CL

That's real nice and hot.  

Where is your pie in proximity to the fire?  Do you normally bake pretty close in or more opposite?  Or are you moving the pie around?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 29, 2012, 09:57:08 PM
As far as I can get fron the fire. It's probably about 12-15" from the closest edge to the coals.

CL
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on April 29, 2012, 10:13:22 PM
Craig, I love the consistency of your pies every single time!  What is on the 2nd pie in the pics (the white pie)? 

Also, when you get a pie that is not as round, do you attribute that to the launch into the oven or to the stretching of the dough ball?

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on April 29, 2012, 10:53:04 PM
awesome Craig!  so the '88 Fontalloro is still hanging in there?  I like that wine too. 
bill
Title: Re: Craig's Neapolitan Garage
Post by: JimmyG on April 29, 2012, 11:40:32 PM
I am not sure which one looks better, the pizzas or the wine? They both look fantastic.  :chef:

Title: Re: Craig's Neapolitan Garage
Post by: Eleezy on April 29, 2012, 11:48:23 PM
Perfection!
Title: Re: Craig's Neapolitan Garage
Post by: Kermit on April 30, 2012, 07:29:19 AM
Very nice pictures. How long was the fermentation time of the 65 F and 75F doughs?

I'm loving the prosciutto crudo pie. Next time, try reversing the process so that the crudo goes on before the salad. For me it means a prettier pie.

Again, so nice pies  :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 09:22:11 AM
Craig, I love the consistency of your pies every single time!  What is on the 2nd pie in the pics (the white pie)? 

Also, when you get a pie that is not as round, do you attribute that to the launch into the oven or to the stretching of the dough ball?

Marlon

Thanks Marlon. That's buffalo mozz and asiago.

Almost always the out of round pies are caused by sticking to the peel or an otherwise faulty launch.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 09:22:39 AM
I am not sure which one looks better, the pizzas or the wine? They both look fantastic.  :chef:



Thanks, but  :'(
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 09:23:41 AM
awesome Craig!  so the '88 Fontalloro is still hanging in there?  I like that wine too. 
bill

I really like old dry reds with pizza. It's a good opportunity to find the bottles hiding in the cellar.
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on April 30, 2012, 09:27:50 AM
Do you remember what your average bake time was here?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 09:28:13 AM
Very nice pictures. How long was the fermentation time of the 65 F and 75F doughs?

I'm loving the prosciutto crudo pie. Next time, try reversing the process so that the crudo goes on before the salad. For me it means a prettier pie.

Again, so nice pies  :)

Thanks Kermit, If you look back through my pictures, you see most of my pies have the prosciutto under the salad. I agree it is better looking, and it cuts easier that way too, but I actually prefer the taste with the prosciutto on top where it is insulated from the heat of the pie.

All of the dough was bulk fermented at 65F for 24 hours and another 18 hours in balls at 65F. The difference was that some a kept at 65F and other I let warm up as high as 75F over the next 4 hours.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 09:28:54 AM
Do you remember what your average bake time was here?

I didn't keep time, but I'd bet they were all 60 +/- 5 seconds.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 09:29:36 AM
Perfection!

Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on April 30, 2012, 10:24:25 AM
 craig, beautiful as usual.what is under the salad pizza? i really like the presentation on the arugula and prosciutto. what brand is it looks lean and tender. one more, do you shoot the outside of the dough to determine the temperature before stretching?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 30, 2012, 10:47:20 AM
craig, beautiful as usual.what is under the salad pizza? i really like the presentation on the arugula and prosciutto. what brand is it looks lean and tender. one more, do you shoot the outside of the dough to determine the temperature before stretching?

Just the cheese under the salad. Parm, Meyer lemon EVOO, lemon juice, and S&P on top. The proscuitto is CITTERIO Prosciutto Di Parma from Costco.

Yes, I shot the balls. I don't normally do this. I was trying to figure out where I want them. I liked 75F.

CL
Title: Re: Craig's Neapolitan Garage
Post by: ponzu on May 01, 2012, 01:44:09 AM
Craig that's an 88 Fontallaro, not a 98!  Even better!

AZ
Title: Re: Craig's Neapolitan Garage
Post by: toddster63 on May 01, 2012, 02:05:29 AM
Man, Craig, now you got me cravin' some fresh clam pie...! And particularly with those ever so soft WFO pies you do so well...! Been far too long around here for clams too...! ;)
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on May 01, 2012, 06:59:30 AM
Craig,I love how your pies always look so ALIVE!  How many grams of dough per pie and what size are you stretching them out to? 
Title: Re: Craig's Neapolitan Garage
Post by: toddster63 on May 01, 2012, 12:59:19 PM
Craig, are you still at all using the KAAP you were such a fan of a few years ago, pre-WFO...?

I've checked back in this thread and see you mention Caputo at one point...?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 01, 2012, 06:11:01 PM
Craig that's an 88 Fontallaro, not a 98!  Even better!

AZ

Yes, I fat fingered that. Fixed. Thanks.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 01, 2012, 06:11:38 PM
Craig,I love how your pies always look so ALIVE!  How many grams of dough per pie and what size are you stretching them out to?  

Thanks, Chau.

250g, 13+ inches.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 01, 2012, 06:12:47 PM
Craig, are you still at all using the KAAP you were such a fan of a few years ago, pre-WFO...?

I've checked back in this thread and see you mention Caputo at one point...?

All Caputo in the WFO.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Don K on May 02, 2012, 08:09:30 AM
Craig, you you really should splurge and try some fresh wine! No more of that old stuff!

http://www.hark.com/clips/jgdjvdjgch-bring-us-some-fresh-wine (http://www.hark.com/clips/jgdjvdjgch-bring-us-some-fresh-wine)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 02, 2012, 09:22:19 AM
I'm not sure I sophisticated enough for the fresh stuff.  :-D
Title: Re: Craig's Neapolitan Garage
Post by: jjdec05 on May 07, 2012, 05:03:38 PM
Craig, your pies look better and better every time.  You are becoming a real artist.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 07, 2012, 05:24:59 PM
Thanks JJ - much appreciated.
Title: Re: Craig's Neapolitan Garage
Post by: Jbravo on May 07, 2012, 05:31:22 PM
 These pizzas look simply beautiful.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 07, 2012, 06:26:04 PM
Thank you for the kind words.
Title: Re: Craig's Neapolitan Garage
Post by: jamieg on May 07, 2012, 10:48:02 PM
Hi Craig,

Do you sieve your flour before making the dough?

If so, how important do you think it is - how do you think it improves the final bake?

Thanks in advanced,

jamie
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 07, 2012, 10:56:50 PM
No, I don't. I tested a recipe for a friend a while ago that specifically called for sifting. That may be the only time I've ever done it. I usually think about trying it just as I add the last of the flour or I'm just too lazy.

It probably gets some more O2 into the dough which helps the yeast. It probably also helps with water absorbtion. With a long ferment, I kind of doubt it makes a meaningful difference, but I can't say for sure.

Sorry I can't be more help.

CL
Title: Re: Craig's Neapolitan Garage
Post by: jamieg on May 07, 2012, 11:08:44 PM
Thanks Craig.

I was curious as to whether it helped to make a lighter crumb.

If it only does so through speeding up the ferment process - it's not that useful.

J
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on May 08, 2012, 07:04:35 AM
J,

If you are interested, there is a discussion on sifting of flour in a series of posts starting at Reply 257 at http://www.pizzamaking.com/forum/index.php/topic,1258.msg35437.html#msg35437. The main benefits seem to be improved hydration, improved dispersion of the water and other ingredients (e.g., dissolved salt and sugar), and a more uniform crumb structure. Unless you would like a bit more protein in your flour, sifting will also catch any bugs or eggs (and their waste products) in the flour that the Entoleter might have missed during milling of the flour ;D.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: DannyT on May 17, 2012, 04:27:22 PM
Thanks for all the pictures and info. Great looking setup.
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on May 17, 2012, 09:27:58 PM
Well that does it for me... My wife said I need a little less carbs and a lot more protein in the diet.  Definitely not sifting now  ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 08:29:48 PM
Back to real pizza this week  ;)

62.5% Caputo Pizzeria, 3.0% salt, 1.1% Ischia. 24 hours in bulk (65F), 24 hours in balls (12h @ 65F, 12h @ 77F). Baked ~60 sec at 890F on the floor, 940F on the bricks furthest from the fire.

I got a bottle of the Aleppo chili pepper (http://www.thespicehouse.com/spices/crushed-aleppo-pepper) that they have been raving about at Slice for a while. I can see why. The first pie pictured is a Margherita that had a drizzle of Calabrian chili oil and a sprinkle of Aleppo added post bake. It was quite possibly the best pie I've ever eaten. Period.

Speaking of the best, the Vermont smoked pepperoni is hands down the best pepperoni I've ever tasted - and having worked for Hormel for a couple years, I've tasted quite a few.

I went a little different direction with the wine this week. We drank a 2004 Elderton Command Shiraz and a 2002 Torbreck Descendant Shiraz. With the generally spicier pies, the sweetness of these wines was really nice.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 08:30:20 PM
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Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 08:30:49 PM
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Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on May 20, 2012, 08:59:23 PM
Very nice.  The Aleppo is good, although I like it under the cheese.  Wonderful pizzas, and it looks like the squids appreciate it as well.
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on May 20, 2012, 09:03:54 PM
I just noticed the cherry tomatoes on the pepperoni pie, nice.  I still want to try your mushroom more than anything else.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 09:06:29 PM
Very nice.  The Aleppo is good, although I like it under the cheese.  Wonderful pizzas, and it looks like the squids appreciate it as well.

Thanks Tom. Yes, especially the youngest one. You can see him reaching for a slice in the picture near the end. He's 100% on-board when it comes to pizza!
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on May 20, 2012, 09:12:32 PM
Wow...Another display of awesomeness.
Title: Re: Craig's Neapolitan Garage
Post by: toddster63 on May 20, 2012, 09:18:26 PM
What's that white one with the parsley, Craigóclams...?!
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on May 20, 2012, 09:19:09 PM
Craig,

All of your pies look excellent and the wine looks great too!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 09:20:42 PM
What's that white one with the parsley, Craigóclams...?!

Yes, fresh clams - no cheese. Best clam pie I've ever tasted. Modeled off Franny's in Brooklyn. I describe how I make it here: http://www.pizzamaking.com/forum/index.php/topic,17383.0.html
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 09:21:52 PM
Thanks Mmmph and Norma  ;D
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on May 20, 2012, 09:24:58 PM
KILLER ! again! yep mr consistent ( wihthe the exception of more than 64 Oz. of red wine  :-D Please  try the lemon again its a party favorite by far !! I want to see what it should really look like.
JOhn
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 09:27:01 PM
KILLER ! again! yep mr consistent ( wihthe the exception of more than 64 Oz. of red wine  :-D Please  try the lemon again its a party favorite by far !! I want to see what it should really look like.
JOhn

Thanks John. Will do on the lemon - but I'll be checking out your pics to see what it should look like!  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Eleezy on May 20, 2012, 09:28:31 PM
Outstanding, as usual! What kind of cheese is that on the pepperoni pie?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 09:35:32 PM
Outstanding, as usual! What kind of cheese is that on the pepperoni pie?

It's dry whole milk mozz. I have them cut it into thin (~3/32") slices. I typically only use it on two pies: 1) any version of pepperoni, and 2) along with some fresh mozz on my chili and cheese pies such as this one:
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on May 20, 2012, 09:58:00 PM
Awesome pies Craig!  Where can I get some of that Chili Oil?   

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: toddster63 on May 20, 2012, 10:00:14 PM
Yes, fresh clams - no cheese. Best clam pie I've ever tasted. Modeled off Franny's in Brooklyn. I describe how I make it here: http://www.pizzamaking.com/forum/index.php/topic,17383.0.html

Yeah, I dig your clam recipe, Craig...!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 20, 2012, 10:13:04 PM
Awesome pies Craig!  Where can I get some of that Chili Oil?   

I make it - it's easy. Slice up Calabrian chilis into whatever size pieces you want (I cut them crosswise into about 3/32" strips then halve those) and sautee them in good EVOO over a low heat for five or so minutes then let it all cool. I probably use 1/2 the jar of peppers and 2/3 cup EVOO.

I get the peppers here: http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm

It's so good it will make your tongue want to beat your brains out!

Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on May 20, 2012, 10:54:34 PM
Thanks Craig!
Title: Re: Craig's Neapolitan Garage
Post by: Don K on May 21, 2012, 12:21:55 AM

Pies are gorgeous as usual Craig.


Thanks Tom. Yes, especially the youngest one. You can see him reaching for a slice in the picture near the end. He's 100% on-board when it comes to pizza!
What a great way to get him to eat his Brussels sprouts! Ever since you turned me on to Brussels sprouts and pancetta, it has become one of my family's favorites. Even my daughter who thinks that all vegetables are "totally gross" likes it.
Title: Re: Craig's Neapolitan Garage
Post by: toddster63 on May 21, 2012, 02:25:02 AM
What a great way to get him to eat his Brussels sprouts! Ever since you turned me on to Brussels sprouts and pancetta, it has become one of my family's favorites. Even my daughter who thinks that all vegetables are "totally gross" likes it.

Yeah, it's funny when you tell new-comers what kind of pizza is coming up, and they scrunch their faces and tepidly ask, "Brussel sprouts?!"  But soon they are devouring the pie and exclaiming how wonderful the pork fat goes with the sprouts, Haha.....!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 26, 2012, 10:46:20 PM
KILLER ! again! yep mr consistent ( wihthe the exception of more than 64 Oz. of red wine  :-D Please  try the lemon again its a party favorite by far !! I want to see what it should really look like.
JOhn

Here you go. I smoked the mozz myself (over cherry wood), especially for you. I do like this pie. The smoked cherry tomatoes went on a pepperoni and smoked tomato pie (below).
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 26, 2012, 10:54:53 PM
No changes to the dough this week.

I'm officially hooked on Aleppo pepper on my Margherita. On the sauce, under the cheese before the bake is the way to go. A little Calabrian chili oil drizzled on after the bake is the cat's meow. Probably my #1 pie of all time.

The pepperoni pie has house smoked cherry tomatoes. It was awesome. Wood roasted onions on the sausage pie. I can't believe I ever precooked sausage. it is at least two orders of magnitude better when you put it on the pie raw.

The oven was about 30F cooler this week but still seemed to perform about the same.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 26, 2012, 10:55:27 PM
More
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 26, 2012, 10:56:04 PM
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Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 26, 2012, 10:57:09 PM
These plastic food containers make prep, set-up, and clean-up so easy. I can't believe I have not always used them.
Title: Re: Craig's Neapolitan Garage
Post by: jeff v on May 27, 2012, 12:13:05 AM
My 40th is at the end of June, and we're still trying to figure out where to go. I may ask to go to your garage! Really excellent looking Craig.
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on May 27, 2012, 07:02:19 AM
Awesome Craig.  I have never smoked cherry tomatoes, I have some cheese to do this weekend and I'll have to pick up some tomatoes first. 
Title: Re: Craig's Neapolitan Garage
Post by: vitoduke on May 27, 2012, 11:23:34 AM
Beautiful pies and great wine. Shafer does a great port called Firebreak, and the best Cab in the Napa valley. We're lucky to be friends with the winemaker Elias Fernandez. My wife and I love seeing the pies that come out of your garage---Mel
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on May 27, 2012, 11:45:56 AM
Aleppo pepper is great. If you think it's good on pizza try using it on grilled cheese using Munster cheese and some mint in syrian bread. Oh man my favorite childhood snack right there.
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on May 27, 2012, 05:35:04 PM
That lemon one looks amazing.  I'm firing today, but cooking for some friends with very limited palates - plain cheese and pepperoni are the only two pizzas they will eat.  I'll make one or two others but won't go too far out tonight.  Maybe tomorrow I'll fire again for just us and try it.  Dan's smoking meat today, I should throw some mozz in the cold box...  All of yours are gorgeous as always.

Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on May 27, 2012, 05:44:56 PM
Dear Craig, your unwavering pursuit of excellence in this art is very inspiring . . . thank you!

Best Regards,
Omid
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 27, 2012, 08:12:13 PM
Dear Craig, your unwavering pursuit of excellence in this art is very inspiring . . . thank you!

Best Regards,
Omid

Thank you Omid. That mean very much to me.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 27, 2012, 08:19:35 PM
That lemon one looks amazing.  I'm firing today, but cooking for some friends with very limited palates - plain cheese and pepperoni are the only two pizzas they will eat.  I'll make one or two others but won't go too far out tonight.  Maybe tomorrow I'll fire again for just us and try it.  Dan's smoking meat today, I should throw some mozz in the cold box...  All of yours are gorgeous as always.

My guest last night had not ventured beyond cheese and maybe the occasional pepperoni. They tried everything and loved it all. I always try to expand my guest's experiences in some way. I fed people many pies that they told me they never thought they would like and ended up loving them. My nephew (6) who does not eat vegetables period loves the sprout pies. He ask for it every time I see him.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: first crush on May 27, 2012, 10:06:22 PM
Craig,

Just beautiful pies.  All of them perfectly balanced and crafted.  Looking forward to making a few pies tomorrow for some friends and want to try the uncooked sausage technique.  I've always par cooked mine as well but sounds like cooking on the pie is working well for you.  Thanks for the idea.

-Bill
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on May 27, 2012, 11:26:13 PM
How did the guest like the Lemon Pie? thanks for whipping up that request thay all look  as good as it gets!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 27, 2012, 11:29:57 PM
They loved it. I loved it. Thanks for inspiring me to make it again

CL
Title: Re: Craig's Neapolitan Garage
Post by: Essen1 on May 27, 2012, 11:35:57 PM
Works of art, my man...works. of. art.!

Awesome pizze, Craig. I don't think that there's anything better out there made in a home setting.  :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 27, 2012, 11:38:32 PM
Thanks Mike.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on May 28, 2012, 01:01:12 AM
TXCraig1 said:
Quote
My guest last night had not ventured beyond cheese and maybe the occasional pepperoni. They tried everything and loved it all. I always try to expand my guest's experiences in some way. I fed people many pies that they told me they never thought they would like and ended up loving them. My nephew (6) who does not eat vegetables period loves the sprout pies. He ask for it every time I see him.

Yeah, not so much my guests - they eat a lot of fast food and don't cook at home at all except grilled meat.  :-X  Even the plain cheese and the pepperoni pizzas I made were held in suspicion, as they were not like the Round Table and Pizza Hut that they are used to.  They wouldn't touch the pesto pizza as it was green and they'd never heard of pesto, and that's when I stopped cooking.  Luckily, Dan's smoked ribs and shoulder were a huge hit and that was the main course for the guests.  For dessert, I did make a butter/sugar/cinnamon pizza and the adults liked that, they said it was like some Taco Bell thing?  I don't eat fast food so I don't know what they meant.  The kids wouldn't try it.  
Title: Re: Craig's Neapolitan Garage
Post by: toddster63 on May 28, 2012, 12:54:52 PM
TXCraig1 said:
Yeah, not so much my guests - they eat a lot of fast food and don't cook at home at all except grilled meat.  :-X  Even the plain cheese and the pepperoni pizzas I made were held in suspicion, as they were not like the Round Table and Pizza Hut that they are used to.  They wouldn't touch the pesto pizza as it was green and they'd never heard of pesto, and that's when I stopped cooking.  Luckily, Dan's smoked ribs and shoulder were a huge hit and that was the main course for the guests.  For dessert, I did make a butter/sugar/cinnamon pizza and the adults liked that, they said it was like some Taco Bell thing?  I don't eat fast food so I don't know what they meant.  The kids wouldn't try it.  

Can you imagine going through life like that? Sad, sad, sad to miss out on so much...

I saw a show recently where Anderson Cooper hates green food, and only tried sprouts and spinach this year, at age 44...!

Robyn, Taco Bell serves a desert of fried tortillas with sugar and cinnamon on themóa quick version of churros. Your pizza sounds much yummier...
Title: Re: Craig's Neapolitan Garage
Post by: randyjohnsonhve on May 28, 2012, 12:59:36 PM

Great Pies, as always!

Tell me how you top your lemon pie...And ideas because I use a broiler and a 550F Conv oven...

Thanks,
RJelli :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 28, 2012, 09:54:30 PM
TXCraig1 said:
Yeah, not so much my guests - they eat a lot of fast food and don't cook at home at all except grilled meat.  :-X  Even the plain cheese and the pepperoni pizzas I made were held in suspicion, as they were not like the Round Table and Pizza Hut that they are used to.  They wouldn't touch the pesto pizza as it was green and they'd never heard of pesto, and that's when I stopped cooking.  Luckily, Dan's smoked ribs and shoulder were a huge hit and that was the main course for the guests.  For dessert, I did make a butter/sugar/cinnamon pizza and the adults liked that, they said it was like some Taco Bell thing?  I don't eat fast food so I don't know what they meant.  The kids wouldn't try it.  

 This sort of thing makes me sad :'(
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on May 28, 2012, 09:58:20 PM
Great Pies, as always!

Tell me how you top your lemon pie...And ideas because I use a broiler and a 550F Conv oven...


Thanks Randy.

Not much too it. Smoked mozz and thinly sliced lemon (all zest and pith removed). That's it.

I'm not sure how well the lemon would hold up to the time requirement of baking at 550F, but it's probably worth a try. You might add the lemon when the pie has maybe 2 minutes or so to go.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on June 01, 2012, 01:36:35 AM
Hey Craig...

I was wondering if you could do me ( and probably anybody else that trows a pizza party) a huge favor... I've noticed that you carefully choose your pizzas from start to end.  I don't know if the pizzas that you take a pic of are in order but it seems to me that you always have a plan.  Can you go through how you plan the progression?  What kind of things are you considering?  Simplicity of the pie itself to begin with?  Or do you let the ingredients speak for themselves... for example do you start with the shroom pie(which can be very complex taste wise) and progress to the Marg ( Which perhaps doesn't have as many nuances) to something that has a salumi element? ( that to me would be the natural progression but I"m not sure that is what you would want from a palate standpoint).

Can you tell me what you are thinking about wine wise for each pie?  I have my wheelhouse of wines that I use for my pizza but I don't think that I'm putting enough effort into  matching the wine with the pie. What do you consider when pairing?

Lastly... If you had to come up with a death row pizza party for next weekend and you only had six pizzas that you make, what would they be and what wine would you pair with each.  Cost no object  ;D

Crap.. I asked a lot...feel free to answer what you can. :) 

Scot 

 

 

     
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 01, 2012, 12:08:02 PM
Scot,

I canít say there is a lot of science that goes into the order I make my pies, but itís not random either (they donít always get posted in the order they were made).

The order evolves on the fly. A mushroom/white truffle is almost always first as it is my youngest sonís favorite (heís the one who makes the sauce and is most into pizza). A Margherita or some variant of is usually second. Brussels Sprouts is typically third (these are my two favorites). Pepperoni or sausage is usually fourth (back to the boyís favorites).  The fifth pie is usually something with a salad on top. The 6th pie is usually something new or a pie I really want to get right (by this time, Iím pretty dialed in. The last few pies are often the best).  The last few pies will be another Margherita, some sort of pie with meat or seafood, or something new.

As for the wine, my wife does not drink a lot, so itís generally what Iím in the mood for. Some days thatís something that pairs really well with pizza. For my taste, this is an mature wine with earthy, leathery flavors and not a ton of fruit. Iíve been in a good place with older cabs lately. On days like this, I drink most of my wine at the table when Iím eating. On other days, Iím in the mood for something like a giant hedonistic Australian shiraz Ė a wine you can stand a fork up in. On days like this, I drink most of my wine at my prep table as Iím making the pies and Iím probably drinking water or a [fill-in-the-blank] and coke with my pizza. It would be unusual for me to pair particular pizzas and wines. I also generally stick with similar wines throughout a particular evening, though I almost never open two of the same bottles in a particular evening Ė what fun is that? The one exception to the similar wine thing would be that from time-to-time, Iíll open something light and sweet with spicy pies like bacon or pepperoni and jalapeno.

Iíll have to think about your last question some.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on June 01, 2012, 02:03:14 PM
Cool that helps a lot

So you make your selection of wine based upon what your craving but not necessarily geared for the progression of the pies throughout the evening? 

Here's my deal...I have a wine club that meets once a quarter... its pretty cool.  Theres five of us and we clear out the wives and kids at somebody's house and talk wine.  There is a varying amount of knowledge  in terms of wine but we are all learning.  One thing that I have found is that very few of them pair wines with their food.  They drink wines like I would drink a beer... on the back porch hanging out if you know what I mean.  They are not "foodies".  Last night we were going through the differences between European style red wines and California style ( just broad generalizations).  When we tasted a very good Burgundy, They all were put off by the "barnyard" nose and strong tannins.  All picked the fruit forward Pinot's from Cali as their favorites.  But then I handed each of them a chunk of stinky cheese.  The game changed.  Now the Burgundy was the favorites amongst all.  It was a cool exercise. 

So I started to think that when it was my turn to host that I would pair each pie with a specific wine.  So I wanted to get a match made in heaven for each pie.  I'm still working on my list of pies but I wanted to kick the idea around here and get some of the members favorites 

Heres a prelim list...

Asparagus pie with lemon and an egg on top
Mushroom with perhaps a few dollops of Bťchamel, Buffalo Mozz
Marg
smoked pepperoni
Sopresetta and calabrian peppers

Let me know what you think.

Scot
 







 
Title: Re: Craig's Neapolitan Garage
Post by: parallei on June 01, 2012, 02:35:05 PM
If you want to mix it up a bit:

Sopresetta and calabrian peppers - A California Zinfandel.  Not some ball-buster, but a table wine.  

PS

Craig your pies are stunning....
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on June 01, 2012, 03:23:31 PM
The nights he's drinking a lot of wine at the prep table, generally are his most creative nights! :-D :-D :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 01, 2012, 05:17:15 PM
The nights he's drinking a lot of wine at the prep table, generally are his most creative nights! :-D :-D :-D

Thugh not always the roundest pies...  :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 01, 2012, 05:19:03 PM
If you want to mix it up a bit:

Sopresetta and calabrian peppers - A California Zinfandel.  Not some ball-buster, but a table wine.  

PS

Craig your pies are stunning....

Thanks Paul. I like a good zin (mostly the ball-busters). I don't drink enough of it. I need to give that a try. I bet it is a good combo.
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on June 01, 2012, 05:23:42 PM
When the pies aren't exactly round, you tell them you did it that way on purpose....the pies have more "character" that way. :angel:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 01, 2012, 05:26:50 PM
So you make your selection of wine based upon what your craving but not necessarily geared for the progression of the pies throughout the evening? 

I usually have the first bottle open (and probably mostly consumed) well before dinner starts, so the wine for the evening likely (but not always) has more to do with what is interesting to me well before I start eating pizza. If I have guests that know wine, itís different. Iíll definitely look for interesting wines that will match well with pizza.

Iím all for putting effort into paring food and wine. Pizza for me is more about therapy than food. It is my time to relax for the week. I like to open a bottle, pull up a chair to the oven and watch the fire, and it just goes on from there. I think this is why, when it comes to pizza, Iím less concerned about the paring and more interesting in opening the bottle that will make me most happy at that moment.

CL

 
Title: Re: Craig's Neapolitan Garage
Post by: dmcavanagh on June 01, 2012, 05:38:19 PM
I'm not much of a wine drinker, more a beer man myself. Right now the thing that's making me happy at the moment is a cold bottle of Beck's Oktoberfest. A bit out of season, but I don't care. Oh, and pizza is on tonight's menu for about 7:30ish. Who knows, I may be into a remaining stash of bock beer by then. 8)
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on June 01, 2012, 07:00:56 PM
 craig,your pies look perfect. how long does it take to put one in the forno start to finish? if it is under two minutes i might hate you!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 01, 2012, 11:29:35 PM
craig,your pies look perfect. how long does it take to put one in the forno start to finish? if it is under two minutes i might hate you!!

The total bake time is about 60-65 sec. From the time I first touch the dough ball to the time I serve the pie is probably 3 minutes (excluding photography).

I hope you don't hate me. I like you.

