I agree Jeff and Mal. But I've already said these things in earlier posts.
Jeff, it wouldn't truely be a wasted effort as we always learn something in the process of trying but I agree, what is the point of emulating Craig's pie. Especially to make a pie that looks like a Craig pie but may not even have the crust texture. Personally I think it would be easier to match the texture of Craig's crust than it is to match the look of his pizza. As I've stated before, there are 100's of factors and variables that need to be in place to replicate the look of Craig's pies, inlcuding his oven, personal and unique touch, and attention to detail. But here in lies the problem. Not a lot of members have even had Craig's pizza and there is no way to judge textural qualities. But making a look a like NP pizza is a whole other level of difficulty. I tried to explain this to Scott already.
I think most folks who have a WFO, hell even Mario Acunto owners might have a hard time making a "perfect replica of Craig's pizza". Surely a successful result here would say more about the pizzamaker than the Blackstone oven? Or perhaps that is the point of this challenge?
Consider this....there isn't a member here that can make a "carbon copy" of a Craig pie using his dough methods baking in a WFO let alone a $360 BS...
Speaking of Carbon Copies....is anyone really making carbon copies of anyone else's pies on the forum? Can any member carbon copy Craig's, Omid's, Matthew's, our 2 Bill's, our 2 John's, Marlon's, and whoever else's NP pies? Nope....Can anyone of the forum's Greats carbon copy any of the other's pies using a WFO? Nope...
..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.
And dear members, to make the challenge even easier, I am going to expand the limitations of this challenge a bit. If any member can make a duplicate of an Omid pie, A Da Michele pie, or a Gino Sorbillo pie using a Blackstone oven, then I will refund you the cost of your oven. This Challenge is also open to WFO owners as well. The prize for wfo owners will be endless praise, forum wide recognition of their prowess in pizza making, and bragging rights.
So that it is clear, I am not making a mockery of this challenge. I do hope that BS owners make valid attempt. If anything, it will at least show the capabilities of the BS oven and improve the skills of the participants. I myself will be partiipating in this challenge. And members can freely post up any pictures of their pizzas even if they simply wish to show them off and not be part of the challenge.