The Entire Pizza Making Process I use at the Garage

[stephent]

I view the neopolitan posts oftern but seldon participate.  Only yesterday, I was searching Craig's old dtrings to see if could come up with exactly this post.  It's las if he read my mind.  Many thanks for sharing. 

[stephent]

From all my typos you can see why I dont participate . . . sorry my keyboard is sticking and I didn't proofread.   

[Don K]

This is a really great thread. I can't wait to give the dough a try!

...wait...

Anybody got a spare Acutno oven lying around?

[Michael130207]

I was searching Craig's old dtrings to see if could come up with exactly this post.  It's las if he read my mind.  Many thanks for sharing. 

I had the same exact experience. Just recently I decided I wanted to try a warmer rise and was scouring Craig's posts trying to assemble a blueprint for myself.

Thank you! Very generous and helpful. Will have to print it out and put in a binder on the book shelf with the other hallowed references.

Thanks again!

[italdream]

Please make this a sticky.

[Tscarborough]

I have been thinking about your oven, Craig.  Given that it is a commercial oven and a traditional Neapolitan built one.  10 hours to heat is crazy.  If you were to invest in 4-500 dollars of insulation blankets and build an insulating door, you could probably keep it above 500 degrees with a weekly firing of 2-3 hours (which would bring it to your pizza temps), even less with a couple of short firings spaced 3 days apart.

[Chicago Bob]

Would that be safe in an unattended garage....

[Tscarborough]

Safer than a 10 hour burn.

[TXCraig1]

Safer than a 10 hour burn.

I fail to see anything unsafe about either. The same oven runs 7 days/ week without a problem.

Without a 10 hour warm-up to watch the fire from my easy chair, where would I drink my wine?

[Jet_deck]

... 10 hours to heat is crazy.... 

Take into consideration that Craig said the most close hotel was in walking distance.  I Googled it and called bs.  I asked him about it, he said that he and Java walk by it several mornings a week.  It is a good 2 freekin' miles.  I think the Aleppo or Calabrian chili business has put his computer in default mode.  If not, than his brain.

[Chicago Bob]

Things can go bump in the night, particularly outside in a garage...but then, Craig's a good sailor an knows all about battening down hatches an keeping everything ship shape.After all, he's already sleeping well with the residue heat so....I've answered my concern....next!! 

[CJ]

Thank you Craig

[pizza dr]

Man in the past I've had to go through your "Craigs NP Garage" thread and spend hours picking up all the nuances.  NOW its one stop shopping.  Unbelievably kind and generous.

Thanks

Scot

[pizza dr]

Oh yeah  +1 on this being sticky.

[TXCraig1]

Man in the past I've had to go through your "Craigs NP Garage" thread and spend hours picking up all the nuances.  NOW its one stop shopping.  Unbelievably kind and generous.

Thanks

Scot

I'm very happy it's helpful Scot.

CL

[PizzaPolice]

Simply beautiful, sir. 

[stephent]

Craig,
I'm sure you used cake yeast at some point (which is what Roberto Caporuscio uses as well asmany other good pies), but how would its use instead of Ischia starter change your formula and/or work flow?

[TXCraig1]

Craig,
I'm sure you used cake yeast at some point (which is what Roberto Caporuscio uses as well asmany other good pies), but how would its use instead of Ischia starter change your formula and/or work flow?

Actually, the last time I used cake yeast was when I worked in a restaurant in 1994 (not a pizza place).

I don't think I'd change anything about the workflow. I would just need to figure out how much CY to use. My suggestion would be to make a poolish with flour and water (50:50) and a little cake yeast. You won't need too much. When it is good and active, substitute it for the Ischia culture. I think I'd start at maybe 1.1% as it's probably a little faster than Ischia. You can then fine tune subsequent batches based on how fast it rises. I'm sure others here can give you a better idea or suggest how much cake yeast to add directly to the dough in lieu of the Ischia culture.

Craig

[fornographer]

Actually, the last time I used cake yeast was when I worked in a restaurant in 1994 (not a pizza place).

I don't think I'd change anything about the workflow. I would just need to figure out how much CY to use. My suggestion would be to make a poolish with flour and water (50:50) and a little cake yeast. You won't need too much. When it is good and active, substitute it for the Ischia culture. I think I'd start at maybe 1.1% as it's probably a little faster than Ischia. You can then fine tune subsequent batches based on how fast it rises. I'm sure others here can give you a better idea or suggest how much cake yeast to add directly to the dough in lieu of the Ischia culture.

Craig

Try starting with a very tiny bit of CY about the size of a peppercorn  for 1000 grams of flour. I froze my CY and just broke of that tiny bit and placed it directly in the brine.  I did two batches of dough the last time with 1 being an Ischia based and the other CY based.   They were identical in behavior during bulk fermentation (using roughly your workflow) with barely any rise but during balled rise the CY rose faster. 

[fornographer]

Thank you Craig.  I made pizzas tonight using your entire workflow.  This is the best I have made so far.  Everyone loved it and I only had time to make a few pictures.