CL
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on June 01, 2012, 11:52:31 PM
I like you too, Larry- and I like Craig. It would sadden me deeply if Craig's bake time caused any rift between you.

Can't we all just get along?  ;D
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on June 02, 2012, 12:15:23 AM
ya, but i got work to do the clock will be running this sunday.
Title: Re: Craig's Neapolitan Garage
Post by: Kermit on June 07, 2012, 01:48:44 PM
Craig, when you list your Ischia starter in % it's measured from the total flour right?

Just did a test with my Ischia starter based on one of your fermentation instructions - 24 hours in bulk at about 60F, 24 hours in balls(first 12 at 60F, last 12 at around 70F). Turned out pretty good  :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 07, 2012, 03:20:11 PM
Craig, when you list your Ischia starter in % it's measured from the total flour right?

Just did a test with my Ischia starter based on one of your fermentation instructions - 24 hours in bulk at about 60F, 24 hours in balls(first 12 at 60F, last 12 at around 70F). Turned out pretty good  :)

Yes, that is correct. Also, it's probably a little less than 100% hydration, but at these small quantities, I don't think it makes any difference. Just make sure it's fully active.

Glad to hear it worked well for you.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2012, 08:12:03 PM
No changes from my last bake. Maybe not my best looking pies, but pretty darn tasty nonetheless. The birds nest pie was topped with a mix of mascarpone and blue cheese - making a very mild blue cheese, Meyer lemon oil, fresh lemon juice, and a little salt. It's a very tasty pie. Both the Margherita pies had Aleppo pepper and Calabrian chili oil (oil added post bake) - this is possibly my favorite pie of all time. The mushroom and sausage pie also had Aleppo pepper and was very good. The sopressata pie had some Calabrian chili oil added post-bake. Everything else is straightforward.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2012, 08:12:37 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2012, 08:20:21 PM
I thought this was an interesting shot with the diesel tanks (that are not props) in the background. It's a real garage.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2012, 08:23:00 PM
We actually drank some Italian wine with our pizza this week.  After warming up with a little Washington Cab :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 17, 2012, 08:39:39 PM
There were two things I can point my finger at to explain at least part of the difference in appearance in the pies this week from the past couple weeks.

1) It was warmer than normal in the house, so I stuck an extra ice block in the cooler during the first 12 hours of ball ferment. It dropped the temp in the cooler more than I thought. I like the temp around 64F and it dropped it down to about 58F. The proof on the dough was right, but it took a little extra warmth for the last 12 hours. How I do it:  http://www.pizzamaking.com/forum/index.php/topic,18509.0.html

2) The oven was not quite as warm. I've been baking with the wall farthest from the fire at >900F. Yesterday, they were 850F or so meaning the fire was playing a larger role in the bake.

I think both of these work against the leoparding and cause the more even browning/charring.

CL
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on June 18, 2012, 11:37:00 AM
Asparagus pie with lemon and an egg on top
Mushroom with perhaps a few dollops of Bťchamel, Buffalo Mozz
Marg
smoked pepperoni
Sopresetta and calabrian peppers
 

A few ideas for California wines to accompany your pizzas:

Asparagus pie with lemon and an egg on top
Sauvignon Blanc such as Brander or Hanna

Mushroom with perhaps a few dollops of Bťchamel, Buffalo Mozz
Central Coast Pinot Noir, such as Au Bon Climat, Babcock, or Alma Rosa

Marg
A full bodied Chardonnay, such as Ferrari-Carano Reserve, or Franciscan

smoked pepperoni
L'Aventure Syrah

Sopresetta and calabrian peppers
Ridge Zinfandel
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 18, 2012, 11:45:32 AM
Good suggestions all. I have not tried chard with a marg. Need to give that a go.

I've been drinking all sorts of Ridge and L'Aventure for years.

I also like a good French Rose with asparagus.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on June 18, 2012, 12:19:48 PM
Would it be a sin if a person wanted some of the chili oil on top of the 'sprouts pie?
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on June 18, 2012, 12:21:41 PM
Amazing, amazing, amazing. Bravissimo!!
I am owned by those pizze. All amazing...The sprouts pie, though, looks especially good to me.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 18, 2012, 12:33:33 PM
Would it be a sin if a person wanted some of the chili oil on top of the 'sprouts pie?

Sin? No. Let me know how it tastes.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 18, 2012, 12:33:56 PM
Amazing, amazing, amazing. Bravissimo!!
I am owned by those pizze. All amazing...The sprouts pie, though, looks especially good to me.

Thank you. It is one of my all-time favorites as well.
Title: Re: Craig's Neapolitan Garage
Post by: parallei on June 18, 2012, 03:05:26 PM
Great as always Craig.

Nebbiolo, my favorite name for a grape.  Maybe try a Primitivo if you're doing the Italian wines.  I THINK they decided Primitivo is the same or almost the same as Zinfandel.  Though it must be made quite differently in Italy and California, at least to my not very refined tastes.  For years we would buy 350# of Lodi Zin, and 70# of Petite Sirah and do it in the garage here in Denver.  Been a few years though.  Garagista!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 18, 2012, 03:30:14 PM
Paul, I believe you are right about Primitivo.

If you go to the oldest-planted parts of Sonoma County - up North in the Dry Creek area - where the Italians settled, there is tons of Primitivo/Zin and petite sirah.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on June 18, 2012, 08:31:00 PM
Quote
Thank you. It is one of my all-time favorites as well.

Craig,

We were in southern CT this weekend, and spur of the moment, the wife and I, sans the little ones, went into the city for a mini-pizza tour on Friday night--(Keste and Motorino).  I insisted on the Sprouts pie at Motorino based on your review and re-creations, and my wife wife's exact quote was, "I would have never ordered this one on my own, but this pizza is awesome...cheers to Mr. Craig!  ;D"  

One question for you: the bake at Motorino, at least last Friday, was in the 2 - 2.5 minute range versus the traditional 60-75 seconds at Keste...since you are usually baking your sprouts pie in less then 90 seconds, do you notice any distinct differences between your sprouts pie and Motorino's?

Thanks...Adam    
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 18, 2012, 09:09:23 PM
I'm glad you both (her in particular) liked it!

Their bake has been on the longer side every time I've been there. My bakes are rarely much over 60 sec any more. The main difference I notice is that the Motorino pie is wetter than mine. I guess the longer bake drives more water out of the sprouts.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on June 18, 2012, 09:12:16 PM
Amazing pizzas.  There is nothing left to say.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 18, 2012, 09:49:13 PM
Amazing pizzas.  There is nothing left to say.

Thanks Tom!
Title: Re: Craig's Neapolitan Garage
Post by: Redshirt on June 19, 2012, 12:36:06 AM
I think we should organize and hire several tour buses to pick us all up and travel to Craig's home and have him feed us!  HAHAHA Very good again Craig!
Title: Re: Craig's Neapolitan Garage
Post by: JamieC on June 19, 2012, 07:43:45 PM
Craig, I'm closely following your pursuit of the perfect dough, and wondering if you prefer the Ischia at 1.1% or 1.5%?  I'm about to start my Ischia culture, and looking for a good starting point.

Thanks,

Jamie
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 19, 2012, 08:38:50 PM
I've been using 1.2-1.3% lately for fermentation at 65F for 36 hours followed by another 10-12 at 77F. You might need to adjust up or down depending on your desired fermentation schedule and differences in the culture. If you take pictures, I can tell you how things compare to mine visually.

CL
Title: Re: Craig's Neapolitan Garage
Post by: JamieC on June 20, 2012, 12:04:49 PM
Thanks!  Just started my culture today, should be able to get some dough proofing in a week or so.  One more question for you: where do you stand on buffalo mozzarella versus the grocery store whole milk mozz?  Are you still using whole milk for margherita or have you switched to buffalo (I've seen your photos using both)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 20, 2012, 03:55:19 PM
Thanks!  Just started my culture today, should be able to get some dough proofing in a week or so.  One more question for you: where do you stand on buffalo mozzarella versus the grocery store whole milk mozz?  Are you still using whole milk for margherita or have you switched to buffalo (I've seen your photos using both)

I use buffalo from time to time when I have a chance to go get it (at Costco). The quality is less consistant that cows milk due to the logistics of getting it here. It's never as fresh. I've been very happy with Galbani Mozzarella Fresca fresh (water pack) mozzarella. I like it about 90% as much as good buffalo. About the only pie where I really perfer the buffalo is my white mushroom pie.

With either the buffalo or cows milk, I tear it up and let it drain in the fridge on paper towels for 4 hours or so before using. Probably longer for the buffalo as it always seems a lot wetter.

About the only thing I use dry WM mozz for is cheese and pepperoni pies.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 10:58:47 AM
The pies came out pretty good last night. 61.5%, 3.0%, 1.3%. 24h bulk at 65F, 12h balls at 65F, 12h at 65-77F. Not much I'd change about them. I had the oven running pretty hot, 910F+ on the bricks farthest from the fire. I also kept the dough cool (~74F). In the past couple weeks, I'd been letting it get up into the mid to high 80's. I'm convinced that cooler dough leopards better. I'd noticed this before and have talked to others who have had similar observations.

1) Margherita (with Aleppo pre-bake and Calabrian chilies post-bake)
2) Same pie
3) Asparagus birds nest with mascarpone+blue cheese, Meyer lemon evoo, fresh lemon juice, salt
4) Mozz, dried cherries plumped in brandy, hot fennel sausage, red pepper flakes, local wildflower honey post-bake
5) Mozz, cremini mushrooms (raw), parm, black pepper, white truffle oil post-bake.
6) Tomato, sopressata, mozz, cherry tomato, Calabrian chili oil post-bake
7) Mozz, cherry tomato, arugula, Meyer Lemon evoo, Aleppo, salt
8] Tomato, good anchovies, olive, Calabrian chili oil post-bake
9) Mozz, Brussels sprouts, pancetta, sliced garlic, parm, evoo
10) Margherita (with Aleppo pre-bake and Calabrian chilies post-bake)
11) Mozz, cherry tomato, parm, arugula, Meyer Lemon evoo, fresh lemon juice, Aleppo, prosciutto
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 10:59:17 AM
More:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 10:59:47 AM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on June 24, 2012, 11:19:51 AM
Craig - It is too bad you are so successful in your "other" job, as I would think your approach to this craft is so unique that a restaurant would be in order. These pies, and the ones posted in the "best ever" thread, are quite evocative. The only down side of opening a restaurant is that you will never see your family again.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 11:22:50 AM
Craig - It is too bad you are so successful in your "other" job, as I would think your approach to this craft is so unique that a restaurant would be in order. These pies, and the ones posted in the "best ever" thread, are quite evocative.

Thank you!  ;D

The only down side of opening a restaurant is that you will never see your family again.

Which is why my wife has forbidden it...
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on June 24, 2012, 11:27:09 AM
I'll quickly second that. People keep asking where am I located they want ticome for dinner ? umm not gonna happen Values some family time as well Hard enough But when you can let someone else do it absentee and just do QC thats the time
Yep great pies as allways!
John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 11:35:37 AM
I'll quickly second that. People keep asking where am I located they want ticome for dinner ? umm not gonna happen Values some family time as well Hard enough But when you can let someone else do it absentee and just do QC thats the time
Yep great pies as allways!
John

Thanks John!

 ;D
Title: Re: Craig's Neapolitan Garage
Post by: Ev on June 24, 2012, 11:40:24 AM
Simply stellar pies, as usual! ;D
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on June 24, 2012, 01:36:00 PM
Craig - It is too bad you are so successful in your "other" job, as I would think your approach to this craft is so unique that a restaurant would be in order. These pies, and the ones posted in the "best ever" thread, are quite evocative. The only down side of opening a restaurant is that you will never see your family again.

John

John,

Seeing your outstanding work, I would say that you are in the same boat as Craig.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 01:42:31 PM
John,

Seeing your outstanding work, I would say that you are in the same boat as Craig.

Peter

+1
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on June 24, 2012, 02:13:22 PM
Craig, your pies really are some of the best out there and your passion is truly unmatched.  I am always inspired by your work.  It's just too bad that not everyone will have the opportunity to taste them if you decide not to open your own place.

Marlon

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 02:55:07 PM
Craig, your pies really are some of the best out there and your passion is truly unmatched.  I am always inspired by your work.  It's just too bad that not everyone will have the opportunity to taste them if you decide not to open your own place.

Marlon



Thank you. I feel the same way about your beautiful pies.

CL
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on June 24, 2012, 04:01:13 PM
Craig,

I sure wish there was a drool icon!  All of your pies look fantastic!  :chef: Your passion for making pizzas keeps me inspired to try new things with pizza.

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 04:43:37 PM
Craig,

I sure wish there was a drool icon!  All of your pies look fantastic!  :chef: Your passion for making pizzas keeps me inspired to try new things with pizza.

Norma

A drool emoticon would be cool. Why don't we have one???

Thanks for the kind words, Norma.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on June 24, 2012, 04:45:10 PM
Craig,

I sure wish there was a drool icon!  All of your pies look fantastic!  :chef: Your passion for making pizzas keeps me inspired to try new things with pizza.

Norma

not that hard to add icons...  see this howto.  http://www.simplemachines.org/community/index.php?P=b89f7ff8aa0704634c545b131974f35d&topic=18623.msg151764#msg151764

I'm sure there's a array of cooking-inspired icons available.  If not, I could make a few.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 24, 2012, 05:02:36 PM
This on is pretty good.
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on June 24, 2012, 09:07:21 PM
Great pies as usual! 

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on June 24, 2012, 11:59:57 PM
Hey Craig

Wow... I look forward to every weekend that you cook and post.  Unbelievable work... this set of pies to me looks a lot more "lively" and a"rustic" in the most positive way.   Is that just me or did you tweak something? 

Scot
Title: Re: Craig's Neapolitan Garage
Post by: Kermit on June 25, 2012, 09:55:12 AM
Once again very nice pies Craig. I'm amazed with your attention to detail, and knowledge of this craft that so many of us seek. Your thread is among the ones I visit most often to gain some information on different methods. What I've learned from this forum is a lot, and it has helped me understanding various processes, and hopefully that will help me reach my goal of one day opening my own place.

But the most significant we all learn from this place is to try to figure it all out. Yes, we can all take a recipe and make a good pie, but the true passion comes when we try to tweak the recipe to gain what we all think is our perfect pie.

So my question to you: Do you feel you have reached your perfect pie? In any case, what do you define as your perfect pie?  :)
Title: Re: Craig's Neapolitan Garage
Post by: Don K on June 25, 2012, 10:30:16 AM
For an artist, perfection is best not quite achieved.
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on June 25, 2012, 10:56:47 AM
Very nice!  I really like #4.

craig - do you make your own sausage or do you buy it?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2012, 05:20:48 PM
Very nice!  I really like #4.

craig - do you make your own sausage or do you buy it?
Thanks deb!

It was really good. I usually buy Johsonville Sweet italian sausage and add a bunch of fennel seeds, cayenne pepper, and a little balck pepper. I knead it all up together and let it sit in the fridge a few hours before using. It goes in the pie raw.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2012, 05:22:13 PM
For an artist, perfection is best not quite achieved.

I have nothing to worry about!  :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2012, 05:23:13 PM
Hey Craig

Wow... I look forward to every weekend that you cook and post.  Unbelievable work... this set of pies to me looks a lot more "lively" and a"rustic" in the most positive way.   Is that just me or did you tweak something? 

Scot

Yes, Scot. I did a couple things a little different. I got the oven a little hotter, and I had the dough a little cooler.

Thanks!

CL
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on June 25, 2012, 05:26:06 PM


It was really good. I usually buy Johsonville Sweet italian sausage and add a bunch of fennel seeds, cayenne pepper, and a little balck pepper. I knead it all up together and let it sit in the fridge a few hours before using. It goes in the pie raw.

CL

thanks Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2012, 05:38:15 PM
Once again very nice pies Craig. I'm amazed with your attention to detail, and knowledge of this craft that so many of us seek. Your thread is among the ones I visit most often to gain some information on different methods. What I've learned from this forum is a lot, and it has helped me understanding various processes, and hopefully that will help me reach my goal of one day opening my own place.

Thank you very much! Iím glad you find value in it. That is one of my goals for posting what I do each week.

Quote
But the most significant we all learn from this place is to try to figure it all out. Yes, we can all take a recipe and make a good pie, but the true passion comes when we try to tweak the recipe to gain what we all think is our perfect pie.

I agree. People have been perfecting pizza for a long time. Itís not likely that we will see a lot of wholesale innovation, but there are countless variables to tweak to maximize your unique situation and taste.

Quote
So my question to you: Do you feel you have reached your perfect pie? In any case, what do you define as your perfect pie?  :)

No. I have not reached perfection, and it might not even be possible. Iíve had a few pies that come pretty close. I see being able to produce consistently great pies as more important than focusing on a single perfect pie.  These are a couple of my best: http://www.pizzamaking.com/forum/index.php/topic,19335.0.html

I give my thoughts on the elements of the perfect pie in this interview:

http://slice.seriouseats.com/archives/2012/01/pizza-obsessives-craig-lindberg-and-his-neapolitan-garage.html?ref=title

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2012, 05:38:59 PM
Great pies as usual! 

Scott D.

Thank you Scott!
Title: Re: Craig's Neapolitan Garage
Post by: hotsawce on July 16, 2012, 02:54:03 PM
That sweet, spicy, salty sausage pie is haunting my taste buds.....want so badly.

Also really want to try that variation on the margherita. Where are you getting the Allepo and Calabrian chile's? Are they fresh or dried or flakes or what?

The pies came out pretty good last night. 61.5%, 3.0%, 1.3%. 24h bulk at 65F, 12h balls at 65F, 12h at 65-77F. Not much I'd change about them. I had the oven running pretty hot, 910F+ on the bricks farthest from the fire. I also kept the dough cool (~74F). In the past couple weeks, I'd been letting it get up into the mid to high 80's. I'm convinced that cooler dough leopards better. I'd noticed this before and have talked to others who have had similar observations.

1) Margherita (with Aleppo pre-bake and Calabrian chilies post-bake)
2) Same pie
3) Asparagus birds nest with mascarpone+blue cheese, Meyer lemon evoo, fresh lemon juice, salt
4) Mozz, dried cherries plumped in brandy, hot fennel sausage, red pepper flakes, local wildflower honey post-bake
5) Mozz, cremini mushrooms (raw), parm, black pepper, white truffle oil post-bake.
6) Tomato, sopressata, mozz, cherry tomato, Calabrian chili oil post-bake
7) Mozz, cherry tomato, arugula, Meyer Lemon evoo, Aleppo, salt
8] Tomato, good anchovies, olive, Calabrian chili oil post-bake
9) Mozz, Brussels sprouts, pancetta, sliced garlic, parm, evoo
10) Margherita (with Aleppo pre-bake and Calabrian chilies post-bake)
11) Mozz, cherry tomato, parm, arugula, Meyer Lemon evoo, fresh lemon juice, Aleppo, prosciutto

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 16, 2012, 03:37:09 PM
That sweet, spicy, salty sausage pie is haunting my taste buds.....want so badly.

Also really want to try that variation on the margherita. Where are you getting the Allepo and Calabrian chile's? Are they fresh or dried or flakes or what?


Thank you! That margherita with Aleppo and Calabrian chilies is probably my all-time favorite pie. I think it is best when you put the Aleppo on the tomato and the Calabrian chili oil on post-bake.

The Aleppo is a dry flake. I get it from the Spice House:
http://www.thespicehouse.com/spices/crushed-aleppo-pepper?utm_source=g-base&utm_medium=shp&utm_campaign=feed

The Calabrian are whole chilies packed in oil. I get them from Taylor's Market - I don't know of any other place selling them unless you want to buy a Kg (buy 3 or 4 bottles at a time so the shipping doesn't eat you up. If you're like me, you'll go through them pretty quick): http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 16, 2012, 03:37:56 PM
Here is how I make the Calabrian Chili oil: http://www.pizzamaking.com/forum/index.php/topic,19368.0.html
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 16, 2012, 03:39:53 PM
Thank you! That margherita with Aleppo and Calabrian chilies is probably my all-time favorite pie. I think it is best when you put the Aleppo on the tomato and the Calabrian chili oil on post-bake.

The Aleppo is a dry flake. I get it from the Spice House:
http://www.thespicehouse.com/spices/crushed-aleppo-pepper?utm_source=g-base&utm_medium=shp&utm_campaign=feed

The Calabrian are whole chilies packed in oil. I get them from Taylor's Market - I don't know of any other place selling them unless you want to buy a Kg (buy 3 or 4 bottles at a time so the shipping doesn't eat you up. If you're like me, you'll go through them pretty quick): http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm

CL

As an FYI, both of these places package well, ship fast, and have been very reliable for me.

CL
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on July 17, 2012, 09:59:41 AM
i love those peppers too.  here's where i get them: http://www.markethallfoods.com/products.php?product=Hot-Cherry-Peppers-from-Calabria
Title: Re: Craig's Neapolitan Garage
Post by: hotsawce on July 21, 2012, 02:47:10 PM
I don't have any experience with the Aleppo, so I'm kind of curious to know how much you're putting on the tomato sauce under the cheese?

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 21, 2012, 02:57:27 PM
I don't have any experience with the Aleppo, so I'm kind of curious to know how much you're putting on the tomato sauce under the cheese?



Just a good sprinkle. It's not particularly spicy, so you don't need to hold back for fear of too much heat.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 22, 2012, 10:54:55 PM
One of my best friends dropped by with his girls. They wanted to make pizza, and they did really good.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 22, 2012, 10:55:35 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on July 22, 2012, 11:14:28 PM
Now come on Craig...we all can recoginize those pies.  8)   Ha!   But seriously....the girls did great eh!
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on July 22, 2012, 11:21:35 PM
Is that feta on the second pizza?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 23, 2012, 07:06:40 AM
Is that feta on the second pizza?

No, cauliflower.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 23, 2012, 10:02:20 AM
Now come on Craig...we all can recoginize those pies.  8)   Ha!   But seriously....the girls did great eh!

I opened the dough an baked them, but the girls topped most of the pies. Ironically, the one I topped - the mushroom pie - ended up flat on it face on the ground as I was putting it on the serving plate.   :-[
Title: Re: Craig's Neapolitan Garage
Post by: Bert on July 24, 2012, 11:16:09 AM
I just saw this thread, trying to learn more about Neopalitan Style, amazing looking pies...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 24, 2012, 11:47:21 AM
Thank you!

trying to learn more about Neopalitan Style,


Me too.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on July 24, 2012, 02:36:39 PM
All you have to do is start talking funny and you are there, Craig.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on July 24, 2012, 02:53:56 PM
And change out of that camo-gear!   ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 24, 2012, 04:36:09 PM
And change out of that camo-gear!   ;D

Don't hold your breath.  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Everlast on July 25, 2012, 01:58:19 PM
Hey Craig,

Your pizzas are astonishing! I have a picture of them ingrained in my head as a goal I'm aspiring to and I plan on following your workflow for dough for this weekend. I especially like the idea of brussel sprouts and pancetta. A few years ago I discovered that brussel sprouts take on a whole different flavor when roasted in the oven with some olive oil. The best part - the crispy outer layers, which is exactly what you have on your pizzas. It's a far cry from the steamed brussel sprouts my mom served when I was a kid. What cheese do you recommend that best complements the brussel sprouts and pancetta? I plan on making a brussel sprout and pancetta pizza this weekend.
Title: Re: Craig's Neapolitan Garage
Post by: Riprazor on July 25, 2012, 02:48:47 PM
Craig, first your pies look amazing!  Nothing short of perfect.  How long does it take your oven to heat up before you put the first pie in and how much wood do you go through typically?

Thanks!
Barry
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2012, 05:00:03 PM
What cheese do you recommend that best complements the brussel sprouts and pancetta? I plan on making a brussel sprout and pancetta pizza this weekend.

Thanks for the kind words. I use fresh mozz and then sprinkle some grated parm on top.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2012, 05:01:30 PM
Craig, first your pies look amazing!  Nothing short of perfect.  How long does it take your oven to heat up before you put the first pie in and how much wood do you go through typically?

Thanks!
Barry

Thanks Barry. I usually pre-heat it for 10 hours or so. More would be better. I don't know on the wood. 20 pieces/day? I use larger logs for the pre heat and smaller ones during the bake.
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on July 25, 2012, 06:32:28 PM
Thanks Barry. I usually pre-heat it for 10 hours or so. More would be better. I don't know on the wood. 20 pieces/day? I use larger logs for the pre heat and smaller ones during the bake.
Wow, you keep your oven running all day every day?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 25, 2012, 11:25:57 PM
Wow, you keep your oven running all day every day?

No. I wish.

I pre heat for 10 hours at least. Sometimes I light a fire the nightbefore too.

CL
Title: Re: Craig's Neapolitan Garage
Post by: The Gizz on July 26, 2012, 11:59:10 AM
Craig,
I know you've heard this a thousand times so here is one thousand and one: Your abilities are amazing! Each pie you make is simply a "Work of Art".
My question is..................Why is your thread not a STICKY???????
At almost 40 thousand views it deserves to be.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on July 26, 2012, 12:54:55 PM
My question is..................Why is your thread not a STICKY???????
At almost 40 thousand views it deserves to be.
This thread is so popular that it is always at the top anyway.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on July 26, 2012, 01:37:46 PM
We really don't have a "system" for making certain threads stickys. There are several stickys that are more of a navigational/informational nature (http://www.pizzamaking.com/forum/index.php/board,40.0.html), and there are some for lists of recipes (http://www.pizzamaking.com/forum/index.php/board,24.0.html). Page views may not be the best measure to use to identify candidate threads for stickys. Of the top ten threads on the forum by page view, #10 as of the moment has 106,781 page views. Of the top ten by page views, the only one that is a sticky is the Lehmann NY thread. It has 341,947 page views. That thread has been in the #1 slot for years. There are several threads with over 50,000 page views but still below the #10 slot by page views.

As a Moderator, I'd rather be neutral and not be called upon to make a particular thread (other than navigational/informational threads) stickys.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: weemis on July 26, 2012, 01:38:55 PM
I pre heat for 10 hours at least. Sometimes I light a fire the nightbefore too.

CL

would you mind breaking down the fire management over the 10 hour period?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2012, 02:20:50 PM
Craig,
I know you've heard this a thousand times so here is one thousand and one: Your abilities are amazing! Each pie you make is simply a "Work of Art".

Wow, thank you. Tha's very kind.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2012, 02:25:31 PM
would you mind breaking down the fire management over the 10 hour period?

It's pretty simple. After I get the fire going with 4-5 pieces of wood and that burns down most of the way, I burn 1 or 2 logs at a time over the next 8 hours or so. Sometimes, I point my cactus burner (300,000btu, but probably only running at 150K or so) into the ovenfor 20 minutes or so at the very begining to kick start things.

One hour before baking, I move the coals back to the left rear of the oven and throw a log on the pile. When I start baking, I swick to smaller diameter logs which burn hotter (and faster).

Craig
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 26, 2012, 02:37:23 PM

As a Moderator, I'd rather be neutral and not be called upon to make a particular thread (other than navigational/informational threads) stickys.

Peter

Very well said
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on July 26, 2012, 02:56:17 PM
Quote
One hour before baking, I move the coals back to the left rear of the oven and throw a log on the pile.

Left rear, not left side?  Does your coal bed/live flame area extend along the left side towards the door, or is it more in the back?  More about that please?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2012, 03:06:39 PM
Left rear, not left side?  Does your coal bed/live flame area extend along the left side toward the door, or is it more in the back?  More about that please?

Left rear. In the past I used much more coals than I do today - I can do this because I went from a 4 hour pre-heat to 10 hours. That and using slightly cooler dough were two of my most important improvements.

When I was using more coals, I basically filled the left 1/3 of the oven with coals - from the back to just behind the door. It's much better this way. I like the walls farthest from the flames to be 900 to 925F. This way, I can bake all the way up against the wall - as far from the fire as possible where the heat is much more even. When I ran the big coal pile, I also had to bake up near it and the heat was much less even.

