Craig's Neapolitan Garage

[Arne_Jervell]

Everything about that picture is amazing

and it sounds hot too!

[TXCraig1]

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

Yes - light bed.

[TXCraig1]

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

Too soon to say. Definitely needs more than 64% HR.

[texmex]

Hi Craig,
I just pulled a stash of Arrowhead Mills flour from my freezer (which you recommended awhile back) I tried it wih 50% bread flour but never did a straight up Neapolitan style with only the Arrowhead Mills for the Blackstone. I was thinking RT, 3 salt, 64 to 66 water, leavening (pinch ADY, or SD, or fermipan 2 in 1?) Heck, maybe I should try all 3.   
Got any tips you'll send my way?

[TXCraig1]

Anything like that should work. I found it to be interchangeable with Caputo pizzeria. I like that flour, but nobody near me sells it any more 

[texmex]

Anything like that should work. I found it to be interchangeable with Caputo pizzeria. I like that flour, but nobody near me sells it any more 

Okay, I think I will go higher hydro because I know how the Blackstone behaves at those higher temps, and hopefully I won't over ferment. I just ordered some of this flour to see what it might do.  https://www.vitacost.com/simple-truth-organic-unbleached-all-purpose-flour

[ARenko]

Anything like that should work. I found it to be interchangeable with Caputo pizzeria. I like that flour, but nobody near me sells it any more 

Strange.  I still find it at Wal Mart on the north side.

[crawsdaddy]

Yes - light bed.

 
I can't wait to try this

[TXCraig1]

Strange.  I still find it at Wal Mart on the north side.

All stores on the South side of Houston suck compared to the same brands in the North and West.

[Danceswithfood]

TX Craig!

What are your go to recipes for dough? I'm a beginner and just getting into it... been using this youtube video as a guide. What are your thoughts and what do you recommend? Happy to parse through 11 years of content if necessary....

Also, how should I adjust my recipes for higher altitude? I'm in Utah.

Thanks!

[TXCraig1]

Here is pretty much what I do: https://www.pizzamaking.com/forum/index.php?topic=20479.0

The only really big difference is that I use more like 2.1% culture as opposed to 1.3% or whatever it says in the recipe.

[Jersey Pie Boy]

The wire mesh idea...thank you! So great!

[wargaxel]

Too soon to say. Definitely needs more than 64% HR.

Hey Craig, great looking Pizza! Also just started using the Nuvola, but found the taste a bit bland, compared to Caputo Red, which I normally use. Tried 64% HR as well. Just curious, as I am not as experienced: What makes you think it needs more HR?

Thanks!

[TXCraig1]

At 64%, it seemed kind of dry - more like what I'd expect a 60ish % dough to feel like.

[crawsdaddy]

The wire mesh idea...thank you! So great!

This is mine

[Jersey Pie Boy]

Nice!

[Icelandr]

For the sportsman

[TXCraig1]

Pickle pizza was awesome. Inspiration: https://www.pizzamaking.com/forum/index.php?topic=76454.msg722564#msg722564

Click on the pic. The small version doesn't do the toppings justice.

[TXCraig1]

Right behind the mushroom and whiote truffle, this is probably the #1 most requested pie in the garage: tomato, fresh mozz, hot italian sausage, crushed red pepper, fresh jalapeno, dried cranberries or cherries rehydrated in rum, fresh basil and hot honey post bake.

[TXCraig1]

The last two pies made in the Pizza Party Ardore and Passione respectively.