#1  
Old 08-23-2014, 12:30 AM
TXCraig1's Avatar
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Join Date: Aug 2014
Location: Houston, TX
Posts: 7
Default Hello from Texas

I'm Craig. My oven is a 47" Acunto Mario. I don't know much about building ovens, but I have a great respect for the art. I know a little bit about making Neapolitan pizza.
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  #2  
Old 08-25-2014, 03:24 PM
Peasant
 
Join Date: Jun 2014
Location: Woodside, CA
Posts: 26
Default Re: Hello from Texas

I'd say yeah you do! Your pizza and dough threads on that other pizza making website have been invaluable. Really helped me starting out, and I still refer back to them when I need a refresher. Welcome to the oven side of things, and I'm sure many of us are looking forward to what you'll bring to the table!
-J
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Old 08-25-2014, 03:40 PM
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Default Re: Hello from Texas

Thanks for the kind words. I'm glad they helped.
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Old 08-25-2014, 06:38 PM
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Join Date: Jun 2009
Location: Disneyland, CA
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Default Re: Hello from Texas

Craig,

Time to 'fess up. You know alot about pizza-making and have more experience than any 20 builders (combined) here. How many pizzas have you baked? 1000? 1500?

Welcome aboard, although unless you're planning on building an oven, there is no one quite with your expertise in pizza-making.

John
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Old 08-25-2014, 08:02 PM
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Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Hello from Texas

I am glad you decided to join the board. While there are many excellent examples of oven builds, there is a lack of information on how to use those ovens to their fullest capabilities.

Craig makes the best Neapolitan pizza I have ever tasted, and even though I do not make the same style in my oven, if you want to make Pizza Neapolitano, and are willing to put forth the effort, he can assist you.
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Old 08-25-2014, 08:09 PM
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Location: Ausitn
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Default Re: Hello from Texas

This is the one pizza I have to have from Craig's oven. It is simply marvelous, basic and true to the Neapolitan creed:
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Last edited by Tscarborough; 08-25-2014 at 08:11 PM.
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Old 08-25-2014, 08:56 PM
TXCraig1's Avatar
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Location: Houston, TX
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Default Re: Hello from Texas

Thanks for the warm welcome John and Tom. Happy to help if I can.
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Old 08-26-2014, 12:56 PM
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Join Date: May 2013
Location: NW Pennsylvania USA
Posts: 329
Default Re: Hello from Texas

Welcome Craig. What the hell is the armadillo doing wasting all that precious wine? I'm still a work in progress trying to reproduce your dough using your techniques but Rome wasn't built over night, right?. This site could really use your expertise.
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Old 08-26-2014, 01:31 PM
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Join Date: Nov 2011
Location: Syria
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Default Re: Hello from Texas

Quote:
Originally Posted by SevenAcre View Post
I'd say yeah you do! Your pizza and dough threads on that other pizza making website have been invaluable. Really helped me starting out, and I still refer back to them when I need a refresher. Welcome to the oven side of things, and I'm sure many of us are looking forward to what you'll bring to the table!
-J
Quote:
Originally Posted by TXCraig1 View Post
Thanks for the kind words. I'm glad they helped.
May you tell one of these Neapolitan pizza recipes?
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I forgot who said that.
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Old 08-26-2014, 01:47 PM
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Default Re: Hello from Texas

This is how I do everything in detail: The Entire Pizza Making Process I use at the Garage About the only thing I do differently in the dough formula is I use a bit more culture - about 1.7% rather than the 1.3% noted. I've been baking a bit hotter recently and closer to the fire. Bake times have been in the 35-40 second range lately. I talk about putting a bit of sugar in the sauce in the post, but I almost never do that any more.

Last weekend's pies: Craig's Neapolitan Garage
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