CL
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on July 26, 2012, 03:15:27 PM
Interesting.  I've been using cooler dough also, and liking that.  I'm currently cooking with coals/flame along full left side as you describe, but only about 1/4th of the deck space used for the heat source, not a 3rd - I have a pretty narrow line of coals with logs on top right along the left wall.  Do your flames go across the ceiling diagonally toward the right front or do they travel differently?  Do you think this would be something to try in an oven my size (39" deck 9.5" dome height)?  Or is it better suited to the larger size of yours?  If you can even answer that - I guess I just need to try it. 
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 26, 2012, 03:34:04 PM
Interesting.  I've been using cooler dough also, and liking that. 

What do you consider to be "cooler".

In the past I have typically preferred to open my doughs as close to "straight outta the basement" as possible....which means 62-65įF, maybe high 60's on the hottest days of the summer.

My launches at the market stand are often with doughs in the mid 70s, and sometimes a tad higher. I like the handling and bake of a slightly cooler dough better. --K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2012, 05:19:09 PM
What do you consider to be "cooler".

In the past I have typically preferred to open my doughs as close to "straight outta the basement" as possible....which means 62-65įF, maybe high 60's on the hottest days of the summer.

My launches at the market stand are often with doughs in the mid 70s, and sometimes a tad higher. I like the handling and bake of a slightly cooler dough better. --K

68-72F vs 77-80F

I'm not always there in this heat. It's been my experience that the cooler the dough, the better the leoparding - however there is an inflection point where the dough does not bake up as well in other respects.

CL

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2012, 05:21:29 PM
Interesting.  I've been using cooler dough also, and liking that.  I'm currently cooking with coals/flame along full left side as you describe, but only about 1/4th of the deck space used for the heat source, not a 3rd - I have a pretty narrow line of coals with logs on top right along the left wall.  Do your flames go across the ceiling diagonally toward the right front or do they travel differently?  Do you think this would be something to try in an oven my size (39" deck 9.5" dome height)?  Or is it better suited to the larger size of yours?  If you can even answer that - I guess I just need to try it. 

A third may be a little exaggerated. It might be closer to 1/4. I'll have to look at the flames this weeked to see where they go. I think they mostly go straight across, but maybe the come towards the door some.

I think it would work in your oven. No harm in trying. Just get it extra hot to make up for the smaller fire.

CL
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 26, 2012, 05:40:22 PM
68-72F vs 77-80F

I'm not always there in this heat. It's been my experience that the cooler the dough, the better the leoparding - however there is an inflection point where the dough does not bake up as well in other respects.

CL



I agree with regards to leoparding. But there is an inflection point around where rise/spring can be impacted. I seem to get better results in lift and texture when the dough is warmer. Somewhere around 70-74įF seems to be a sweet spot of sorts. Based on random laser gun pointing at dough balls before being opened and dressed, not on scientific analysis.  :)
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on July 26, 2012, 06:05:24 PM
I've come to conclusion that pre-bake dough temp is incredibly relative.  For one dough, one temp might be ideal, for a different formula, another. It's all part of a much bigger picture- gluten development, hydration, extensibility, fermentation temp/time, bulk/balled ratio, baking temp, top/bottom oven heat ratio- these can all impact ideal pre-bake dough temps.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on July 26, 2012, 09:53:13 PM
Good info. about oven management and dough temperatures..... Thanks Craig.....

Oh.... your pizzas look awesome.......that is what my pies want to look like when they grow up.....  :pizza: ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 26, 2012, 09:55:08 PM
Good info. about oven management and dough temperatures..... Thanks Craig.....

Oh.... your pizzas look awesome.......that is what my pies want to look like when they grow up.....  :pizza: ;D

Thank you.

You can do it!
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on July 27, 2012, 02:16:51 AM
Craig,  do you have a picture of your cactus burner?  And where can I get one?

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 27, 2012, 10:21:51 AM
Craig,  do you have a picture of your cactus burner?  And where can I get one?

Scott D.


Home Depot. This is it. I was wrong, it's 500,000 BTU.

http://www.homedepot.com/h_d1/N-5yc1v/R-100341111/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=weed+burner&storeId=10051&relatedSearch=weed%20burner

CL
Title: Re: Craig's Neapolitan Garage
Post by: weemis on July 27, 2012, 10:51:14 AM
Home Depot. This is it. I was wrong, it's 500,000 BTU.

http://www.homedepot.com/h_d1/N-5yc1v/R-100341111/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=weed+burner&storeId=10051&relatedSearch=weed%20burner

CL


Jeez! you ain't messin around, Craig! This is some serious fire starting equipment!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 27, 2012, 11:04:46 AM
Jeez! you ain't messin around, Craig! This is some serious fire starting equipment!

It can kick start the warming process nicely too.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on July 27, 2012, 11:31:51 AM
This is the torch that I have: http://www.northerntool.com/shop/tools/product_266859_266859 (http://www.northerntool.com/shop/tools/product_266859_266859)
Title: Re: Craig's Neapolitan Garage
Post by: weemis on July 27, 2012, 11:33:22 AM
and to think all this time i've been using matches, paper and twigs...
Title: Re: Craig's Neapolitan Garage
Post by: The Gizz on July 27, 2012, 11:46:31 AM
Here is another if you have a Harbor Freight nearby:
http://www.harborfreight.com/propane-torch-91033.html
http://www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on July 27, 2012, 12:44:56 PM
and to think all this time i've been using matches, paper and twigs...
Hey...don't complain! Craig makes his boys use a flint starter.... :-D
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 27, 2012, 12:48:24 PM
Like a mini flame thrower.

Just cook with the lid of the LBE completely off....as the undercrust starts to get done, just stand to the side and shoot some flame out of the cactus burner over the top of the pies for a quick second....pizza done!  ;)
Title: Re: Craig's Neapolitan Garage
Post by: weemis on July 27, 2012, 12:59:56 PM
Hey...don't complain! Craig makes his boys use a flint starter.... :-D

no complaints here  :angel: . i love every stop of the process :pizza:
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on July 27, 2012, 01:01:55 PM
Like a mini flame thrower.

Just cook with the lid of the LBE completely off....as the undercrust starts to get done, just stand to the side and shoot some flame out of the cactus burner over the top of the pies for a quick second....pizza done!  ;)
Seriously, is that such a bad idea Kelly? We all know the upper heat problems with the LBE.
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 27, 2012, 01:25:03 PM
Seriously, is that such a bad idea Kelly? We all know the upper heat problems with the LBE.

I'm not saying it's a bad idea.

And it would certainly up the pizza theater metric by several fold. Hmnnnn..... :-D

Title: Re: Craig's Neapolitan Garage
Post by: Don K on July 27, 2012, 01:59:34 PM
I used my torch on the Weber kettle once when I was out of charcoal. Kind of like this: http://youtu.be/VLzpzaWgdVg (http://youtu.be/VLzpzaWgdVg)
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on July 27, 2012, 02:35:03 PM
I used my torch on the Weber kettle once when I was out of charcoal. Kind of like this: http://youtu.be/VLzpzaWgdVg (http://youtu.be/VLzpzaWgdVg)
Well, I sure like that...no nasty flareups to hassle with either!
I know those guys said it was their first time doing this...but I think they like over done steaks.
Thanks Don, I'm on my way to Home(away from home)Depot.....
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on July 27, 2012, 02:56:35 PM
Thank you for all the torch recommendations.  I am going to have to pick one up.

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on July 27, 2012, 03:52:18 PM
I want video footage of a cactus being subjected to this monster!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 27, 2012, 05:53:37 PM
I want video footage of a cactus being subjected to this monster!

It's not as dramatic as it sounds. It just bruns the thorns off the prickly pear so that the cattle can eat it.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on July 27, 2012, 07:47:47 PM
It's not as dramatic as it sounds. It just bruns the thorns off the prickly pear so that the cattle can eat it.

CL

Is that a Texas thing?  We don't even have cactus here in MA..... ;D

I am going to give the propane torch a try.......Thanks....
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on July 27, 2012, 09:07:59 PM
Is that a Texas thing?  We don't even have cactus here in MA..... ;D

I am going to give the propane torch a try.......Thanks....
Be careful when you use it though. IDK about Craig's oven but their might be some thermal shock in the smaller oven which might case cracks.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on July 27, 2012, 09:44:12 PM
I used my torch on the Weber kettle once when I was out of charcoal. Kind of like this: http://youtu.be/VLzpzaWgdVg (http://youtu.be/VLzpzaWgdVg)

Now that's a sweet little girly burner. Here is 500KBTU of fire breathing glory.

http://www.youtube.com/watch?v=BfAva-xwZQc
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on July 27, 2012, 10:02:17 PM
I'll bet that dude has a bit of recoil to it, no?   :o
Title: Re: Craig's Neapolitan Garage
Post by: PhoenixGirl on August 09, 2012, 02:00:25 PM
Gorgeous pies!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 09, 2012, 02:12:27 PM
Thank you! ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:06:49 AM
I pushed it up to 64% today. I think that 63% may be the right number however. I slightly preferred the 63% pies I made at the Summit and the week before. The pie of the night was inspired by Roberta's "Bee Sting." Fresh mozz, spicy fennel sausage, cranberries plumped in brandy (be sure to use a little exrtra so you can drink it after), red pepper, basil, and honey from my friend right down the street. On my sporessata pie, I used fresh oregano from the garden - that's the only way I'll ever make that pie again. The other ting I tested was Aleppo pepper on the Margherita. I made one with Aleppo and Calabrian chilies and one with only Calabrian chilies. Conclusion - Aleppo is the bomb! The pie with the Aleppo was 100% better. After a few bites of the non-Aleppo pie, I was sprinkling it on. If you have not tried Aleppo yet, you owe it to yourself to do so!

Other than that, everything is pretty much how I've been doing things lately. All the bake times were just a bit under 60 seconds. The oven was about 910F on the bricks farthest from the flames.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:08:18 AM
More
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:08:43 AM
The "Bee Sting"
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:09:15 AM
More:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:11:01 AM
I'm taking my pies out to about 14" with 250g dough. I'm thinking of making my balls a little bigger - maybe 270g to get a slightly puffier rim. Thoughts?
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on August 13, 2012, 12:36:15 AM
I'm taking my pies out to about 14" with 250g dough. I'm thinking of making my balls a little bigger - maybe 270g to get a slightly puffier rim. Thoughts?
+1  Yes, please bring back the "puff".
Why the larger diameter Craig....
Todays pies were beautiful as usual, thanks for the pics!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:40:28 AM
I've been going into the oven at 14" for a long time. No particular reason why. I kind of like stretching the dough over the sides of the peel.

CL
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on August 13, 2012, 01:02:08 AM
I was about to ask you if the increase in hydration is causing the flatter rims.  Either way, your pies are always beautiful!  My favorite pies are probably the ones you make with 60-62% hydration like these ones -

http://www.pizzamaking.com/forum/index.php/topic,14249.msg193257.html#msg193257

IMHO, they have the perfect balance of puff with the size of the pie.  Not too puffy and not too flat.  They just look perfect to me. 

I will definitely try the Margherita with Aleppo and Calabrian chili next weekend. 

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on August 13, 2012, 09:11:39 AM
here's one from last night.  i'm on 270g and about 12" dia.  i copied the garage pie with pepperoni (colomeco's uncured in this case) and whole milk mozz.  i couldn't stop myself from throwing on a little basil before and after. 
i think i like the bigger rim at 270g here. all your pies this time look perfect though.  keep up the good work!
bill
Title: Re: Craig's Neapolitan Garage
Post by: FacciaPizza on August 13, 2012, 10:44:17 AM
Phenomenal as usual. I would love to see a puffier crust.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on August 13, 2012, 10:56:47 AM
I've been going into the oven at 14" for a long time. No particular reason why. I kind of like stretching the dough over the sides of the peel.

CL
Oh ok, sorry about that. Your new plates are 12in. though, correct?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 11:41:25 AM
Phenomenal as usual. I would love to see a puffier crust.

I've been goingback and forth on that. I used to want a big puppy rim, then I decided I wanted a much smaller rim (but still very soft an puffy), and now I'm thinking of going in the other direction again..

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 11:41:39 AM
Oh ok, sorry about that. Your new plates are 12in. though, correct?

No. They are 13" plates.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on August 13, 2012, 12:21:27 PM
No. They are 13" plates.

CL
Well no wonder why I've got everthing all bass ackwarwds!   :-D
Sorry man...you could prolly make one the size of a quarter an it would be beautilful..... ;D
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on August 13, 2012, 12:28:39 PM
Craig,

Your pies look great as usual, but are you feeling OK? I did not see any glass or bottle of wine.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 12:35:32 PM
Craig,

Your pies look great as usual, but are you feeling OK? I did not see any glass or bottle of wine.

Peter

I wondered who would pick up on that first. We had guests, and they brought so much beer, I felt compelled to drink it with them. You cansee a beer bottle inthe first couple pictures (Oaked Arrogant Bastard). We did open one bottle of Cab, but it was nothing particularly interesting. We hit the limoncello, whiskey, and rum after.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Don K on August 13, 2012, 12:41:44 PM
you could prolly make one the size of a quarter an it would be beautilful..... ;D
No doubt...I'm convinced Craig is actually Midas.
Title: Re: Craig's Neapolitan Garage
Post by: Michael130207 on August 13, 2012, 12:57:22 PM
My favorite pies are probably the ones you make with 60-62% hydration like these ones -

http://www.pizzamaking.com/forum/index.php/topic,14249.msg193257.html#msg193257

IMHO, they have the perfect balance of puff with the size of the pie.  Not too puffy and not too flat.  They just look perfect to me. 

FWIW I agree, they are all beautiful, but those are the ones that I definitely aspire to!
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on August 13, 2012, 01:33:09 PM
I have to admit, I don't always check this thread because the barrage of gorgeous pizzas is so constant, it's almost yawn inducing.  But that marg...  with the way the oblong shape sits on the plate... wawaweewa! If increasing the dough ball size translates into altering those lines, that balance, that grace, then my vote is a hearty no.

Craig are you still looking for that Cane texture?  63 and 64 didn't give it to you, did they? One of these times, try 58.  It's just a hunch, but I think that's where they could be at.  Don't do a whole batch, just a single dough ball.
Title: Re: Craig's Neapolitan Garage
Post by: Ev on August 13, 2012, 02:06:11 PM
Oaked AB. Ahhhhh! Yummy!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 02:26:09 PM
I have to admit, I don't always check this thread because the barrage of gorgeous pizzas is so constant, it's almost yawn inducing. 
  :'(

Quote
But that marg...  with the way the oblong shape sits on the plate... wawaweewa! If increasing the dough ball size translates into altering those lines, that balance, that grace, then my vote is a hearty no.

Craig are you still looking for that Cane texture?  63 and 64 didn't give it to you, did they? One of these times, try 58.  It's just a hunch, but I think that's where they could be at.  Don't do a whole batch, just a single dough ball.

Thanks, Scott. I think my inside crust is just as soft as CR. It's the outside shell that is different. I have a paper thin crispy outer shell where their outer shell is softer - more like the center. I like mine better. I am going back down on the HR though. I think 62.5% may be the sweet spot.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 13, 2012, 02:26:45 PM
No doubt...I'm convinced Craig is actually Midas.

FWIW I agree, they are all beautiful, but those are the ones that I definitely aspire to!

Thanks guys!
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on August 13, 2012, 03:33:20 PM
  :'(

What can I say, Craig, perfection can be boring  ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 27, 2012, 01:08:26 PM
I got sidetracked last night right before baking, and the dough got up to at least 90F. Bench flour stuck to it like glue.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on August 27, 2012, 01:25:30 PM
Jeeez....hope my "bloopers" turn out half that nice once I get going on this style.
That mushroom pie looks killer.....
Title: Re: Craig's Neapolitan Garage
Post by: p.elkjaer on August 27, 2012, 01:40:47 PM
They look absolutely stunning!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 11:30:33 AM
I opened the Garage last night for my church men's group, and I thought the pies turned out very good. Possibly some of my best tasting ever. I did a couple things differently. The first was not so much different but rather actually doing what I say I do. I've been cheating on my bulk rise some lately - making the dough later and later at night. Recently, that may be 10pm which ends up cutting 4 hours off the bulk. I had a feeling this was taking away from the pies, so I made sure to start it early on Tuesday. I got a full 24 hours and maybe a little more. I also added a touch more culture - 1.4% (I had been at 1.1-1.3%). Between this and the full 24 hours in bulk, I was able to do the balls for a full 24 hours at ~64F and have them ready to go without warming them up for an extended period. I gave them about 15 minutes at 90F (the temp in the Garage) before baking. Lastly, I cut my bake time down a few seconds while keeping the oven at the same temp - about 900F. I also did a lot more of the baking in the dome - about 1/3 of the total bake time. The crust was unbelievably tender and flavorful.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 11:31:32 AM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Ev on August 31, 2012, 01:42:40 PM
Beautiful, as always.
What's on the first pie along with the sausage?
Title: Re: Craig's Neapolitan Garage
Post by: Don K on August 31, 2012, 01:51:32 PM
Beautiful, as always.
What's on the first pie along with the sausage?
I'm gonna guess dried cranberries. Knowing Craig, they're probably soaked in wine first.
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on August 31, 2012, 06:52:48 PM
Well I'm definitely firing up the oven this weekend.  I've got to fit it into the gumbo and chicken wing tailgate party  ( OU playing in El Paso) and my sons request for fried chicken!

Gorgeous pies Craig

I'm not as good as many of the members on this board that can describe what they see so well and I may be off here but it seems this batch is not as uniform as others ( in a good way if that makes sense).

You have one hell of a lucky Mens Church group.  Maybe I shouldn't have used the word hell though :angel:

Scot
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on August 31, 2012, 07:35:32 PM
Craig,

Your pies are always an inspiration to me. :chef:  Hopefully, someday I will be able to make some pies like you do.

Great job!  :)

Norma
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on August 31, 2012, 07:40:59 PM
Those do look wonderful, and they LOOK tender - you can just see how soft and light that crust is.  What're the long strips on the first pie in the second group of photos?  Looks almost like strips of orange peel, but I doubt that's actually what it is.  Though it does give me an idea...

I'm about to light my oven for the first time in a couple months, pretty excited about it!

*Edited to add:  Never mind, just saw your other post.  I was close  :D  But now I'm still intrigued by the orange peel idea.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 08:56:48 PM
Beautiful, as always.
What's on the first pie along with the sausage?

Thanks Steve.

That pie is topped with fresh mozzarella, hot fennel sausage, dried cranberries plumped in rum (be sure to use more rum (or brandy) than you think you need as you will want to drink it later!), and red pepper flakes. Local unfiltered wildflower honey from my friends back yard and heirloom basil Napoletano from my back yard added post bake.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 08:57:31 PM
I'm gonna guess dried cranberries. Knowing Craig, they're probably soaked in wine first.

Good guess, but it was rum. Brandy is good too. And, so are the plumped cranberries  :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 09:02:15 PM
it seems this batch is not as uniform as others ( in a good way if that makes sense).

I've been playing around with stretching the dough on the peel and the launch. The kick you see on a couple of the pies is where I have dough hanging over the front edge of the peel that I drop onto the floor first then pull back the peel. It stretches it a little at that point. I've been doing it to get a larger pie (usually plenty of folks waiting for a slice), but I'm going to stop and just go with a straight 13" and so stretching over the edges. The oval shaped pies result from trying to use too little bench flour in a 90F garage.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 09:03:05 PM
Craig,

Your pies are always an inspiration to me. :chef:  Hopefully, someday I will be able to make some pies like you do.

Great job!  :)

Norma

Thanks Norma, but you're not fooling anoyone. We've seen how good your pies from Steve's WFO look! ;D

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 09:05:38 PM
Those do look wonderful, and they LOOK tender - you can just see how soft and light that crust is.  What're the long strips on the first pie in the second group of photos?  Looks almost like strips of orange peel, but I doubt that's actually what it is.  Though it does give me an idea...

I'm about to light my oven for the first time in a couple months, pretty excited about it!

*Edited to add:  Never mind, just saw your other post.  I was close  :D  But now I'm still intrigued by the orange peel idea.

Thanks Robyn. John's pie looked so good I had to try something like it, and I wanted something sweet as most of the other pies were savory. It did have some orange in it too along with the figs, but the strips are all lemon peel.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on August 31, 2012, 09:13:04 PM
Craig,

Looks great! 

Did you run out of Vermont Smoked Pepperoni, or just decide to go in another direction?  Living near the VT border in NH, I have regular access, so just let me know if you need a shipment  ???

Adam   
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 09:20:36 PM
Craig,

Looks great! 

Did you run out of Vermont Smoked Pepperoni, or just decide to go in another direction?  Living near the VT border in NH, I have regular access, so just let me know if you need a shipment  ???

Adam   

I have a regular source here now (after a little complaining, they promised to keep in in stock for me. I should get a commission.  :-D

I didn't run out. I happened to notice that Armour-Eckrich was packing HEB brand (a large local chain) pepperoni, and I bought a pack to see how it was. It's not Vermont, but it's not bad.

Thank for the offer!

Craig
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on August 31, 2012, 10:13:36 PM
I noticed the pepp. being different also, but decided to keep my mouth shut in case you didn't break out the good stuff for the group. :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 10:23:26 PM
I noticed the pepp. being different also, but decided to keep my mouth shut in case you didn't break out the good stuff for the group. :-D

They got some of my finest pies even without the VT pep.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on August 31, 2012, 10:57:58 PM
I can't remember, is it bought cold or room temp?  I just bet my super grocery doesn't have any.  Put that on this list of stuff to bring..  Oh, I only have that legume mesquite, can you bring a chord of the post oak?  I'd really like it split a bit smaller than you do for yourself.  I'm sure that won't take you and Java to do.  Really, thanks a ton.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on August 31, 2012, 10:59:23 PM
1/3 of the cooking time in the dome?  All at the end of the cook, or sporadic throughout?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 11:17:26 PM
I can't remember, is it bought cold or room temp?  I just bet my super grocery doesn't have any.  Put that on this list of stuff to bring..  Oh, I only have that legume mesquite, can you bring a chord of the post oak?  I'd really like it split a bit smaller than you do for yourself.  I'm sure that won't take you and Java to do.  Really, thanks a ton.

I don't know of any pepperoni that needs to be refrigerated before opening.

Just one cord?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2012, 11:17:39 PM
1/3 of the cooking time in the dome?  All at the end of the cook, or sporadic throughout?

All at the end.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on August 31, 2012, 11:32:04 PM
Just one cord?

If you and Java are feeling generous, yes 2 will do till winter.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on August 31, 2012, 11:32:49 PM
All at the end.

Is that VPN or CraigPN?
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on August 31, 2012, 11:53:22 PM
craig, after your bulk rise how long before the balls have relaxed enough to make pies with?? how much of a difference was their between the two pepperonis? they look like they cup the same.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 12:11:57 AM
craig, after your bulk rise how long before the balls have relaxed enough to make pies with?? how much of a difference was their between the two pepperonis? they look like they cup the same.

I don't know for sure. I don't think I've ever tried with less than 18 hours or so, but 20-24 is what I typically plan for. From a rise perspective, they would never be ready in less than 18 hours unless I let them get much warmer than I like. I would guess you could force them to be ready in maybe 12?

There is a huge difference between the two pepperonis. The Vermont is better in every conceivable way. Look again at the two most recent pepperoni pies. The one on the 27th is Vermont, the one yesterday is Armour-Eckrich/HEB. The difference I see is huge.
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 01, 2012, 12:21:12 AM
Good guess, but it was rum. Brandy is good too. And, so are the plumped cranberries  :-D

You must be in a Methodist men's group Craig.

You know the old joke, "What's the difference between a Methodist and Baptist? The Methodist will say hi to you in the liquor store!" Lol, I use to be Baptist so I'm not trying to start something. :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 12:27:06 AM
You must be in a Methodist men's group Craig.


Yes. Our pastor is there with us for cigars and beer (and in this case pizza) every Thursday.
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 01, 2012, 12:33:42 AM
Ha, good to find another Methodist on this forum. It would be nice if someone in our men's group would crank out pizza, especially if it was Neopolitan that looked that good.

Our pastor pulls out the Levi Garret as soon as he gets outside the church and at every get together we have outside. I usually get one from him whenever I can. :-D

BTW, do you warm the rum or brandy before you add the fruit or just put them in room temp? I've always plumped in warmer liquids but that may be incorrect when using alcohol.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 01, 2012, 12:34:25 AM
craig, i wanted to know how long do your individual dough balls rest before you can stretch them into a skin. since all pepperoni is smoked the Vermont must be naturally smoked?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 12:36:23 AM
BTW, do you warm the rum or brandy before you add the fruit or just put them in room temp? I've always plumped in warmer liquids but that may be incorrect when using alcohol.

No, just room temp. The key is to use a lot more than you think you need, because it is really good to drink after the dried fruit soaks in it for a while. I usually use the brandy or rum to judge when the fruit is ready. When it has a strong fruit taste, I drain it so as not to take all the flavor out of the dried fruit.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 12:45:56 AM
craig, i wanted to know how long do your individual dough balls rest before you can stretch them into a skin. since all pepperoni is smoked the Vermont must be naturally smoked?

My balls typically rest 20-24 hours before I stretch them. I would guess they would stretch easily long before that, but they would not be ready from a rising perspective. When I ball the dough after 24 hours of bulk, it shows very little signs of activity. It's just starting to get a few tiny little bubbles. I don't want to feel any gas when I ball the dough.

I'm pretty sure all pepperoni is not smoked. I think very little of it is in fact. I believe the Vermont pepperoni is naturally smoked. The difference in taste between Vermont and any other I've tried is night and day.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 01, 2012, 01:13:12 AM
My balls typically rest 20-24 hours before I stretch them.

Craigs balls (dough) were very easy to open at the Summit.  Very easily stretched over the knuckles, after ther general gentle punch out with fingertips. Craigs balls (dough)  I think benefit from (among other things) the tight balling process in the initial stage.  He really likes his balls (dough) tight. Seriously.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 01:28:48 AM
As I recall, you thought I was too rough with my (dough) balls. You thought it would be too stiff after the aggressive way I handled them, but in the end, you were quite fond of my (dough) balls.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on September 01, 2012, 01:35:29 AM
 :-D
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 01, 2012, 07:30:51 AM
^ What he said.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 01, 2012, 09:01:52 AM
 how about individual dough rounds, vs. balls this is getting weird.look in you rullman book to see if they add smoke to the pepperoni.i am ging to look at my pepperoni label this morning.
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 01, 2012, 09:45:56 AM
Not to encourage the topic drift, but here's the origin of the whole "balls" thing.  Worth watching, very funny!

http://www.youtube.com/watch?v=6R5xcydYKqU&feature=related
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 10:12:19 AM
how about individual dough rounds, vs. balls this is getting weird.look in you rullman book to see if they add smoke to the pepperoni.i am ging to look at my pepperoni label this morning.

I don't understand what you mean by "individual dough rounds, vs. balls ?"

There is no pepperoni in Ruhlman's Salumi book. There is a recipe in Charcuterie and does not call for smoking. I remember watching pepperoni production at Hormel when I worked there. I remember the drying rooms, but I don't remember any smoking or the use of smoked casings.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 01, 2012, 10:24:05 AM
 balls(dough) takes a lot of typing.looking at my pepperoni you are right, i do not see smoke as an ingredient.i really want to try the Vermont product.i didn't realize you can get such a long fermentation with just natural leavening.i think that would be very hard to manage in a commercial setting.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 11:04:46 AM
i didn't realize you can get such a long fermentation with just natural leavening.i think that would be very hard to manage in a commercial setting.

