Author Topic: Craig's Neapolitan Garage (Read 745012 times)

TXCraig1 · « **Reply #2520 on:** July 11, 2019, 01:09:13 AM »

Start with bakers yeast and learn the fundamentals.

iLLEb · « **Reply #2521 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?

TXCraig1 · « **Reply #2522 on:** July 19, 2019, 10:31:49 AM »

Quote from: iLLEb 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?

Yes, but 0.024% is for 48.

iLLEb · « **Reply #2523 on:** July 19, 2019, 10:39:15 AM »

Quote from: TXCraig1 on July 19, 2019, 10:31:49 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?

TXCraig1 · « **Reply #2524 on:** July 19, 2019, 12:09:14 PM »

Quote from: iLLEb on July 19, 2019, 10:39:15 AM

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%.

kashmir107 · « **Reply #2525 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.

iLLEb · « **Reply #2526 on:** July 20, 2019, 02:27:10 AM »

Quote from: TXCraig1 on July 19, 2019, 12:09:14 PM

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?

TXCraig1 · « **Reply #2527 on:** July 20, 2019, 10:44:27 AM »

Quote from: iLLEb on July 20, 2019, 02:27:10 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.

iLLEb · « **Reply #2528 on:** July 20, 2019, 12:05:16 PM »

Thanks!

kashmir107 · « **Reply #2529 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?

TXCraig1 · « **Reply #2530 on:** July 23, 2019, 08:13:29 PM »

Quote from: kashmir107 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?

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

kashmir107 · « **Reply #2531 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 #2532 on:** July 25, 2019, 09:39:05 PM »

I got some more action happening this time!

Totti · « **Reply #2533 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 #2534 on:** November 10, 2019, 02:46:23 PM »

Still here

Thanks for the thought!

deb415611 · « **Reply #2535 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 #2536 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 #2537 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 #2538 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 #2539 on:** May 25, 2020, 07:32:43 PM »

Thank you sir!