Scott - you are now comparing the thermodynamics of a gas fired Ferrara to the BS.
At least it's not the WF version. Closer but in my mind still different. But I'm not going to continue splitting hairs with you. I've got starter ripening and will do another test bake tomorrow.
Cloning - I agree with what you say about cloning. As a matter of fact, I have always been supportive of cloning and have even posted that members can learn a lot from cloning. I have no disagreement or issues with cloning. I have used the forum's recipes for Pizza Hut Pan pizza, PJ's, Chicago DD, etc. I have myself worked on Cloning Patsy's in Sante Fe and Pizzatown's pizza. Cloning is both fun and educational.Rather than focusing on the fact that no-one has ever cloned Craig's work and drawing discouragement from it, I think the bigger question is "why the heck hasn't anyone cloned a Craig pie?"
You misunderstand me Scott. I am not discouraged by that fact that no one has clone Craig's pie. And it isn't from lack of trying. Let me assure you that many members have used Craig's methods and tried to clone his pie. It hasn't been achieved, not b/c others have not tried BUT b/c others have tried and no one has yet done it. And not b/c it simply can not be done, but you of all people should know that there are literally hundreds of minute variables that come into play when it comes to making great pizza, much less great NP pizza. Like I've already said, we were at Craig's house with his dough and his oven and the pizzas don't look just like Craig's. Yes they tasted similar but if you are going for the same leoparded look, then please give that some thought and come up with a rational explanation.
Because I view NP pizza to be a more difficult style to make properly, I also view NP pizza to be the most difficult to clone. If it was as easy as cloning Pizza Hut or Papa John's, we would already have seen clones of Da Michele's, Gino Sorbillo's, and the likes. But guess what? I haven't seen any of these done yet, including Craig or Omids work. If anyone has pictures, then post them up. Even when you have the exact dough recipe and the master at hand to coach you, it isn't an easy task.
Has anyone here every practice high level martial arts? Played a musical instrument? Anyone a painter? That is what NP pizza is like. Have you ever tried to emulate one of your masters? Scott why do you think these teachers get rich teaching? It's not because students hold them in such high regard and are that loyal. People are not loyal by nature. It's b/c the art itself is not so easily cloned.
I'm not going to put words into Craig's mouth, but I have exchange multiple private messages with Craig asking him questions about his dough in my quest to learn how to make NP pizza. Even Craig himself has confided in me that his pies aren't always consistent as he would like. If I have misinterpreted you Craig then I apologize. But I'm pretty sure I understand what Craig is talking about. Scott, until you've tried to make NP pizza yourself, you can't understand how difficult it can be to make a good and consistent product like Craig. And difficult is a huge understatement. Like I said earlier, I alluded to environmental differences. The humidity plays a huge role in how flour makes dough. The techniques use to open a dough affect how it bakes up and looks in the oven. The specific oven itself and how it is manage all come into play regardless if you think the thermodynamics are reproducible or not. When to turn the pie and pull it out makes a difference. How much sauce, cheese, ingredients makes a difference. I told Craig this very same thing at the summit. I said Craig, your pie is very balance. You see, if someone doesn't open your dough enough or like me and opens it up too much, it changes the pie! If you want to Clone Craig's pizza it isn't going to be easy as 123. Eventually? Well yes...someday....maybe.
If you want to see great NP pies from the blackstone, we are not that far off. You won't have to wait 18 months. If you want to see a mirror image of a Craig pie or an indentical twin....well good luck. We were having trouble using his dough and his oven, I'm not sure why you think it is doable in a BS. You have more faith than I.