It is less forgiving for sure, and there are challenges and complexities you won't encounter with baker's yeast. You need to be able to control temperature with reasonable precision. In at least one way it would be easier than at home, however. At home, especially when you don't bake on a regular schedule, it is difficult to have your culture at the same level of activity every time. If you were baking every day and making dough on a schedule, this would be less of an issue.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 01, 2012, 11:49:16 AM
i think the hardest pert would allocating kitchen space for large quantities of proofing dough.and temperature swings.
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 01, 2012, 12:54:12 PM
How about using an old glass-front soda retail fridge?  You can set it to whatever temp you want, and keep an eye on the dough without opening the door.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 12:58:31 PM
Ah yes..the 'ol glass door reach in cooler I presume...
http://www.akitchen.com/store/tcoolers.html
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 01, 2012, 01:10:21 PM
Not to drift off topic, but I found an Acunto that looks like your ovens twin Craig.

http://friedchickenlips.blogspot.com/2011/09/sapori-di-napoli.html

You have probably seen this oven before. I was just wondering if most all Acunto's look like this? If that the design that they use for all their ovens mostly? Too bad there are probably no abandoned pizza ovens setting around anywhere in Alabama that I could find like you did. Probably not one person in Alabama with a residential WFO.... LOL.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 01:15:43 PM
Is that guys dough defective or something   ???
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 01, 2012, 01:24:17 PM
Not to drift off topic, but I found an Acunto that looks like your ovens twin Craig.

http://friedchickenlips.blogspot.com/2011/09/sapori-di-napoli.html

You have probably seen this oven before. I was just wondering if most all Acunto's look like this? If that the design that they use for all their ovens mostly? Too bad there are probably no abandoned pizza ovens setting around anywhere in Alabama that I could find like you did. Probably not one person in Alabama with a residential WFO.... LOL.

Thats a twin all right.  The pizzas didn't look bad.  The reviewer, however, should be shot.  What horrible writing.  And he didn't even title the blog post with the individual pizzeria's name, just left it to the reader to figure out which was which.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 01:36:48 PM
Thats a twin all right.  The pizzas didn't look bad. 
Does this look anything even close to what comes outta Craig's (that pie's MONEY!) Acunto?
For Christ's sakes!!  ;-)
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 01, 2012, 01:40:03 PM
The pizza looks evenly colored and over cooked. No leoparding at all really and really really really dry. I bet that would be one tough pizza pie.
Title: Re: Craig's Neapolitan Garage
Post by: Don K on September 01, 2012, 01:40:53 PM
Not even close! That pie looks awful IMO.
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 01, 2012, 02:04:50 PM
So, the glowing opinion I have of the Acunto oven is due to Craig!  Makes me wonder how Craig would do with some of the other WFO's we've spent time talking about unfavorably.  I mean, if these pictures were all that you knew of an Acunto's product, how would judge them?   
It's a decent oven - if you know how to use it.... so maybe there's a lot of other "decent" ovens out there.

 
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 02:10:02 PM
So, the glowing opinion I have of the Acunto oven is due to Craig!  
 
And his dough.....(in this instance)
Title: Re: Craig's Neapolitan Garage
Post by: Don K on September 01, 2012, 02:55:34 PM
So, the glowing opinion I have of the Acunto oven is due to Craig!  Makes me wonder how Craig would do with some of the other WFO's we've spent time talking about unfavorably.  I mean, if these pictures were all that you knew of an Acunto's product, how would judge them?   
It's a decent oven - if you know how to use it.... so maybe there's a lot of other "decent" ovens out there.
Just seeing pictures of Craig's pies from his grill mod before he even got his Acunto oven should indicate that it's a lot more than just the oven. Also seeing some of the great pictures of non-pizza food that Craig has posted shows that he has a lot of talent when it comes to cooking in general.
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 01, 2012, 02:58:58 PM
All righty then!

All those in favor of Craig having a cooking reality show, say YEAH!
Title: Re: Craig's Neapolitan Garage
Post by: Don K on September 01, 2012, 03:00:50 PM
YEAH!
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 03:15:44 PM
I humbly volunteer to be a member of the original cast...together, we'll make a classic folks! I ain't lie'in.... >:D
Title: Re: Craig's Neapolitan Garage
Post by: Don K on September 01, 2012, 03:42:02 PM
Sure to be a hit!
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 03:52:46 PM
No doubt!....and maybe Brian can start with creating a Playbill photo montage for Craig's season opener...I can provide a bio (I think  ??? ) if my portrait doesn't speak enough alone for the theme of the "hit series" !!!
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 01, 2012, 03:57:59 PM
Livin' up to your sig there buddy! Good job on that.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 04:01:47 PM
Thank you sir (I think 8))....
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on September 01, 2012, 04:06:58 PM
This is a very important and popular thread. Please try to keep it from veering off into unrelated areas.

Thanks.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 01, 2012, 04:17:52 PM
Yes Peter, by all means...let's get back to the subject of Craig's balls(dough).  ;)
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 01, 2012, 04:46:19 PM
cb,you are too funny :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 05:06:53 PM
Not to drift off topic, but I found an Acunto that looks like your ovens twin Craig.

http://friedchickenlips.blogspot.com/2011/09/sapori-di-napoli.html

You have probably seen this oven before. I was just wondering if most all Acunto's look like this? If that the design that they use for all their ovens mostly?

There are two Acunto oven makers - brothers - Mario and Gianni. Mine is a Mario. They make a few different sizes but the all look about the same. I believe every one I've seen in person or in pictures has been the same model - 120cm. The ovens at Motorino in NYC and Antico Pizza in Atlanta are Gianni Acuntio. They look a little different.

CL
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2012, 05:12:42 PM
You guys are too funny!  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 01, 2012, 10:02:15 PM
Peter, you should strongly consider updating the 'Best threads with photos of pizza' to include this one.  Seriously.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on September 01, 2012, 10:04:10 PM
Peter, you should strongly consider updating the 'Best threads with photos of pizza' to include this one.  Seriously.

Gene,

I agree.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 03, 2012, 10:32:39 PM
I did everything just as I say in the how I do things thread (http://www.pizzamaking.com/forum/index.php/topic,20479.0.html). I was very pleased with the pies tonight. It's pretty much on autopilot now. I posted new pictures of the dough out of the container and skin being opened and formed at the link above.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 03, 2012, 10:33:09 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on September 04, 2012, 06:34:38 AM
beautiful Craig

Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 04, 2012, 08:43:04 AM
That second pepperoni pizza looks awesome man. Great work.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2012, 08:59:00 AM
That second pepperoni pizza looks awesome man. Great work.

The first one is sopressata.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 04, 2012, 09:27:55 AM
That one looks great too.  ;D
Thought it was maybe the "other" pepperoni you recently talked about. I need to get an order in for that Vermont....
Title: Re: Craig's Neapolitan Garage
Post by: widespreadpizza on September 04, 2012, 10:18:02 PM
Bob,  that VT pepperoni is priceless.  the longer you wait.....  Craig,  of all the pies of your I want to try its always the mushroom.  The roni I would like to as well,  hell all of them,  unless you start using pickled pigs feet!  One question.  Are you a serious black pepper fan?  A couple years ago I went to a new have style pace and ordered a mushroom pie.  The thing came out with super lightly sauteed mushrooms that were heavily covered with fresh black pepper,  and enough salt was there to super elevate the whole pizza.  I have done this several times at home and it is sublime.  Now picture adding some of your chili oil on top.  would ya?  I do have to order some calabrians to make some of your oil,  the wife is the only thing holding me back not so spicy for here ya know. Lastly,  amazing looking pizzas!  you can tell when the crust is just dancing on the stone, that's what those bottoms say to me.  Perfectly well done.  -marc
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2012, 10:33:37 PM
Thanks Marc.

I do put black pepper on the mushroom pie but no salt. It gets enough from the Parmigiano-Reggiano. I have not considered chili oil on it because I like the white truffle oil on it so much. I should try it sometime. It is without a doubt the overall family favorite pie.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 04, 2012, 10:57:02 PM
The truffle oil is just the gift that keeps on giving.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 04, 2012, 10:58:21 PM
Just opened a new one on Thursday.
Title: Re: Craig's Neapolitan Garage
Post by: hotsawce on September 05, 2012, 02:37:38 PM
Craig,

do you cook the sausage before you add it to your pies? If so, how much?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 05, 2012, 05:09:11 PM
Craig,

do you cook the sausage before you add it to your pies? If so, how much?

No I put it on raw. I did pre-cook it in the past, and I think putting in on raw is 100X better.
Title: Re: Craig's Neapolitan Garage
Post by: FacciaPizza on September 10, 2012, 10:54:30 PM
The pepperoni pie pic is one of the best I've seen. Outstanding.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 11, 2012, 10:23:17 AM
Thank you!  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Bert on September 12, 2012, 08:44:15 AM
Craig, all these pies looks amazing...especially the mushroom pie. I will try it this weekend.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 15, 2012, 07:36:40 PM
Craig, congrats on the sticky status of both of your threads..... well deserved!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 15, 2012, 11:24:43 PM
Thank you. I think you knew before I did.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 16, 2012, 03:12:18 PM
This week I tried 36 hours in bulk and 12 in balls vs 24 and 24 after an observation Bill made here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg209346.html#msg209346

I didn't notice any significant changes to the final pizza, but the dough was harder to open, and i don't like the way it balls after 36h. I don't like balling dough with very much gas in it.

The dough was a little cooler than normal (~65-70F), and I think that is why the leoparding is a little more pronounced. These pies were 62.5%. I'm going to try 59% or 60% next week. That may be lower than I've ever gone before. I'm curious to see what changes.

The first pie is the only one you have not seen from me before. It's my take on Roberta's Speckenwolf: fresh mozz, La Quercia speck, mushrooms roasted with olive oil and thyme, red onions roasted with evoo and smoked kosher salt. Speck is definitely the right meat for this pie. It needs the smoke in the speck. Prosciutto would not be the same.

I also tore my mozz smaller than normal - maybe about half of my normal size - to try to give the pies a more Neapolitan look. I think I like it better this way.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 16, 2012, 03:12:56 PM
A few more:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 16, 2012, 03:16:17 PM
I sure do like the prep table, and the containers make set-up so easy.

After 4 hours at 90F last night. There was no liquid water in the ice tray when I went to clean up. It really holds ice well and keeps the ingredients cold.

http://www.pizzamaking.com/forum/index.php/topic,18634.msg181562.html#msg181562

Title: Re: Craig's Neapolitan Garage
Post by: p.elkjaer on September 16, 2012, 03:18:29 PM
Uhmm - They look stunning. I agree, leoparding is "larger" than your recent pies.
I Like it, also your smaller cheese pieces.
Perfect !
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 16, 2012, 04:10:41 PM
Gorgeous pies!  That is all I got to say.......
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on September 16, 2012, 05:59:00 PM
Craig,

I agree, they sure are gorgeous looking pies!  :)

Norma
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on September 16, 2012, 06:48:57 PM
It doesn't matter how you make your dough, they all look great!  It's clear proof how much skills you possess!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 16, 2012, 07:25:25 PM
Thanks guys - and gal!
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 17, 2012, 06:44:30 PM
I read the slice interview of you again Craig and saw that they mentioned you tiling the oven later. You thinking about doing that or keeping it white? I've been wondering about that. Incorporate your garage title in it somewhere maybe. :)
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 17, 2012, 07:36:12 PM
Is there a link for Craig's slice interview?
I'd be interested in watching it.......
Title: Re: Craig's Neapolitan Garage
Post by: enter8 on September 17, 2012, 07:39:25 PM
http://slice.seriouseats.com/archives/2012/01/pizza-obsessives-craig-lindberg-and-his-neapolitan-garage.html
Title: Re: Craig's Neapolitan Garage
Post by: enter8 on September 17, 2012, 07:40:46 PM
Additional bits that didn't make the Slice post:

http://www.pizzamaking.com/forum/index.php/topic,17293.new.html
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 17, 2012, 07:50:18 PM
Cool, thanks....
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 17, 2012, 08:48:42 PM
I read the slice interview of you again Craig and saw that they mentioned you tiling the oven later. You thinking about doing that or keeping it white? I've been wondering about that. Incorporate your garage title in it somewhere maybe. :)

I don't think so. I've really come to like it white. I think I'll patch up the dings, smooth it over, repaint it white and paint a big Pulcinadillo right up front over the door.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 17, 2012, 08:59:43 PM
I don't think so. I've really come to like it white. I think I'll patch up the dings, smooth it over, repaint it white and paint a big Pulcinadillo right up front over the door.
That would look cool....and maybe with a couple wine/grey colored lightening bolts or GT stripes on the sides somewhere or sum'in...
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 17, 2012, 09:03:07 PM
The article also mentions a Ferrari 599GTB Fiorano...... you got any pics of that? ;D
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 17, 2012, 09:11:30 PM
I don't think so. I've really come to like it white. I think I'll patch up the dings, smooth it over, repaint it white and paint a big Pulcinadillo right up front over the door.

I think that's a great plan. You kinda get attached to the way something looks after a while, and I think the white looks kinda classy.

The idea of the Pulcinadillo on the front is great. If you don't paint at all it would be cool to have a professional come in and do it, maybe even airbrush it. But if you have any skill in painting at all that would be even better.

Have you ever had any shirts, coozies, decals, or anything else made with the Pulcinadillo logo on it? I think a coozie would be awesome, I'd buy one right away since the little guy looks so tanked.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 17, 2012, 09:19:04 PM
The article also mentions a Ferrari 599GTB Fiorano...... you got any pics of that? ;D

No, I drive a diesel 4x4 F350 long bed crew cab - about as far from a 599 as you can get. That was Kelly's analogy for the oven given the somewhat similar lines.

If someone offered to trade a 599 for the oven with the caveat that I could not sell the Ferrari; I wouldn't  trade.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 17, 2012, 09:20:40 PM
Have you ever had any shirts, coozies, decals, or anything else made with the Pulcinadillo logo on it? I think a coozie would be awesome, I'd buy one right away since the little guy looks so tanked.

Gene (Jet_deck) made some for the pizza summit. He was sellling a few of the extras not too long ago.

Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 17, 2012, 09:31:42 PM

If someone offered to trade a 599 for the oven with the caveat that I could not sell the Ferrari; I wouldn't  trade.
:-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 17, 2012, 09:33:25 PM
It wasn't a joke.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 17, 2012, 10:39:56 PM
No, I drive a diesel 4x4 F350 long bed crew cab - about as far from a 599 as you can get. That was Kelly's analogy for the oven given the somewhat similar lines.

If someone offered to trade a 599 for the oven with the caveat that I could not sell the Ferrari; I wouldn't  trade.
http://autos.msn.com/research/vip/overview.aspx?year=2011&make=Ferrari&model=599%20GTB%20Fiorano
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 17, 2012, 11:06:43 PM
If I could sell it it, it would be a different story. If it's only for use, I'll get a lot more out of the Acunto.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 17, 2012, 11:10:20 PM
Rent it out man!   :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 08:45:53 AM
You know what I'm saying.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 18, 2012, 09:56:14 AM
That is a great article Craig, even without the Ferrari!

I am going to try your recipe of 24hr bulk + 24hr balls at 65F. 

I am guessing the fresh yeast should be anywhere in the 0.05%- 0.075% range? 

I know Craig you use a starter, maybe someone else could confirm....
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 10:02:28 AM
I'm thinking closer to 0.05%. Hopefully someone else will confirm or correct.
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on September 18, 2012, 10:09:02 AM
I think less, i use 0.05% CY for a total of 24h, bulk + balled.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 10:16:24 AM
I think less, i use 0.05% CY for a total of 24h, bulk + balled.

At ~65F?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 10:17:34 AM
I'd like to get this nailed down so it could be added to the other thread detailing the whole process - so it could be recreated with baker's yeast. Any input is welcome.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 18, 2012, 10:30:04 AM
I'd like to get this nailed down so it could be added to the other thread detailing the whole process - so it could be recreated with baker's yeast. Any input is welcome.
Wow,this is big, real big. Thanks so much for wanting to do this Craig.
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on September 18, 2012, 11:02:41 AM
Craig, at 65F ~ 18C, with the 3% salt? your formula is 24h bulk + 24h balled, right? if i have time this weekend ill test it.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 18, 2012, 11:12:59 AM
Is there a favored brand of CY to use?
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 18, 2012, 11:16:53 AM
Is there a favored brand of CY to use?

Not sure CY is as interchangeable as IDY and ADY.  How about Flieschmans?  Kind of a standard, at least here on the EC.
 
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on September 18, 2012, 11:36:05 AM
 craig the amount used by neapolitan pizzerias that do a 24 to 48 hour all room risen and held dough is .00027 about 15 grams per 55 kilos. you would have to do a water yeast blend and take a small amount of it for you final yeast mixture.sorry not smart enough to figure that out.it is .27 of a gram per kilo
 
 on another note one of my employees got into my private shirt stock for a post wedding he was helping with.
 
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on September 18, 2012, 11:43:57 AM
I'd like to get this nailed down so it could be added to the other thread detailing the whole process - so it could be recreated with baker's yeast. Any input is welcome.

It's probably closer to 0.03% or even less.  The problem with this is you need to make a larger batch unless you have the measuring scale that can do less than a gram.  I did a 40-hour dough with 0.03% CY, 2.8% salt, 60% water (24 hrs bulk, 16 hrs ball) maintained at 60-65F except during the last 8 hrs (at 75-78F) and I thought the dough was at its prime during the 36 hr mark.  I will also do it this weekend to see the exact timing and workflow that will suit the yeast amount.  

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 11:55:10 AM
on another note one of my employees got into my private shirt stock for a post wedding he was helping with.
 

That shirt really makes him look like a pro! :-D
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 18, 2012, 12:07:00 PM
And you can see it gave his pie nice leoparding too!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 12:07:42 PM
It's probably closer to 0.03% or even less.  The problem with this is you need to make a larger batch unless you have the measuring scale that can do less than a gram.  I did a 40-hour dough with 0.03% CY, 2.8% salt, 60% water (24 hrs bulk, 16 hrs ball) maintained at 60-65F except during the last 8 hrs (at 75-78F) and I thought the dough was at its prime during the 36 hr mark.  I will also do it this weekend to see the exact timing and workflow that will suit the yeast amount.  



There is a pretty easy way to measure out very small amounts of yeast. Say you want 0.1g, dissolve 1g yeast in 99g water and take 10g of the resulting mixture. It will have .1g yeast and 9.8g water. If you want finer precision, dissolve 2g yeast in 198g water. Each g of the resulting mixture will have 0.01g yeast and 0.99g water.

If your scale can measure to 0.1g, you can theoretically use this method to measure to 0.001g precision or even better. Don't forget to account for the water that comes with the yeast in the formula.

CL
Title: Re: Craig's Neapolitan Garage
Post by: weemis on September 18, 2012, 12:22:33 PM
nice! thanks, craig!
Title: Re: Craig's Neapolitan Garage
Post by: pizzaneer on September 18, 2012, 03:49:40 PM
Not to nitpick, but does yeast really dissolve?  Don't you wind up with a stratified layer at yeast's molecular weight compared to h20?  And if stirring, you have to consider clumping and turbulence and sticky areas on the walls, right?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 18, 2012, 04:05:32 PM
Not to nitpick, but does yeast really dissolve?  Don't you wind up with a stratified layer at yeast's molecular weight compared to h20?  And if stirring, you have to consider clumping and turbulence and sticky areas on the walls, right?


I only use ADY when I use baker's yeast. If I sprinkle it on warm water and let sit until it is completely wet and then give it a stir, it appears to be completely dissolved. I don't have any issues with a layer on top or sticking to the sides.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on September 18, 2012, 06:33:17 PM
The yeast producers use the term "dissolve" when discussing the rehydration of dry yeast. I have also seen Tom Lehmann use the same term in the same context.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: Michael130207 on September 19, 2012, 12:15:49 PM
I'd like to get this nailed down so it could be added to the other thread detailing the whole process - so it could be recreated with baker's yeast. Any input is welcome.

I tried to follow your process and used 0.02% ADY, I found it to work pretty well except that the dough was a bit too extensible at 62.5% hydration. You had commented before that the sourdough acids may help to tighten up the dough some. The temperature varied between 60F and 65F for the bulk rise of 26 hours. Balled then about 65F for 12 hours and 74F for 4 hours prior to baking.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2012, 12:29:24 PM
I tried to follow your process and used 0.02% ADY, I found it to work pretty well except that the dough was a bit too extensible at 62.5% hydration. You had commented before that the sourdough acids may help to tighten up the dough some. The temperature varied between 60F and 65F for the bulk rise of 26 hours. Balled then about 65F for 12 hours and 74F for 4 hours prior to baking.

Even with SD, it's pretty extensible. I'm going to try 60% next time and see how big the difference is. Please let me know what happends if you try it at a lower hydration with ADY.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on September 19, 2012, 08:21:20 PM
At ~65F?

At 65F, and using your extended bulk, I would say start with .05%. But I think even that may be too much. Use water that is 65F when mixing, so the yeast does not get ahead of you.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2012, 08:25:17 PM
At 65F, and using your extended bulk, I would say start with .05%. But I think even that may be too much. Use water that is 65F when mixing, so the yeast does not get ahead of you.

John

I would think even ~40F water like I use with SD might be the way to go. Thoughts?
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on September 19, 2012, 08:29:44 PM
I would think even ~40F water like I use with SD might be the way to go. Thoughts?

Probably the best way to approach it. I have always had varying results with different "brands" of CY. Sometimes I get a package, and the dough starts to expand before your eyes, way too early. And sometimes it goes too slowly and never hits the mark. The most consistent results I have had always came from the large block you get at RD. Total overkill, especially when using such low percentages though.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 19, 2012, 08:32:17 PM
Probably the best way to approach it. I have always had varying results with different "brands" of CY. Sometimes I get a package, and the dough starts to expand before your eyes, way too early. And sometimes it goes too slowly and never hits the mark. The most consistent results I have had always came from the large block you get at RD. Total overkill, especially when using such low percentages though.

John

That's why I like ADY for pizza at home - not that I use it very often. I have not used CY since I worked in a restaurant almost 20 years ago. We used it for all our bread. I went through a case - not a 1# block - every week.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 19, 2012, 09:00:01 PM
My CY didn't pass the proofing test, so I did a 60% hydration, 0.025% IDY (Caputo pizzeria) mix.

Planning to bulk 24hrs + ball 24hrs at approximately 65F and see what happens.....

Will keep you posted, although I got to say I liked the way the 60% hydration handled while slapping and folding compared to the 63%.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on September 19, 2012, 09:11:07 PM
That's why I like ADY for pizza at home - not that I use it very often. I have not used CY since I worked in a restaurant almost 20 years ago. We used it for all our bread. I went through a case - not a 1# block - every week.

Yes, I rarely use CY anymore because it is so perishable. I only make pizza once a week anyway, and most of the time it is SD. I have a large bag of SAF Gold IDY that works like a charm every time - truth be told I probably can't tell the difference in taste from that and CY.

John
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 19, 2012, 09:17:25 PM
Yes, I rarely use CY anymore because it is so perishable. I only make pizza once a week anyway, and most of the time it is SD. I have a large bag of SAF Gold IDY that works like a charm every time - truth be told I probably can't tell the difference in taste from that and CY.

John
+1 on the SAF Gold. It's what I use and like John said, it is always right there on time for you.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 09:34:08 PM
I tried 60% HR last night. That is the lowest I've gone in a long time - if not ever. I liked the way the dough handled a lot. I think I need to let the balls rise a little more (bring them up to temp sooner in the day) than with 62.5%. I'm going to work with this HR for a while and see how things go.

The pie with shrimp is Havarti, shrimp, (cut in half and put on raw), and shaved garlic . After the bake, I drizzled on a sauce I made from browned butter, garlic, dark beer, Worcestershire sauce, cayenne, dry rosemary and thyme, black pepper and Tony C's, and sprinkled on some sliced green onions. It was the pie of the night.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 09:34:43 PM
More pics:
Title: Re: Craig's Neapolitan Garage
Post by: Phar Lap on September 25, 2012, 09:43:04 PM
Craig,

Awesome as usual.  One question: do you ever drink beer with your pizza's...I am with you as an oenophile, but you have posted highly of Shiner, and I was wondering if beer ever makes it into your rotation?  :)

Adam  
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 09:48:05 PM
Craig,

Awesome as usual.  One question: do you ever drink beer with your pizza's...I am with you as an oenophile, but you have posted highly of Shiner, and I was wondering if beer ever makes it into your rotation?  :)

Adam  

Thanks Adam.

I do drink beer with pizza, but not much. I drank a Shock Top last night. It usually when I'm serving a group of all beer drinkers or later in the evening when I'm getting pretty thirsty.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 25, 2012, 09:51:08 PM
Stunning as always.......

Craig, are the various toppings selections/combinations your inspirations?
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 25, 2012, 10:06:10 PM
Every single one of those are just top shelf....I would have a hard time choosing which one to taste first.  :-\
Excellent work there Craig.  8)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 10:24:35 PM
Every single one of those are just top shelf....I would have a hard time choosing which one to taste first.  :-\
Excellent work there Craig.  8)

Thanks, Bob.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 10:40:18 PM
Stunning as always.......

Craig, are the various toppings selections/combinations your inspirations?

Thank you Paolo. Some are mine, some are borrowed. Here is the lineage of yesterdays pies (in the order of the pictures).

Spicy Margherita with Aleppo and Calabrian Chili oil is original. The use of Aleppo was championed by member dhorst (more so at Slice than here).

Shrimp and Havarti is original. Inspired by Paul Prudhommeís BBQ shrimp.

Mushroom and white truffle oil is original. Bill/SFNM has a similar pie (Pizza Lolita). Mine was created independently and has important differences.

Brussles Sprouts and pancetta is verbatim Motorino NYC/EV.

Spec, red onions, and mushrooms is my take on Robertaís Speckenwolf.

Pepperoni and Jalapeno is ubiquitous.

Sausage, dried cranberries plumped in brandy, red pepper, honey, basil  is almost original - very loosely inspired by Robertaís Bee Sting, but is really a wholly different pie.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on September 25, 2012, 10:46:36 PM
Awesome Craig!  What kind of pepperoni is that?  I like the way it cups.

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 25, 2012, 10:50:05 PM
Craig, on the Mushroom and Truffle Oil pie, is that some sort of light colored sauce underneath the cheese? To me it kinda looks like a breakfast gravy, but I'm 80% color blind and that may just be my eyes playing tricks on me.

It would be nice BTW to have one of those pies, or at least the energy to make something 1/10 as good looking.  :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 10:59:53 PM
Craig, on the Mushroom and Truffle Oil pie, is that some sort of light colored sauce underneath the cheese? To me it kinda looks like a breakfast gravy, but I'm 80% color blind and that may just be my eyes playing tricks on me.

It would be nice BTW to have one of those pies, or at least the energy to make something 1/10 as good looking.  :)

There is no white sauce. I've never put a white sauce on a pie. The light spots are fresh mozz. The darker areas is where you can see down to the crust. Parmigiano-Reggiano was applied to the entire pie before baking.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 25, 2012, 11:00:46 PM
Awesome Craig!  What kind of pepperoni is that?  I like the way it cups.

Scott D.


Thanks, Scott. It's Vermont Smoked Pepperoni. The best pepperoni I've ever tasted. Period.
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on September 25, 2012, 11:07:42 PM
I tried 60% HR last night. That is the lowest I've gone in a long time - if not ever. I liked the way the dough handled a lot. I think I need to let the balls rise a little more (bring them up to temp sooner in the day) than with 62.5%. I'm going to work with this HR for a while and see how things go.

Water is a fermentation accelerator (through water activity and the fact that yeast/enzymes don't swim), so when you dial back the water, you generally will need to either increase the time or the temp to compensate, as you're noticing.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 25, 2012, 11:08:33 PM
Bob, the sprout and pancetta pie is awesome.

Craig, I love the tennis racket shape on this offering.

Since no pizzas were allowed on the death row meal thread, I didn't get to choose this one, but would have otherwise.  Craig's is better than Motorino NYC. Period.
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on September 25, 2012, 11:10:56 PM
Craig,

Where can you buy that pepperoni?  I went looking for Calabrian Chiles today.  Couldn't find them locally.  Have to order online.

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: rcbaughn on September 25, 2012, 11:20:29 PM
Scott, I emailed Vermont Meats and they said that I would have to order it online since they don't have it in any stores in my area. I have a feeling that is how it is going to be for you too, but from all the good stuff that has been mentioned about it, it's probably worth paying the shipping.

