Author Topic: Craig's Neapolitan Garage (Read 797478 times)

dylandylan · « **Reply #2580 on:** October 19, 2020, 01:57:40 AM »

Quote from: TXCraig1 on April 15, 2012, 11:20:38 PM

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?

TXCraig1 · « **Reply #2581 on:** October 19, 2020, 08:33:43 AM »

Quote from: dylandylan on October 19, 2020, 01:57:40 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.

dylandylan · « **Reply #2582 on:** October 19, 2020, 01:56:08 PM »

Quote from: TXCraig1 on October 19, 2020, 08:33:43 AM

No probably not. It's really worked well for me.

Good to know, thanks

Movefast · « **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?

TXCraig1 · « **Reply #2584 on:** November 15, 2020, 07:09:41 PM »

Quote from: Movefast 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?

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

TXCraig1 · « **Reply #2585 on:** February 27, 2022, 12:24:48 PM »

A few from the weekend.

Jon in Albany · « **Reply #2586 on:** February 27, 2022, 01:55:18 PM »

They all look great

Jersey Pie Boy · « **Reply #2587 on:** February 27, 2022, 04:37:16 PM »

These look amazing..I love the evolution of your pies!

crawsdaddy · « **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.

TXCraig1 · « **Reply #2589 on:** February 27, 2022, 07:55:50 PM »

Come on!

Heikjo · « **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.

deb415611 · « **Reply #2591 on:** February 28, 2022, 07:36:04 AM »

wow, beauties.

TXCraig1 · « **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.

billg · « **Reply #2593 on:** March 27, 2022, 08:45:48 PM »

Which product was from Costco?

TXCraig1 · « **Reply #2594 on:** March 27, 2022, 08:48:35 PM »

Fresh mozz and the Pecorino.

billg · « **Reply #2595 on:** March 27, 2022, 08:50:46 PM »

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

TXCraig1 · « **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"

crawsdaddy · « **Reply #2597 on:** March 29, 2022, 10:55:02 AM »

Quote from: TXCraig1 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.

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

Heikjo · « **Reply #2598 on:** March 29, 2022, 11:11:41 AM »

Beautiful. What’s your take on the Caputo Nuvola?

9slicePie · « **Reply #2599 on:** March 29, 2022, 11:13:46 AM »

Quote from: TXCraig1 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.

Everything about that picture is amazing