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Author Topic: Craig's Neapolitan Garage  (Read 769106 times)

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Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #2580 on: October 19, 2020, 01:57:40 AM »
The prep station is complete, and the test was a complete success!

Hey Craig, I'm considering whipping up a dedicated prep station.  If you had to build your station again from scratch, is there anything you'd change?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2581 on: October 19, 2020, 08:33:43 AM »
Hey Craig, I'm considering whipping up a dedicated prep station.  If you had to build your station again from scratch, is there anything you'd change?

No probably not. It's really worked well for me.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #2582 on: October 19, 2020, 01:56:08 PM »
No probably not. It's really worked well for me.

Good to know, thanks

Offline Movefast

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Re: Craig's Neapolitan Garage
« Reply #2583 on: November 13, 2020, 12:30:42 PM »
Craig, if we are using your table and doing a 24 hour and shorter ferment time, what do you recommend for the amount of time bulked and then how long in balls?  Would it be safe to say for a 24 hour, 12 and 12?  And then less than 24, just a few hours bulked but say 80% in balls?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2584 on: November 15, 2020, 07:09:41 PM »
Craig, if we are using your table and doing a 24 hour and shorter ferment time, what do you recommend for the amount of time bulked and then how long in balls?  Would it be safe to say for a 24 hour, 12 and 12?  And then less than 24, just a few hours bulked but say 80% in balls?

I pretty much only do 36+12 and 12+12.
"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 TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2585 on: February 27, 2022, 12:24:48 PM »
A few from the weekend.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jon in Albany

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Re: Craig's Neapolitan Garage
« Reply #2586 on: February 27, 2022, 01:55:18 PM »
They all look great

Offline Jersey Pie Boy

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Re: Craig's Neapolitan Garage
« Reply #2587 on: February 27, 2022, 04:37:16 PM »
These look amazing..I love the evolution of your pies!






Offline crawsdaddy

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Re: Craig's Neapolitan Garage
« Reply #2588 on: February 27, 2022, 07:50:31 PM »
You are roughly 3-4 hours from San Antonio. I am on my way to help eat these beauties.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2589 on: February 27, 2022, 07:55:50 PM »
Come on!
"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 Heikjo

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Re: Craig's Neapolitan Garage
« Reply #2590 on: February 28, 2022, 02:46:27 AM »
17 hours from me to Texas. I wouldn’t worry about them being cold, but eaten up.

Maybe it’s the lighting, maybe not, but I still think your pies keeps looking better as the years go by.
Heine
Oven: Effeuno P134H

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #2591 on: February 28, 2022, 07:36:04 AM »
wow, beauties. 
Deb

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2592 on: March 27, 2022, 06:50:40 PM »
One of the best tasting pizzas I've ever made (to my tastes). Fresh (Costco) and whole milk LM mozz (Walmart Great Value), Pecorino, fresh serrano slices, salt, Calabrian chili oil post-bake.

64% Caputo Nuvola, IDY, 48 hours RT. 50 seconds @ 1000F in the Pizza Party Passione running gas.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline billg

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Re: Craig's Neapolitan Garage
« Reply #2593 on: March 27, 2022, 08:45:48 PM »


Which product was from Costco?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2594 on: March 27, 2022, 08:48:35 PM »
Fresh mozz and the Pecorino.
"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 billg

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Re: Craig's Neapolitan Garage
« Reply #2595 on: March 27, 2022, 08:50:46 PM »


Nice melt!!!!!  How does it come packaged and what size?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2596 on: March 27, 2022, 09:23:34 PM »
2/1# and it's sliced. Push it through a wire mesh to cut it up into little cubes about 3/8"
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline crawsdaddy

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Re: Craig's Neapolitan Garage
« Reply #2597 on: March 29, 2022, 10:55:02 AM »
One of the best tasting pizzas I've ever made (to my tastes). Fresh (Costco) and whole milk LM mozz (Walmart Great Value), Pecorino, fresh serrano slices, salt, Calabrian chili oil post-bake.

64% Caputo Nuvola, IDY, 48 hours RT. 50 seconds @ 1000F in the Pizza Party Passione running gas.

Is this on a bed of tomato sauce--its appears to be?

Offline Heikjo

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Re: Craig's Neapolitan Garage
« Reply #2598 on: March 29, 2022, 11:11:41 AM »
Beautiful. What’s your take on the Caputo Nuvola?
Heine
Oven: Effeuno P134H

Offline 9slicePie

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Re: Craig's Neapolitan Garage
« Reply #2599 on: March 29, 2022, 11:13:46 AM »
One of the best tasting pizzas I've ever made (to my tastes). Fresh (Costco) and whole milk LM mozz (Walmart Great Value), Pecorino, fresh serrano slices, salt, Calabrian chili oil post-bake.

64% Caputo Nuvola, IDY, 48 hours RT. 50 seconds @ 1000F in the Pizza Party Passione running gas.

Everything about that picture is amazing

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