And that is amazing Craig, I would have bet $100 that there was sauce on that pie. A testament to how good your crusts bake.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 08:28:35 AM
Bob, the sprout and pancetta pie is awesome.

Craig, I love the tennis racket shape on this offering.

Since no pizzas were allowed on the death row meal thread, I didn't get to choose this one, but would have otherwise.  Craig's is better than Motorino NYC. Period.

Thanks Gene; I wish I could say the shape was intentional.  :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 08:30:44 AM
Craig,

Where can you buy that pepperoni?  I went looking for Calabrian Chiles today.  Couldn't find them locally.  Have to order online.

Scott D.

I can't find Calabrian chilies locally either. I only know of one story in Houston that carries the VT pepperoni, and I had to ask them to carry it. I've heard that Whole Foods carries it in some of their stores. The Houston Stores don't have it. You can order it from Vermont Smoke and Cure if all else fails.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on September 26, 2012, 08:58:18 AM
Craig,

In the course of looking for photos in connection with Norma's recent Papa Gino's clone pizza, I stumbled across the following photo that I thought you might get a kick out of if you haven't already seen it: http://1.bp.blogspot.com/-QkN0-0VEdIs/Tg5d2oJqAwI/AAAAAAAAHBU/pNYpV5-DuJg/s1600/0.PapaGinos.jpg.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on September 26, 2012, 09:32:53 AM
Here's my offering for a new T-shirt design... :chef:
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on September 26, 2012, 05:31:43 PM
Thank you Paolo. Some are mine, some are borrowed. Here is the lineage of yesterdays pies (in the order of the pictures).

Spicy Margherita with Aleppo and Calabrian Chili oil is original. The use of Aleppo was championed by member dhorst (more so at Slice than here).

Shrimp and Havarti is original. Inspired by Paul Prudhommeís BBQ shrimp.

Mushroom and white truffle oil is original. Bill/SFNM has a similar pie (Pizza Lolita). Mine was created independently and has important differences.

Brussles Sprouts and pancetta is verbatim Motorino NYC/EV.

Spec, red onions, and mushrooms is my take on Robertaís Speckenwolf.

Pepperoni and Jalapeno is ubiquitous.

Sausage, dried cranberries plumped in brandy, red pepper, honey, basil  is almost original - very loosely inspired by Robertaís Bee Sting, but is really a wholly different pie.

Craig

Thanks for the specifics on the topping, I can't wait to try them myself........

The only variation I may try would be the speck, since it is essentially smoked prosciutto. I would place it on after the pie is out.....

Keep up the great work Craig!

I just love the way your pizzas look.....something for me to shoot for...
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 26, 2012, 05:59:21 PM
... I went looking for Calabrian Chiles today.  Couldn't find them locally.  Have to order online....
Scott D.

After 2 weeks of 'being stuck in customs'  my Calabrian Chile's have shipped from Amazon.com
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 08:09:18 PM
The only variation I may try would be the speck, since it is essentially smoked prosciutto. I would place it on after the pie is out.....

This is the only pie where I put the speck, prosciutto, etc. on before the bake. For this pie, it works. It would not be anywhere near as good if added post bake.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 08:09:57 PM
Here's my offering for a new T-shirt design... :chef:

I didn't think any of you saw me with a mustache.  :-D
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on September 26, 2012, 08:20:29 PM
This is the only pie where I put the speck, prosciutto, etc. on before the bake. For this pie, it works. It would not be anywhere near as good if added post bake.

Are the crispy edges important to you?  Have you tried mid bake?  I know Bianco adds his pistachios mid bake for the rosa.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 08:52:43 PM
Are the crispy edges important to you?  Have you tried mid bake?  I know Bianco adds his pistachios mid bake for the rosa.

My guests have been served and have eaten half the pie before Chris gets to mid bake...

With respect to the particular pie in question, it's perfect they way it is.
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on September 26, 2012, 09:59:29 PM
Damn it I wish that oven had wheels!!!!
Beautiful ! My chilis arrived ! I am very happy at  60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe  pizza or what your recipe using potatoes ?
Thanks !
John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 10:07:07 PM
Damn it I wish that oven had wheels!!!!
Beautiful ! My chilis arrived ! I am very happy at  60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe  pizza or what your recipe using potatoes ?
Thanks !
John

I've only done 1 potato pie. Kelly (Pizzablogger) asked me to test raw potatoes. I don't remember if I posted it in here or somewhere else.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 26, 2012, 10:09:25 PM
I've only done 1 potato pie. Kelly (Pizzablogger) asked me to test raw potatoes. I don't remember if I posted it in here or somewhere else.



Here it is: http://www.pizzamaking.com/forum/index.php/topic,17592.msg170884.html#msg170884

Title: Re: Craig's Neapolitan Garage
Post by: weemis on September 27, 2012, 08:01:46 AM
i had a pie from a local pizza shop with thinly sliced potatoes under the cheese and couldn't even tell they were on the pizza. If you're going with thinly sliced potatoes, i'm thinking purple potatoes would be your best bet visually :pizza:
Title: Re: Craig's Neapolitan Garage
Post by: Ev on September 27, 2012, 12:59:43 PM
After 2 weeks of 'being stuck in customs'  my Calabrian Chile's have shipped from Amazon.com

I'm still waiting for mine after at least a month! >:(  Theoretically, they'll be here tomorrow.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 27, 2012, 01:13:20 PM
Where are you guys ordering from? Every time I have ordered from here  http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm in the past, I get a shipping notice the same day, and the peppers show up a couple days later.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on September 27, 2012, 01:45:40 PM
Where are you guys ordering from? Every time I have ordered from here  http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm in the past, I get a shipping notice the same day, and the peppers show up a couple days later.

That's the one I used.  You must be a VIP or something.
Title: Re: Craig's Neapolitan Garage
Post by: Ev on September 27, 2012, 03:03:45 PM
Yup, me too.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2012, 12:52:50 PM
I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice. I'm finding that I really need to let it rise more than than I do with 62.5%. I don't mean time necessarily but rather to a larger volume - over 2X. I brought these balls to room temp at different times, and the more rise they had, the more I liked the finished pie.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2012, 12:53:22 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on October 08, 2012, 03:49:38 PM
 
I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice.

Nice, Craig!  As usual!  This is one of the main reasons I love using 60% or below.  The dough is silky soft but just strong enough to handle the slap technique without sacrificing the integrity of the crumb (unlike when you use the slap with a higher hydration dough). 

Marlon
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on October 08, 2012, 06:19:19 PM
Craig,

All your pies look so tasty!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on October 08, 2012, 07:10:07 PM
Craig - Your margheritas are always perfection. And is that broccolini?

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 08, 2012, 07:29:15 PM
Craig - Your margheritas are always perfection. And is that broccolini?

John

Thank you John. Yes mozz, tomato, broccolini, spicy fennel sausage, calabrian chilies.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 14, 2012, 03:41:51 PM
It was Dellavecchia hommage at the Garage last night. I prepared my take on his incredible Doppia bufala con erbe http://www.pizzamaking.com/forum/index.php/topic,21400.0.html and his Scarola calzone http://www.pizzamaking.com/forum/index.php/topic,19526.msg191104.html#msg191104.

My version of the Doppia bufala con erbe was a little simpler that John's - call it singolo bufala con erbe - topped only with Mozzarella di Bufala, chives, a drizzle of evoo, and a pinch of sea salt. For the calzone, John uses escarole, cured olives, capers and olive oil. I had tons of arugula, so I used  arugula, cured olives, capers, Meyer lemon olive oil, and a pinch of Parmigiano-Reggiano. Bill (Wheelman) made the real thing at the Texas Pizza Summit, and it is better with escarole. 

These pies are 60%HR. I think next time I'll go to 60.5%.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 14, 2012, 03:42:20 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 14, 2012, 03:43:00 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on October 14, 2012, 06:12:36 PM
Craig, I don't think your pies could possibly get any better looking than that...... I am so envious.......

BTW, good selection of wine too...... congrats!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 14, 2012, 06:21:43 PM
Craig, I don't think your pies could possibly get any better looking than that...... I am so envious.......

BTW, good selection of wine too...... congrats!

Thanks you! That bottle had been at the bottom of the cellar for a while.
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on October 14, 2012, 09:31:11 PM
The baby broccoli, sausage and Calabrian chili + oil has my full attention.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 14, 2012, 09:35:53 PM
The baby broccoli, sausage and Calabrian chili + oil has my full attention.

It's rather tasty.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: taylorpetrehn on October 14, 2012, 11:07:40 PM
TXCraig1, I've been frequenting your threads for a while but haven't actually posted until now. Your pizzas are an inspiration! Thank you.

Taylor
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on October 15, 2012, 07:27:10 AM
What an honor! I can only aspire to make pies that look this incredible. That margherita should be on the cover of the Caputo bag.

John
Title: Re: Craig's Neapolitan Garage
Post by: pizzablogger on October 17, 2012, 07:59:12 PM
Stunning as always!

How was the '94?

Thanks -- k
Title: Re: Craig's Neapolitan Garage
Post by: fornographer on October 17, 2012, 08:59:42 PM
Craig, how would you best describe the flavor of the dough on this latest batch?  Creamy? Sour? Tart?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 17, 2012, 09:54:11 PM
Stunning as always!

How was the '94?

Thanks -- k

Very nice - great year. Still quite rich.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 17, 2012, 09:54:39 PM
Craig, how would you best describe the flavor of the dough on this latest batch?  Creamy? Sour? Tart?

Creamy as is almost always the case.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on October 19, 2012, 10:47:56 PM
 craig, did the shirt impart any extra flavor on your pies? i like pizza dog to!!!
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on October 19, 2012, 11:11:45 PM
Yeah Nice logo ? and I didnt even get 1  :'(
John
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on October 19, 2012, 11:50:58 PM
 there is one on the way, since i stole it from you  ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 20, 2012, 09:53:29 AM
craig, did the shirt impart any extra flavor on your pies? i like pizza dog to!!!

I baked what was probably my best Margherita ever while wearing it. Coincidence? I think not.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on October 20, 2012, 10:59:56 AM
 I'm cooking sunday. wearing a garage shirt and a flirting with fire . i want to see how they effect flavor. it will be a controlled test. both x large and neither washed.it should be quite a battle. ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 20, 2012, 11:30:03 PM
I'm starting to like 60%. The dough is certainly easier to work with than 62.5, and if you let it rise enough, every bit as tender if not more so. Thanks to a football game that was an hour late, the oven was not quite as hot as I would have liked, but the pies came out pretty good nonetheless. About 80 seconds. My wife asked for the fig and pork confit pie a little less done. It was probably just a bit over 60.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 20, 2012, 11:30:29 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2012, 12:11:43 AM
Looking at the pics vs. last week, it is amazing the difference between 850 and 900 makes.
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on October 21, 2012, 01:34:13 AM
Third one down, with roasted red peppers?  I know you hate pumpkin, but it *looks* like a winter squash puree of some sort???   ???

Gorgeous as always, all of them.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2012, 01:58:45 AM
Third one down, with roasted red peppers?  I know you hate pumpkin, but it *looks* like a winter squash puree of some sort???   ???

Gorgeous as always, all of them.

Thanks Robyn. It's butternut squash, mascarpone, and cream. Buffalo mozzerella, roasted zucchini and red peppers, and a little sea salt were the other toppings. Awesome.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on October 21, 2012, 07:09:39 AM
Great combo with the figs. I have been using figs all fall.

What is your normal firing time? I remember you saying the longest was 10 hours, but is that every week?

John
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on October 21, 2012, 08:22:41 AM
Craig,

All your pies look delicious!  ;)

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2012, 08:55:19 AM
Great combo with the figs. I have been using figs all fall.

What is your normal firing time? I remember you saying the longest was 10 hours, but is that every week?

John

Generally right at 10 hours. Yesterday I had a 4 hour break in firing a couple hours before baking, and it made quite a difference in appearance. The pies still ate very well though.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2012, 09:11:01 AM
Great combo with the figs.


John, the pie was topped with pork confit, mascarpone and brie (about 3:1), figs, and honey.

Here is how I made the confit: http://www.pizzamaking.com/forum/index.php/topic,21625.msg218482.html#msg218482

CL
Title: Re: Craig's Neapolitan Garage
Post by: enter8 on October 25, 2012, 07:21:45 PM
Generally right at 10 hours. Yesterday I had a 4 hour break in firing a couple hours before baking, and it made quite a difference in appearance. The pies still ate very well though.

 :o
A complete newbie question from me: how much wood does that require for a weekly firing for 10 pizzas or so?
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on October 26, 2012, 05:56:11 PM
I'm starting to like 60%. . . .

Dear Craig, your pizzas are always jaw-dropping!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 26, 2012, 06:36:45 PM
Dear Craig, your pizzas are always jaw-dropping!

Thank you Omid.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on October 26, 2012, 06:46:20 PM
Thumbs up!
Title: Re: Craig's Neapolitan Garage
Post by: enter8 on October 26, 2012, 08:05:55 PM
bump :)
:o
A complete newbie question from me: how much wood does that require for a weekly firing for 10 pizzas or so?

Was there some confusion about my question? I'm curious how much wood it takes to fire up an oven like yours from cold.

Thanks,

Mal
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 28, 2012, 05:58:39 PM
bump :)
Was there some confusion about my question? I'm curious how much wood it takes to fire up an oven like yours from cold.

Thanks,

Mal

I'm sorry Mal, I didn't see it the first time. You can get it hot enough to bake a sub 90-second pie in 3-4 hours, but you will have very uneven, unbalanced heat - most of which will be coming from the fire. For a reasonably balanced heat and a 60 second pie, it takes a good 10 hours to get it hot enough. More is better. Pies made the next day starting with a 450F oven and heating for another 6 hours are better yet. There is no comparison, IMO, between the appearance of pies from a hot oven, and pies coming for a hot oven that is fully saturated with heat.

Craig
Title: Re: Craig's Neapolitan Garage
Post by: enter8 on October 28, 2012, 06:14:26 PM
I'm sorry Mal, I didn't see it the first time. You can get it hot enough to bake a sub 90-second pie in 3-4 hours, but you will have very uneven, unbalanced heat - most of which will be coming from the fire. For a reasonably balanced heat and a 60 second pie, it takes a good 10 hours to get it hot enough. More is better. Pies made the next day starting with a 450F oven and heating for another 6 hours are better yet. There is no comparison, IMO, between the appearance of pies from a hot oven, and pies coming for a hot oven that is fully saturated with heat.

Craig
Ah no worries. Thanks for the reply. I had no idea it took that long to get an oven "saturated". Definitely given me pause regarding any plans to go the WFO route. Your oven is a commercial neapolitan, am I right? I wonder if a smaller "domestic" oven would reach saturation point sooner.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 28, 2012, 06:17:15 PM
Ah no worries. Thanks for the reply. I had no idea it took that long to get an oven "saturated". Definitely given me pause regarding any plans to go the WFO route. Your oven is a commercial neapolitan, am I right? I wonder if a smaller "domestic" oven would reach saturation point sooner.

Yes, mine is. A smaller, lower mass oven would take only a fraction of the time to heat - in some cases perhaps not much more than an hour. One of the trade-offs is less balanced heat. Though that is not to say you can't bake a beautiful pie in a smaller oven.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 04:32:52 PM
I had a guest pizzaiolo help me last night. She did very well for only her second time behind my oven. The dough was 60%HR again this week. The pie with the prosciutto was mozzarella di bufala and fig and lemon preserves with prosciutto and saba added post bake. Very tasty. Fresh shucked clams on the two clam pies. It's a good thing I got 5# as I think I ate a third of them when I was shucking. K Milbrandt Syrah 2010.

Despite another long junior football excursion, I was able to get the oven up to a proper temp. It really seems to like around 875F on the floor and 950F on the walls farthest from the fire. The penalty for not using the oven every day is that I have to run a larger fire than I would like to maintain the temp as the walls and floors are not fully saturated resulting in slightly unbalanced heat, but not too bad.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 04:35:51 PM
More
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 04:36:11 PM
More
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 04:36:25 PM
The vino
Title: Re: Craig's Neapolitan Garage
Post by: andreguidon on November 04, 2012, 04:36:42 PM
Hey Craig, did you ever get the 5stagioni flour?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 04:57:20 PM
Hey Craig, did you ever get the 5stagioni flour?

Yes, I got 50kg a couple weeks ago, but I need to finish up a few kilos of Caputo first.

The pies above are Caputo Pizzeria.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on November 04, 2012, 04:57:50 PM
Love the saba pie, but the first pic has a perfectly executed margherita. Congrats to her!

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 05:00:24 PM
Love the saba pie, but the first pic has a perfectly executed margherita. Congrats to her!

John

She does very well and more importantly, she has a great deal of passion. She made the pepperoni pie as well.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on November 04, 2012, 05:03:08 PM
Craig,

I know that your sons are well versed in the Neapolitan pizzas that you make and appreciate them but how to their friends generally react to them? Your pizzaiola does look like she was into it.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 05:11:15 PM
Craig,

I know that your sons are well versed in the Neapolitan pizzas that you make and appreciate them but how to their friends generally react to them? Your pizzaiola does look like she was into it.

Peter

Overall, they are very well received. There is usually one or two with toppings that are a little too "advanced."
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on November 04, 2012, 05:32:09 PM
We need new words of praise, the usual ones are overused on this thread.  Those look amazing.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 05:42:31 PM
We need new words of praise, the usual ones are overused on this thread.  Those look amazing.

Thank you Robyn.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on November 04, 2012, 06:08:34 PM
We need new words of praise, the usual ones are overused on this thread.  Those look amazing.

Dear Robin, here's my way of praising the fruits of his efforts, connotatively:

"Dear Craig, will you let me be your roommate, please? I will make your garage my room if you let me. And, since you said, 'Nobody would complain about your smoke if you lived in Texas. . . .', I will also bring my WFO to be used as a side-arm."

It is agonizing to just look at these exquisitely done pizzas without being able to touch and taste. Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 06:11:03 PM
Dear Robin, here's my way of praising the fruits of his efforts, connotatively:

"Dear Craig, will you let me be your roommate, please? I will make your garage my room if you let me. And, since you said, 'Nobody would complain about your smoke if you lived in Texas. . . .', I will also bring my WFO to be used as a side-arm."

It is agonizing to just look at these exquisitely done pizzas without being able to touch and taste. Thank you!

We will have to make pizza daily in the winter months to be sure you stay warm.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on November 04, 2012, 07:26:19 PM


It is agonizing to just look at these exquisitely done pizzas without being able to touch and taste. Thank you!
I truly agree....in my 22 yrs. of traveling to Italy...I have never seen pizza's such as these...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 07:28:26 PM
I truly agree....in my 22 yrs. of traveling to Italy...I have never seen pizza's such as these...

Thank you Bob.   :)
Title: Re: Craig's Neapolitan Garage
Post by: bfguilford on November 04, 2012, 08:50:37 PM
Good grief, man! I live in the land of clam pies, and I'd rather have one of yours any day! Also, a quick question. Have you ever tried Fontina cheese on your mushroom pies? Our local WFO place does that, and the taste is out of this world (but they sure don't look as good as yours).

Sigh....

Barry
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 04, 2012, 09:18:25 PM
Good grief, man! I live in the land of clam pies, and I'd rather have one of yours any day! Also, a quick question. Have you ever tried Fontina cheese on your mushroom pies? Our local WFO place does that, and the taste is out of this world (but they sure don't look as good as yours).

Sigh....

Barry

Thanks Barry. I love that clam pie. No cheese at all on it.

I've never tried fontina on the mushroom pie, but I bet it would be good. So would havarti.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on November 04, 2012, 09:44:21 PM
Don't F with my mushroom pie.

Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on November 04, 2012, 09:51:54 PM
Don't F with my mushroom pie.


:-D
Could Gouda possibly cause a change of heart Tom? 
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on November 04, 2012, 09:54:55 PM
Perfection requires no tweaking.
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on November 04, 2012, 10:07:12 PM
Perfection requires no tweaking.
....so true.
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on November 04, 2012, 10:10:21 PM
Craig,

I tip my hat off to you and guest pizzaiolo.  Both of you made very beautiful looking pizzas.  You both are all-star pizza makers!  :chef:  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on November 04, 2012, 10:11:00 PM
Dear Robin, here's my way of praising the fruits of his efforts, connotatively:

"Dear Craig, will you let me be your roommate, please? I will make your garage my room if you let me. And, since you said, 'Nobody would complain about your smoke if you lived in Texas. . . .', I will also bring my WFO to be used as a side-arm."

Yeah, see, coming from YOU that's okay.  Coming from me...  I think his wife, and my husband, might find that a little bit of a no-no.   :-X  But someday I do intend to try that pizza!
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on November 04, 2012, 10:27:27 PM
Stellar, Really.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 05, 2012, 08:16:04 AM
Craig,

I tip my hat off to you and guest pizzaiolo.  Both of you made very beautiful looking pizzas.  You both are all-star pizza makers!  :chef:  :chef:

Norma


Thank you so much Norma.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 05, 2012, 08:21:21 AM
Stellar, Really.

Thanks Gene.  :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 05, 2012, 08:25:36 AM
But someday I do intend to try that pizza!

I will be deeply disappointed if you don't.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on November 05, 2012, 11:23:34 AM
 craig, that margherita looks nice and juicy just the way i like it. a knife and fork pie! can you tell me about the clam pie. if has been discussed above just note it.i will pm on all of my sofo information,should have it today. ever think about a mobile pizza garage? that way you can keep your real job and spread the faith.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 05, 2012, 11:33:27 AM
craig, that margherita looks nice and juicy just the way i like it. a knife and fork pie! can you tell me about the clam pie. if has been discussed above just note it.i will pm on all of my sofo information,should have it today. ever think about a mobile pizza garage? that way you can keep your real job and spread the faith.

Larry, here is how I do my clam pie: http://www.pizzamaking.com/forum/index.php/topic,17383.msg168880.html#msg168880

It's very much like Franny's clam pie. I like it a lot more than any I've had with cheese.

Looking forward to the Sofo info. Thanks again.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 19, 2012, 04:11:57 AM
Wow you have amazing pizzas and to find out you live in houston too is like finding out that Elvis is your neighbor!  You take the word passion to a whole Nother level and here i am thinking im obsessed learning about pizzas at 3am when I have to work at 7am lol. Yea my gf thinks I'm crazy but that's what happens
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 19, 2012, 08:41:39 AM
Wow you have amazing pizzas and to find out you live in houston too is like finding out that Elvis is your neighbor!  You take the word passion to a whole Nother level and here i am thinking im obsessed learning about pizzas at 3am when I have to work at 7am lol. Yea my gf thinks I'm crazy but that's what happens

It's probably not quite the same as having Elvis as your neighbor, but thank you nonetheless!
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 19, 2012, 08:57:40 AM
ok maybe its more like having tim the tool man taylor as a neighbor....you know with over kill ovens lol
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 19, 2012, 09:04:09 AM
ok maybe its more like having tim the tool man taylor as a neighbor....you know with over kill ovens lol

I did rewire the oven to give it more power, argh, argh, argh.
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 21, 2012, 02:33:39 PM
what side of h-town are you in Craig and when will you be making some pizzas again? curious to see one of these ovens in action.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 21, 2012, 05:57:47 PM
I'm down near the beach.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 21, 2012, 05:58:49 PM
Are you a Karbach fan or do you work there?
Title: Re: Craig's Neapolitan Garage
Post by: JConk007 on November 21, 2012, 06:17:38 PM
Now that you have the little Pizziaola you can star the mobile bus. sure shes available on most weeekends ?
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 21, 2012, 06:41:39 PM
Are you a Karbach fan or do you work there?


kinda...Im friends with them but I'm  a big fan of all our local breweries I just have a better relationship with the Karbach people
Title: Re: Craig's Neapolitan Garage
Post by: Ev on November 21, 2012, 06:50:07 PM
Gee, I sure would love to try a few Hopadillos! (hint hint) ;D ;D
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 21, 2012, 06:59:45 PM
Gee, I sure would love to try a few Hopadillos! (hint hint) ;D ;D

Right now they distribute only in Texas. Karbachs' hopadillo and rodeo clown are some of my favorite coming from houston... I wonder if I can ship beer to you lol I've never tried shipping beer
Title: Re: Craig's Neapolitan Garage
Post by: Ev on November 21, 2012, 07:03:52 PM
Well........................ ;)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 23, 2012, 10:19:22 PM
Looking for a pie to send to MPM, I found this poor guy from a couple weeks ago that never got posted.

Chorizo Riojano, fresh mozzarella, fresh oregano, sliced garlic, and red pepper flakes.

Very tasty.
Title: Re: Craig's Neapolitan Garage
Post by: Ev on November 23, 2012, 10:25:44 PM
Looks good to me! I went with my last Detroit style since they seem to be in vogue this season. Then again, it could end up being "so last week"! :-D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 23, 2012, 10:28:26 PM
Looks good to me! I went with my last Detroit style since they seem to be in vogue this season. Then again, it could end up being "so last week"! :-D

I did DS ("Detroit Style") tonight, but I didn't want to send DS two weeks in a row.
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 26, 2012, 03:18:48 PM
I went to check out pizaro's over the weekend to try some of their naeapolitan pizza. I didnt get to talk to the owner but i'm wondering whats the difference between certain ovens like yours and a commercial one?
he only cooked one pizza at a time is that standard for a commercial oven too?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 26, 2012, 03:31:13 PM
I went to check out pizaro's over the weekend to try some of their naeapolitan pizza. I didnt get to talk to the owner but i'm wondering whats the difference between certain ovens like yours and a commercial one?
he only cooked one pizza at a time is that standard for a commercial oven too?

Mine is a commercial oven. It's a Mario Acunto: http://www.acuntoforni.it/ The oven at Pizaro's is a Forno Napoletano: http://forno-napoletano.it/About%20Us.html Both are hand built brick ovens made in Naples. Our ovens are about the same size I think. Either should be able to easily bake 3 pies at a time and up to 5 with some practice.

Unless he's changed, Bill won't tell you much of anything about his oven or how he does anything. What did you think of the pizza? Did you happen to take any pictures?
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 26, 2012, 03:39:47 PM
We went right after the UH game this saturday so I didnt take any pictures as I was starving when I got there, they were pretty good the owner cooked ours and then i saw his son cook the rest of the pizzas after ours, I'd personally use a little more cheese on it but all in all it was fairly good. I'm Glad that he's doing so well too. 

I was thinking of purchasing a Forno oven  since its the only one I've seen before you mentioned the Mario acunto. I'm still a newbie to all this but like i mentioned before I really want to make my bar/restaurant come to reality soon.
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on November 26, 2012, 03:43:04 PM
so if both of those ovens can handle 3-5 pizzas, is it a matter of personal preference to cook one at a time? does heat dissipate the same?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 26, 2012, 04:21:07 PM
so if both of those ovens can handle 3-5 pizzas, is it a matter of personal preference to cook one at a time? does heat dissipate the same?

It's a matter of skill.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 26, 2012, 04:24:47 PM
I was thinking of purchasing a Forno oven  since its the only one I've seen before you mentioned the Mario acunto. I'm still a newbie to all this but like i mentioned before I really want to make my bar/restaurant come to reality soon.

There are only a couple Neapolitan builders that will sell one of their ovens to an individual: Mario Acunto, MV Forni (has roots back to Stefano Ferrara), and I think maybe Forno Napoletano as well.

There are others builders as well including Stefano Ferrara (SF) and Gianni Acunto. You probably see more SFs than anything other.
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on November 26, 2012, 07:36:21 PM
Those pizzas look like they are straight from Naples!  So beautiful!  Well done, and compliments to your assistant! 

Regards,

TinRoof
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 26, 2012, 08:10:01 PM
Thanks TR!
Title: Re: Craig's Neapolitan Garage
Post by: sub on December 21, 2012, 10:20:50 AM
Hi Craig,

I want to try Brussels sprouts on my pies, do you put them raw or do you quickly blanch them in water ?

my cooking time are usually 70 seconds.

Cheers





Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 21, 2012, 05:21:59 PM
Hi Craig,

I want to try Brussels sprouts on my pies, do you put them raw or do you quickly blanch them in water ?

my cooking time are usually 70 seconds.

