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Author Topic: Craig's Neapolitan Garage  (Read 671785 times)

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Offline kashmir107

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Re: Craig's Neapolitan Garage
« Reply #2560 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.

Offline kashmir107

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Re: Craig's Neapolitan Garage
« Reply #2561 on: July 25, 2019, 09:39:05 PM »
I got some more action happening this time!

Offline Totti

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Re: Craig's Neapolitan Garage
« Reply #2562 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!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2563 on: November 10, 2019, 02:46:23 PM »
Still here  ;D  Thanks for the thought!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #2564 on: May 01, 2020, 03:45:29 PM »
Just because I haven't posted many pics lately.  ;D  From two nights ago. Sperry organic Hygluten flour. 62%, 48H RT SD.

Please give us Garage pizza shots... It's been a year  :P
Deb

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Offline punkrockchris

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Re: Craig's Neapolitan Garage
« Reply #2565 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.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2566 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Pete-zza

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Re: Craig's Neapolitan Garage
« Reply #2567 on: May 25, 2020, 07:30:52 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

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2568 on: May 25, 2020, 07:32:43 PM »
Thank you sir!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jersey Pie Boy

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Re: Craig's Neapolitan Garage
« Reply #2569 on: May 25, 2020, 07:54:36 PM »
It's beautiful and sound delicious..the balance and restraint really stand out!

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Offline Icelandr

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Re: Craig's Neapolitan Garage
« Reply #2570 on: May 25, 2020, 10:59:19 PM »
 Very Nice! Out of curiosity, which oven?
PizzaParty 70x70, saputo floor

Offline Chicago Bob

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Re: Craig's Neapolitan Garage
« Reply #2571 on: May 25, 2020, 11:09:52 PM »
I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

   She's a beauty.... and oooh that signature cornicion.   :chef:

Somewhere there is a Mexican food truck owner just wishing.... :drool:
"Care Free Highway...let me slip away on you"

Offline Arne_Jervell

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Re: Craig's Neapolitan Garage
« Reply #2572 on: May 26, 2020, 01:32:54 AM »
I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

Stunning pizza. A very interesting topping combo too.

Was this a 48 hour dough by the way?

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #2573 on: May 26, 2020, 07:41:42 AM »
that looks great
Deb

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2574 on: May 26, 2020, 07:45:11 AM »
Thanks all!

Out of curiosity, which oven?

Was this a 48 hour dough by the way?

Yes, my normal 48h SD in the Acunto.
"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 Jon in Albany

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Re: Craig's Neapolitan Garage
« Reply #2575 on: May 26, 2020, 10:57:15 AM »
Looks great! Do you have a go to fresh ranch dressing?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2576 on: May 26, 2020, 11:08:28 AM »
Looks great! Do you have a go to fresh ranch dressing?

I'd only use HRV dry mix + milk and mayo.
"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 #2577 on: May 26, 2020, 11:20:13 AM »
I'd only use HRV dry mix + milk and mayo.
I might be losing my mind. I vaguely recall asking this already. Thanks.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #2578 on: June 14, 2020, 07:49:40 PM »
One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline deb415611

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Re: Craig's Neapolitan Garage
« Reply #2579 on: June 14, 2020, 10:40:24 PM »
One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant  ;D

that looks really good
Deb

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