Author Topic: Craig's Neapolitan Garage (Read 723627 times)

kashmir107 · « **Reply #2560 on:** July 24, 2019, 11:30:04 AM »

Thanks craig. I tried making some doughballs and putting them in small containers and i think they ferment better. In proofing boxes they spread more and have increased surface area and seem to dry out the centre a bit more. My most recent pizzas were my best to date.

kashmir107 · « **Reply #2561 on:** July 25, 2019, 09:39:05 PM »

I got some more action happening this time!

Totti · « **Reply #2562 on:** November 09, 2019, 10:48:24 PM »

Is Craig still active in these parts? Haven't visited in a few months, would be sad to see him go!

TXCraig1 · « **Reply #2563 on:** November 10, 2019, 02:46:23 PM »

Still here

Thanks for the thought!

deb415611 · « **Reply #2564 on:** May 01, 2020, 03:45:29 PM »

Quote from: TXCraig1 on April 20, 2019, 12:36:08 PM

Just because I haven't posted many pics lately. From two nights ago. Sperry organic Hygluten flour. 62%, 48H RT SD.

Please give us Garage pizza shots... It's been a year

punkrockchris · « **Reply #2565 on:** May 12, 2020, 09:07:41 PM »

Very long time lurker here, Craig I'm closely following your procedure. I'm sure my first pies won't be great, but how do these dough balls look just going down? 62.5% hydration, 3% salt, 1.3% of my normal locally captured sourdough starter well fed and active. Bulk at 65°, 24 hour balled rise also at 65° will be ready around 4:30 tomorrow, closely watching for the last portion to determine temp.

TXCraig1 · « **Reply #2566 on:** May 25, 2020, 07:02:42 PM »

I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

Pete-zza · « **Reply #2567 on:** May 25, 2020, 07:30:52 PM »

Quote from: TXCraig1 on May 25, 2020, 07:02:42 PM

I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

Craig,

That looks and sounds delicious. Nice job.

Peter

TXCraig1 · « **Reply #2568 on:** May 25, 2020, 07:32:43 PM »

Thank you sir!

Jersey Pie Boy · « **Reply #2569 on:** May 25, 2020, 07:54:36 PM »

It's beautiful and sound delicious..the balance and restraint really stand out!

Icelandr · « **Reply #2570 on:** May 25, 2020, 10:59:19 PM »

Very Nice! Out of curiosity, which oven?

Chicago Bob · « **Reply #2571 on:** May 25, 2020, 11:09:52 PM »

Quote from: TXCraig1 on May 25, 2020, 07:02:42 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.

Somewhere there is a Mexican food truck owner just wishing....

Arne_Jervell · « **Reply #2572 on:** May 26, 2020, 01:32:54 AM »

Quote from: TXCraig1 on May 25, 2020, 07:02:42 PM

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?

deb415611 · « **Reply #2573 on:** May 26, 2020, 07:41:42 AM »

that looks great

TXCraig1 · « **Reply #2574 on:** May 26, 2020, 07:45:11 AM »

Thanks all!

Quote from: Icelandr on May 25, 2020, 10:59:19 PM

Out of curiosity, which oven?

Quote from: Arne_Jervell on May 26, 2020, 01:32:54 AM

Was this a 48 hour dough by the way?

Yes, my normal 48h SD in the Acunto.

Jon in Albany · « **Reply #2575 on:** May 26, 2020, 10:57:15 AM »

Looks great! Do you have a go to fresh ranch dressing?

TXCraig1 · « **Reply #2576 on:** May 26, 2020, 11:08:28 AM »

Quote from: Jon in Albany on May 26, 2020, 10:57:15 AM

Looks great! Do you have a go to fresh ranch dressing?

I'd only use HRV dry mix + milk and mayo.

Jon in Albany · « **Reply #2577 on:** May 26, 2020, 11:20:13 AM »

Quote from: TXCraig1 on May 26, 2020, 11:08:28 AM

I'd only use HRV dry mix + milk and mayo.

I might be losing my mind. I vaguely recall asking this already. Thanks.

TXCraig1 · « **Reply #2578 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

deb415611 · « **Reply #2579 on:** June 14, 2020, 10:40:24 PM »

Quote from: TXCraig1 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

that looks really good