Cheers


I core them and peel off the leaves which I put on the pe raw. 70 seconds is plenty of time.

Also, IMO, pancetta is MUCH better than bacon on this pie.

CL

Title: Re: Craig's Neapolitan Garage
Post by: sub on December 22, 2012, 07:28:24 PM
thanks for the tips It was very good!

But I think the pie demands a little bit of something in the seasoning to lift it up to another level (I've used mozzarella di buffala, parmigiano di reggiano, pancetta, evo, garlic)


Another toppings to die for is:

peeled pepperbell and calabrian chili cooked in evo with garlic cloves with spicy chorizo and mozzarella.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 22, 2012, 08:25:28 PM
Those look spectacular!
Title: Re: Craig's Neapolitan Garage
Post by: MrPibbs on January 04, 2013, 08:40:32 PM
The prep station is complete, and the test was a complete success!

That is the best use of a garage I have ever seen!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 04, 2013, 08:55:00 PM
That is the best use of a garage I have ever seen!

Thank you. I'm happy with it!
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on January 12, 2013, 11:45:23 AM
 craig, are you on a diet? no new pie pictures??
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 12, 2013, 12:22:23 PM
craig, are you on a diet? no new pie pictures??

Actually I am on a diet, and also I didn't make much pizza over the holidays. I just experimented with the 5 Stagioni (which I still don't like) a little.

I've lost 10lbs since the beginning of they year - 25lbs to go.

I'm starting to figure the 5 Stagioni out. Here is the last pie I made with it. Notwithstanding, when I get my hands on more Caputo it's going straight into the trash.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on January 13, 2013, 06:58:51 AM
Which diet are you on?  On Dukan myself......

Went back to Caputo after messing around with the RD brand, it all seems easier with Caputo.....

Looking forward to more of your picks.......
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 13, 2013, 09:22:21 AM
Which diet are you on?  

The Craig diet: veggies, fruit, and nuts/seeds in the MagicBullet and psyllium fiber for breakfast, not much for lunch - usually Chobani or something else with a very high protein to fat ratio. Fish or white meat chicken and lots of fresh or steamed veggies for dinner. Not much starch. about 3:1 raw to cooked veggies. Running and rock gym 3x/week. Not much in the way of adult beverages.  :(
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on January 13, 2013, 09:39:24 AM
 you poor man!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on January 13, 2013, 09:42:00 AM
Tell me about it.  :'(

Thank you for your sympathy.  :-D
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on January 13, 2013, 09:47:11 AM
 there is something about caputo that is different.the texture and flavor when cooked at high temperature is different than other flour. i saw that this week in the pizza at co. it was cooked hot but didnt pick up the taste or texture that i associate with wood fired pies.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on January 13, 2013, 09:49:14 AM
 Craig knowing that you are not an extremest and your science back ground i am going to try your diet.  >:(
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on January 13, 2013, 12:08:35 PM
I'll just die fat, thank you very much.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on January 13, 2013, 12:22:42 PM
The Craig diet: veggies, fruit, and nuts/seeds in the MagicBullet and psyllium fiber for breakfast, not much for lunch - usually Chobani or something else with a very high protein to fat ratio. Fish or white meat chicken and lots of fresh or steamed veggies for dinner. Not much starch. about 3:1 raw to cooked veggies. Running and rock gym 3x/week. Not much in the way of adult beverages.  :(
Wow!  Now that's the diet!  Good for you!
Title: Re: Craig's Neapolitan Garage
Post by: theppgcowboy on January 13, 2013, 12:26:00 PM
Put it on a pizza and it would be the perfect diet. :chef:
Title: Re: Craig's Neapolitan Garage
Post by: FuocoPizza on January 16, 2013, 03:12:43 AM
Looking for a pie to send to MPM, I found this poor guy from a couple weeks ago that never got posted.

Chorizo Riojano, fresh mozzarella, fresh oregano, sliced garlic, and red pepper flakes.

Very tasty.

Almost looks like our Diavola.


Bravo.



Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on January 16, 2013, 06:52:32 PM
Hey Fuoco, I am in the OC as well. Looking forward to getting up to your place to try out the pizzas.

Regards,

TinRoof
Title: Re: Craig's Neapolitan Garage
Post by: FuocoPizza on January 18, 2013, 01:25:39 AM
Hey Fuoco, I am in the OC as well. Looking forward to getting up to your place to try out the pizzas.

Regards,

TinRoof

We look forward to having you!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 02, 2013, 09:59:23 PM
Getting closer to something I like with the 5Stagioni. It seems the keys are high hydration (66%+), minimal working the dough, and ultra fast bake times (<45 sec).

100% Stagioni Napoletana
67% Water (I'm going to use 66% next time)
2.0% Culture
2.8% Salt

Mixed in the KA for about 2 minutes. 20 minute rest and a set of stretch-and-folds. Let rest for a couple hours (at 60F) then a set of stretch-and-folds. 36 hours at 60F. Balled and another 8 at 80F followed by 2 at 68F.

This was 45 seconds:
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on February 03, 2013, 02:08:05 PM
It looks like you have that flour figured out.  Beautiful!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 03, 2013, 02:12:02 PM
Thanks Tom. Getting close. I think 66%HR and a 40-43 second bake is going to be in the sweet spot.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on February 03, 2013, 03:42:42 PM
Craig, why did you ball it at 80f then take it down to 68f for the last 2 hours?  Was it to slow it down while waiting on the oven?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 03, 2013, 04:11:04 PM
Craig, why did you ball it at 80f then take it down to 68f for the last 2 hours?  Was it to slow it down while waiting on the oven?

I balled at 80F because it was a little behind schedule. I don't like working with warm dough, so I brought it back to room temp for the last couple hours.

CL
Title: Re: Craig's Neapolitan Garage
Post by: David Deas on February 03, 2013, 07:30:56 PM
Nice pies Craig, as usual.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on February 03, 2013, 11:22:27 PM
I balled at 80F

CL

Craig,

Where did you get the 80 degree environment? Crank up the heat in the playroom or do you have some sort of heat modifying contraption I don't know about? Temp management is my biggest issue right now.

John
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on February 03, 2013, 11:28:31 PM
Craig,

Where did you get the 80 degree environment? Crank up the heat in the playroom or do you have some sort of heat modifying contraption I don't know about? Temp management is my biggest issue right now.

John
They don't call him..."TX"  Craig for nothing.  :)
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on February 04, 2013, 12:33:47 AM
I am thankful for Craig, mostly because i have the same bag of flour. He saved me a good 8 months of experimenting with this stuff. That being said, i am still only a year behind. Woo frkn' Hoo!
 :-D :pizza:
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on February 04, 2013, 12:40:14 AM
i am still only a year behind. Woo frkn' Hoo!
 :-D :pizza:
Good luck on your journey Gene.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 04, 2013, 09:45:14 AM
Craig,

Where did you get the 80 degree environment? Crank up the heat in the playroom or do you have some sort of heat modifying contraption I don't know about? Temp management is my biggest issue right now.

John

My oven with the light on. You might need to run the broiler for a few seconds to get it up to temp first.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 01:24:32 PM
I'm getting closer to where I want to be with the 5 Stagioni. I'm still not quite there on the appearance, but the tenderness is unmatched and the flavor is very good.

100% 5 Stagioni
66% water - I've tried 65%, 67%, and 66% in recent weeks and I'm convinced 66% is the right number for me.
2.8% salt
2.0% Ischia

I brought it together in the mixer for about 2 minutes at a low speed. I let it rest on the counter for 30 minutes or so and gave it some folds. I let it rest for another couple hours (70F) and gave it a few more folds then into the box. 40 hours bulk at 64F followed by 6 hours in balls at 64F and two more hours at 70F.

The past couple times my bulk was closer to 60F, and I had to warm the dough up to 80F or so to have it ready in time. This resulted in a very fine bubble structure in the dough as viewed from the bottom of the plastic containers. Yesterday, the holes in the raw dough were much larger and the leoparding was much more pronounced. I believe this supports by theory that the size of the bubbles in the dough is a key factor:  http://www.pizzamaking.com/forum/index.php/topic,23321.msg236761.html#msg236761

Baked at 925F for 50 seconds.

The last pie had dry WM mozz (I ran out of fresh) fine lemon zest, fresh rosemary, evoo, and a pinch of sea salt. It was really good.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 01:25:15 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on February 17, 2013, 01:46:15 PM
Craig,

Methinks you have gotten the hang of it ;D.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on February 17, 2013, 02:36:12 PM
Craig, they are all excellent!  I'm just wondering why you extended the bulk time as opposed to your usual 24+24 hr workflow.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 02:43:08 PM
Craig, they are all excellent!  I'm just wondering why you extended the bulk time as opposed to your usual 24+24 hr workflow.



Thanks guys.

I wanted the dough a little less slack for opening. I was going to do 36+12, but I got sidetracked in the morning.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on February 17, 2013, 02:52:28 PM
Craig, I have no basis for understanding NP pizza.  The pie we shared at Amano's had a slight crisp to the crust and the crust was light and airy.  Do your pies exhibit those qualities?
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on February 17, 2013, 03:07:21 PM
Yes, they do.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 03:23:32 PM
Yes, they do.

Let me qualify that a little - they did when I was making them with Caputo, like the ones you had. With 5Stagioni, it is almost unnoticeable.
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on February 17, 2013, 03:41:15 PM
And your preference?  I'm sure they are both good in their own rights.
Title: Re: Craig's Neapolitan Garage
Post by: meatboy on February 17, 2013, 03:44:34 PM
Craig, your pies are just awesome! Watching those make me WANT an oven (either Ferrara or Acunto ;) )

I'm curious how often you fire your oven and for how many pizzas?! How much wood do you burn per session? Thanks in Advance!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 04:10:55 PM
Thank you. I love the Acunto.

When I'm not dieting like now  :'(, I run it one day almost every week. When I do, I probably burn ~25 pieces of wood that are 4-5" x 24"
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 04:13:20 PM
And your preference?  I'm sure they are both good in their own rights.

I'm just about indifferent. As you noted, they both have some great attributes. If I had top pick one, I'd probably go with the paper thin crisp shell - I still think I can make a slightly better pie with Caputo.
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on February 17, 2013, 04:49:29 PM
 hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour.
 you pies look terrific as usual,are you done with your diet??
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 17, 2013, 05:01:57 PM
hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour.
 you pies look terrific as usual,are you done with your diet??

Thanks, Larry. I'm using the Neapolitan. No - not done with the diet yet.  :'(
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on February 18, 2013, 01:14:40 AM
Gorgeous! I especially love the lemon zest one because I can just imagine how good it was.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 18, 2013, 04:38:35 AM
Gorgeous! I especially love the lemon zest one because I can just imagine how good it was.

Thanks Robyn.
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on February 18, 2013, 06:53:15 AM
Great job taming that flour! +1 on the lemon zest pie. Stealing that one once my oven is not covered in snow.

John
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on February 18, 2013, 06:56:52 AM
those are beautiful Craig.    is that a sausage & cranberry?  I love that combo
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on February 18, 2013, 07:40:21 AM
Craig,

Truly beautiful pies.  Glad to hear your tamed that flour.  :P

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on February 18, 2013, 08:06:25 AM
Craig,

Delish looking pies. What is the meat on pie #1? Chorizo? I don't see the cupping and perfect edge charring of the other pie, which I assume is VT Roni.

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 18, 2013, 02:09:54 PM
Thanks, John. The first is a lackluster hot sopressata. The other is indeed VT pepperoni.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on February 18, 2013, 03:23:05 PM
Craig,

I have been meaning to buy some sopressata to get something like the Paulie Gee pies I saw from the NY trip. His sopressata seems to be of greater caliber than those on your pizza. You must have some thoughts on why the sopressata on your pie isn't browned/appropriately charred like your VT Pepperoni pie?

This is what I'm talking about vis-a-vis Paulie Gee's sopressata pie:

http://www.flickr.com/photos/nycblondieandbrownie/5752865732/in/set-72157621754989113/ (http://www.flickr.com/photos/nycblondieandbrownie/5752865732/in/set-72157621754989113/)

Bottom Line: I'd eat all of your pies ten times over! Just tryin to learn from the experts! :chef:

Thanks

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 18, 2013, 05:31:58 PM
I've had Paulie's Hellboy. His is clearly a better sopressata - I know it's shocking that good sopressata is more widely available in NYC than in Houston.  :-D  His is also sliced a lot thinner than mine. Mine came in a stick, and I had to slice it by hand.
Title: Re: Craig's Neapolitan Garage
Post by: hotsawce on February 18, 2013, 06:38:56 PM
Way to tame the 5 Stagioni.

And 50 seconds at 925....not much room for error  ;) I'd imagine the pies cooked at 50 seconds are at least slightly more tender than a 1:00 to 1:10 pie?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 18, 2013, 07:08:34 PM
Way to tame the 5 Stagioni.

And 50 seconds at 925....not much room for error  ;) I'd imagine the pies cooked at 50 seconds are at least slightly more tender than a 1:00 to 1:10 pie?

Thank you. Yes, the difference in tenderness is stark.
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on February 18, 2013, 08:26:52 PM
Great looking pies Craig! 
 Have a question.  Is you floor temperature 925 degrees?   I seem to always burn the bottoms at anything over 825 degrees.  Could it be that I have too much flour underneath when I slide the pie in the oven.  I always try to minimize that.  Any other thing that you could think of why my pies burn at 925 and yours don't? 

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 18, 2013, 10:11:24 PM
Great looking pies Craig! 
 Have a question.  Is you floor temperature 925 degrees?   I seem to always burn the bottoms at anything over 825 degrees.  Could it be that I have too much flour underneath when I slide the pie in the oven.  I always try to minimize that.  Any other thing that you could think of why my pies burn at 925 and yours don't? 

Scott D.

Yes 925F+ on the deck. I bet the biggest difference is the deck material. Yours is fire brick, right? I bet it has a significantly higher thermal conductivity than the clay-like material mine is made from.
Title: Re: Craig's Neapolitan Garage
Post by: shuboyje on February 18, 2013, 10:21:58 PM
There is a pretty big variance in what is called firebrick, but I have cooked on a 1000F firebrick hearth many times without burring.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 19, 2013, 06:44:35 AM
There is a pretty big variance in what is called firebrick, but I have cooked on a 1000F firebrick hearth many times without burring.

You're right, however my guess is that if you're burning at temps over 825F, it is likely to be the main reason. These are just guesses, but I bet they are close. If my Biscotto di Sorrento is 0.3W/m*K and your fire brick is 1.1W/M*K, the difference absolute difference is small, but it's almost 4 times as conductive. I'd bet it's at least 2X as conductive.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 23, 2013, 10:39:54 PM
Still zeroing in on the 5Stagioni. The only differences from last time is that I cut the HR down to 65.5%. It's been a little warmer here, so they were a little more risen when baked. The oven was as hot as I've ever had it, and bake times were about 45 seconds on the first pie and 40 seconds on the rest. These pies had the paper thin crispy shell and yet were still ans tender as you can imagine. I still can't quite seem to get the look just the way I want it (though the pies looked better in person than in the pics), but everything else about them is right there.

One thing about 40 second bake times - other than the crust, stuff doesn't cook in 40 seconds. The difference in the mushrooms between a 40 and a 60 second pie is stark. Cheese doesn't melt, and I tore it half the size I used to - I'm going to try cheese cut like di Michele next time. The asparagus was all but raw; though the pie (asparagus birds nest with pancetta and lemon evoo) was still pretty good.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 23, 2013, 10:40:55 PM
More
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on February 24, 2013, 12:28:59 AM
You are insane Craig.  Quit tinkering and open up a pizzeria already!  :P
Title: Re: Craig's Neapolitan Garage
Post by: trosenberg on February 24, 2013, 06:19:46 AM
Craig, When a guy with about 6,000 posts on a pizza forum calls you insane because you are obsessed with pizza you may want to seek some help!  That being said this lurker  thoroughly enjosy your incredibly informative postings; they (like Tran's) have greatly helped me improve my skills. Thanks. 
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on February 24, 2013, 04:45:24 PM
You are insane Craig.  Quit tinkering and open up a pizzeria already!  :P
X 1000  :chef:

Out of curiosity, Craig, how many pies(total) did you cook in this last bake?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 24, 2013, 04:48:24 PM
X 1000  :chef:

Out of curiosity, Craig, how many pies(total) did you cook in this last bake?

Just the 8 I posted.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on February 24, 2013, 05:00:48 PM
Craig, it just occurred to me, did you ever think of giving neapolitan pizza making courses?



Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 24, 2013, 06:09:04 PM
No. It's not something I've given much thought to. I wouldn't rule it out, but I don't think it's likely.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on February 24, 2013, 06:34:26 PM
Technically, it sounds like it still could possibly happen......... :D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 24, 2013, 07:23:38 PM
Heck - anyone get get just about everything I know right here.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on February 24, 2013, 07:27:51 PM
Yes, but hands on practice, plus the ability to ask questions while practicing  is always the best way to learn....... at least for me anyway.....

OK Craig, I won't bring this up again, but really reconsider it......
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 24, 2013, 07:31:29 PM
I would probably need to go to the student to work with their equipment and oven, right?
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on February 24, 2013, 07:46:14 PM
Or you can have week-end classes in TX, where you are in your environment and are most comfortable in...... I am just throwing that out there.....
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on February 24, 2013, 08:21:23 PM
Giving lessons does not pay very much...http://cityroom.blogs.nytimes.com/2011/12/15/the-rise-and-fall-of-a-pizza-making-class/

Now, Craig could possibly make a nice little side business(time permitting) out of personal consulting with shop owners and wealthy home enthusiasts/ folks considering an NP restaurant. His credentials are well rounded and solid.

But look out $$ if he did put his mind to opening his own full service restaurant. Lot of work though....
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on February 27, 2013, 11:40:51 PM
Hey Craig

When I first bought my WFO I went to Napa and did a weekend with Andrea Mugniani.  I took my wife so it was more of a cooking "vacation" but I got to work the oven a bit and met some nice folks ( oh and lots of wine) 

We paid some pretty good cash ( check out her rates on her website).  I would have no hesitation paying some more good cash to learn all that I could from someone like you.  Heck I bet you could fill every weekend you wanted full of people just from this forum alone.  If anything, it would certainly pay for your pizza habit and who knows what would turn up... Getting a bunch of pizza geeks around an Acunto with some good wine... sounds like a party to me.  I'll be the first to sign up!

Scot 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 28, 2013, 07:53:35 AM
Hey Craig

When I first bought my WFO I went to Napa and did a weekend with Andrea Mugniani.  I took my wife so it was more of a cooking "vacation" but I got to work the oven a bit and met some nice folks ( oh and lots of wine) 

We paid some pretty good cash ( check out her rates on her website).  I would have no hesitation paying some more good cash to learn all that I could from someone like you.  Heck I bet you could fill every weekend you wanted full of people just from this forum alone.  If anything, it would certainly pay for your pizza habit and who knows what would turn up... Getting a bunch of pizza geeks around an Acunto with some good wine... sounds like a party to me.  I'll be the first to sign up!

Scot 

I'll think about it. Thanks!
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on February 28, 2013, 09:56:50 AM
Giving lessons does not pay very much...http://cityroom.blogs.nytimes.com/2011/12/15/the-rise-and-fall-of-a-pizza-making-class/

Now, Craig could possibly make a nice little side business(time permitting) out of personal consulting with shop owners and wealthy home enthusiasts/ folks considering an NP restaurant. His credentials are well rounded and solid.

But look out $$ if he did put his mind to opening his own full service restaurant. Lot of work though....

That is a very interesting read, Bob! Makes you wonder about all the "unseen forces" that are pushing people one way or another without them even knowing it!

Now, looking at that one pic, I'm not sure any of those goofballs would know what to make of a WFO or NP pies, let alone an Acunto oven! ;D I think Craig's clientele would be more focused, and definitely less dependent on his ranking on TRIP ADVISOR!!! :-D

John K
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on February 28, 2013, 10:00:16 AM
I would love to come down there sometime and learn from the master! Maybe make a little trip around the OU vs Texas football game? Craig do you have any hook up with tickets? Maybe come down on a Thursday and cook Friday then head off to the game on Saturday? I'm in!
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on February 28, 2013, 10:53:41 AM
Roberto's School at Keste is a 10 day program. Its $4500.

While I am sure it is well worth the money, I just can't afford the 10 days off at this point in my life!

I've heard that Craig's school is only 4 days, and we get to stay in yurts in the back yard. That sounds more doable! :P

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 28, 2013, 10:56:53 AM
I would love to come down there sometime and learn from the master! Maybe make a little trip around the OU vs Texas football game? Craig do you have any hook up with tickets? Maybe come down on a Thursday and cook Friday then head off to the game on Saturday? I'm in!

The Red River Rivalry is played in Dallas, so it's 4 hours or so away. Sorry, I can't help with Tickets. Now if you want to see Rice get beat by somebody...  ;D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 28, 2013, 11:02:57 AM
Roberto's School at Keste is a 10 day program. Its $4500.

While I am sure it is well worth the money, I just can't afford the 10 days off at this point in my life!

I've heard that Craig's school is only 4 days, and we get to stay in yurts in the back yard. That sounds more doable! :P

John K

Actually we set up cots in the garage.  :-D

I'm not sure my reputation is quite at par with Roberto's just yet... We do study some subjects that he does not cover however such as the effects of consuming adult beverages on pizza making. We also take an in-depth look at paring wine, beer, bourbon, tequila, etc. with pizza. In the evening, we recap the day's lessons around the fire pit with cigars and rum.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on February 28, 2013, 11:37:17 AM

 adult beverages pizza making.  wine, beer, bourbon, tequila, pizza.  fire pit  cigars rum. :drool:

Craig,

Feel free to use the above condensed version of your syllabus in your marketing material. I think it really hammers home the essentials, and weeds out any potential fun haters.

John K

PS I sent the deposit check today...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on February 28, 2013, 11:38:40 AM
Fun haters are not welcome.
Title: Re: Craig's Neapolitan Garage
Post by: theppgcowboy on March 07, 2013, 03:23:36 PM
Craig,
I sent you an email off list.  Not sure how your email works but it will be from [email protected]
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on March 07, 2013, 03:56:01 PM
I got it.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2013, 09:55:26 PM
Back in business with Caputo and feeling very happy. Yesterday's bake (61.5%, 2.8% salt, 1.8% Ischia, 48 hours at 62F, 55 seconds):
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2013, 09:56:17 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2013, 09:58:54 PM
Here one I posted at Slice, but I don't think it ever got posted here - "cheeky basil"

Smoked pork jowl, Parmigiano-Reggiano, and fresh basil.
Title: Re: Craig's Neapolitan Garage
Post by: pete zappie on April 08, 2013, 10:00:05 PM
 nice fireworks  :drool:
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on April 08, 2013, 10:01:47 PM
Oh, oh, oh....back, without missing a beat!  :chef:
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 08, 2013, 10:07:21 PM
Amazing! I love jalapeŮos on mine too. The fresh ones give off the perfect heat balance when cooked in the WFO. Great job as always Craig. Thank you for posting.
Title: Re: Craig's Neapolitan Garage
Post by: shuboyje on April 08, 2013, 10:12:27 PM
How is the texture on these?  Some of them look so soft and billowy I'd call them Salvo-like. 
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on April 08, 2013, 10:35:26 PM
Craig,

All of your pizzas are calling out to me.  Great job!  :pizza:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 08, 2013, 10:41:12 PM
How is the texture on these?  Some of them look so soft and billowy I'd call them Salvo-like.

Yes, extremely soft and billowy.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on April 08, 2013, 11:08:49 PM
Yes, extremely soft and billowy.

You're killing me here! :drool:

John K
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on April 08, 2013, 11:19:03 PM
Yes, extremely soft and billowy.
Sort of like the Bob Ross of pizzamaking.... :)
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on April 09, 2013, 05:06:40 AM
Here one I posted at Slice, but I don't think it ever got posted here - "cheeky basil"

Smoked pork jowl, Parmigiano-Reggiano, and fresh basil.

Perfection in my book.

John
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on April 09, 2013, 08:02:12 AM
Sublime!
Title: Re: Craig's Neapolitan Garage
Post by: RobynB on April 09, 2013, 12:34:39 PM
Good to see harmony restored in the garage.  Why work with a flour that doesn't make you happy, right? 

The mushroom ones look creamier than usual - did you add a sauce or just the usual preparation?

Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on April 09, 2013, 12:50:39 PM
They all look great.
I think this is a beautiful pizza right here... :drool:
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on April 09, 2013, 04:40:57 PM
Always inspiring!  I love the new addition of smoked jowl to the lineup!

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 09, 2013, 05:57:38 PM
Thanks guys.

Bob, fresh oregano and garlic is out of this world on a pepperoni pie.

CL
Title: Re: Craig's Neapolitan Garage
Post by: sub on April 09, 2013, 07:14:59 PM
Too many pizza in one time, it's bad for your diet Craig !   :P

They all look gorgeous, 



Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 14, 2013, 01:11:39 PM
Last nights bake.

The asparagus pie had fresh mozz, a little Parmigiano-Reggiano, asparagus, smoked pork jowel, a tiny pinch of sea salt, and lemon zest. Post bake, I gave it a little lemon juice and some Meyer lemon evoo. I thoroughly enjoyed it.

61.5, 2.8, 1.8. 24 hours in balls at 60F, 14 hours in balls at 60F, 8 hours in balls at about 85F average. The last hour and a half was 74F as was the approximate temp through the end of the bake. I don't like working with hot dough. My goal was not to have the dough 85F at the end. The cooler ran a little on the cold side, and I had to play catch-up.
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on April 14, 2013, 02:55:35 PM
Hurry up, June....
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 14, 2013, 03:43:22 PM
 ;D
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 14, 2013, 06:30:28 PM
Amazing pizzas as always. I made 12 on Saturday. Not one chance to take a picture before they were torn into though.
Title: Re: Craig's Neapolitan Garage
Post by: PetersPizza on April 14, 2013, 06:33:27 PM
Beautiful pies!

The margarita looks especially spectacular.

-Peter
Title: Re: Craig's Neapolitan Garage
Post by: 2stone on April 14, 2013, 09:07:10 PM
Seriously.....when are you going to open up a place?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 14, 2013, 10:32:54 PM
Seriously.....when are you going to open up a place?

Would love to. Need the right partner. He knows who he is.
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 14, 2013, 11:09:49 PM
Ok ok ok... Man did you really have to tell everyone you were just waiting for me to open our own pizza place?  :-D I wish!
Title: Re: Craig's Neapolitan Garage
Post by: flyboy4ual on April 14, 2013, 11:58:24 PM
Awesome pizza's as usual.   Move to Southern California and I will partner with you for a pizza place!

Scott D.
Title: Re: Craig's Neapolitan Garage
Post by: rockmes on April 15, 2013, 06:50:20 AM
They all look great.
I think this is a beautiful pizza right here... :drool:

I would have to agree. That would be my favorite as well. Less is more. ;D
Title: Re: Craig's Neapolitan Garage
Post by: Polo1523 on April 22, 2013, 01:07:45 PM
Hello Craig, Pies look amazing, could you share your latest recipe please.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 22, 2013, 01:12:21 PM
Hello Craig, Pies look amazing, could you share your latest recipe please.

Sure.

100% Caputo Pizzeria (there is no substitute  ;D)
61.5% HR
2.8% salt
1.7% Ischia

The process is still pretty much as I describe here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069 (http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069)

The reason for the increased culture is that I've found I prefer the dough to have a bit more rise than you see in the pictures at the link (and sublinks) above.

CL
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 22, 2013, 01:27:52 PM
Hey Craig what would be the substitute using ADY or IDY since I don't have a live culture yet? Thank you!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 22, 2013, 01:33:13 PM
For my Ischia in the 60-75F range, I would say it is approximately: 1% Ischia = 0.015% IDY, 0.02% ADY, or 0.05% CY

This will almost certainly take some experimenting on your part to get it dialed it.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on April 22, 2013, 09:10:28 PM
Craig, awesome looking pizzas as per usual.....

