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Author Topic: Craig's Neapolitan Garage  (Read 729207 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2540 on: June 21, 2019, 09:57:18 AM »
Lou,

I've never measured, but it's not a lot. I'd guess 2-3oz liquid sauce and 2-3oz weight cheese.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hotsawce

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Re: Craig's Neapolitan Garage
« Reply #2541 on: June 29, 2019, 12:08:43 PM »
Craig,

Do your wood boxes have any sort of odor? I just purchased some 1/4 poplar to proof my dough on and, while the dough came out fantastic (eliminated any stickiness issues...maybe it's regulating humidity?) there was definitely an odor in the dough tray and on the bottom of the ball that smelled like wood or sawdust.

I don't know if this is normal (I know wood is not odorless) but I just want to be sure it's safe before I make and eat a dough proofed on that wood.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2542 on: June 29, 2019, 12:11:38 PM »
They don't now, but they originally had a pine sent to them. I never noticed any of the wood smell in the dough though. I can't think of any reason why it would not be safe even with a bit of wood smell?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Heikjo

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Re: Craig's Neapolitan Garage
« Reply #2543 on: June 29, 2019, 01:12:40 PM »
I wouldn't worry about safety as long as the wood looks fine. Some odor might occur, but I'd think it would disappear in time.
Heine
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Offline amolapizza

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Re: Craig's Neapolitan Garage
« Reply #2544 on: June 29, 2019, 01:19:18 PM »
I'd imagine that as long as the wood isn't chemically treated it would be ok.

There probably are differences between different wood types, maybe some would absorb more humidity than others, and maybe some would even impart a slight taste/smell.

Italians seem to favor birch wood for this.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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Offline iLLEb

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Re: Craig's Neapolitan Garage
« Reply #2545 on: July 05, 2019, 04:32:22 AM »
Hi Craig,

amazing, amazing pizza's.

Is there one comprehensive video from start to finish with edited text with the important details(temp, time, etc.) when creating your dough?


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2546 on: July 05, 2019, 09:24:35 AM »
Hi Craig,

amazing, amazing pizza's.

Is there one comprehensive video from start to finish with edited text with the important details(temp, time, etc.) when creating your dough?

Thank you. Maybe someday I'll make a video but have not yet.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hotsawce

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Re: Craig's Neapolitan Garage
« Reply #2547 on: July 05, 2019, 04:05:05 PM »
I think you need to make an actual pizzeria more than video. I'd travel for it
 :angel:

Thank you. Maybe someday I'll make a video but have not yet.

Offline iLLEb

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Re: Craig's Neapolitan Garage
« Reply #2548 on: July 08, 2019, 03:36:20 AM »
Thank you. Maybe someday I'll make a video but have not yet.

I look forward to it.

I am starting my Neapolitan journey as soon as I am able to purchase an Uuni 3. Do you have any thoughts on the device?

Is it best to start with bakers yeast or just jump into sourdough starter and build from there?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2549 on: July 11, 2019, 01:09:13 AM »
Start with bakers yeast and learn the fundamentals.
"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 iLLEb

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Re: Craig's Neapolitan Garage
« Reply #2550 on: July 19, 2019, 10:08:48 AM »
Whats the current preferred method? 48RT or 24? Ive seen you go back and forth. Would you say it just depends on the situation?


Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2551 on: July 19, 2019, 10:31:49 AM »
Whats the current preferred method? 48RT or 24? Ive seen you go back and forth. Would you say it just depends on the situation?

Yes, but 0.024% is for 48.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline iLLEb

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Re: Craig's Neapolitan Garage
« Reply #2552 on: July 19, 2019, 10:39:15 AM »
Yes, but 0.024% is for 48.

What?

I mean do you typically use 48 hours RT fermenting or 24H RT ferment? Ive seen you go back and forth.

Whats the 0.024% is for 48?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2553 on: July 19, 2019, 12:09:14 PM »
What?

I mean do you typically use 48 hours RT fermenting or 24H RT ferment? Ive seen you go back and forth.

Whats the 0.024% is for 48?

I do both. For Neapolitan, It's usually 48 hours.

For 48 hours using IDY, I use 0.024%.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline kashmir107

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Re: Craig's Neapolitan Garage
« Reply #2554 on: July 19, 2019, 11:17:51 PM »
Hi Craig, your pizzas look amazing so I used your  recipe. Using  ischia my dough balls  lose their shape and look more like a very thick pancake. I normally use fresh yeast which produces beautiful, easy to use balls, but they kind of lack flavour.

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Offline iLLEb

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Re: Craig's Neapolitan Garage
« Reply #2555 on: July 20, 2019, 02:27:10 AM »
I do both. For Neapolitan, It's usually 48 hours.

For 48 hours using IDY, I use 0.024%.

Is IDY used directly in the doughmaking or are you using an previous day made starter and make dough with it day after?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2556 on: July 20, 2019, 10:44:27 AM »
Is IDY used directly in the doughmaking or are you using an previous day made starter and make dough with it day after?

Directly. I'd dissolve it into the water though because you're using so little. I'd worry about uneven distribution if adding it to the flour.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline iLLEb

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Re: Craig's Neapolitan Garage
« Reply #2557 on: July 20, 2019, 12:05:16 PM »
Thanks!

Offline kashmir107

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Re: Craig's Neapolitan Garage
« Reply #2558 on: July 23, 2019, 07:20:23 PM »
Can I ask you Craig, do my doughballs look normal to you? They are just so different to yeast doughs. They kind of lose their shape and feel different to work with?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2559 on: July 23, 2019, 08:13:29 PM »
Can I ask you Craig, do my doughballs look normal to you? They are just so different to yeast doughs. They kind of lose their shape and feel different to work with?

From what I can tell yes. If anything, they look a bit underfermented.
"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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