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Author Topic: Craig's Neapolitan Garage  (Read 492307 times)

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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1460 on: October 23, 2013, 08:41:53 AM »
Thanks Fidel. I like to give each pie my undivided attention  ;D

I would have to change the way I do things to do more than three (and three is a bit difficult).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online pacdunes

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Re: Craig's Neapolitan Garage
« Reply #1461 on: October 24, 2013, 07:06:21 PM »
Craig beautiful pies!  Have a question - when you open your dough ball do you take it straight from your cooler, or do you take it out of the cooler and let it rest for a specific time at room temp?

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1462 on: October 24, 2013, 11:14:04 PM »
Craig beautiful pies!  Have a question - when you open your dough ball do you take it straight from your cooler, or do you take it out of the cooler and let it rest for a specific time at room temp?

I let the dough come up to room temp anywhere from 6-12 hours before I bake it depending on how it looks, so it's generally around 70-75F when I open it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online pacdunes

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Re: Craig's Neapolitan Garage
« Reply #1463 on: October 26, 2013, 12:02:11 AM »
thanks Craig!

Offline Thelonious

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Re: Craig's Neapolitan Garage
« Reply #1464 on: November 07, 2013, 05:54:55 AM »
Well I'll be dammed. I have found god, and he posts on a pizza forum.

Craig, those pizzas are truly humbling. I have much to learn.  Going to start with your dough recipe.


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Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1465 on: November 07, 2013, 08:52:57 AM »
I'm no god, but than you all the same.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Thelonious

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Re: Craig's Neapolitan Garage
« Reply #1466 on: November 07, 2013, 01:52:46 PM »
Well certainly not a mere mortal!

Have you tried your hand with homemade dry curing? I make my own pancetta, lonza, coppa, salami, etc. Pancetta is relatively easy and does not require a special curing chamber. Lonza and coppa are also easy, but need to be cured in the right conditions.  Homemade dry cured meats are just out of this world on pizza.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1467 on: November 07, 2013, 02:30:02 PM »
Well certainly not a mere mortal!

Have you tried your hand with homemade dry curing? I make my own pancetta, lonza, coppa, salami, etc. Pancetta is relatively easy and does not require a special curing chamber. Lonza and coppa are also easy, but need to be cured in the right conditions.  Homemade dry cured meats are just out of this world on pizza.

No,   :'(

I bought several of Ruhlman's books a long time ago, but I've just been too busy with other projects. It's definitely on my to-do list though!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Thelonious

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Re: Craig's Neapolitan Garage
« Reply #1468 on: November 07, 2013, 07:58:51 PM »
My friend and I have been using his books and recipes. The recipes are hit or miss, and we don't use the sausage recipes but the orange peel and fennel Lonza is spectacular and nothing beats the smell of toasted fennel seeds in the kitchen. The books are beneficial to have and helped us do things like locate the correct parts of meat to trim (for coppa and culatello) and when we butched a wild pig that a hunter brought us.

It was intimidating at first. Sausages like pepperoni and soprasetta are a production, but lonza and coppa and Pancetta is quite simple and not much of a process, just time and the right conditions.

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1469 on: November 10, 2013, 10:10:02 PM »
I upped the HR and the oven temp a bit. These are 62% baked for 45-50 seconds at about 975F. Very, very tender. They just melt in the mouth and are so easy to digest; you can keep on eating them.
"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 #1470 on: November 10, 2013, 10:10:30 PM »
More
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline PizzaJerk

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Re: Craig's Neapolitan Garage
« Reply #1471 on: November 10, 2013, 10:18:07 PM »
The leoparding is remarkably gentle on those margherita`s, I like it very much.

Regards,
Anthony

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1472 on: November 10, 2013, 10:19:39 PM »
Thank you Anthony!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Serpentelli

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Re: Craig's Neapolitan Garage
« Reply #1473 on: November 10, 2013, 11:40:23 PM »
Love the cheese melt on the Margh and love the BJ pie (bacon + jalapeņo)!!!

John K
I'm not wearing hockey pads!

Offline dylandylan

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Re: Craig's Neapolitan Garage
« Reply #1474 on: November 11, 2013, 03:41:11 AM »
Just when I think the Blackstone is coming along... these look incredible.    :drool:

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Offline adm

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Re: Craig's Neapolitan Garage
« Reply #1475 on: November 11, 2013, 04:10:39 PM »
A question for you Craig,

On some of those pies, the Mozz seems to be more set in place, whereas on others it has spread out beautifully (in case you can't tell, I am a fan of splashy, gooey mozz). What do you think is the difference between the kind of square looking, less spread bits on the Margheritas versus the splooshed out look on the pepperoni?

(Yes, "splooshed" is a valid technical term.)

Is it different kinds of cheese - i.e. low moisture "brick" mozz on the first ones versus more watery buffalo mozz on the others? Or something else?

Beautiful pies, all of them of course!

Offline TXCraig1

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Re: Craig's Neapolitan Garage
« Reply #1476 on: November 11, 2013, 05:09:26 PM »
A question for you Craig,

On some of those pies, the Mozz seems to be more set in place, whereas on others it has spread out beautifully (in case you can't tell, I am a fan of splashy, gooey mozz). What do you think is the difference between the kind of square looking, less spread bits on the Margheritas versus the splooshed out look on the pepperoni?

(Yes, "splooshed" is a valid technical term.)

Is it different kinds of cheese - i.e. low moisture "brick" mozz on the first ones versus more watery buffalo mozz on the others? Or something else?

Beautiful pies, all of them of course!

Yes, the cheesse on the pepperoni and bacon/jalapeno pies is thinly sliced dry whole milk mozz, and the others is fresh, water packed balls cut with this: http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline adm

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Re: Craig's Neapolitan Garage
« Reply #1477 on: November 11, 2013, 05:14:10 PM »
Excellent - many thanks Craig.

Offline norma427

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Re: Craig's Neapolitan Garage
« Reply #1478 on: November 11, 2013, 09:05:52 PM »
All excellent looking pies Craig!  :chef:

Norma

Offline Ronzo

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Re: Craig's Neapolitan Garage
« Reply #1479 on: November 11, 2013, 09:09:00 PM »
Jealous...
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