Author Topic: Craig's NY Pizza  (Read 12642 times)

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Offline Minolta Rokkor

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Re: Craig's NY Pizza
« Reply #175 on: April 20, 2016, 07:33:45 PM »
I'll try your early formulas and try to make it thin.

Offline TXCraig1

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Re: Craig's NY Pizza
« Reply #176 on: April 20, 2016, 10:31:36 PM »
Everytime I bake on steel the crust is always soft.

I guess it's the oven and just differences in the way people do things. I can't make a decent pie on a pizza stone.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline Minolta Rokkor

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Re: Craig's NY Pizza
« Reply #177 on: April 21, 2016, 09:57:35 AM »
I guess it's the oven and just differences in the way people do things. I can't make a decent pie on a pizza stone.
Same here, my pies would be ok or decent, but nothing praise worthy. Now I use stone just for the the heck it sometimes.

Is it me or does a 3:30 sec pie, tastes fresher than a 7:30 sec pie?

That is what I noticed a few days ago. I had mango fire cheese and I could taste the fruitiness of the mango more in the shorter bake time.


Offline rparker

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Re: Craig's NY Pizza
« Reply #178 on: April 21, 2016, 11:59:22 AM »
I guess it's the oven and just differences in the way people do things. I can't make a decent pie on a pizza stone.
I believe personal preferences and the goal to be a huge factor. We've worked long and hard to come up with our preferred pies.  We each start baking the moment we copied and pasted the formulation from the dough calculator. The bake surface just finishes the job already started. 

Actually, we started baking about three bites into the last pie, but that's another story.  :D

Offline Tyler2106

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Re: Craig's NY Pizza
« Reply #179 on: May 13, 2016, 09:59:02 AM »
Craig, your pies look so delicious! Question for you, how much sauce and cheese do you put on? Or do you just eye ball what looks good?

Offline TXCraig1

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Re: Craig's NY Pizza
« Reply #180 on: May 13, 2016, 10:28:42 AM »
I've never measured. The cheese maybe 1.5" off a 5" loaf so maybe 3/4# low moisture + 3-4oz fresh mozz.

I really don't know on the sauce. I just throw sauce at it until it looks right. It's a pretty good amount.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline bregent

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Re: Craig's NY Pizza
« Reply #181 on: May 14, 2016, 06:10:01 PM »
I've never measured. The cheese maybe 1.5" off a 5" loaf so maybe 3/4# low moisture + 3-4oz fresh mozz.

I really don't know on the sauce. I just throw sauce at it until it looks right. It's a pretty good amount.

Craig, I'd be very surprised if you are using 1lb of cheese for your 17" pies. I use about 7 ounces and the results look similar.
Bob

Offline TXCraig1

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Re: Craig's NY Pizza
« Reply #182 on: May 14, 2016, 06:22:49 PM »
That's just a SWAG. it may be less. I've never weighed it.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Tscarborough

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Re: Craig's NY Pizza
« Reply #183 on: May 15, 2016, 07:57:36 PM »
What is happening on the 4th of July, Craig.  I will be in all weekend, and other than golf and Tiki Island parade on the Fourth proper, I am open.

Offline TXCraig1

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Re: Craig's NY Pizza
« Reply #184 on: May 15, 2016, 08:38:06 PM »
I may be out in EastTX. Not sure yet. If I'm here, we will definitely do pizza.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Tony Pizzeria

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Re: Craig's NY Pizza
« Reply #185 on: June 06, 2016, 07:24:22 PM »
Craig
was the last formula you posted for Johnny's clone, without a starter, and how long was the bulk rise

Superlative     100.00%
Water             65.00%
Oil                  3.00%
Salt                2.00%
L-DMP           2.00%
Sugar            1.00%
IDY                0.30%
Thx Tony

505g/17" = 0.078TF
CIAO BABY

Offline TXCraig1

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Re: Craig's NY Pizza
« Reply #186 on: June 06, 2016, 07:33:02 PM »
That's a more regular NY-style. That was ~3 hours in balls at ~75F with no bulk. I'm pretty much out of the bulk business with NY-style now. With a couple points of L-DMP, 5-6 hours in balls at room temp makes a really good pie. Even without the DMP, I really don't think you need more than maybe 6 hours at RT to make a pretty darn good pie, and probably even a good bit less time than that.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage


Offline Tony Pizzeria

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Re: Craig's NY Pizza
« Reply #187 on: June 07, 2016, 04:06:47 PM »
Thx Craig Ill give it shot. I have not been on here for a few years because of ill health. But I have to say there is no better site than this and all the people on here.
I also have baking steel, bought it about 6 months ago. LOVE IT
Thx to all
Tony
« Last Edit: June 08, 2016, 03:20:11 PM by Tony Pizzeria »
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