Author Topic: Johnny's Clone  (Read 1854 times)

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Offline pythonic

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Re: Johnny's Clone
« Reply #40 on: September 08, 2014, 07:41:25 PM »
Mine needs some work.  Need to up hydration to 61% and cook without convection (totally dried mine out). 
For the sauce I used 6 n 1s and put them in a blender with some water (needed more).  I give this attempt about a 5/10.  Lots of room to improve.

Nate
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Offline scott r

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Re: Johnny's Clone
« Reply #41 on: September 30, 2014, 10:37:01 AM »

They use Tomato Magic with olive oil added. I used Classico crushed tomatoes that I pushed through a coarse food mill plate and added 10% by weigh of Partanna olive oil.

I'm guessing they use Grande mozzarella. I used Polly-O deli sliced mozzarella, as it was the closest to the taste that I wanted. For one pizza, I lightly sprinkled grated sharp cheddar on the skin before I shingled the mozzarella.


Im curious as to if you saw cans of tomato magic there?    I rooted through their trash once :)   they were using an italian whole peeled tomato.   Its very possibe they switch brands.   Also the mozzarella was vantaggio.   
« Last Edit: September 30, 2014, 10:40:52 AM by scott r »

Offline Mmmph

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Re: Johnny's Clone
« Reply #42 on: September 30, 2014, 10:45:35 AM »
I saw the cans but as Craig pointed out, those TMagic cans may have been used on other dishes.
The taste is right.

Vantaggio is available through SOFO foods in NC. I have to find a restaurant that uses them and see if they can get me a loaf.
http://www.sofofoods.com/
« Last Edit: September 30, 2014, 10:48:59 AM by Mmmph »
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Offline scott r

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Re: Johnny's Clone
« Reply #43 on: September 30, 2014, 11:34:38 AM »
cool, thx for the info.   It could be the other way around too... they use italian tomatos for pasta or something else and they could be using tomato magic on the pizza.    When I was there the sauce was much thinner than tomato magic, so they could have been watering it down.   

Offline scott r

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Re: Johnny's Clone
« Reply #44 on: September 30, 2014, 11:37:27 AM »
I just checked out their menu... no pasta.   Id say they probably switch brands.   Very common practice in pizzerias.   You usually dont see it going from italian to california because they are so different, but california is cheaper, and it never seemed like this place was minting lots of money.    Im sure the pizza is still amazing with tomato magic.   

Offline deb415611

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Re: Johnny's Clone
« Reply #45 on: September 30, 2014, 11:42:16 AM »
   I rooted through their trash once :) 

have people started rooting through your trash yet?

Offline Mmmph

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Re: Johnny's Clone
« Reply #46 on: September 30, 2014, 12:02:35 PM »
When I was there the sauce was much thinner than tomato magic, so they could have been watering it down.

I made 13 Johnny's clones for a party at Serpentelli's last friday night.

Heh...I ran the Tomato Magic through a food mill cut it with water. It was good.
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Offline scott r

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Re: Johnny's Clone
« Reply #47 on: September 30, 2014, 01:32:15 PM »
have people started rooting through your trash yet?

Haha... I know I cant believe I am on the other side now.   I cant wait to catch someone :)   

Offline Serpentelli

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Re: Johnny's Clone
« Reply #48 on: September 30, 2014, 10:34:46 PM »
There is something so primally good about mmmph's Johnny's Clone's that I can't describe it. It brings back a pizza memory of something from my childhood, but then again maybe it's a combination of memories. I think I ate a couple of Johnny's pies myself last w/e while making the rest of the NP pies for the party of approx 60 people.

John K
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Offline deb415611

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Re: Johnny's Clone
« Reply #49 on: October 01, 2014, 07:21:58 AM »
2Stone Johnny's at Serpentelli's.
Grande, Tomato Magic, Amazing.

what was your bake temp on the 2stone?


Offline Mmmph

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Re: Johnny's Clone
« Reply #50 on: October 01, 2014, 09:35:43 AM »
what was your bake temp on the 2stone?

Low 600'S
Sono venuto, ho visto, ho mangiato


 

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