A D V E R T I S E M E N T


Author Topic: Craig's Neapolitan Garage  (Read 717517 times)

0 Members and 1 Guest are viewing this topic.

Offline punkrockchris

  • Registered User
  • Posts: 178
  • Location: MA
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2580 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

  • Registered User
  • Posts: 3081
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Craig's Neapolitan Garage
« Reply #2581 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

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2582 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

  • Registered User
  • Posts: 194
Re: Craig's Neapolitan Garage
« Reply #2583 on: June 18, 2020, 07:34:42 AM »
brisket ends are good on anythng

Offline fyn

  • Registered User
  • Posts: 37
  • Location: seattle
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2584 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

A D V E R T I S E M E N T


Offline chgorrell

  • Registered User
  • Posts: 40
  • Location: Ipswich
Re: Craig's Neapolitan Garage
« Reply #2585 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

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Craig's Neapolitan Garage
« Reply #2586 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

  • Supporting Member
  • *
  • Posts: 4084
  • Location: Camarillo, CA
Re: Craig's Neapolitan Garage
« Reply #2587 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

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2588 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

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2589 on: June 26, 2020, 07:01:02 AM »
Asking for a friend, how would one go about giving you a credit..great pie per usual mate

TXCraig1 is fine  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline iLLEb

  • Registered User
  • Posts: 203
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2590 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.

Offline Jhucke

  • Registered User
  • Posts: 32
  • Location: Wisconsin
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2591 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?

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2592 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.
"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

  • Registered User
  • Posts: 203
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2593 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?

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2594 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!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline Arne_Jervell

  • Registered User
  • Posts: 996
  • Location: Norway
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2595 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! :-D
« Last Edit: August 07, 2020, 10:50:46 AM by Arne_Jervell »

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2596 on: August 07, 2020, 11:04:13 AM »
I was thinking tomato but no cheese. More along the lines of a marinara.
"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

  • Registered User
  • Posts: 203
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2597 on: August 08, 2020, 02:55:22 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.
« Last Edit: August 08, 2020, 02:59:39 AM by iLLEb »

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28065
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2598 on: August 08, 2020, 08:55:55 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. 
"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

  • Registered User
  • Posts: 203
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2599 on: August 08, 2020, 10:12:26 AM »
Cool. Ill try that sometime. Let me know once youve tried mine.

A D V E R T I S E M E N T