A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation?  (I know you prefer 48 hrs.)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 22, 2013, 09:25:50 PM
Craig, awesome looking pizzas as per usual.....

A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation?  (I know you prefer 48 hrs.)

I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.
Title: Re: Craig's Neapolitan Garage
Post by: Mangia Pizza on April 22, 2013, 09:36:26 PM
I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.
Thank you Sir!
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 22, 2013, 09:43:36 PM
So that could be why I don't get the awesome leoparding. I usually only ferment for 18-24 hours. I am trying your process this weekend. Wish me luck!!!!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 22, 2013, 09:58:10 PM
So that could be why I don't get the awesome leoparding. I usually only ferment for 18-24 hours. I am trying your process this weekend. Wish me luck!!!!!

Better to overferment a little than under. Go a little more than you see in my last picture here: http://www.pizzamaking.com/forum/index.php/topic,20477.msg202048.html#msg202048 (http://www.pizzamaking.com/forum/index.php/topic,20477.msg202048.html#msg202048)

The more you ferment, the more gentle you must be when opening your dough.
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 22, 2013, 10:25:08 PM
Well I have mine in a doughy tray. Is there any way you can tell in the tray?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 22, 2013, 10:38:46 PM
Well I have mine in a doughy tray. Is there any way you can tell in the tray?

"There's a force in the universe that makes things happen. All you have to do is get in touch with it. Stop thinking. Let things happen......and be...the ball." - Ty Webb

Caddyshack - Be the ball, Danny! (legendado) (http://www.youtube.com/watch?v=LGKkmpbhv9k#)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on April 22, 2013, 10:41:41 PM
Or, if you don't think you can get there through a zen-like connection with the universal force, you could buy one disposable container and put one of your balls in it to learn what the balls in the tray look like when the ball in the container looks right on the bottom.... Na Na Na Na Na Na Na Na Na Na
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on April 23, 2013, 05:43:39 AM
 :-D   :-D  :-D THAT IS AWEEEEEEEESOME!!!!!!!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 11:17:30 AM
This is 61%HR, 2.8% salt, 1.7% culture (a little bit too much), 24 hours at 64F bulk + 24 hours at 64F balls. The dough was close to 64F when baked. Bake times were all ~50 seconds.

These pies used Sclafani crushed tomatoes (28oz cut with 1/2C water and a healthy pinch of salt).
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 11:18:09 AM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on June 03, 2013, 11:25:55 AM
Beautiful pizzas! Love the long chives laid across the pizza. And the Tapestry!
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on June 03, 2013, 11:36:14 AM
Beautiful pizzas! Love the long chives laid across the pizza. And the Tapestry!

Ditto on those pizzas! Great lighting.

And one day I think we all deserve a tour of your wine cellar. You bring out some beauties!

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 03:40:33 PM
The pies are getting about 40 seconds on the deck and 10 in the dome. This is a typical undercarriage (from the sopressata pie above).
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 03:42:07 PM
Beautiful pizzas! Love the long chives laid across the pizza.

Thank you! Fresh cut from the garden. That is without a doubt one of my all-time favorite pies. It's my wife's favorite. John D. outdid himself with the concept.
Title: Re: Craig's Neapolitan Garage
Post by: BrickStoneOven on June 03, 2013, 04:10:12 PM
Craig, how did you like the tomatoes or do you want to try them couple more times before you give an opinion?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 04:23:03 PM
Craig, how did you like the tomatoes or do you want to try them couple more times before you give an opinion?

I really liked them a lot, but probably not for pizza. I posted more on it here: http://www.pizzamaking.com/forum/index.php/topic,25450.msg257652.html#msg257652 (http://www.pizzamaking.com/forum/index.php/topic,25450.msg257652.html#msg257652)
Title: Re: Craig's Neapolitan Garage
Post by: dellavecchia on June 03, 2013, 04:23:06 PM
I am getting sick I seeing perfection from you Craig. I love the puffy crusts you get. Very reminiscent of Ciro Salvo.

John
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 04:23:45 PM
I am getting sick I seeing perfection from you Craig. I love the puffy crusts you get. Very reminiscent of Ciro Salvo.

John

You are way too kind. But I'll take it! ;D
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 03, 2013, 06:05:05 PM
The pies look great as always Craig! Glad you enjoyed the Sclafani tomatoes.
Your pies look similar to the one below which I had yesterday at a festival  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on June 03, 2013, 06:13:41 PM
The pies look great as always Craig! Glad you enjoyed the Sclafani tomatoes.
Your pies look similar to the one below which I had yesterday at a festival  :-D
Cockeye cut.  ;D
I know you mean well Chaz...but paleeez man! She ain't even close.  :-\

Out of curiosity; how much they charge for that pie? For most ordinary places it really doesn't look bad at all.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 03, 2013, 06:23:50 PM
The pies look great as always Craig! Glad you enjoyed the Sclafani tomatoes.
Your pies look similar to the one below which I had yesterday at a festival  :-D

I hope you mean the look similar because my Margherita is also red, white, and green.  :(
Title: Re: Craig's Neapolitan Garage
Post by: derricktung on June 03, 2013, 06:28:46 PM
I hope you mean the look similar because my Margherita is also red, white, and green.  :(

Sounds like you took some offense at that one.. ;)  The pie Chaze took a pic of looks decidedly more NY than Neapolitan IMHO.  It's definitely not as pretty as your pies.

Don't worry Craig, I think your pies are prettier.   ;D
Title: Re: Craig's Neapolitan Garage
Post by: Chicago Bob on June 03, 2013, 06:53:46 PM
OK, here's how you want to eat.... >:D
Before:innocence
After:bliss   ;D
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on June 03, 2013, 11:19:46 PM
This is 61%HR, 2.8% salt, 1.7% culture (a little bit too much), 24 hours at 64F bulk + 24 hours at 64F balls. The dough was close to 64F when baked. Bake times were all ~50 seconds.

These pies used Sclafani crushed tomatoes (28oz cut with 1/2C water and a healthy pinch of salt).

Dear Craig, your pizzas are impressive as usual. Someday, I love to experience them in person.

Omid
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 04, 2013, 06:34:34 AM
I hope you mean the look similar because my Margherita is also red, white, and green.  :(

The colors are the ONLY similarity! Just to clarify, I was not impressed at all with the pie I had and am always impressed with your pies Craig.
Bob, you're right, they arent even close. I was being sarcastic which is why i put the  :-D after my post...lol That pie was $9.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on June 04, 2013, 08:50:39 AM
I was being sarcastic which is why i put the  :-D after my post...lol That pie was $9.
Chaze,

I know where you are coming from.

For years, I have been an observer in my role as a Moderator of how members express themselves using emoticons as well as time honored practices such as sarcasm, satire and humor. I have come to the conclusion that these forms of expression do not always convey what the writer intended.

As a result of my observations, and using emoticons as an example, I do not use anywhere near the number that most other members use, and I use them sparingly and only when they reflect my actual state at the time I post (like laughing or smiling). I personally would rather use carefully chosen words to convey what I want to say rather than using emoticons, even with the very large number of emoticons that are available in the emoticon universe and their many gradations and varied expressions.

I also try to avoid sarcasm, and sometimes have to bite my tongue to refrain from doing so, since I have learned that most people do not respond well to sarcasm that is directed against them and especially if it puts them in a bad light. Also, I have learned that some people take whatever you say or do literally, whether it is the use of particular emoticons, sarcasm or humor, and completely miss the effect that was intended. The reality is that there are some people who take just about everything literally. For those people, emoticons may well be the best way to let them know your state of mind since words alone may not be enough. Satire and tongue-in-cheek expressions often fail for this reason.

I will confess to attempts at humor, to lighten things up and hopefully make someone laugh, and because I find humor to be an intellectually challenging exercise, but I have concluded that humor is very hard to convey well in the written word and not be misconstrued. In my experience, to be effective, attempts at humor have to be clear, obvious and unambiguous. It will also work best with people who also have a sense of humor.

In the real world, there are fewer misunderstandings than in the virtual world because people may know you personally and how you express yourself, your physical mannerisms and facial expressions and tone, the extent of your intellect, and your sense of humor. You may also know each other's personal sensitivities and taboo subjects. It is hard to replace these with words and emoticons when you don't know the people personally.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 04, 2013, 08:55:44 AM
The colors are the ONLY similarity! Just to clarify, I was not impressed at all with the pie I had and am always impressed with your pies Craig.
Bob, you're right, they arent even close. I was being sarcastic which is why i put the  :-D after my post...lol That pie was $9.

I figured that was probably the case.  No worries.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 04, 2013, 09:02:11 AM
Chaze,

I know where you are coming from.

For years, I have been an observer in my role as a Moderator of how members express themselves using emoticons as well as time honored practices such as sarcasm, satire and humor. I have come to the conclusion that these forms of expression do not always convey what the writer intended.

As a result of my observations, and using emoticons as an example, I do not use anywhere near the number that most other members use, and I use them sparingly and only when they reflect my actual state at the time I post (like laughing or smiling). I personally would rather use carefully chosen words to convey what I want to say rather than using emoticons, even with the very large number of emoticons that are available in the emoticon universe and their many gradations and varied expressions.

I also try to avoid sarcasm, and sometimes have to bite my tongue to refrain from doing so, since I have learned that most people do not respond well to sarcasm that is directed against them and especially if it puts them in a bad light. Also, I have learned that some people take whatever you say or do literally, whether it is the use of particular emoticons, sarcasm or humor, and completely miss the effect that was intended. The reality is that there are some people who take just about everything literally. For those people, emoticons may well be the best way to let them know your state of mind since words alone may not be enough. Satire and tongue-in-cheek expressions often fail for this reason.

I will confess to attempts at humor, to lighten things up and hopefully make someone laugh, and because I find humor to be an intellectually challenging exercise, but I have concluded that humor is very hard to convey well in the written word and not be misconstrued. In my experience, to be effective, attempts at humor have to be clear, obvious and unambiguous. It will also work best with people who also have a sense of humor.

In the real world, there are fewer misunderstandings than in the virtual world because people may know you personally and how you express yourself, your physical mannerisms and facial expressions and tone, the extent of your intellect, and your sense of humor. You may also know each other's personal sensitivities and taboo subjects. It is hard to replace these with words and emoticons when you don't know the people personally.

Peter

I know I've put my food in my mouth a couple times here trying to be funny.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on June 04, 2013, 10:55:51 AM
Chaze,

I know where you are coming from.

For years, I have been an observer in my role as a Moderator of how members express themselves using emoticons as well as time honored practices such as sarcasm, satire and humor. I have come to the conclusion that these forms of expression do not always convey what the writer intended.

As a result of my observations, and using emoticons as an example, I do not use anywhere near the number that most other members use, and I use them sparingly and only when they reflect my actual state at the time I post (like laughing or smiling). I personally would rather use carefully chosen words to convey what I want to say rather than using emoticons, even with the very large number of emoticons that are available in the emoticon universe and their many gradations and varied expressions.

I also try to avoid sarcasm, and sometimes have to bite my tongue to refrain from doing so, since I have learned that most people do not respond well to sarcasm that is directed against them and especially if it puts them in a bad light. Also, I have learned that some people take whatever you say or do literally, whether it is the use of particular emoticons, sarcasm or humor, and completely miss the effect that was intended. The reality is that there are some people who take just about everything literally. For those people, emoticons may well be the best way to let them know your state of mind since words alone may not be enough. Satire and tongue-in-cheek expressions often fail for this reason.

I will confess to attempts at humor, to lighten things up and hopefully make someone laugh, and because I find humor to be an intellectually challenging exercise, but I have concluded that humor is very hard to convey well in the written word and not be misconstrued. In my experience, to be effective, attempts at humor have to be clear, obvious and unambiguous. It will also work best with people who also have a sense of humor.

In the real world, there are fewer misunderstandings than in the virtual world because people may know you personally and how you express yourself, your physical mannerisms and facial expressions and tone, the extent of your intellect, and your sense of humor. You may also know each other's personal sensitivities and taboo subjects. It is hard to replace these with words and emoticons when you don't know the people personally.

Peter

Pete,

I have copied and pasted your response to my hard drive, and I plan on sending it to some colleagues and family members. It is a very thoughtful and non-judgmental explanation of your view (from a moderator's standpoint) as to how to best use humor in the virtual world. I particularly like your explanation of WHY you like to use humor, and I guess that I had never considered it to be "intellectually challenging".

Your response to Chaze's comment was a very kind one, and I'm sure he appreciates it. Personally speaking, I am really impressed that you took the time out of your day to help not just Chaze, but all of us here to communicate more effectively!

John K
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on June 04, 2013, 11:47:46 AM
Thank you John. The fact that I have to look at every new post in my role as Moderator gives me a broader picture of life on an online community than most people will get who do not read as many posts as I do. I also see the many and varied ways that people express themselves and how others react to such expressions. Even harmless statements can be misconstrued and turn molehills into mountains. 

On the matter of humor, I recall one member who was (and still is) a Brit and who posted something that he thought was funny from his perspective as a British citizen. Unfortunately, the target for his humor, an American, did not see the humor in his remarks and personally attacked the Brit. I had to quell the fracas that ensued, and to calm down the Brit with PMs. That demonstated to me that there is an international component to humor and that it is not univeral.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 04, 2013, 03:49:39 PM
Pete, I appreciate your well thought out reply. From here on out I will think twice about what I had written in a reply or OP. Thanks!
Craig, I apologize if my comments were taken out of context with my attempt at some sarcasm/humor. So, just to get it straight, the pie I had stunk and Im always impressed by the look of your pies and wish I could have one for myself  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 04, 2013, 04:00:45 PM
Pete, your story of the Brit and the American reminded me of a story my patient told me of when she first came to this country from the UK. It was her first job here in America and her boss was having a real crappy day. So, as he was leaving for the night and saying goodbye to her, she said to him "Have a goodnight. Keep your pecker up!". In British sayings, "keep your pecker up" is like saying here "keep your chin up". She told me she didnt even give it a second thought about what she said because it was very common for the Brits to say this. Needless to say,  there was a little confusion after that comment  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Seb on June 09, 2013, 06:20:57 PM
The pies look great as always Craig! Glad you enjoyed the Sclafani tomatoes.
Your pies look similar to the one below which I had yesterday at a festival  :-D

I've never read anything so disrespectful.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on June 09, 2013, 06:43:41 PM
I've never read anything so disrespectful.
Seb,

Chaz was being facetious. He was joking and ended up apologizing when his comment was misinterpreted.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 09, 2013, 07:10:06 PM
Seb,

Chaz was being facetious. He was joking and ended up apologizing when his comment was misinterpreted.

Peter

Thanks Pete. Had Seb read passed my original comment, he would have seen my apology. Perhaps just stoking the fire unnecessarily  ???
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on June 09, 2013, 07:44:39 PM
Perhaps just stoking the fire unnecessarily  ???
Chaz,

No, I don't think so. Seb has been a valued contributor to the forum. Maybe he viewed the matter from the perspective of a Frenchman rather than an American.

Peter
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 09, 2013, 08:02:22 PM
Fair enough.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 12:02:10 PM
The Boy Scouts came over for pizza last night - hence the unbreakable metal trays. I managed to snap a few pics before the wolves descended on the pies.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 12:04:15 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on June 25, 2013, 12:14:15 PM
This was low moisture brick mozzarella on this one, right?

How'd you get it to melt like this with your bake time?  Did you go with an extra fine grate or a warmer (room temp vs. refrigerated) cheese?
Title: Re: Craig's Neapolitan Garage
Post by: PizzaJerk on June 25, 2013, 12:17:30 PM
Splendid as usual Craig. I like the use of the metal plates; adds a bit of a rustic element.

Did you happen to shred the cheese this bake?

Anthony
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 12:38:08 PM
On the cheese and pepperoni pies, the cheese is thinly sliced dry WM mozz.
Title: Re: Craig's Neapolitan Garage
Post by: dhorst on June 25, 2013, 12:46:38 PM
Lucky scouts!
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on June 25, 2013, 12:47:04 PM
Wish I could try those pies Craig.  They look excellent as usual.  Your pies always look so consistently great.
Title: Re: Craig's Neapolitan Garage
Post by: PizzaJerk on June 25, 2013, 12:54:00 PM
In comparison to your usual cheese selection, to which there is an obvious preference, do you think this was a pleasant change of pace from the norm in terms of flavor and texture? Asthetically, it looks very becoming IMO; as do your traditional offerings.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 12:56:37 PM
This was low moisture brick mozzarella on this one, right?

How'd you get it to melt like this with your bake time?  Did you go with an extra fine grate or a warmer (room temp vs. refrigerated) cheese?

It was cold. I just had it sliced pretty thin.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 01:06:06 PM
In comparison to your usual cheese selection, to which there is an obvious preference, do you think this was a pleasant change of pace from the norm in terms of flavor and texture? Asthetically, it looks very becoming IMO; as do your traditional offerings.

Thank you. It's the same cheese I generally use for my pepperoni pies. I like it for applications like this.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on June 25, 2013, 01:34:03 PM
If your scouts only knew how lucky they were!

Depending on their ages, I'd bet you could interest them in some of your more specialized pies next time! My son who is 13 is at that apex of "Nah, don't think so" and "What does that taste like?" and he is becoming much more adventurous in his palate.

I am jealous, as usual...

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 02:11:32 PM
Depending on their ages, I'd bet you could interest them in some of your more specialized pies next time!

The pie selection was more about prep time than picky eaters. Some would have for sure - some really liked the plain cheese.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: sub on June 25, 2013, 02:12:31 PM
But, where are the Scouts ?

No Pizzaiolo Scout Merit Badge Workshop with a tiny armadillo on it ?

what a shame  :P

Nice pies Craig, i particularly like the airy cornicione with a lot of leoparding of the Margarita, I wish i could taste one of those.

A little tip: If you soak the basil in water 10 minutes before put it on the pies, it won't burn.
Title: Re: Craig's Neapolitan Garage
Post by: dhorst on June 25, 2013, 02:18:09 PM


A little tip: If you soak the basil in water 10 minutes before put it on the pies, it won't burn.

Nice tip.  I hadn't thought of doing that before.  Thanks!
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on June 25, 2013, 02:54:51 PM
Quote from: sub link=topic=14249.msg262170#msg262170 date=137218395

A little tip: If you soak the basil in water 10 minutes before put it on the pies, it won't burn.
[/quote

If you do that, you lose a lot of the flavor.  Just put it under the cheese although I personally prefer putting basil after the cheese and get a little char. 
Title: Re: Craig's Neapolitan Garage
Post by: bakeshack on June 25, 2013, 02:56:37 PM
Craig, you haven't made pizzas in quite some time yet the results seem like you do this everyday!  Very impressive.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 03:09:02 PM
Thanks Marlon!
Title: Re: Craig's Neapolitan Garage
Post by: jeffereynelson on June 25, 2013, 09:40:44 PM
Did you get any "this is good but not as good as dominos/little c/etc" type of comments? I work with the scouts at my church(I am leaving to go there right now) and know many of the kids wouldn't care for this type of pizza.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 25, 2013, 11:25:25 PM
Did you get any "this is good but not as good as dominos/little c/etc" type of comments? I work with the scouts at my church(I am leaving to go there right now) and know many of the kids wouldn't care for this type of pizza.

None at all. If anyone thought that, they kept it to themselves as they stuffed their face.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on June 26, 2013, 03:20:04 AM
The Boy Scouts came over for pizza last night - hence the unbreakable metal trays. I managed to snap a few pics before the wolves descended on the pies.

Dear Craig, your pizzas are as delightful as usual. Thank you for the picture. Good night!

Omid
Title: Re: Craig's Neapolitan Garage
Post by: Ev on June 26, 2013, 08:11:22 AM
Top notch, as always! :chef:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 26, 2013, 09:09:04 AM
Thanks Omid and Steve!
Title: Re: Craig's Neapolitan Garage
Post by: derricktung on June 26, 2013, 03:51:15 PM
Such beautiful pies... Reminds me to continue to refine my technique...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on June 26, 2013, 04:06:14 PM
continue to refine my technique...

Me too  ;D
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on June 29, 2013, 02:52:49 AM
Shortly after I immigrated to the United States of America in 1984, the very first T-shirt that I purchased here (on Hollywood Blvd. in Los Angeles, CA) had an imprint on it that read, "DON'T MESS WITH TEXAS". That's where I will be tomorrow!

I have a feeling that it is going to be an indelible event!
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on June 29, 2013, 02:22:53 PM
So jealous!

John K
Title: Re: Craig's Neapolitan Garage
Post by: Ev on June 29, 2013, 04:57:54 PM
Me too!
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on June 29, 2013, 05:18:10 PM
You always have the best leoparding!
Title: Re: Craig's Neapolitan Garage
Post by: Chaze215 on June 29, 2013, 07:25:19 PM
You always have the best leoparding!

 ^^^
Title: Re: Craig's Neapolitan Garage
Post by: Tscarborough on July 03, 2013, 10:15:46 PM
https://www.youtube.com/watch?v=A841UcrWhGI (https://www.youtube.com/watch?v=A841UcrWhGI)
Title: Re: Craig's Neapolitan Garage
Post by: Bert on August 01, 2013, 10:46:44 AM
You always have the best leoparding!

 ^^^ x 2. These pies looks awsome
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on August 01, 2013, 02:10:40 PM
Will there be a pizza summit next year?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 06, 2013, 09:45:52 PM
Will there be a pizza summit next year?

God willing there will be a TPS3. I suspect there may be two WFOs...
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on August 06, 2013, 10:46:39 PM
Two ovens??????
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on August 20, 2013, 06:34:58 PM
Craig, I think I got it figured out you are going Mobil . The Mobil garage !!!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 20, 2013, 07:06:53 PM
Craig, I think I got it figured out you are going Mobil . The Mobil garage !!!

No. I have total respect for the mobile operators, however it is totally incompatible with my vision.
Title: Re: Craig's Neapolitan Garage
Post by: widespreadpizza on August 20, 2013, 09:40:36 PM
so when do you open? 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 20, 2013, 09:47:28 PM
so when do you open?

2020
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on August 20, 2013, 10:11:58 PM
I think ( i know)you will have a line a mile long and I know you will sell out! I will make the trek from KC for the grand opening!
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on August 20, 2013, 11:11:08 PM
2020

What happened to 'when the kids graduate high school?' What kind of high school are they going to?  ;D

Title: Re: Craig's Neapolitan Garage
Post by: widespreadpizza on August 20, 2013, 11:22:24 PM
should we add it to the page? http://en.wikipedia.org/wiki/2020 (http://en.wikipedia.org/wiki/2020)  -marc
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 20, 2013, 11:25:45 PM
What happened to 'when the kids graduate high school?' What kind of high school are they going to?  ;D

That is when the young one graduates.
Title: Re: Craig's Neapolitan Garage
Post by: scott123 on August 20, 2013, 11:44:24 PM
That is when the young one graduates.

So, if you're going to have your own pizzeria by the time both kids graduate, can we expect to see half a pizzeria by the time your first son graduates?  ;D

Your kids are super smart, right? Any chance of them skipping a grade?  >:D
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 21, 2013, 08:13:38 AM
So, if you're going to have your own pizzeria by the time both kids graduate, can we expect to see half a pizzeria by the time your first son graduates?  ;D

Your kids are super smart, right? Any chance of them skipping a grade?  >:D

I have half a pizzeria right now.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on August 21, 2013, 08:32:00 AM
I have half a pizzeria right now.  ;D

You are right Craig!  8) ;D

Norma
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on August 21, 2013, 11:12:25 AM
I have half a pizzeria right now.  ;D

The only thing missing from your pizzeria is a cash register! 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 25, 2013, 03:31:38 PM
A few pies from last night. Nothing different with the dough. I did cut most of the cheese a lot smaller though, and I really liked it better. I cut the mozz balls into 4-6mm thick slices then stacked them up 8-10 slices at a time and forced them through Bill's (Wheelman) cheese cutter (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298 (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298)) - half of the stacks perpendicular to the slice cuts and the other half along the same axis. This way some are long and thin and others are squarish. The size worked perfectly for a 60ish second bake. Also, the wires tear rather than cut and the rough edges melt perfectly into the sauce.

I ran a little cooler than I have been and the bake was closer to 65 seconds. These were some fine pies with beautiful thin crispy outer crust on the cornicione and pillowy soft in the center. 

Pies:
1. Margherita (new cheese cut)
2. Mozz, chives, evoo, sea salt. My take on John D's incredible pie.
3. Mozz, parm, soppressata, garlic, basil, sea salt, pepper, egg. Broke the egg and smeared it all over the pie before serving. One of my newer favorites.
4. Rosa
5. Tomato, mozz, mushrooms and onions roasted with smoked salt, evoo, and thyme, black garlic in evoo, prosciutto.
6. Mozz, mushroom, parm, black pepper, white truffle oil post bake.
7. Tomato, mozz, soppressata, garlic, oregano, home cured Calabrian chilies in oil.  One of the finest pies I've ever eaten.
8. Margherita (old cheese cut)
9. Sausage, onion, fennel pollen
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 25, 2013, 03:32:22 PM
The rest:
Title: Re: Craig's Neapolitan Garage
Post by: dhorst on August 25, 2013, 04:18:09 PM
They all look wonderful!  I like the new cheese cut look.  How are you liking the fennel pollen?
Title: Re: Craig's Neapolitan Garage
Post by: trosenberg on August 25, 2013, 08:43:17 PM
Outstanding pies! What if anything are you doing to prep the onions on the last pie? 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 25, 2013, 08:45:50 PM
Outstanding pies! What if anything are you doing to prep the onions on the last pie?

Those were just roasted in the oven with some evoo and smoked kosher salt. Someday when I'm really feeling motivated, I'll roast them in the smoker. Tht would be the right wat to do it IMHO. Or, maybe in the WFO when I first light it up?
Title: Re: Craig's Neapolitan Garage
Post by: Everlast on August 26, 2013, 01:09:34 AM
Looks like a spectacular lineup! How would you describe the difference in your homegrown Calabrian chilis versus the jarred Tutto Calabria ones?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 26, 2013, 08:17:01 AM
Looks like a spectacular lineup! How would you describe the difference in your homegrown Calabrian chilis versus the jarred Tutto Calabria ones?

I don't know that I could. In some ways they are similar. I did some things that intentionally made them a little different though.
Title: Re: Craig's Neapolitan Garage
Post by: wheelman on August 26, 2013, 10:21:17 AM
those look awesome as always.  how about that egg?  looks perfect. 
i'm glad you like the cheese cutter.  I've also noticed that the wire gives lots of texture to the cut which seems to promote melt. 
bill
Title: Re: Craig's Neapolitan Garage
Post by: Jackie Tran on August 26, 2013, 11:07:40 AM
beautiful as always Craig.  I was just talking to another member by PM, your crust is one of the best out there.   Top 3 for me.   8)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 26, 2013, 11:19:33 AM
those look awesome as always.  how about that egg?  looks perfect. 
i'm glad you like the cheese cutter.  I've also noticed that the wire gives lots of texture to the cut which seems to promote melt. 
bill

Thanks Bill. I was worried that it would be too runny, but it really was about perfect. I'll be using raw eggs more in the future.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 26, 2013, 11:20:03 AM
beautiful as always Craig.  I was just talking to another member by PM, your crust is one of the best out there.   Top 3 for me.   8)

Thanks Chau. That's a great complement.
Title: Re: Craig's Neapolitan Garage
Post by: Bert on August 26, 2013, 01:26:25 PM
Amazing pies as usual.
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on August 26, 2013, 01:51:16 PM
That new cheese cut is beautiful.
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on August 26, 2013, 02:33:53 PM
Craig,

YER KILLIN ME!!!!  :'(  :drool:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 26, 2013, 05:01:02 PM
Thank you boys!
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on August 26, 2013, 07:39:28 PM
They all look great Craig.  I miss your pizzas.

Norma
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 26, 2013, 10:22:38 PM
They all look great Craig.  I miss your pizzas.

Norma

You know where to find them.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: pizza dr on August 27, 2013, 03:00:00 PM
I love this set of pies but that egg pie looks incredible!  From the pic it looks like a perfectly cooked egg... which is hard to get exactly right... I've tried to do that simultaneously before but I never seem to get the egg exactly where I want it.

