Author Topic: Craig's Neapolitan Garage (Read 761496 times)

TXCraig1 · « **Reply #2560 on:** June 26, 2020, 07:01:02 AM »

Quote from: chgorrell 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

TXCraig1 is fine

iLLEb · « **Reply #2561 on:** July 18, 2020, 03:00:38 AM »

Craig, you would be wise to try out actual Dutch cheese instead of mozz. Its incredible. I do mine 50/50 old dutch cheese and "belegen"(matured) cheese. To be honest i do not know why people dont experiment with different cheeses instead of mozz. Mozz is not the greatest in my opinion.

Jhucke · « **Reply #2562 on:** July 27, 2020, 04:52:00 PM »

Craig, sorry if I missed this information somewhere in this thread, I was hoping to ferment for 48 hours, I followed the model for .024% IDY, thrown into a wine fridge for some hopeful accuracy.. Once it hits that 48 hour point, if I am unable to make the pizza right away, is the best step to remove the dough from the 60-61F environment and store in a much colder fridge? Or should I just continue with it at 60-61F and just accept what happens to the dough?

TXCraig1 · « **Reply #2563 on:** July 27, 2020, 06:33:40 PM »

It depends - if it's just a few extra hours, you probably don't need to do anything. If it's days, you'll need to go into the fridge.

iLLEb · « **Reply #2564 on:** August 07, 2020, 03:28:56 AM »

Craig, because i learned so much from you, heres 1 tip for you, maybe you already know it, wouldnt surprise me.

CARAMELIZED ONIONS IS THE GREATEST THING ON EVERY PIZZA EVER.

Literally, it makes every pie i have created better.

'Nduja, olives and then caramalized onions(caramelize, bit of salt, bit of brown sugar, done) after bake.

Have you ever tried caramelized onions on pizza?

TXCraig1 · « **Reply #2565 on:** August 07, 2020, 09:36:49 AM »

Yes, I love them. Thanks for the note. I don't think I'd agree that they make every pizza better, but they are an excellent addition to many for sure!

I rarely make pies with nduja which is a shame because I love it. I will get some and try that pie for sure. Thanks!

Arne_Jervell · « **Reply #2566 on:** August 07, 2020, 09:48:04 AM »

Sound amazing indeed. I want to try it as well. No cheese on this?

I'd think a bit of mozzarella would be appropriate but wanted to hear what you mean.

Edit: wow!

TXCraig1 · « **Reply #2567 on:** August 07, 2020, 11:04:13 AM »

I was thinking tomato but no cheese. More along the lines of a marinara.

iLLEb · « **Reply #2568 on:** August 08, 2020, 02:55:22 AM »

Quote from: TXCraig1 on August 07, 2020, 09:36:49 AM

Yes, I love them. Thanks for the note. I don't think I'd agree that they make every pizza better, but they are an excellent addition to many for sure!

I rarely make pies with nduja which is a shame because I love it. I will get some and try that pie for sure. Thanks!

Please let me know what you think, its my own creation and its peoples favorite, its sweet and spicy with some salt from the olives, its great.

My pie is dutch cheese, so what you would call Gouda, aged and semi aged - then tomato - nduja + olives, after bake i put the onions on.

You could replace mozz with the gouda. I wouldnt go marinara on this one but worth a try i guess.

Also, dont be ashmed to put some lemon juice in with the salt + brown sugar to try, its also a great addition in some cases.

TXCraig1 · « **Reply #2569 on:** August 08, 2020, 08:55:55 AM »

Quote from: iLLEb on August 08, 2020, 02:55:22 AM

I wouldnt go marinara on this one but worth a try i guess.

I'll try it both ways for sure. One of my favorite pies is tomato sauce, fresh herbs, olives, and calabrian chili oil.

iLLEb · « **Reply #2570 on:** August 08, 2020, 10:12:26 AM »

Cool. Ill try that sometime. Let me know once youve tried mine.

frankie_knuckles · « **Reply #2571 on:** August 17, 2020, 07:09:42 AM »

Craig, I have gotten some excellent tips and key directional info from this community but your chart has really improved my process and pizza like nothing else. Understanding the combination of time, yeast and temperature can be quite a challenge (seemed like a mystery) and your chart presented the concept so simply and accurately. I might have it blown up and framed. Thanks for putting it together.

TXCraig1 · « **Reply #2572 on:** August 17, 2020, 08:05:40 AM »

Happy to hear it's been useful!

Frznrth · « **Reply #2573 on:** August 28, 2020, 01:17:15 PM »

Thank you for sharing all of your knowledge and experience - its been very informative for a noob like me - I started reading your post from the start but then jumped to the end and started to read backwards - just too hard to carve out enough "pizza time" at "work" - this has left me with some gaps though.

I know at some point you started using AP instead of 00 as 00 wasn't easy to get - it isn't easy or cheap for me to source either. I'm wondering if you continued on with AP? Do you miss the 00 in anyway? Is there a certain AP that you like best? The easiest and by far the cheapest flour for me is "strong" bread flour from my local Costo - no idea of its exact specifications except that the bags are big and cheap - lots to practice with. I found your detailed instructions for making NP with Caputto - do you have something similar for AP - or "strong" costo flour?

Thanks for your help.

Frznrth · « **Reply #2574 on:** August 28, 2020, 11:24:15 PM »

The Costco “Strong” is 4g protein for every 30g.

TXCraig1 · « **Reply #2575 on:** August 30, 2020, 08:28:19 AM »

I still mostly use unmalted AP or BF. There isn't a special procedure for it. Just tweak the hydration if necessary. Likely, little or no changes will be needed.

Frznrth · « **Reply #2576 on:** August 30, 2020, 09:58:47 AM »

Thanks. I’ll see what I can do.

Frznrth · « **Reply #2577 on:** September 03, 2020, 11:38:32 AM »

Hi Craig
I tried a couple of different AP/Bread Flours. Do you find that AP/Bread Flour is always a bit harder to work with than 00 - harder to shape/stretch?

Have you found "ideal" hydration, amount of fermentation, temperature the dough is brought to before shaping, length of time at this temp to make it as easy as possible?

Thanks for the help.

TXCraig1 · « **Reply #2578 on:** September 03, 2020, 12:55:59 PM »

In my experience, King Arthur flours can be a bit harder to work with/more difficult to open. Most others I've tried are similar to '00' in terms of workability.

For me, I like to work with room temp dough (I don't do much cold fermentation, and almost never for NP). I like my dough in balls for ~ 12 hours, and total fermentation of 24-28 hours depending on what I'm doing.

As for things like hydration, you need to experiment to see what works best for you. I tend to like ~62%.

Frznrth · « **Reply #2579 on:** September 03, 2020, 04:46:11 PM »

Thanks - it sounds like there is a lot of experimenting in my future. Hope my belly can handle it.