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


Author Topic: Craig's Neapolitan Garage  (Read 768827 times)

0 Members and 1 Guest are viewing this topic.

Offline Arne_Jervell

  • Registered User
  • Posts: 1156
  • Location: Norway
  • Nonno della pizza
Re: Craig's Neapolitan Garage
« Reply #2600 on: March 29, 2022, 01:05:36 PM »
Everything about that picture is amazing
^^^ and it sounds hot too! :drool:

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2601 on: March 29, 2022, 01:05:38 PM »
Is this on a bed of tomato sauce--its appears to be?

Yes - light bed.
"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: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2602 on: March 29, 2022, 01:06:08 PM »
Beautiful. What’s your take on the Caputo Nuvola?

Too soon to say. Definitely needs more than 64% HR.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline texmex

  • Registered User
  • Posts: 3420
  • Location: Aquí no más
  • I stole my avatar from the British Museum website
Re: Craig's Neapolitan Garage
« Reply #2603 on: March 29, 2022, 02:01:56 PM »
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.   :-D
Got any tips you'll send my way?
Risa sin camisa, sinvergüenza.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2604 on: March 29, 2022, 04:10:21 PM »
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  >:(
"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 texmex

  • Registered User
  • Posts: 3420
  • Location: Aquí no más
  • I stole my avatar from the British Museum website
Re: Craig's Neapolitan Garage
« Reply #2605 on: March 29, 2022, 04:18:38 PM »
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
Risa sin camisa, sinvergüenza.

Offline ARenko

  • Registered User
  • Posts: 672
  • Location: The Woodlands, TX
Re: Craig's Neapolitan Garage
« Reply #2606 on: March 29, 2022, 07:02:18 PM »
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.

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 395
  • Age: 75
  • Location: Shavano Park, Tx
Re: Craig's Neapolitan Garage
« Reply #2607 on: March 29, 2022, 07:49:07 PM »
Yes - light bed.
 
I can't wait to try this :drool: :drool:

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2608 on: March 29, 2022, 08:20:42 PM »
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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Danceswithfood

  • Registered User
  • Posts: 2
  • Location: Utah
  • I Love Pizza!
Re: Craig's Neapolitan Garage
« Reply #2609 on: March 29, 2022, 10:08:54 PM »
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!


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


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2610 on: March 30, 2022, 09:59:56 AM »
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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6388
  • Location: Portland, Oregon
Re: Craig's Neapolitan Garage
« Reply #2611 on: April 01, 2022, 02:23:06 AM »
The wire mesh idea...thank you! So great!

Offline wargaxel

  • Registered User
  • Posts: 2
  • Location: Germany
  • addict
Re: Craig's Neapolitan Garage
« Reply #2612 on: April 01, 2022, 02:45:14 PM »
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!


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2613 on: April 01, 2022, 04:07:07 PM »
At 64%, it seemed kind of dry - more like what I'd expect a 60ish % dough to feel like.
"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

  • Lifetime Member
  • *
  • Posts: 395
  • Age: 75
  • Location: Shavano Park, Tx
Re: Craig's Neapolitan Garage
« Reply #2614 on: April 03, 2022, 03:02:04 PM »
The wire mesh idea...thank you! So great!

This is mine

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


Online Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6388
  • Location: Portland, Oregon
Re: Craig's Neapolitan Garage
« Reply #2615 on: April 03, 2022, 03:11:06 PM »
Nice!

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1797
  • Age: 75
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: Craig's Neapolitan Garage
« Reply #2616 on: April 03, 2022, 06:21:21 PM »
For the sportsman
Greg
A very patient wife! An Alfa Forni Brio for gas and wood.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2617 on: October 29, 2022, 04:38:35 PM »
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.
"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: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2618 on: October 29, 2022, 04:43:27 PM »
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.
"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: 29351
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Craig's Neapolitan Garage
« Reply #2619 on: October 29, 2022, 04:45:07 PM »
The last two pies made in the Pizza Party Ardore and Passione respectively.
"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


 

wordpress