I now just poach them and place post bake ( is that cheating  :-D)

Great job

Scot
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 27, 2013, 03:13:49 PM
Thanks Scot.

I was just hoping for the best with the egg. It's the first time I've tried it, and it worked out perfectly. I wasn't really worried about it being overdone.  :-D
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on August 27, 2013, 05:06:06 PM
Craig,

All looks in order over there in the garage:

Perfect Crust, Perfect Toppings, Unwavering Consistency.

Have you considered a "house wine" for your place of business yet? I remember seeing a French "Garagiste" wine for sale via email in the past but can't find it currently.

This looks like a potentially great alternative supplier:

http://garagewineco.cl/oldvines/ (http://garagewineco.cl/oldvines/)

But I am probably being presumptuous when I assume that you are not a master oenologist with a whole separate website devoted to your mastery of that craft as well!!! :-D

Well keep it up with the pics. We are all out here being motivated to strive further when we see them!

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 27, 2013, 05:32:17 PM
But I am probably being presumptuous when I assume that you are not a master oenologist with a whole separate website devoted to your mastery of that craft as well!!! :-D

No, but I'm a Distinguished Professor of Consumption.  ;D
Title: Re: Craig's Neapolitan Garage
Post by: dhorst on August 27, 2013, 05:45:19 PM
Craig, have you ever made  bacon jam?  It's wonderful on pizza with an egg.  I brush the dough with garlic oil, and then use a combination of a bit of fresh mozz. and cheddar and an egg.  Post bake I dollop in little blobs of bacon jam. 
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 27, 2013, 06:07:23 PM
Craig, have you ever made  bacon jam?  It's wonderful on pizza with an egg.  I brush the dough with garlic oil, and then use a combination of a bit of fresh mozz. and cheddar and an egg.  Post bake I dollop in little blobs of bacon jam.

Yes, I have. I like it, but I add it pre-bake. I posted my recipe here: http://www.pizzamaking.com/forum/index.php/topic,21388.0.html (http://www.pizzamaking.com/forum/index.php/topic,21388.0.html)
Title: Re: Craig's Neapolitan Garage
Post by: derricktung on August 28, 2013, 04:29:27 PM
Beautiful pies, as usual!

You touched on this before, but can you walk me through the process of the Rosa?  Some pictures I've seen have the parmesan melting over the pistachios, which is why I initially didn't think to add mid-bake.

It looks like you added your onions post bake?  What's your order/timing of ingredients?
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on August 28, 2013, 05:45:16 PM
Craig I made your mushroom the other day. Very good!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2013, 09:09:10 AM
Beautiful pies, as usual!

You touched on this before, but can you walk me through the process of the Rosa?  Some pictures I've seen have the parmesan melting over the pistachios, which is why I initially didn't think to add mid-bake.

It looks like you added your onions post bake?  What's your order/timing of ingredients?

I've not been to Bianco, so I don't know how my method differs, but here is what I do: dough, parm, rosemary, onions, evoo - 30 seconds of bake - chopped pistachios - 25-30 seconds more bake. The onions are pre-bake, but not much happens to them in 60 seconds. If I added the pistachios pre-bake, they would be burned to the point of being inedible.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2013, 09:09:36 AM
Craig I made your mushroom the other day. Very good!

That looks absolutely beautiful.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on August 31, 2013, 10:11:22 AM
Beautiful pies, as usual!

You touched on this before, but can you walk me through the process of the Rosa?  Some pictures I've seen have the parmesan melting over the pistachios, which is why I initially didn't think to add mid-bake.

It looks like you added your onions post bake?  What's your order/timing of ingredients?

Check this out too: http://www.pizzamaking.com/forum/index.php/topic,27303.new.html#new (http://www.pizzamaking.com/forum/index.php/topic,27303.new.html#new)
Title: Re: Craig's Neapolitan Garage
Post by: thezaman on August 31, 2013, 10:28:25 AM
Craig, the new cheese cut margherita is a pie i would be very happy eating . the amount of moisture is perfect.i could see that pie as a little wet but not enough to make the dough floppy. to me the perfect pie!! you need garage tour during the winter months, a slower time for the mobile guys.
Title: Re: Craig's Neapolitan Garage
Post by: sub on September 01, 2013, 05:44:06 AM
Hi Craig,

I've made your chives pie the other day, I was pleasantly surprised (again) very good topping !

Another good white one:  with marinated tomatoes

I blanched them to remove the skins, deseed them, put one clove of garlic, salt , pepper, evo and a lot of basil.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 01, 2013, 10:05:22 AM
Hi Craig,

I've made your chives pie the other day, I was pleasantly surprised (again) very good topping !

Another good white one:  with marinated tomatoes

I blanched them to remove the skins, deseed them, put one clove of garlic, salt , pepper, evo and a lot of basil.

I wish I could claim credit for it, but the inspiration for my pie came from John Dellavecchia here: http://www.pizzamaking.com/forum/index.php/topic,21400.msg217099.html#msg217099 (http://www.pizzamaking.com/forum/index.php/topic,21400.msg217099.html#msg217099)

The marinated tomato pie sounds great.
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on September 01, 2013, 01:33:42 PM
WANT!
Title: Re: Craig's Neapolitan Garage
Post by: Jinhua on September 14, 2013, 02:01:17 AM
Craig. How often do you make pizza?  I love your garage.
Title: Re: Craig's Neapolitan Garage
Post by: Jinhua on September 14, 2013, 02:02:11 AM
Ronzo, you're from Austin.  Have you tried Bufalina?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 14, 2013, 09:17:34 AM
Craig. How often do you make pizza?  I love your garage.

Generally, most every week end. Every now and then, twice/week. I've had a lot going on the past few, so it's been a bis more sparse.
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on September 14, 2013, 01:27:57 PM
Ronzo, you're from Austin.  Have you tried Bufalina?
Nope. Not yet. Just looked them up. Looks promising.

Asked my buddies at Via 313 if they've been there and I'm told it's some of the best Neapolitan pie in town, right now.
Title: Re: Craig's Neapolitan Garage
Post by: rubys on September 23, 2013, 10:19:02 AM
Craig,
 Could you tell me where you are storing your dough for the first fermentation (30 hours & 60F)
Thanks!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on September 23, 2013, 10:22:07 AM
Craig,
 Could you tell me where you are storing your dough for the first fermentation (30 hours & 60F)
Thanks!

In a big cooler with an ice block - you can see it in detail here: http://www.pizzamaking.com/forum/index.php/topic,18509.msg179991.html#msg179991 (http://www.pizzamaking.com/forum/index.php/topic,18509.msg179991.html#msg179991)

You can read about pretty much everything I do here: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html (http://www.pizzamaking.com/forum/index.php/topic,20479.0.html)

Happy to answer question if something isn't clear.

CL
Title: Re: Craig's Neapolitan Garage
Post by: Presidente on October 18, 2013, 03:25:10 AM
I've been gone for a while but glad to see you're still making pies craig! Keep up the good work you're an inspiration
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2013, 06:08:42 PM
Some pies from a couple weeks ago.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2013, 06:09:15 PM
More
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on October 21, 2013, 06:53:18 PM
Some pies from a couple weeks ago.

What's oing on with pie #3? Among all the other beauties it seems to be particularly delicious looking.

John K

Also, how are you breaking up/cutting your mozzarella these days? That's how I want mine to look.

Title: Re: Craig's Neapolitan Garage
Post by: pizzagetsmefrisky on October 21, 2013, 07:32:14 PM
Delicious looking pies as always Craig. On #2 I love the way the pepperoni's curl up in high temperature. They remind me of the toys you used to get in the little quarter machines, the ones that you press down and watch em pop up :)
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on October 21, 2013, 07:34:46 PM
How many pizzas do you cook in the oven at once?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2013, 11:00:55 PM
How many pizzas do you cook in the oven at once?

Generally between 8 and 10.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2013, 11:01:42 PM
Delicious looking pies as always Craig. On #2 I love the way the pepperoni's curl up in high temperature. They remind me of the toys you used to get in the little quarter machines, the ones that you press down and watch em pop up :)

Thanks! I also really like the way the Vermont Smoke and Cure pepperoni cooks up.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 21, 2013, 11:06:44 PM
What's oing on with pie #3? Among all the other beauties it seems to be particularly delicious looking.

John K

Also, how are you breaking up/cutting your mozzarella these days? That's how I want mine to look.

Thanks John. That one of my new favorites. Mozzarella, parmigiano-reggiano, spicy soppressata, sliced garlic, salt, pepper, evoo, basil, and a fresh egg that I smear all over the pie after it is baked (and after the picture is taken).

This is how I'm cutting my cheese: http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298 (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298)
Bill gave me the one you see in the picture. Since I first tried it, I've used nothing else.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on October 21, 2013, 11:44:32 PM
Thanks John. That one of my new favorites. Mozzarella, parmigiano-reggiano, spicy soppressata, sliced garlic, salt, pepper, evoo, basil, and a fresh egg that I smear all over the pie after it is baked (and after the picture is taken).

This is how I'm cutting my cheese: http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298 (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298)
Bill gave me the one you see in the picture. Since I first tried it, I've used nothing else.

Oh that's great! Nice project for a rainy Saturday morning. How taut are those wires? And how are they anchored at proximal and distal ends if I might ask?

John K

So the white I see in the center of the pie is egg white? And the yolk is hidden in the center of the white? Very cool.....
Title: Re: Craig's Neapolitan Garage
Post by: Bert on October 22, 2013, 08:56:48 AM
Awesome pies as usual.
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on October 22, 2013, 11:04:55 AM
Dear gawd...
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 22, 2013, 11:09:30 AM
How taut are those wires? And how are they anchored at proximal and distal ends if I might ask?

The wires are fairly taut, but not more so than can be done easily by hand. If you scroll down a couple posts at the link I referenced, you can see how Bill terminated the tag ends.
Title: Re: Craig's Neapolitan Garage
Post by: Bert on October 22, 2013, 11:31:37 AM
I use 1/4" wire mesh
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 22, 2013, 11:37:36 AM
I don't like the idea of pushing my cheese across galvanized wire. Maybe it doesn't matter, but I think I would seek out stainless mesh.

In any case, I like the rough edge left by cutting with a round wire a lot more than the smooth edge left by a knife blade. I think it melts into the sauce better. I don't like an abrupt cheese-sauce transition.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on October 22, 2013, 11:41:09 AM
I don't like the idea of pushing my cheese across galvanized wire.

You beat me to it!

However, vis-ŗ-vis your comment about the roughness of the cut with wire vs. knife edge, it is interesting to note that Bert's wires are larger gauge than the ones on your cutter (?). I wonder if a larger gauge wire would be desirable when making the cutters.

John K
Title: Re: Craig's Neapolitan Garage
Post by: Bert on October 22, 2013, 11:48:12 AM
Stainless steel definitely better option.

http://www.galvanizeit.org/knowledgebase/article/is-it-safe-for-food-to-be-in-contact-with-galvanized-steel (http://www.galvanizeit.org/knowledgebase/article/is-it-safe-for-food-to-be-in-contact-with-galvanized-steel)

Another thought I had to use ss cooling rack, I have not researched this enough. I should be able to find one small enough to make it easy to handle.

Updated  to ad above link.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on October 22, 2013, 11:49:51 AM
Another thought I had to use ss cooling rack

That, sir, is brilliant!  :)

John K
Title: Re: Craig's Neapolitan Garage
Post by: Bert on October 22, 2013, 12:02:17 PM
Thanks :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 22, 2013, 12:05:47 PM
The pieces he is getting with the mesh look very similar to mine.
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on October 22, 2013, 12:11:05 PM
I don't like the idea of pushing my cheese across galvanized wire.

Pretty sure it matters... if for nothing else than my own peace of mind.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on October 22, 2013, 12:27:01 PM
The pieces he is getting with the mesh look very similar to mine.

OK, to get back on track here.....Craig, assuming that you are using the same cut for your mozz on all the pies above, to what do you attribute the difference in the appearance of the cheese on the Margherita and the Pepperoni? I assume its just a shorter time in the oven for the Marghs?

Thanks,

John K
Title: Re: Craig's Neapolitan Garage
Post by: csafranek on October 22, 2013, 01:00:34 PM
Generally between 8 and 10.

I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???
Title: Re: Craig's Neapolitan Garage
Post by: Bert on October 22, 2013, 02:37:34 PM
Kenji had an article while back about why pepperoni curls up

 http://mobile.slice.seriouseats.com/archives/2012/12/the-pizza-lab-why-does-pepperoni-curl.html (http://mobile.slice.seriouseats.com/archives/2012/12/the-pizza-lab-why-does-pepperoni-curl.html)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 22, 2013, 04:56:35 PM
I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

If just cooking for the family and a few friends then only one. If I have larger groups like the boy scouts when I'm making 20-30, I'll do two. The most I've done is three.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 22, 2013, 04:57:42 PM
OK, to get back on track here.....Craig, assuming that you are using the same cut for your mozz on all the pies above, to what do you attribute the difference in the appearance of the cheese on the Margherita and the Pepperoni? I assume its just a shorter time in the oven for the Marghs?

Thanks,

John K

That is thinly sliced whole dry milk mozz on the the pepperoni and bacon pies.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on October 22, 2013, 05:52:48 PM
Interesting.....! Is that always for the Pepperoni and Bacon pies, or just in the pics here?

John K
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 22, 2013, 06:07:40 PM
Interesting.....! Is that always for the Pepperoni and Bacon pies, or just in the pics here?

John K

Pretty much always for the bacon and jalapeno and almost always for the pepperoni. I really like the look of it when it cooks up. It has to be thin for a 60 second bake.
Title: Re: Craig's Neapolitan Garage
Post by: f.montoya on October 22, 2013, 10:15:52 PM
I am talking about how many are actually being cooked inside the oven at one time. Not how many you cook all day.  ???

I'm going to guess that, by the look of his pies, he bakes them one at a time. The oven can probably handle 6 pies, maybe more, but I doubt Craig would bake more than two at any one given time...and probably avoids even that.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 23, 2013, 07:47:36 AM
I'm going to guess that, by the look of his pies, he bakes them one at a time. The oven can probably handle 6 pies, maybe more, but I doubt Craig would bake more than two at any one given time...and probably avoids even that.

Yes, I responded as much a couple posts up. These were all baked two at a time - not sure they look much different from my other pies. http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130 (http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130)

I think you'd be hard pressed to get six in there, and you would certainly have to slow down the bake a quite a bit. Two is pretty simple, and I've done three, but there is no reason for me to bake more than two. I can put out a lot of pies two at a time with a 60 second bake.
Title: Re: Craig's Neapolitan Garage
Post by: f.montoya on October 23, 2013, 08:33:26 AM
Yes, I responded as much a couple posts up. These were all baked two at a time - not sure they look much different from my other pies. http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130 (http://www.pizzamaking.com/forum/index.php/topic,14249.msg262130.html#msg262130)

I think you'd be hard pressed to get six in there, and you would certainly have to slow down the bake a quite a bit. Two is pretty simple, and I've done three, but there is no reason for me to bake more than two. I can put out a lot of pies two at a time with a 60 second bake.

You're right. They don't seem to be different at all. They all look like they got your sole attention while in the oven. Very nice indeed and a testament to your ability, as well as to your intimate knowledge of your oven. I've been to some NP places where they'll be doing between 3 and 8 pies at the same time, depending on the crowd at the door and at the tables. Even with 90 second bakes, you'll get pies that sat too long on one side or near the fire, and got over-charred on one or more sides and/or the bottom. I give them a pass because it's obviously in a commercial setting, but I have also been to a few NP places that baked my pie all alone in the oven, since they were smaller places or just not that busy. They look quite a bit like your pies, Craig.  :)
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 23, 2013, 08:41:53 AM
Thanks Fidel. I like to give each pie my undivided attention  ;D

I would have to change the way I do things to do more than three (and three is a bit difficult).
Title: Re: Craig's Neapolitan Garage
Post by: pacdunes on October 24, 2013, 07:06:21 PM
Craig beautiful pies!  Have a question - when you open your dough ball do you take it straight from your cooler, or do you take it out of the cooler and let it rest for a specific time at room temp?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on October 24, 2013, 11:14:04 PM
Craig beautiful pies!  Have a question - when you open your dough ball do you take it straight from your cooler, or do you take it out of the cooler and let it rest for a specific time at room temp?

I let the dough come up to room temp anywhere from 6-12 hours before I bake it depending on how it looks, so it's generally around 70-75F when I open it.
Title: Re: Craig's Neapolitan Garage
Post by: pacdunes on October 26, 2013, 12:02:11 AM
thanks Craig!
Title: Re: Craig's Neapolitan Garage
Post by: Thelonious on November 07, 2013, 05:54:55 AM
Well I'll be dammed. I have found god, and he posts on a pizza forum.

Craig, those pizzas are truly humbling. I have much to learn.  Going to start with your dough recipe.

Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 07, 2013, 08:52:57 AM
I'm no god, but than you all the same.
Title: Re: Craig's Neapolitan Garage
Post by: Thelonious on November 07, 2013, 01:52:46 PM
Well certainly not a mere mortal!

Have you tried your hand with homemade dry curing? I make my own pancetta, lonza, coppa, salami, etc. Pancetta is relatively easy and does not require a special curing chamber. Lonza and coppa are also easy, but need to be cured in the right conditions.  Homemade dry cured meats are just out of this world on pizza.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 07, 2013, 02:30:02 PM
Well certainly not a mere mortal!

Have you tried your hand with homemade dry curing? I make my own pancetta, lonza, coppa, salami, etc. Pancetta is relatively easy and does not require a special curing chamber. Lonza and coppa are also easy, but need to be cured in the right conditions.  Homemade dry cured meats are just out of this world on pizza.

No,   :'(

I bought several of Ruhlman's books a long time ago, but I've just been too busy with other projects. It's definitely on my to-do list though!
Title: Re: Craig's Neapolitan Garage
Post by: Thelonious on November 07, 2013, 07:58:51 PM
My friend and I have been using his books and recipes. The recipes are hit or miss, and we don't use the sausage recipes but the orange peel and fennel Lonza is spectacular and nothing beats the smell of toasted fennel seeds in the kitchen. The books are beneficial to have and helped us do things like locate the correct parts of meat to trim (for coppa and culatello) and when we butched a wild pig that a hunter brought us.

It was intimidating at first. Sausages like pepperoni and soprasetta are a production, but lonza and coppa and Pancetta is quite simple and not much of a process, just time and the right conditions.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 10, 2013, 10:10:02 PM
I upped the HR and the oven temp a bit. These are 62% baked for 45-50 seconds at about 975F. Very, very tender. They just melt in the mouth and are so easy to digest; you can keep on eating them.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 10, 2013, 10:10:30 PM
More
Title: Re: Craig's Neapolitan Garage
Post by: PizzaJerk on November 10, 2013, 10:18:07 PM
The leoparding is remarkably gentle on those margherita`s, I like it very much.

Regards,
Anthony
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 10, 2013, 10:19:39 PM
Thank you Anthony!
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on November 10, 2013, 11:40:23 PM
Love the cheese melt on the Margh and love the BJ pie (bacon + jalapeŮo)!!!

John K
Title: Re: Craig's Neapolitan Garage
Post by: dylandylan on November 11, 2013, 03:41:11 AM
Just when I think the Blackstone is coming along... these look incredible.    :drool:
Title: Re: Craig's Neapolitan Garage
Post by: adm on November 11, 2013, 04:10:39 PM
A question for you Craig,

On some of those pies, the Mozz seems to be more set in place, whereas on others it has spread out beautifully (in case you can't tell, I am a fan of splashy, gooey mozz). What do you think is the difference between the kind of square looking, less spread bits on the Margheritas versus the splooshed out look on the pepperoni?

(Yes, "splooshed" is a valid technical term.)

Is it different kinds of cheese - i.e. low moisture "brick" mozz on the first ones versus more watery buffalo mozz on the others? Or something else?

Beautiful pies, all of them of course!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 11, 2013, 05:09:26 PM
A question for you Craig,

On some of those pies, the Mozz seems to be more set in place, whereas on others it has spread out beautifully (in case you can't tell, I am a fan of splashy, gooey mozz). What do you think is the difference between the kind of square looking, less spread bits on the Margheritas versus the splooshed out look on the pepperoni?

(Yes, "splooshed" is a valid technical term.)

Is it different kinds of cheese - i.e. low moisture "brick" mozz on the first ones versus more watery buffalo mozz on the others? Or something else?

Beautiful pies, all of them of course!

Yes, the cheesse on the pepperoni and bacon/jalapeno pies is thinly sliced dry whole milk mozz, and the others is fresh, water packed balls cut with this: http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298 (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298)
Title: Re: Craig's Neapolitan Garage
Post by: adm on November 11, 2013, 05:14:10 PM
Excellent - many thanks Craig.
Title: Re: Craig's Neapolitan Garage
Post by: norma427 on November 11, 2013, 09:05:52 PM
All excellent looking pies Craig!  :chef:

Norma
Title: Re: Craig's Neapolitan Garage
Post by: Ronzo on November 11, 2013, 09:09:00 PM
Jealous...
Title: Re: Craig's Neapolitan Garage
Post by: rockmes on November 11, 2013, 11:18:38 PM
lovely as always
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on November 12, 2013, 12:25:58 AM
I upped the HR and the oven temp a bit. These are 62% baked for 45-50 seconds at about 975F. Very, very tender. They just melt in the mouth and are so easy to digest; you can keep on eating them.

Beautiful pizzas, Craig. I can't wait to eat them again sometime next year. Good night!

Omid
Title: Re: Craig's Neapolitan Garage
Post by: Matthew on November 12, 2013, 04:48:00 AM
Flawless work as usual Craig!
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 12, 2013, 11:38:54 AM
Thanks all.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 08:58:41 AM
Fresh from the garden for the evenings pies.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 08:59:41 AM
Thanksgiving eve pies. These were 62%HR, 1.8% Ĩ, 2.8% salt. I think this was the first time ever that I used the thermostat in my house to control the fermentation. 48 hours.

The shrimp and chorizo pie (thanks mmmph and John!) had some sort of spicy green plant from the garden, fresh mozz, sliced garlic, shrimp marinated in straight cayenne pepper, red pepper flakes, a pinch of salt, and a nice Spanish chroizo.  Post bake, I hit it with some Meyer lemon infused evoo.

The marinated kale and sausage pie is going on the list of regulars. OMG it is a good pie. The kale was marinated in evoo, lemon juice, crushed garlic, S&P.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 09:00:46 AM
More
Title: Re: Craig's Neapolitan Garage
Post by: Jet_deck on November 28, 2013, 09:12:38 AM
Splendid!  What is the green on the pepp pie?  You run out of basil?
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on November 28, 2013, 09:20:16 AM
beautiful pies Craig
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 09:34:21 AM
Splendid!  What is the green on the pepp pie?  You run out of basil?

It's fresh oregano - my favorite on pepperoni pies.
Title: Re: Craig's Neapolitan Garage
Post by: Pete-zza on November 28, 2013, 09:34:44 AM
I think this was the first time ever that I used the thermostat in my house to control the fermentation. 48 hours.
Craig,

Is that because it has been colder where you live in South Texas, and that allowed you to use your home's thermostat to achieve the 65 degrees F temperature that you use for fermentation purposes? This morning when I woke up it was around 28 degrees F where I live outside of Dallas.

Your pizzas continue to show remarkable consistency. I hope you aren't pulling our legs and recycling old photos.   :-D

Peter
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 09:38:26 AM
Craig,

Is that because it has been colder where you live in South Texas, and that allowed you to use your home's thermostat to achieve the 65 degrees F temperature that you use for fermentation purposes? This morning when I woke up it was around 28 degrees F where I live outside of Dallas.

Your pizzas continue to show remarkable consistency. I hope you aren't pulling our legs and recycling old photos.   :-D

Peter

Thanks Peter; I really baked them last night. It was cold in the Garage. About 35 outside and probably 60 inside. I had a little space heater running. I had to run a bit bigger fire than I would like while baking as the oven was under 40F when I lit the fire in the morning.

It's been below 60 here for a couple days. It was fun to be able to just set the temp in the house and leave the dough on the counter.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 09:43:01 AM
Running the slightly larger fire than normal (and thus less balanced heat), the impact of flames rolling over the top of the dome was very apparent. The pies with the darker edges in the pictures above had LESS open flame. A big rolling flame fire can really help to balance the heat of an oven that is not well heat saturated.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 10:43:30 AM
Forgot to post one.
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on November 28, 2013, 10:43:50 AM
Beautiful pizzas!  They should go good with turkey leftovers on them too.  I'm going to try that marinated kale and sausage soon! 

Have a great Thanksgiving!

TinRoof
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 10:47:06 AM
They should go good with turkey leftovers on them too.

6 people, 10 pies, 8 slices leftover.
Title: Re: Craig's Neapolitan Garage
Post by: Mmmph on November 28, 2013, 11:30:07 AM
I'm thankful for those pizzas. The pics went great with my coffee.
Title: Re: Craig's Neapolitan Garage
Post by: theppgcowboy on November 28, 2013, 12:04:05 PM
Those pies look delish.  would love to see pictures of the bake, fire and oven in process.
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 28, 2013, 12:07:29 PM
Those pies look delish.  would love to see pictures of the bake, fire and oven in process.

Thank you. There are pictures of all of that scattered throughout this thread.
Title: Re: Craig's Neapolitan Garage
Post by: Serpentelli on November 29, 2013, 02:50:51 PM
Thank you. There are pictures of all of that scattered throughout this thread.

Craig,

Beautiful pies, as always! The Artistry! The Consistency! I m making some tonight for the family. They will have the same ingredients. They will look vastly different!

John K
Title: Re: Craig's Neapolitan Garage
Post by: Pizza Napoletana on November 30, 2013, 04:30:38 AM
Beautiful pizzas, Craig. I hope Java got one slice of each pizza. Next time I am there, I will fix him a whole pie to enjoy all by himself.  :-D

Have you noticed that after you upload your pizza pictures here, they lose their image quality in terms of color and resolution? Or, maybe that is how they appear on my new laptop. I do not know. Have a great day!

Omid
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on November 30, 2013, 10:29:45 AM
He would love a whole pie. I have not told him how you bake a pie just for Delbar. He would be insanely jealous.

This website does appear to degrade uploaded images in terms of both resolution and image quality.
Title: Re: Craig's Neapolitan Garage
Post by: f.montoya on December 01, 2013, 10:12:14 AM
Craig, when will you graduate to video? Photos just don't do justice to a butterfly in flight. Beauty should be seen in full flight.

To be honest, your pizza making remains legend because of what we have never seen...not for what we have seen.
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on December 01, 2013, 10:35:17 AM
He would love a whole pie. I have not told him how you bake a pie just for Delbar. He would be insanely jealous.


Shhhhh,  Saffron does not know that dogs are allowed to eat pizza
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 23, 2013, 03:17:12 PM
The last Garage pies of 2013:
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 23, 2013, 03:18:01 PM
More:
Title: Re: Craig's Neapolitan Garage
Post by: mbrulato on December 23, 2013, 03:28:23 PM
Can I have a slice of each?  ;D. Looks great!
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on December 23, 2013, 03:31:06 PM
way to end the year, beautiful as always

what is on the 2nd to last?  olives & ?
Title: Re: Craig's Neapolitan Garage
Post by: TXCraig1 on December 23, 2013, 03:39:56 PM
way to end the year, beautiful as always

what is on the 2nd to last?  olives & ?

Marinated tomatoes (evoo, S&P, fresh oregano - thyme is better but it's all dead).
Title: Re: Craig's Neapolitan Garage
Post by: deb415611 on December 23, 2013, 04:02:42 PM
Marinated tomatoes (evoo, S&P, fresh oregano - thyme is better but it's all dead).

nice, I couldn't tell if tomatoes or red pepper
Title: Re: Craig's Neapolitan Garage
Post by: tinroofrusted on December 23, 2013, 04:34:46 PM
Those pizzas are a fitting end to a great pizza year.  On to 2014!