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Author Topic: Craig's Neapolitan Garage  (Read 769275 times)

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Offline Jersey Pie Boy

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Re: Craig's Neapolitan Garage
« Reply #2540 on: May 25, 2020, 07:54:36 PM »
It's beautiful and sound delicious..the balance and restraint really stand out!

Online Icelandr

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Re: Craig's Neapolitan Garage
« Reply #2541 on: May 25, 2020, 10:59:19 PM »
 Very Nice! Out of curiosity, which oven?
Greg
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Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #2542 on: May 25, 2020, 11:09:52 PM »
I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

   She's a beauty.... and oooh that signature cornicion.   :chef:

Somewhere there is a Mexican food truck owner just wishing.... :drool:
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Offline Arne_Jervell

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Re: Craig's Neapolitan Garage
« Reply #2543 on: May 26, 2020, 01:32:54 AM »
I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

Stunning pizza. A very interesting topping combo too.

Was this a 48 hour dough by the way?

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #2544 on: May 26, 2020, 07:41:42 AM »
that looks great
Deb

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2545 on: May 26, 2020, 07:45:11 AM »
Thanks all!

Out of curiosity, which oven?

Was this a 48 hour dough by the way?

Yes, my normal 48h SD in the Acunto.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jon in Albany

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Re: Craig's Neapolitan Garage
« Reply #2546 on: May 26, 2020, 10:57:15 AM »
Looks great! Do you have a go to fresh ranch dressing?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2547 on: May 26, 2020, 11:08:28 AM »
Looks great! Do you have a go to fresh ranch dressing?

I'd only use HRV dry mix + milk and mayo.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jon in Albany

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Re: Craig's Neapolitan Garage
« Reply #2548 on: May 26, 2020, 11:20:13 AM »
I'd only use HRV dry mix + milk and mayo.
I might be losing my mind. I vaguely recall asking this already. Thanks.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2549 on: June 14, 2020, 07:49:40 PM »
One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #2550 on: June 14, 2020, 10:40:24 PM »
One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant  ;D

that looks really good
Deb

Offline punkrockchris

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Re: Craig's Neapolitan Garage
« Reply #2551 on: June 15, 2020, 10:42:55 AM »
One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant  ;D

That looks amazing.

Offline jvp123

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Re: Craig's Neapolitan Garage
« Reply #2552 on: June 15, 2020, 12:21:17 PM »
One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant  ;D

Beautiful, Craig! :chef: Baked in the Acunto?
Jeff

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2553 on: June 15, 2020, 12:30:16 PM »
Beautiful, Craig! :chef: Baked in the Acunto?

No the PPP.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline lennyk

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Re: Craig's Neapolitan Garage
« Reply #2554 on: June 18, 2020, 07:34:42 AM »
brisket ends are good on anythng

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Offline fyn

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Re: Craig's Neapolitan Garage
« Reply #2555 on: June 24, 2020, 05:08:57 PM »
Craig, I'm sure you've answered this before but it's somewhat esoteric to search for, so I apologize for not trying to find it that way -

How do you decide which oven to bake in? Is it just the # of expected pizzas you're doing?

-Dave

Offline chgorrell

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Re: Craig's Neapolitan Garage
« Reply #2556 on: June 24, 2020, 06:58:43 PM »
Asking for a friend, how would one go about giving you a credit..great pie per usual mate

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #2557 on: June 24, 2020, 07:04:40 PM »
Asking for a friend, how would one go about giving you a credit..great pie per usual mate
. I don't think Craig needs any credit.... That guys loaded $$.   🤫🍻
"Care Free Highway...let me slip away on you"

Offline jsaras

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Re: Craig's Neapolitan Garage
« Reply #2558 on: June 24, 2020, 08:35:48 PM »
. I don't think Craig needs any credit.... That guys loaded $$.   🤫🍻

If I had Bob's money, I'd just use mine for tips.
Things have never been more like today than they are right now.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2559 on: June 26, 2020, 06:59:41 AM »
Craig, I'm sure you've answered this before but it's somewhat esoteric to search for, so I apologize for not trying to find it that way -

How do you decide which oven to bake in? Is it just the # of expected pizzas you're doing?

-Dave

Mostly a matter of whether or not I have time to heat the big oven.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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